Do you ever plan to bake banana muffins? Honestly, I don't! What usually happens is that I notice that the bananas that are on the counter have tipped from, "Oh! Nice and ripe!" to "Time to make banana bread!"
This happened the other day. And while I love my usual recipe for banana bread, I decided to do something just a little different with this recipe. That's the fun of baking. A little tweak--in this case ground flax and brown sugar--is enough to make your taste buds sit up and say, "I like this."
I love banana bread. In my first book, Easy Gluten-Free Baking, I converted my mom's banana bread recipe to gluten-free. It's still my favorite banana bread recipe. But....I also love playing around. The other day when the mood for banana bread struck, I decided to make my favorite banana bread but with a little twists.
Instead of white rice flour, I used brown.
Instead of all granulated sugar, I used half dark brown sugar and half granulated sugar.
Instead of baking the bread in a loaf pan, I baked it in a bundt pan.
Instead of leaving the loaf "plain", I glazed it with cream cheese icing.
I also added ground flaxseed to the recipe because I thought it would add a "nutty" flavor without adding actual tree nuts. (I'm allergic to tree nuts.)
The loaf came out perfectly! Here's how to make it . . . keep reading
Friends always tease me that I love the "browns": whiskey, bourbon, scotch. And I do! For Saint Patrick's Day, I thought it would be fun to create a recipe using Irish Whiskey. Since whiskey has a sweet-nutty-vanilla-y aroma, I decided to make a spicy quick bread with it. . . .
My mom makes dozens of cranberry orange loaves during Christmas. Everyone from her closest friend to her regular bank teller get one. And everyone loves it!
Her recipe uses dried cranberries--and I love this! The flavor of the dried cranberries and the orange juice makes for a lovely little quick bread. We eat this bread on Christmas morning but it really is delightful anytime!
I love biscuits. Flaky biscuits. Buttermilk biscuits. Yeast-raised biscuits. There is just something wonderful about a bowl of warm biscuits covered with a tea-towel.
This recipe makes exceptionally wonderful biscuits. Now, they aren't "flaky" biscuits. These biscuits are sometimes known as "Baking Powder Biscuits". The outside texture is crunchy while the inside is soft and full of air bubbles.
These are great all year round. At Thanksgiving . . .
I hope you can help me. Every year for Thanksgiving, our neighbor, Miss April, brings us a pan of cornbread. The thing is, her cornbread isn't like "normal" cornbread. It isn't dry and crumbly or moist and cakey. Miss April's cornbread is almost eggy. I've never had anything like it! Calling it cornbread seems wrong but since that is what Miss April calls it, that is what I call it.
Now that I am gluten-free, I will have to watch everyone dig into this treat. Miss April was nice enough to give me a copy of the recipe to send to you. Would you please convert this beloved favorite? That way I can make up a batch and eat along with my family.
Well Linda had a challenge for me! Her e-mail was correct . . .
I've been working on creating a delectable bran muffin for some time now. Happily, after many tests, I've created a recipe that I know you will love!
This recipe uses buckwheat flour. A wonderful gluten-free flour with an unfortunate name! The buckwheat flour adds a wonderful undertone of grainy-sweetness. This paired with brown rice flour, molasses, and ground flaxseed makes for a wonderfully tasty muffin!
In addition, this muffin is corn-free, xanthan gum-free and dairy-free! The one thing it isn't free of is taste! While testing the recipe, I found that one of these muffins paired with a cup of tea is a delightful way to start the morning. And, like most of my recipes, these muffins freeze well. You can make up a batch, freeze some and you'll have a quick breakfast waiting for you in the freezer! . . .
This recipe is for Kyle. After I posted Laurie's Almond Poppy Seed Bread recipe, Kyle asked me for a recipe for Lemon Poppy Seed Muffin. He told me that Lemon Poppy Seed muffins were his favorite breakfast treat prior to his diagnosis.
This recipe makes wonderfully moist, sweet muffins with a "pop" of lemon flavor. Kyle has already tried the recipe and loves it! I hope you do too! . . .
Last week I shared with you "Hot Fudge Pudding Cake." The cake was requested by Laurie. Well, today I am sharing another one of Laurie's recipes. (Two more are coming! I think I'll call this the "Laurie Series.")
Anyway, Laurie requested several quick bread recipes. The one I am sharing with you today is simply amazing. It is moist, tender and full of flavor. You know what it reminds me of? Supermarket quick breads. Now before you roll your eyes, let me explain. Remember how supermarket quick bread were dense and moist? And how the crumb of the bread was pretty tight? This recipe makes a bread just like those breads! I think of it as the best version of a supermarket quick bread.
Beside the taste, and oh my god the taste is tremendous, I also love how easy this bread comes together. Simply whisk together your dry ingredients, add the wet ingredient, mix and, boom, you are done! It doesn't get any easier than this!
I did make one change from Laurie's original recipe. Her recipe called for the bread to be glazed. And while I liked the glaze, I liked the bread better without it. So, in this recipe, the glaze is optional.
Whether you glaze this bread or not, I know you will love it. Thanks Laurie for another great recipe! . . . keep reading
Day After Thanksgiving Muffins Every Thanksgiving my mom would make a pan of plain vanilla muffins. Then, the morning after Thanksgiving, she would slather the muffins with leftover cranberry-orange relish. As a kid, this did not appeal to me at all. Now, as an adult, I love these muffins and the tradition of putting left over cranberry-orange relish on them!
I'll be honest, the muffins are good but rather plain. But that is the beauty of these muffins. They really let cranberry relish (or jam or butter) shine. Enjoy this recipe!
Applesauce Bread This easy-to-make bread is wonderful for the holiday season. It is easy to make, tastes great and makes great gifts! The loaf is moist and filled with the lovely spices of the holiday season. Make this loaf and your home will smell nice and "homey."
Pumpkin Cream Cheese Bread Oh, this bread is so, so, so good! Did I mention it is good? The recipe uses cream cheese. This lends such a nice, tender texture to the bread. If you love pumpkin bread, give this recipe a try. You will be very pleased!
Sweet Corn-y Cornbread I love that cornbread has countless variations. This version contains a little sugar for sweetness and whole-kernel corn. Don't worry if you can't get fresh corn (or don't want to deal with cutting fresh corn off the cob.) Frozen corn works just fine!