Posts Tagged: ‘Muffins’
Posted on October 24, 2012 - by Jules Shepard
This is not your ordinary scone. This moist, tender treat bursting with berries and crispy-topped by a light coating of cinnamon and sugar bears little resemblance to the dry, hard scones most recipes produce. This recipe also only takes about 5 minutes to make, and 10 minutes to bake, so it’s ready before the bus pulls up in the morning! Nothing not to love about this recipe, and now it’s tailored to the season!
Posted on April 23, 2012 - by Jules Shepard
In this recipe you have a choice: either use my Jules Gluten Free™ All Purpose Flour OR a combination of 6 other gluten-free whole grains and starches. Choose easy, or have an option if you have lots more food sensitivities in your midst! Either way, there is nothing to miss here. Full of delicious lemony flavor, but free of gluten, dairy and eggs!
Posted on October 30, 2011 - by Jules Shepard
How do you take cornbread and make it even better? Add some pumpkin! Even moister, even tastier … with a hint of pumpkin spice – these pumpkins will mellow your spicy chili and give you just enough sweet stuff that you may not need dessert. Yep – they rock.
Posted on October 20, 2011 - by Jules Shepard
You may have picked up on a theme with me lately … pumpkin pancakes, pumpkin cookies, pumpkin seeds, pumpkin cornbread … yes, I’m in full-on pumpkin mode! These pumpkin muffins are just right – full of that yummy pumpkin flavor but not too sweet. Perfect for these cool autumn mornings!
Posted on June 30, 2011 - by Jules Shepard
Rhubarb needs a mate — like a yin and a yang — to balance its tart flavor; this incarnation utilized the strawberries I already had on hand, and I like that it is the old familiar combination of strawberries and rhubarb, but in an unexpected and delicious muffin medium!
Posted on October 19, 2010 - by Jules Shepard
What a wonderful way to get into the autumnal spirit — cranberries! I love this light bread as a sliced loaf or as muffins, with or without nuts. It is so simple and so universally pleasing. I hope you enjoy!
Posted on January 23, 2010 - by Jules Shepard
I love to use fruit like bananas or applesauce to reduce the fat and raise the flavor of my quick breads. I also always seem to have a few extra, near over-ripe bananas on my counter, so this type of recipe is a great opportunity to repurpose them. The addition of flaxseed meal offers a subtle, but nutty flavor, support for the structure of the muffins and a serious nutritional boost you can feel good about every morning you bite into one of these yummy treats!
Posted on December 18, 2009 - by Jules Shepard
Tweet 1/2 cup butter or non-dairy substitute (e.g. Earth Balance® Shortening or Buttery Sticks) 1/2 cup granulated cane sugar 2 large eggs 1/2 cup sour cream, dairy or non-dairy 1 mashed ripe banana 1 tsp. gluten-free vanilla extract 1 1/2 cups Jules Gluten Free™ All-Purpose Flour 2 Tbs. flaxseed meal (optional, but recommended) 1 tsp. [...]
