I'm a southern gal with a passion for cooking and baking from scratch, the old fashioned way!
Happy St. Patrick’s Day, dear readers!!
Is this recipe Irish? Not really. Is it hearty, warming, delicious, and cozy? Yes. Good enough for me!!!
These Apple-Oat-Walnut-Flaxseed Muffins are moist and tender, fluffy but chock full of good-for-you goodness! They freeze well for a quick breakfast on the go. And they’re packed with 5 grams of fiber per muffin! So feel free to have seconds!
As much as I love gingerbread cookies, I have to admit that I like actual gingerbread even more. I used to use a wonderful old recipe from Nathalie Dupree to make pans of gingerbread in the fall. Based on that recipe, I developed a perfect muffin that features all the richness and flavor of a classic old-fashioned gingerbread.
This is a deliciously tender and flavorful muffin studded with rich chocolate chips. I made up this recipe for the little cafe. It is already a favorite with my dad, who makes sure to pick up extras every time he comes by!
Okay, dear readers, I’m coming out of the closet, so to speak. My posting may have become a bit less frequent these past few months. That’s because I’ve started an exciting new project. My friends here in town own a small coffee shop, and they have let me come in and do some of the baking for them – homemade breads, delicious muffins, and fresh pastries and desserts. It’s been so much fun! Here is one of the recipes that I tried out at our little café this week. They are pretty much the ultimate fall muffin!!
I couldn’t say it better than my mom did: It’s fall!! It’s time for Pumpkin Bread!!
Here is what she wrote to me in an email when I asked her about the history behind her delicious pumpkin bread…