January 26, 2020
I baked these lovely little cakes to use in an image for the online food photography challenge I am participating in. It’s a lot of work producing all these images but I have been having fun with it, working in a community of creative foodies/photographers, making online friends and expanding my horizons. The little cakes were so delicious that I thought I’d share the recipe here. You can make a vegan version of it by... View Article
January 23, 2020
Still in the citrus theme, I made muffins using whole blood oranges and medjool dates and dusted them with powdered sugar when they cooled after baking. This is one of the oranges I created for the food photography online challenge, but ended up submitting something else. I make these by mixing the orange, dates, juice etc (the wet ingredients) in the food processor, and add them to the flour (dry mixture) when ready to bake.... View Article
November 12, 2019
I made these little guys while visiting my daughter Alexis in Toronto. My daughter Jade and I flew to visit Alexis who is expecting a baby in January. We had a fun gals week, eating, shopping, cooking and relaxing. Too bad they all live so far from us. These are simple muffins that do not contain dairy or fat. The little bit of sugar is optional, I forgot to add it when I... View Article
October 29, 2019
So I had leftover cranberry sauce from Canadian thanksgiving and thought I’d make little cakes with some of it. Rather than bake them in muffin tins I scooped the batter into these little autumn inspired mini cake pans and they turned out rather cute. The flavour is tangy with the orange juice and cranberry sauce, and the cakes are light and airy. When I removed them from the tins the underside was a little... View Article
June 14, 2017
I have been thinking of making a carrot cake for some time, never getting around to actually doing it. I thought maybe making carrot muffins would get this out of my culinary “system”. We’ll see how it goes. These muffins are moist and not too sweet, letting the rich and creamy topping take a prominent role. I used the same topping for vanilla cupcakes I made a couple of days later. Ingredients: 1 3/4 cups... View Article
October 8, 2015
I made these little muffins on the spur of the moment this morning, before my Italian teacher Gian Marco Litrico came over to give G and me an overview of Italian art, history and politics in preparation for our upcoming stay in Italy. Gian Marco is educated, knowledgeable and interesting and we had wonderful time looking at and talking about works of art and historical, religious and political figures in Italian history. I served these... View Article
March 24, 2015
These are probably my favourite muffins and I have been making them for years, not disclosing how many. It is made with a whole orange chopped up and mixed with the batter. They have a nice tangy flavour and soft, light texture. I have a dairy free vegan version that I will post the next time I make them. Are you a muffin top kind of person? If so, join the club. I like muffins,... View Article
November 23, 2014
Once in a while I get a craving for cornbread. I like it a little sweet, a little tangy with a dense but not heavy texture. I bake it in a square pan, in a cast iron skillet, into muffins or as I did this time, in parchment baking cups. Cornbread can accompany a dinner, be served for breakfast, alongside a salad or with soups. I sometimes break it into crumbs, toast them in the... View Article
May 22, 2014
After the Seinfeld muffin top episode I believe an entire industry developed from this idea. Muffin top pans popped up in kitchen shops and bakeries begun to offer this muffin alternative to anticipating muffin aficionados. I jumped on the bandwagon and bought a muffin top baking sheet and I have been totally in on the muffin top “movement”. I love the tops of the muffins. The bottom part is always tangled in the muffin cup and is... View Article
August 20, 2012
My friend Dori mentioned that she wanted to make corn muffins and that of course triggered in me immediately the desire to make corn muffins, especially with all the fresh corn on the market now. I make several different types of muffins and usually adapt one recipe to make something else with it. This time I thought I’d make something new and settled on corn-buttermilk muffins. The slight tang from the buttermilk would balance the... View Article
