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Jun 16 2011

Cinnamon Raisin Almond Butter

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog Cinnamon Raisin Almond Butter. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Brittany of Eating Bird Food.

I am a huge fan of peanut butter, but unfortunately my husband is allergic to nuts. I try not to eat nuts around him because even the smell bothers him. I found this out when we were dating and I made peanut butter cookies. He said it would be fine but he was just being nice. He walked around the house with his shirt over his face and opened all of the windows. Oops! 

Luckily, almonds don’t seem to bug him. He can’t eat them, but he can be around them. So I have become an almond butter addict. I love the stuff. So when I saw Brittany’s (TK member Eating Bird Food) recipe for Cinnamon Raisin Almond Butter I knew I had to try it.

 
 
 
Tasty Kitchen Blog Cinnamon Raisin Almond Butter. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Brittany of Eating Bird Food.

There are only four ingredients needed to make this delicious almond butter: almonds, cinnamon, raisins, and vanilla. Anyone can make this recipe, it is almost too easy!

 
 
 
Tasty Kitchen Blog Cinnamon Raisin Almond Butter. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Brittany of Eating Bird Food.

Preheat the oven to 350 degrees F and spread the almonds out on a large baking sheet.

 
 
 
Tasty Kitchen Blog Cinnamon Raisin Almond Butter. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Brittany of Eating Bird Food.

Bake for 10-12 minutes. Remove the almonds from the oven and let cool for about 20 minutes.

 
 
 
Tasty Kitchen Blog Cinnamon Raisin Almond Butter. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Brittany of Eating Bird Food.

Place the roasted almonds in a large food processor.

 
 
 
Tasty Kitchen Blog Cinnamon Raisin Almond Butter. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Brittany of Eating Bird Food.

Process for 10 minutes, scraping down the sides occasionally.

 
 
 
Tasty Kitchen Blog Cinnamon Raisin Almond Butter. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Brittany of Eating Bird Food.

Add the cinnamon, raisins, and vanilla. Process until smooth, about 3-5 more minutes.

 
 
 
Tasty Kitchen Blog Cinnamon Raisin Almond Butter. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Brittany of Eating Bird Food.

Remove from the food processor and enjoy! 

 
 
 
Tasty Kitchen Blog Cinnamon Raisin Almond Butter. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Brittany of Eating Bird Food.

I spread the cinnamon raisin almond butter on a piece of whole wheat toast. I think this is my new favorite breakfast. The almond butter is not overly sweet and spreads easily. It would also make a great almond butter sandwich, be good on apple slices, or stirred into oatmeal. It is also good eaten by the spoon—trust me, I know. I’m going to make several batches during the holidays to give away as gifts. Fill a jar with cinnamon raisin almond butter and tie a festive ribbon around the top and you are set! Who wouldn’t love a jar of homemade almond butter?

 
 
 
Tasty Kitchen Blog Cinnamon Raisin Almond Butter. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Brittany of Eating Bird Food.

 
Thanks Brittany for sharing this fabulous recipe for Cinnamon Raisin Almond Butter. I am in love. Check out Brittany’s blog Eating Bird Food for other healthy recipes and tips.

 
 

Printable Recipe

Cinnamon Raisin Almond Butter

by on May 16, 2011 in Condiments May 16, 2011 Condiments
See post on Eating Bird Food’s site!
5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 20

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This nut butter is simple and delicious using only almonds, raisins, cinnamon and vanilla.

Ingredients

  • 2 cups Almonds
  • ¼ cups Raisins
  • 1 teaspoon Cinnamon
  • 1 teaspoon Vanilla Bean Paste Or Vanilla Extract

Preparation Instructions

1. Pre-heat oven to 350°F. Spread almonds on a 9X13 baking sheet and bake for 10-12 minutes. Cool for 20 minutes or so.
2. Place roasted almonds in a food processor and process for 10 minutes, occasionally scraping down the sides.
3. Add remaining ingredients and begin processing again.
4. Process until smooth, occasionally scraping down the sides. About 3-5 more minutes.

 
 
_______________________________________

Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. We’re so glad to have them here!

 

31 Comments
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May 9 2011

Chocolate Chip Waffles

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Chocolate Chip Waffles. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Robyn Stone of Add A Pinch.

 
Our breakfasts are usually simple during the week: oatmeal, toast, cereal, or yogurt and fruit. On the weekends, we like to splurge and make a special breakfast meal. We usually rotate pancakes, French toast, omelets, and waffles. When it is Josh’s turn to choose, he almost always picks waffles. He recently asked if we could make Chocolate Chip Waffles for breakfast and of course I said yes. Chocolate for breakfast? Count me in!

We searched Tasty Kitchen for a recipe and found Tasty Kitchen member Add a Pinch’s recipe for Chocolate Chip Waffles. I love Robyn’s blog, so I knew these waffles were going to be good. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Waffles. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Robyn Stone of Add A Pinch.

To make the waffles, you will need flour, salt, sugar, baking soda, chocolate chips, buttermilk, eggs, butter, and vanilla extract. Note: we halved the recipe because there are only two of us. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Waffles. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Robyn Stone of Add A Pinch.

In a large bowl, whisk together flour, salt, sugar, and baking soda. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Waffles. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Robyn Stone of Add A Pinch.

Add in the chocolate chips and coat well with the flour mixture. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Waffles. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Robyn Stone of Add A Pinch.

In a small bowl or glass measuring cup, mix together buttermilk, eggs, butter, and vanilla extract. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Waffles. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Robyn Stone of Add A Pinch.

Pour liquid ingredients over dry ingredients. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Waffles. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Robyn Stone of Add A Pinch.

Mix until just combined. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Waffles. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Robyn Stone of Add A Pinch.

Pour batter onto a hot waffle iron.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Waffles. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Robyn Stone of Add A Pinch.

Cook according to manufacturer’s instructions. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Waffles. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Robyn Stone of Add A Pinch.

Serve warm with your favorite syrup and toppings. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Waffles. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Robyn Stone of Add A Pinch.

 
The waffles made our kitchen smell like chocolate chip cookies. The waffles are light, fluffy, and dotted with chocolate chips. We both devoured our plate of waffles. Next time, I am going to make them for dessert. I think they would be delicious with a scoop of vanilla ice cream on top. Mmmm!

Thanks Robyn for a fantastic recipe! Chocolate Chip Waffles are the perfect breakfast treat. Visit her blog, Add A Pinch, for more of her great recipes and photography!

 
 

Printable Recipe

Chocolate Chip Waffles

by on April 26, 2011 in Breakfast, Waffles April 26, 2011 BreakfastWaffles
See post on addapinch | Robyn Stone’s site!
5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 8

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America’s favorite cookie comes to breakfast!

Ingredients

  • 4 cups Flour, All Purpose
  • 1 teaspoon Salt
  • 3 Tablespoons Sugar
  • 3 teaspoons Baking Soda
  • 1-½ cup Chocolate Chips
  • 4 cups Buttermilk
  • 4 whole Eggs
  • 1 stick Butter, Melted
  • 1 teaspoon Vanilla

Preparation Instructions

1. Whisk together flour, salt, sugar, and baking soda. Toss in chocolate chips and coat well with flour mixture.

2. Mix together buttermilk, eggs, butter, and vanilla. Pour into dry mixture and stir together just until combined. Pour batter into a waffle iron and cook to your iron’s instructions.

3. Serve immediately with your favorite syrup.

 
 
_______________________________________

Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. We’re so glad to have them here!

 

32 Comments
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Apr 11 2011

Lemon Cream Bars

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Lemon Cream Bars. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Muriel of Cook, Bake and Decorate.

 
Our friends gave us a huge bag of lemons from Arizona. The lemons are beautiful and the size of oranges. I didn’t want them to go to waste so I started looking for lemon recipes on Tasty Kitchen. I found a recipe for Lemon Cream Bars from Tasty Kitchen member CookBakeandDecorate (Muriel). Lemon bars are one of my favorite treats. I love that these bars are creamy with an oat streusel crust and topping. Plus, they are incredibly easy to make. I had all of the ingredients, so I got started.

 
 
 
Tasty Kitchen Blog: Lemon Cream Bars. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Muriel of Cook, Bake and Decorate.

To make the lemon cream bars, you will need: sweetened condensed milk, fresh lemon juice, flour, oatmeal, brown sugar, butter, baking powder, and salt.

 
 
 
Tasty Kitchen Blog: Lemon Cream Bars. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Muriel of Cook, Bake and Decorate.

Juice the lemons. You will need 1/2 cup of lemon juice. I used two large lemons.

 
 
 
Tasty Kitchen Blog: Lemon Cream Bars. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Muriel of Cook, Bake and Decorate.

Combine the lemon juice and the sweetened condensed milk. Mix well and set aside.

 
 
 
Tasty Kitchen Blog: Lemon Cream Bars. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Muriel of Cook, Bake and Decorate.

In a large bowl, mix remaining ingredients together until crumbly.

 
 
 
Tasty Kitchen Blog: Lemon Cream Bars. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Muriel of Cook, Bake and Decorate.

Press half of the streusel mixture into a greased 9 by 13 baking dish.

 
 
 
Tasty Kitchen Blog: Lemon Cream Bars. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Muriel of Cook, Bake and Decorate.

Pour the lemon mixture over the streusel crust.

 
 
 
Tasty Kitchen Blog: Lemon Cream Bars. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Muriel of Cook, Bake and Decorate.

Sprinkle remaining streusel over the top of the lemon bars. Pat gently.

 
 
 
Tasty Kitchen Blog: Lemon Cream Bars. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Muriel of Cook, Bake and Decorate.

Bake for 20–25 minutes at 350 degrees F.

 
 
 
Tasty Kitchen Blog: Lemon Cream Bars. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Muriel of Cook, Bake and Decorate.

Let cool completely and enjoy! Store bars in the refrigerator.

 
 
 
Tasty Kitchen Blog: Lemon Cream Bars. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Muriel of Cook, Bake and Decorate.

If you are a lemon lover, make Lemon Cream Bars. They are creamy, dreamy, and the perfect sweet treat for spring. We enjoyed them right out of the oven and chilled from the refrigerator. They are delicious both ways. Thanks, Muriel, for a fantastic recipe! Check out the Cook, Bake and Decorate blog for other delicious recipes.

 
 

Printable Recipe

Lemon Cream Bars

by on January 14, 2011 in Brownies and Bars, Desserts January 14, 2011 Brownies and BarsDesserts
4.80 Mitt(s) 25 Rating(s)25 votes, average: 4.80 out of 525 votes, average: 4.80 out of 525 votes, average: 4.80 out of 525 votes, average: 4.80 out of 525 votes, average: 4.80 out of 5

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Difficulty: Easy

Servings: 15

15
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To be honest, I can’t quite remember where I got this recipe and I feel horrible that I can’t personally thank this person because these bars are just divine! Now, I love me some good ole lemon bars and these are lemon bars taken up a notch! These bars have a delicious streusel bottom with a lemon cream filling, then more delicious streusel on top. Seriously, you can’t go wrong with these little babies!

Ingredients

  • 1 can Sweetened, Condensed Milk - 14-ounce Can
  • ½ cups Lemon Juice
  • 1-½ cup Flour
  • 1 cup Oatmeal
  • 1 cup Brown Sugar
  • ⅔ cups Butter, Melted
  • 1 teaspoon Baking Powder
  • 1 pinch Salt

Preparation Instructions

Preheat the oven to 350F.

Combine milk and lemon juice. Mix well and set aside for a moment.

Mix remaining ingredients until crumbly.

Press half of the streusel (dry) mixture into a lightly greased 9×13 baking dish. Pour the lemon mixture over top. Finish by sprinkling remaining streusel over the top of the lemon filling. Bake for 25-30 minutes. Cool completely then store in the refrigerator.

 
 
_______________________________________

Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. We’re so glad to have them here!

 

40 Comments
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Mar 14 2011

Snickerdoodle Muffins

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Snickerdoodle Muffins. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Heather of Heather Christo Cooks, adapted from Culinary Concoctions by Peabody.

 
Snickerdoodles have always been one of my favorite cookies. First of all, I love the name. I bet you can’t say snickerdoodle without smiling. It’s such a fun word. I also enjoy eating the sweet, buttery cookies that have a cinnamon sugar crust. When I saw this recipe submitted by Heather Christo for Snickerdoodle Muffins on Tasty Kitchen, I did a little happy dance. A cookie in muffin form? Talk about a dream come true! Heather adapted this from Culinary Concoctions by Peabody. I read over the recipe and checked my pantry and refrigerator. Luckily, I had everything I needed to make the muffins. I love recipes that don’t require a trip to the store. I rolled up my sleeves and got started. 

 
 
 
Tasty Kitchen Blog: Snickerdoodle Muffins. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Heather of Heather Christo Cooks, adapted from Culinary Concoctions by Peabody.

To make the Snickerdoodle Muffins, you will need: butter, sugar, eggs, vanilla, flour, baking powder, baking soda, salt, cream of tartar, sour cream, buttermilk, and cinnamon and sugar for the topping. 

 
 
 
Tasty Kitchen Blog: Snickerdoodle Muffins. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Heather of Heather Christo Cooks, adapted from Culinary Concoctions by Peabody. 

Preheat the oven to 350 degrees F. Prepare a muffin tin with liners and set aside. Make sure you use liners because the muffins are delicate.  

 
 
 
Tasty Kitchen Blog: Snickerdoodle Muffins. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Heather of Heather Christo Cooks, adapted from Culinary Concoctions by Peabody.

In a mixer, combine the butter and sugar and cream until fluffy. 

 
 
 
Tasty Kitchen Blog: Snickerdoodle Muffins. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Heather of Heather Christo Cooks, adapted from Culinary Concoctions by Peabody.

Add the eggs and vanilla extract and beat until smooth. 

 
 
 
Tasty Kitchen Blog: Snickerdoodle Muffins. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Heather of Heather Christo Cooks, adapted from Culinary Concoctions by Peabody.

In a separate bowl, whisk together the dry ingredients. 

 
 
 
Tasty Kitchen Blog: Snickerdoodle Muffins. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Heather of Heather Christo Cooks, adapted from Culinary Concoctions by Peabody.

Add half of the dry ingredients to the mixing bowl and stir to combine. 

 
 
 
Tasty Kitchen Blog: Snickerdoodle Muffins. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Heather of Heather Christo Cooks, adapted from Culinary Concoctions by Peabody.

Add the sour cream and buttermilk and mix until combined. 

 
 
 
Tasty Kitchen Blog: Snickerdoodle Muffins. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Heather of Heather Christo Cooks, adapted from Culinary Concoctions by Peabody.

Add the rest of the dry ingredients and mix until batter is smooth. 

 
 
 
Tasty Kitchen Blog: Snickerdoodle Muffins. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Heather of Heather Christo Cooks, adapted from Culinary Concoctions by Peabody.

In a small bowl, combine the cinnamon and sugar for the muffin topping. 

 
 
 
Tasty Kitchen Blog: Snickerdoodle Muffins. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Heather of Heather Christo Cooks, adapted from Culinary Concoctions by Peabody.

Use an ice cream or large cookie scooper to scoop out the muffin batter. 

 
 
 
Tasty Kitchen Blog: Snickerdoodle Muffins. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Heather of Heather Christo Cooks, adapted from Culinary Concoctions by Peabody.

Plop a scoop of batter into the cinnamon and sugar mixture. Gently roll the muffin batter in the cinnamon and sugar, until well coated. Place the ball into a muffin liner. 

 
 
 
Tasty Kitchen Blog: Snickerdoodle Muffins. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Heather of Heather Christo Cooks, adapted from Culinary Concoctions by Peabody.

When you have completed all of the muffins, sprinkle the leftover cinnamon sugar mixture onto the tops of the muffins. 

 
 
 
Tasty Kitchen Blog: Snickerdoodle Muffins. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Heather of Heather Christo Cooks, adapted from Culinary Concoctions by Peabody.

Bake the muffins for 15–18 minutes, or until they are golden brown and baked all the way through. 

 
 
 
Tasty Kitchen Blog: Snickerdoodle Muffins. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Heather of Heather Christo Cooks, adapted from Culinary Concoctions by Peabody.

Our house smelled amazing while the muffins were baking. The muffin tops looked exactly like snickerdoodle cookies. I have no will power when it comes to baked goods, so as soon as I removed them from the oven, I unwrapped a muffin and took a big bite. The muffin melted in my mouth. They taste exactly like snickerdoodle cookies, but in muffin form. The muffins are moist, delicate, and oh so delicious. I think the muffins are best when they are warm, so enjoy them straight out of the oven or heat them up in the microwave for a few seconds. These muffins are great for breakfast, a sweet snack, or dessert. 

 
 
 
Tasty Kitchen Blog: Snickerdoodle Muffins. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Heather of Heather Christo Cooks, adapted from Culinary Concoctions by Peabody.

 
Thanks Heather for sharing this Snickerdoodle Muffin recipe. I know I will be making these muffins on a regular basis. They didn’t last long in our house.  (Head on over to Heather’s blog, for more delicious recipes and entertaining tips.)  

 
 

Printable Recipe

Snickerdoodle Muffins

by on February 26, 2011 in Breads, Muffins February 26, 2011 BreadsMuffins
See post on Heather Christo’s site!
4.93 Mitt(s) 32 Rating(s)32 votes, average: 4.93 out of 532 votes, average: 4.93 out of 532 votes, average: 4.93 out of 532 votes, average: 4.93 out of 532 votes, average: 4.93 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12
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Delicious muffins that combines the best of a snickerdoodle cookie with the comfort of a warm muffin, perfect for breakfast or dessert!

Ingredients

  • 1 cup Butter, Softened
  • 1 cup Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla
  • 2-¼ cups Flour
  • ¾ teaspoons Baking Powder
  • ¾ teaspoons Baking Soda
  • ¾ teaspoons Cream Of Tartar
  • ½ teaspoons Salt
  • 1 cup Sour Cream
  • ¼ cups Buttermilk
  • _____
  • FOR THE TOPPING:
  • ⅔ cups Sugar
  • 2 Tablespoons Cinnamon

Preparation Instructions

Preheat the oven to 350ºF. Prepare a muffin tin with liners. (I learned the hard way that they are too fragile for just cooking spray.)

In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.

In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon for the topping.

Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner.

When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.

Bake the muffins at 350ºF for about 15-18 minutes or until they are golden on top and just baked through.

Enjoy!

***Adapted from Culinary Concoctions by Peabody***

 
 
_______________________________________

Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. We’re so glad to have them here!

 

86 Comments
Profile photo of twopeasandtheirpod

Feb 16 2011

Spinach and Feta Hummus

Posted by in Step-by-Step Recipes

  One of my all-time favorite snacks is hummus. I love eating it with pita bread, cut up vegetables, or pita chips. I love original hummus, but sometimes I like to mix things up. Roasted red pepper and cilantro lime hummus are a few of my favorites, but I am currently obsessed with this Spinach […]

38 Comments
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Jan 21 2011

Tortellini Soup

Posted by in Step-by-Step Recipes

  January is not my favorite month. It is hard getting back to “normal” life after the holidays. It is also long, cold, and COLD! I dress in layers, live under my electric blanket, and eat comforting foods to try and stay warm. My favorite comfort foods are soup and pasta dishes. When I saw […]

78 Comments
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Jan 3 2011

Last Minute Sesame Noodles

Posted by in Step-by-Step Recipes

  The holidays were filled with good food and fun, but I think I overdosed on sugar this year. Ree’s cookie week, turned into cookie month for me. I couldn’t stop baking and eating cookies. I think I am finally sugared out and ready to cook up some healthy recipes. First up, Last Minute Sesame Noodles from […]

38 Comments
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Nov 29 2010

Poppy Chow

Posted by in Step-by-Step Recipes

  One of my favorite snacks as a child was puppy chow. Not the dog food, but the cereal snack that is covered in chocolate, peanut butter, and powdered sugar. (My brother did dare me to taste real dog food once. I don’t recommend it, bleh!) Whenever it was my turn to choose a snack […]

63 Comments
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