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Solo project: Berry-almond muffins

4 Aug

As I’ve probably shared before, every couple months I head to the library for some culinary inspiration. This time around, I found “EatingWell in Season,” which features fabulous ways to use your farmers market finds.

It also has a surprising number of baked goods (healthy of course) for each season. The summer section has a recipe for “Berry-almond quick bread,” which I decided to make into muffins.

Using half whole-wheat flour and half white flour, plus brown sugar, gives the bread a caramel, nutty flavor and a thicker texture than your average muffin. Definitely recommended for potlucks and for sharing at work.