Peach, Cherries, Coconut and Cacao Nibs Muffins

With plenty of juicy summer fruits available, I usually end up buying more than can keep fresh. One of the solutions for this “problem” is to incorporate such fruits in quick and easy to make breakfast muffins, like the ones you see here.

These light, moist and tasty muffins can also make a great snack for lunch, or any time you feel like having a not too sweet fruity snack. Try them and enjoy.

Farmer Cheese and Raspberry Muffins

These beautiful and tasty muffins were inspired by thumbprint cookies, which have a tasty jam center.

Corn Muffins with Italian Sausage and Goat Cheese

These quick and easy to prepare corn muffins, are the perfect breakfast or brunch bread. They are moist and crumbly, savory and a bit sweet and hot at the same time, and with the added sausage and goat cheese, they make a meal on their own. For brunch, or light lunch, serve them with a green salad, or with a bowl of light soup.

Carrot, Walnuts, Coconut and Raisins Cupcakes

There are so many recipes for carrot cupcakes, but it’s seems there’s always room for one more…

Poppy Seeds Lemon Cupcakes

Poppy seeds and lemon are a classic combination. The acidity in the lemon balances the fatty and crunchy poppy seeds beautifully.
However, in most poppy seeds and lemon recipes I have come across, the poppy seeds quantity is usually limited to a couple of tablespoons, and they don’t impart their unique flavor as much as I wanted them to.
So, in the following recipe, I have decided to increase the quantity of poppy seeds to a whopping 1 cup – and loved the result!
If you like poppy seeds, you will love these cupcakes.

Corn, Red Pepper and Cheese Muffins

Fresh corn season has just begun and it’s time to put this great and versatile ingredient into good use.

Banana-Carrot-Apple muffins

Writing recipes for a health/diet oriented magazine, requires experimenting with transforming “regular” recipes to ones that will be friendlier to the readers’ requests. It’s not so easy, especially when it comes to cakes and desserts. The results are not always edible, to put it mildly, and it requires quite a few trials in order to come up with a texture that’s moist and flavorful, yet not rubbery or heavy due to using whole wheat flour and less fat and sugar.