nutritious & delicious
Wow! I just made these, and they are incredible. (Can you say that about a newly-created recipe without sounding immodest? I figure it’s OK ’cause it’s not about me; it’s about the food.) The decadence has more to do with taste than ingredients, for these are more nutritious than you might think. I started with …
This recipe is adapted from Andrea Chesman’s 366 Delicious Ways to Cook Rice, Beans, and Grains, which also has a great pumpkin bread recipe—one of the few I’ve found that doesn’t call for an inordinate amount of oil and sugar. As noted below, 50/50 all-purpose/whole wheat flour combos are available in stores, but I mix my …
This is a nut-free variation of my Cranberry Orange Walnut Bread, created specifically for my son, who won’t eat any bread with nuts. He’s not allergic, thankfully, but he can’t—or won’t—keep them down, so we don’t even try anymore. Muffins are easier to serve to children anyway. Don’t be intimidated by the number of ingredients; …
This is an easy-to-serve variation of my Banana Apple Nut Bread. If you have not yet tried it, apple is a great addition to banana bread (or muffins), and these are now a family favorite. We prefer the cranberry option. Whole Grain Banana Apple Muffins Inspired by Olwen Woodier’s Apple Cookbook Makes 12 2 1/2 …
I just made my first batch of these a few days ago, and they were fantastic. Next time, I’m going to skip the chips and serve them for breakfast. Adapted from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter. Incredible Peanut Butter Banana Muffins 1/2 cup brown sugar, packed 1/3 cup smooth peanut …