Muffins make consistent sizes and good portion control for folks like us who crave something small and sweet on occasion. These muffins are made using a 2-inch ice cream scoop, but can easily be made with a 1-inch scoop for mini-muffins too.
Blueberries are in season here and the “u-pick” farms are overflowing with berries. This recipe adds a little Hawaiian twist to the old stand-by muffin recipe with the addition of coconut and macadamia nuts.
These muffins are easy to make and sinfully delicious. (modification of recipe from Cooking Light) Makes 16 muffins Cooking spray 1/2 teaspoon kosher salt 1/4 cup chopped pecans 1/4 cup canola oil 3/4 cup plus 2 tablespoons packed brown sugar…
You’ll get a workout just mixing this together with your hands, the mix is pretty gooey. I figured these came out to $0.42 each and they are a great way to up your protein intake. Yeah, I know what they…