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Honey and Olive Oil Zucchini Muffins. Zucchini muffs! Like more PLEASE. They’re big, puffy, and crackly on top, and beautifully moist and deliciously sweet inside, and perfect for all your Monday breakfasts and second breakfasts. And Wednesday lunches and post-lunch snacks and Friday afternoon munchings and Sunday bedtime treats. No one can be everything to everyone all the time except I’m 99% sure these pups can be. So we were at the cabin for two weeks, and now we’re back! One thing: the cabin kitchen is about 80 times nicer than our humble yum sweet home kitchen. I made these muffins about fourteen million times while we were at the cabin this year because 1) summer joy is watching the sun rise over the lake with a pot of coffee and a plate of fresh muffins by your side, seeeriously, 2) all the zucchinis are here there and everywhere, and 3) I was trying to develop a zucchini muffin recipe to fit my tastes and my new sugar selective thang.

Healthier muffins? High expectations is the name of the game here. Ingredients Notes. Blue sky bran muffins. I am likely the last person in New York City to learn about Blue Sky Bakery muffins, and it’s all my fault because I wasn’t paying attention. Why would you, really? Most coffee shops don’t sell muffins worth noting. You can only audition so many flavorless, greasy, tight-crumbed, massive metallic-tasting muffins before not even looking in bakery cases when you go in for your morning fix. Four year-olds, however, are not suspicious — they are insistent. So, one morning over spring break (something you dread when you’re in preschool, live for in high school and college, and I’m sorry to admit, lightly dread again as a parent), when I tried to make the most of our more leisurely mornings with excursions, we got in the terrible habit of splitting one of their fruit-filled bran muffins each morning and by the end of the week, we were so addicted that I had to make them at home.

Curl of steam, guys. Are you not in love yet? And these are not just any bran muffins. Ginger Pecan Pumpkin Muffins | The Etsy BlogThe Etsy Blog. I have two annual traditions this time of year: I like to watch classic 1960s and 1970s horror movies (the kind heavy on atmosphere and suspense and light on gore), and I love to overdo it on pumpkin-filled foods. I just can’t help myself. Along with a warm blanket and perhaps a warm hand to hold, these muffins go a long way in the comfort department. Unexpected textures and flavors really bring it together; the crystallized ginger gives them a fine edge, while the chopped pecans add crunch and a sweet, nutty flavor. Now go get your blankets, a scary movie, a dozen of these muffins, and a warm cup of tea. Ginger Pecan Pumpkin MuffinsYield: 12 muffins Preheat oven to 350 degrees.

In a mixing bowl, combine the flour, brown sugar, baking powder and soda, sea salt and spices. In a separate, large mixing bowl, mix the pumpkin puree with the beaten eggs, olive oil and yogurt. In another bowl, combine the chopped pecans with the crystallized ginger. Grease 12 muffin tins. Mango Macadamia Muffin Recipe by Meghna. Orange-Date Muesli with Coconut and Cacao Nibs.

Save to My Recipes Muesli is a cold porridge of oats, fruit, and yogurt that softens overnight in the refrigerator. If you don’t have time to prepare it the night before, don’t worry. You can omit the oats and make a breakfast parfait with the orange (use one large orange), date, yogurt, cacao nibs, and coconut. 2 teaspoons unsweetened flaked organic coconut 1/2 orange, peeled and chopped (about ½ cup) 2 tablespoons fresh orange juice (squeezed from second half of orange) 1 Medjool date, pitted, finely chopped 1/2 cup plain low-fat Greek yogurt 1/3 cup old-fashioned oats 1 teaspoon cacao nibs View Step-by-Step Directions Ingredient Info: Unsweetened flaked organic coconut is available at natural foods and specialty foods stores.

Strawberry rhubarb pecan loaf. I should apologize for the lewdness of this title—or perhaps you should, for that gutter mind—but I’ve always been endlessly amused by the “put some South in your mouth” logo painted on the wall of the Carolina BBQ joint and frat-boys-living-out-their-glory-days haven, Brother Jimmy’s. Really, it’s just about the only thing I enjoyed about the place the innumerable times a certain ex-boyfriend of mine with a ACC basketball bent dragged me there under duress or pleading. The bar’s menu consists things like fried pickles, green tomatoes and corn fritters and something frightening called a “flaming pig pick,” and while I am not one to argue that these are indeed Southeastern flavors, my associations have always been in sweeter, homier places: berry pies, cobblers and pretty much anything that has known, been adjacent to or looked at a pecan in it’s life.

Of course, my tweaks just had to involve a splash of booze, but you probably knew that was coming. Strawberry Rhubarb Pecan Loaf. BAKED OATMEAL WITH APPLES AND PERSIMMONS // TAKING CARE. I love December. Every year, without trying, I get stupidly excited about Christmas – and go at it with the enthusiasm of a six year old who’s acquired a few domestic skills along the way. But with that, though, comes the stress of the season, which gives everything sparkly about this month a run for its money. I am busier than ever this year but I don’t want to let holiday stress cast a dark pall over these next couple weeks, so I spent some time really considering what I need to keep myself from turning into a scrooge. I made a list and I will be checking it twice.

A list of things that make me happy, that inspire me, that calm me down. We all need one of these. A lot of these things are obvious, right? BAKED OATMEAL WITH APPLES AND PERSIMMONS adapted from Heidi Swanson via Lottie + Doof Preheat oven to 375 degrees. In a medium mixing bowl, combine the oats, pecans, cinnamon, cardamom and sea salt. Slowly fold the dry ingredients into the wet. Oatmeal pancakes. I don’t gush much, do I? I mean, I try not to be a gusher, someone who oohs and aahs so much, it loses meaning after a while, you know?

I make exceptions of course: slaws, for one, and of course, Wee Jacob. I mean, look at him. Gushing is not optional for this mama. Nevertheless, I hope I do not go over my allotted amount of fawning when I say this: This is one of the most stunning cookbooks I’ve ever seen. I just gasped when I opened it. The photographs are gorgeous; softly lit and you can see the clear crust and crumb of everything inside. But it’s more than a pretty page, too. And here’s the part that I hope doesn’t come off badly, because I know what a loaded word this can be, but I don’t feel like this book has an agenda. Back to the pancakes, which was obviously where I had to start because if you haven’t had pancakes for a Friday afternoon lunch before, you should. Oatmeal Pancakes Adapted and just tweaked a little from Good to the Grain Makes about 18 pancakes. Whole Grain and Nut Pancakes. As I’ve mentioned before, I love to start my weekend off with pancakes.

I do like to mix it up, though, and lately I’ve been all about these whole grain and nut pancakes. These pancakes just happen to be oil-free and don’t use any white flour at all; packed with oats, pecans, and whole wheat flour, they’re hearty without being dense. I’m certainly not allergic to or nervous about gluten, but I do love to substitute ground oats for some of the white flour called for in a recipe whenever I think I can get away with it. (Oats are good for you, right?) These pancakes are no exception. Due to their lower gluten content, these are more delicate than my standard pancake recipe, so I recommend keeping them on the small side to facilitate flipping.

This batter browns quickly, so keep the heat lower than you usually would; a slightly low medium heat should be just fine. And don’t worry, these aren’t even remotely dense — they’re tender and fluffy, just as all pancakes should be. Author: Claryn. Palate/palette/plate. No Time for Breakfast? Nonsense! Take It To Work With One of These Quick Ideas. Breakfast Quinoa with Blueberries and Maple Syrup1 servingWarm porridge no longer has to be made exclusively with oats and wheat; quinoa, with its high protein count, is a fine start to the morning.

Before cooking the quinoa–which you can do the night before–wash away its bitter coating by rinsing it well; be sure to use a fine-mesh sieve (the seeds are tiny!). Combine 3/4 cup cooked quinoa, 1/2 cup milk, 1/4 tsp. ground cinnamon, and 1/4 tsp. kosher salt in a small saucepan. Stir over medium heat until heated through. Transfer to a heatproof container. Top with 1/4 cup fresh blueberries; drizzle with 1 Tbsp. pure maple syrup. Swedish Breakfast: Buttered Crispbread with Bell Peppers, Cucumber, and Hard-Boiled Egg1 servingIf you’d like, include a small portion of smoked fish, such as trout, whitefish, or salmon.