Love'n Bake News in a Nutshell

Nut flour is becoming a popular way to add a toasty note to baked goods and savories.  And for those looking to go gluten free, nut flours are a dream. This delicious-sounding muffin recipe from the Whole Living Magazine web site caught our eye. It combines hazelnut flour, apples and butternut squash.  The writer notes [...]

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Who doesn’t love the tang of a cranberry muffin? We’ve studded it with almond paste, a great complement to the tartness of the berries. This muffin batter keeps for two days in the refrigerator. Bake small batches in individual muffins cups – we used those made out of silicone – and enjoy fresh, warm muffins [...]

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Sometimes a whole cheesecake is just too much. The long, slow time in the oven then the cooling and refrigerating means making cheesecake can take 2 days before you get one bite. These mini cheesecake muffins are for anyone in a hurry. Made easily in a muffin pan, they can be ready to serve in [...]

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With the first shoots of green grass appearing in our lawns up here in the Northeast, we’re thinking of springtime holidays and spending more time out- doors. This month we’re recommending a moist carrot muffin with an almond twist; there is marzipan in the batter. (The mini carrot garnish is there for those who want [...]

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