Several years ago I shared a traditional sweet zucchini bread. As much as I like that, sometimes I want something different. Today’s recipe is a moist, savory muffin that’s perfect at breakfast, lunch, or dinner time. The muffins are filled with zucchini, onion, garlic, roasted red pepper, ground Parmesan. and sun-dried tomatoes. They’re vegetarian.
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Raspberry Lemon Muffins
If you love waking up to a hot cup of coffee and homemade muffins, raspberry lemon muffins are the way to start your day. Light and fluffy, they’re filled with raspberries and a delicate lemon flavor. You can use fresh or frozen berries which makes them easy to make year round.
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Whole Wheat Sweet Potato Muffins
I love a good muffin for breakfast. Today’s recipe is a tasty, healthy muffin made with a baked sweet potato, whole oats, and whole wheat flour. Add a little honey and a mix of spices for a delightful taste. If you have a left over baked sweet potato, this is a great way to use your leftover and make an easy breakfast or snack. I like the topping which adds a little crunch of flavor.
Gingerbread Pear Muffins
Today I’m getting into the season with moist and flavorful muffins combining ginger, molasses and pear. They are so good with a cup of hot chocolate or coffee on a cold morning. They are moist and sweet, but not too sweet. A delicious treat any time of day. They would be make a fantastic baked gift this holiday season.
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Banana Walnut Muffins
I love a good muffin that doesn’t have too much fat. I also love banana bread with its moist, rich texture and taste. Today I’m sharing muffins made with ripe bananas and a sprinkle of walnuts. If you can’t eat walnuts, like my sister, add pecans. They’re always delicious. One of the things I love about muffins is they are great for breakfast, as a snack, or even as a dessert with less fat and sugar than cupcakes. You can’t go wrong. Read More