nuts a good thing!
This is one of my faves from boulangere: http://www.food52.com/recipes...
And drbabs' healthy muffins are great, too:
Suzanne is a trusted source on General Cooking.
I have not tried this but plan on it,dabblings uber healthy and fast muffin
I've been making Maple Oatmeal Scones from the Food Network. They are delicious. Never need additional butter or jelly and hold up for days just covered with food wrap.
hardlikearmour is a trusted home cook.
This is a sweet scone, but it has red lentils so increased fiber and protein. http://www.food52.com/recipes...
Barbara is a trusted source on General Cooking.
Thanks wssmom! This is an easier version of those bran muffins. http://www.food52.com/recipes...
I love these carrot muffins, makes 18. You can certainly sub in some whole wheat flour or fiber, and certainly replace 1/4 of the oil, at least, using applesauce or something.
thank you everyone!
These are my favorite:
They're gluten-free. It's the addition of teff flour and almond meal that makes them so hearty and nutritious. You could add both of those to a recipe with gluten flour and they'd have a similar effect. I've also made them cutting the sugar down to 60g and they're still delicious!
Joanne Chang is the pastry chef/co-owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Flour has a bran muffin that is so good we call it "addictive bran muffin" bcse that's exactly what it is. It has golden raisins and a little molasses, a lot of bran and millet too. I have the recipe in my book Flour (http://www.amazon.com/Flour...) and I also found this variation online on this blog (http://aplumbyanyothername...).
I've made these honey oat muffins several times. The recipe is by Spike Mendelsohn and he calls for rolled oats, whole wheat flour, and all-purpose flour. The muffins are moist and just the right amount of sweet- my go to for healthy muffin cravings.
I second the Honey Oat Muffins by Spike Mendelssohn! They taste great and are full of good-for-you ingredients. To make them a little healthier, I add fruit like blueberries or raspberries, and instead of all-purpose flour, I use whole grain spelt or barley flour to no detriment. Also, to make them sugar free, I use maple syrup. A very versatile recipe IMO.
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Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
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