I’m trying to get back into the kitchen and making some new recipes. My daughter was asking for scones and I wanted to use up what I had in my pantry and fridge. I found this recipe that doesn’t use heavy cream, which is great since I never seem to have any on hand.
Both my kids loved this recipe and said it was delicious. I didn’t get a chance to enjoy one as they devoured them pretty quickly. I think I’m going to make these with peaches the next time.
I’m going back to the archives for my blog to start redoing recipes I’ve shared. This recipe goes all the way back to 2010! It was one of the muffin recipes I made all the time, but it’s been a long time since I have made them. I figured now was the perfect time since my kids are always looking for snacks.
These muffins are packed full of peanut butter, banana and oats. They are super easy to make, freeze well and are delicious! You could always add in 1/2 cup of mini chocolate chips to add a little bit of chocolate.
As you know, I love making muffins. I don’t know how many muffin recipes I have on the blog, but it’s probably pushing 50. Banana muffins are probably one of the most popular type of muffins I make. It’s probably because my kids always want bananas, but then never end up eating them and then they are overripe.
This recipe is my new favorite banana muffin recipe. I love the depth of flavor and the walnuts that are sprinkled throughout and on top. They were devoured in no time at all! Now, I just need to wait for another bunch of bananas to ripen to make these again!
I’ve been doing more quarantine baking and by far, these muffins are my most favorite thing to far. They are delicious … though not great for my waistline. I usually work from home and have no issues with feeling like I need to snack all day long. Now that I’ve been home for the last 5 weeks, I want to eat all day long. Anyone else feeling the same way?
I have made other variations of oatmeal muffins with chocolate chips, but these are so much better. Toasting the rolled oats before turning them into flour adds a rich nutty flavor. The mini chocolate chips add a sweet bite to them and the strudel on top adds a crunchy layer. You’ll definitely enjoy them!
I’m always looking for grab and go breakfast options for my kids and these cornbread muffins are perfect for that. It’s basically breakfast in your hand. During the week, it’s a struggle to get my kids something delicious and nutritious for breakfast with the hustle and bustle of getting them off to school.
These muffins are delicious! I used turkey bacon, but you could easily swap it with sausage or ham chunks. Warm them up slightly in the microwave with a dab of butter and you’re ready to start your day!
I love making scones and was excited to try this version. Peaches have been so delicious this summer. They’re super sweet; we’ve been eating them nonstop.
These scones were just as good! The scones are not super sweet, so the glaze definitely adds a perfect amount. You’ll get sweet chunks of peaches through the scone. My scones didn’t fluff up as much as I expected. I’m guessing I need to get a new container of baking powder and try them again.
Zucchini season is here and I’m on the hunt for any way to use it up. I picked up two big zucchinis from my sister-in-law and have been finding different ways to use it. I started with using 2 cups for grilling, made two batches of zucchini chocolate chip muffins and this new recipe for cheesy muffins.
This recipe was very simple. I whipped up a batch while I was getting dinner ready the other night. I love how light and fluffy these muffins are. The original recipe was for a loaf of bread, but I knew I didn’t have time for that. I used my Pampered Chef brownie pan and forgot how much I enjoy square baked goods. I’ll definitely be making these again and I suggest eating them slightly warm with a dab of butter. YUM!
Last week, the kids were home due to snow and extreme cold temperature. Of course they needed something to snack on, so I whipped up a batch of these delicious and easy muffins.
My daughter told me that they were her favorite muffins I’ve ever made. Wow! She’s been quite picky lately and I was happy to hear that. These muffins remind me of a bowl of hot oatmeal. I preferred to eat them warm with a smear of butter. Yum!!
I was in the mood to do some baking this past weekend and whipped together a batch of peanut butter scones. This recipe is slightly different from some of the other recipes I’ve used for scones, but it was just as good!
The texture of these scones are much more moist than other scones I’ve made. It’s almost like a combination of peanut butter cookie and scone. I like to warm them in the microwave slightly and spread a smear of extra peanut butter on them. I might try add peanut butter chips to the batter next time – for a little more of a decadent treat!
It’s been awhile since I participated in the Fantastical Food Fight, but knew I had to participate this month. The theme is BANANA and if you’ve been following me, you know that I always have an issue with over-ripe bananas.
My daughter enjoyed these scones and made a perfect after-school snack for her. She eats lunch early since starting middle school and she’s starving by the time she gets home. I’m sure you’ll see many more recipes for after-school snacks in the near future. I snuck a little piece to try and they had the flavor of banana bread but in scone form – which I loved!