You must be logged in to post a review.
A moist and delicious vegan muffin, perfectly spiced with cinnamon, ginger, nutmeg and cloves and sprinkled with crunchy chopped walnuts.
Preheat the oven to 350°F and line 2 muffin pans with 24 paper baking cups.
In a large mixing bowl combine the flour, baking powder, baking soda, sea salt and spices. Add the chopped walnuts. In a separate smaller mixing bowl, whisk together the maple syrup, canola oil, applesauce, milk and vanilla. Add the shredded carrot to the wet ingredients as well. Add the wet ingredients to the dry ingredients in the large mixing bowl and mix until just combined, being careful not to overmix the batter.
Pour the batter into the baking cups, filling each baking cup 3/4 of the way full. Repeat to make 24 muffins. Bake for 18-20 minutes. Muffins are ready when a toothpick inserted comes out clean.
Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!