No loaf pan? No problem! You can bake this wonderful, chewy easy one-bowl bread in an oven-safe dish. There’s also no need to proof your yeast — it’s added right in with the other ingredients, which are mixed with lukewarm water to activate the yeast. The recipe calls for all-purpose white and white whole wheat …
Fresh-squeezed orange juice AND grated orange peel? Oh, yeah! These muffins are light, moist and super-orangey. Their miniature size makes them the perfect on-the-go snack. Pile them on a plate to take to a book club meeting or mom’s meetup. Great for kids’ lunches and after-school snacks, too. What’s not to love about these little …
Not only are these vegan ginger muffins awesome for Saturday or Sunday brunch, but they also freeze and reheat wonderfully. To freeze, wrap muffins in plastic wrap or freezer paper and place them in a resealable plastic bag or container. For muffins that taste fresh-baked, simply bring frozen muffins to room temperature, wrap them in …
These tasty vegan oatmeal muffins prove that there’s more than one way to eat your oatmeal. They are very filling, with a satisfying combination of cakey moistness and whole-oatmeal crunch. Serve warm with some Earth Balance spread and organic preserves (think farmer’s market!) for a real treat.
I never bought lunch at school as a kid. Twelve years’ worth of peanut butter and jelly sandwiches, and you’d think I would never, ever want to taste that combination again. Wrong! I still love those sandwiches, but I think I love these Peanut Butter and Jelly Muffins even more. Packed full of moist deliciousness, …
Gingerbread for breakfast is delicious! Dust these gingerbread pancakes with powdered sugar and take a taste and you might just forgo the syrup. I use unsweetened vanilla almond milk, but you could use regular almond milk or soy milk as well.
