The Daily Cookie, 365 Tempting Treats for the Sweetest Year of Your Life, is now available! If you love baking or are looking for a great gift book, you can buy it on Amazon, Barnes & Noble, Indie Bound, or at your favorite book store. I hope you enjoy The Daily Cookie. Thanks for your support.
For the past year I’ve been baking and cooking with grapeseed oil – not exclusively, but “on and off” in pan-frying and baking. It has a high smoking point, so it doesn’t smoke and splatter in the skillet, and I’m convinced its viscous quality helps lock the moisture into baked goods. As far as health [...]
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I was in the mood for brownies, but Fuzz wanted chocolate muffins. This was our compromise — very chocolaty muffins, sweet enough for dessert, but not so sweet they’d be confused with cupcakes and rich enough not to need icing. In other words, they’re true muffins and not cupcakes. Just for fun, I used coconut [...]
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Yesterday I mentioned a crazy chocolate muffin kick. Well, I’m coming off it. I got the results I wanted (for now) and like this recipe enough to share it. Let me preface this by saying it’s easy to make really rich, delicious, buttery chocolate muffins. Obviously, making them tasty and lower in calories and fat [...]
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I like big crowns and I cannot lie. No flat top muffins need apply. When a muffin is hot There’s no reason to cut It up if it’s not high. Sorry for the rap (and thank you Sir Mix A Lot), but muffins with nice tops make me really happy; especially when they’re experimental muffins [...]
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What a great feeling it is to switch on the oven light and see that your muffins have risen up, up, up and have beautiful crowns. It’s especially nice when you’re trying a brand new recipe with flavors you know everyone will love. In this case, it’s chocolate with a hint of spice.
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Here’s another recipe using Greek yogurt. These muffins are lower in fat than most and have a some fiber from whole wheat flour, applesauce and zucchini. Too keep the muffins moist, I used a little molasses, but honey or maple syrup would probably work just as well and add a little boost of flavor in [...]
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I’ve developed a new appreciation for self-rising flour. It makes biscuits and muffins a little softer, and skipping the step of adding baking powder and salt to the flour is a plus. I don’t plan on using it in everything, but I like finding new recipes that benefit from self-rising flour and I think this [...]
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I wanted to make more chocolate muffins yesterday, but I’d run out of eggs. It was Baking Bites to the rescue, where I found this simple recipe for a vegan (egg-free, of course) chocolate muffin which Nicole had found in a cookbook on the clearance rack of a local bookstore. With a few changes of [...]
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