Sentences with phrase «muffin recipe because»

They enjoy this banana muffin recipe because they can make it on their own with little help and supervision.

I almost didn't post this muffin recipe because they turned out a little flatter and uglier than I had hoped, certainly not ideal food styling material.

I'm choosing to share this particular muffin recipe because it's one of my go - tos.

I've been looking for healthier breakfast muffin recipes because, who doesn't love cake for breakfast, especially children.

I love those muffin recipes because they are perfect for breakfast or an afternoon snack.

I also took the liberty of making these with coconut flour, flax, and some vanilla plant - based protein powder like my other recent muffin recipes because this combo creates a wonderful texture for muffins that tastes like cake but has no wheat flour or refined grains.

Not exact matches

This recipe is nice because it will show you how to make pesto, which you can use for anything you'd like not just egg muffins.

I just made this recipe as muffins, with a few alterations because I was too busy to go to the grocery store.

Because you won't find another recipe for protein muffins quite like this one.

i halfed the recipe because i do nt want too much muffins, but it still made 12 regular size.

Because I was doing this recipe for my daughters breakfast meal prep, I opted to make them into muffins instead though.

If that's the case, just skip to the recipe at the bottom of the post, because these muffins are worthy of your fresh rhubarb stash.

I found your recipe when I looked up «whole wheat banana muffins,» because I love substituting whole wheat flour when I can, and I loved that you used Greek Yogurt instead of butter.

although, it was good because, my stomach was a little unhappy, so i ended up doing some food prep: sweet potato cubes, brown rice, broccoli slaw (recipe to come), morning glory muffins, and plantain bread.

Made 17 muffins, which were done faster than recipe indicates probably because they're smaller.

I previously posted my meatloaf muffin recipe, which I LOVE because it's just one of those no - brainer recipes that can be prepped in bulk.

A big reason why we normally mix regular whole wheat flour with all - purpose flour in some of our recipes (such as some of our muffins) is because, with their higher protein levels, whole wheat flours can make baked goods tough.

Our go - to replacement is to use half all - purpose flour and half whole wheat flour (because the gluten content is essentially the same in this mix as in whole wheat pastry flour)-- such as in our muffin recipes.

I was hesitant to call these muffins health food because, well, they're no kale salad, but I figured when compared to some of the other, erm, more elaborate recipes on this blog, they might as well be a dang bushel of broccoli.

[Note: my muffins in these pictures look different than the results you'll get, because these were my first batch and I changed up the recipe after that.

I'd like to try this muffin recipe They looks yummy to eat and I agree with what you said that healthy foods can be a yummy ones because If we can make them best, that's what we; ve got

Then for a different twist, I replaced the said cinnamon chips with peanut butter chips, because peanut butter and banana goes so well togeyher, but wait there's more; I also added the chocolate chips called for in the recipe, because not only does peanut butter and banana go well together, but so does banana and chocolate, and chocolate and peanut butter, and all three just makes a glorious trio of muffin perfection!

I just made the recipe and ate one muffin because Im pregnant and I have nauseas all day long (my husband ate two!)

The great thing about this recipe is that you can make a huge batch of «muffins» at the beginning of the week and refrigerate them until you want to eat them again (which will probably be every morning, because they're so dang good).

For example hidden in a muffin or a smoothie if you're not a big fan or in this chia pudding if you like them more as they are, but even if chia seeds are not you're favourite I would urge you to try this recipe anyway because so far I have only had happy smiles in return when serving it.

This weekend I had some ladies over for brunch and decided to test two blueberry muffin recipes out because, why not?!? To differentiate the muffins, I made one recipe with muffin tins and the other without.

Another one of my secret weapons for baking heart - healthy goods like these muffins is to leave out the added oil and butter altogether because you truly don't need them to make delicious healthy recipes.

Which is a great thing because now I have this delicious recipe for strawberry granola muffins to share.

Because a mere jam recipe would have been a bit too plain, I've included a recipe for magnificent blueberry jam filled muffins in the end of the post as a bonus recipe.

This might actually belong on the whole wheat apple muffin page, because what I just baked are whole wheat peach muffins, basically mushing the two recipes together.

If you're wondering why sugar is in the recipe, this is because it improves the texture and flavour of the muffins.

I have a strong feeling that you guys are going to love it because it's very similar to my muffin recipes.

Her recipe was made in loaf form and you can click here for her baking times but I went the muffin route because my family seems to need grab - n - go food plus my youngest cutting anyting results in a mass amount of crumbs for me to clean up so... muffins were the chosen option

Today I'm so happy to share this double chocolate muffin recipe with you guys because these muffins are as beautiful as the ones you buy at cafes and bakeries.

I doubled the sugar in the recipe because I have a terrible sweet tooth, and my brother told me they tasted like really good blueberry muffins.

I am loving these lighter muffin recipes, not because they are lower in calories, (but really, why would I complain about that?)

As for the word SEPARATED in the recipe, it really just means keep the two measurements separate from each other because you will need one bit for the muffin batter and the other bit for the pumpkin filling.

When I tested this recipe, I feared the muffins would turn out dense and heavy because they don't have any wheat flour — which lends a light, airy texture to muffins.

I enjoy baking with plant - based protein powder in replacement to regular flour, because it's really easy, fool - proof, and it adds just the right of fluff and texture that you need to make muffin and cake - style recipes like this one work without adding refined flour products.

I'd say muffins are my thing, because this vegan pumpkin muffins recipe is the 23rd muffin recipe on my blog!

Maybe it's because I'm slightly neurotic ^ ^» Anyway, for the past few weekends I've been trying to perfect my recipe for bakery - style muffins.

I had bought the quinoa flour the first time from London because I had seen it in some muffin recipes online.

jump to recipe I made these because Nathaniel, my ten - year - old, wanted bran muffins.

jump to recipe I still had the white balance settings wrong for this entire batch of photos and it's annoying me because these muffins were really delicious and you can't even see their true beauty.

As I mentioned that London is starting to feel more like home, I'm sharing these Savory Muffins with Parmesan, Bacon and Spring Onions because they are based on a recipe from The Ginger & White Cookbook.

The recipe in the book makes 12 muffins, but I decided to reduce the amount of ingredients so I'd get 3 - 4 muffins, because I'm not quite sure if I could eat 12 muffins (well, yes I could) and I can't freeze them because my freezer drawer is full of other goodies I have yet to share with you.

I changed the non-dairy milk to coconut milk (which doesn't curdle well but it still works, I had to use a non-nut milk because the muffins were going to a nut free environment), I doubled the recipe, and I used agave instead of sugar (trying to reduce our sugar intake and wanted a less sweet muffin).

When I came across this recipe on Lindsay's blog a few months ago, I added it to my «must try» list (in vegan form), because lemon muffins and I are best friends.

, on top of muffins, and I LOVE to bake with it where I would normally use applesauce because it works the same way in recipes but takes on this incredibly sweet, yet hearty flavor.

Although we like plenty of the recipes from your cookbook, I like thees muffins because I don't have to use the blender - it's a nice change.