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Cottage cheese muffins are soft, tender and lightly sweet, with a golden top and a moist crumb. The cottage cheese melts into the batter, so tyou taste no curds, only a rich and slightly tangy crumb.
You blend the wet ingredients, stir them into the dry ones and bake.
The whole recipe takes about 30 minutes, and the muffins work as a breakfast, a snack or...
Pumpkin cinnamon rolls are soft, tender spirals of yeast dough filled with cinnamon sugar and topped with cream cheese frosting. The pumpkin puree goes into the dough, which makes the rolls moist and gives the crumb a light orange color.
They take some time because the dough needs to rise twice, but most of that time is hands off. The rolls bake in about 25 minutes,...
Pumpkin pancakes are thick, fluffy and lightly spiced, with a soft orange crumb and golden edges. The pumpkin puree goes straight into the batter, so the pancakes stay moist without extra fat.
You whisk the batter in two bowls, cook the pancakes in about 15 minutes and stack them with maple syrup and chopped pecans. They make a good weekend breakfast in fall, and th...
Cornbread muffins are golden, tender and slightly sweet, with a crisp edge and a soft crumb inside. The batter is stirred together in one bowl with a whisk, so there is no mixer and no long wait.
They bake in under 20 minutes, and each muffin is a single portion that you can pull straight from the pan. Serve them with chili, soup or a breakfast plate, or split one o...
Apple cinnamon scones are tall, flaky wedges with small pieces of apple baked into the dough and a thin cinnamon glaze on top.
The crust is crisp and the inside stays soft. You make the dough by hand in one bowl, shape it into a round and cut it into eight wedges, so there is no rolling pin or cutter to wash.
They bake in about 22 minutes, which makes them...