If you know that you have an early morning ahead of you, you can pull out a bag of muffins in the evening, and they will be thawed and all ready to eat when you wake up.
Ficelle, I am sorry to hear about your butter issues. The recipe states the butter should be softened, so the next time let the butter sit out and soften up before using. Once the butter has been sitting at room temperature, it blends so much nicer than having to use those scissors of yours. Let me know how they turn out next time.
nutrition 182 calories , 15 grams fat , 4 grams carbohydrates , 7 grams protein per serving . This recipe is low in carbs. Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)
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The texture of these muffins is great: cake-like and fluffy with a perfectly crunchy top. They’re fairly sweet, with just a bit of maple flavor. (If you want an intense maple taste, I’d try adding a bit of maple flavoring.) They’re quick and easy to put together — no creaming or odd ingredients — and I baked 15 in paper liners with no spillover on to the pan top, which made removal perfectly easy!
What type of muffin pan is used here? Is it a mini muffin pan or regular one? Thank you so much! These look delicious.
Perfect corn mufffins!! I have made corn muffins many times and this is by far the best recipe. Perfectly moist but a little crisp, a little sweet, a little savory. SO good.
So all you allergy-free bakers who struggle to find chocolate chips (or chunks) made without dairy, nuts, soy, wheat, gluten (and the other top 3 allergens), Enjoy Life Foods has got you covered. From their mini chips to their dark chocolate morsels and mega chocolate chunks, there's a chocolate for all your baking needs.
You know what I’m talking about. There is definitely a shift between Summer food to Fall food. The salads fade away and turn into more…let’s call them “comforting” meals.