baking · Gluten-Free

Flourless Banana Peanut Butter Muffins

A super fast post today with a delicious flourless muffin you must make!! A friend recently shared this recipe with me and I made them IMMEDIATELY. We loved them and my very finicky grandson ate THREE!

You don’t have to be on a gluten-free diet to enjoy these! They have protein in the peanut butter, banana, honey and leavening. That’s it!

Super moist and yummy!

The recipe came from Averie Cooks. Check out the simple ingredients and instructions. She’s got lots of great looking recipes!

Now go bake some!

Do your friends share great recipes with you? What have you tried recently?

baking · Bread · Fall

Oh-So Moist Pumpkin Muffins



Saturday afternoon found me happily  not busy after a very busy week.  It was a very cool fall day, and I was home alone.  My mind went to one of my favorite activities – baking. I needed to have something for Sunday breakfast, and also wanted to send something over to my neighbors.  So, I decided to venture out and try a new Pumpkin Muffin recipe!  I have my old standby that I still love, but, like anything else, I wanted to try something new!  

The recipe I found calls for Coconut oil, which I’ve just started using this year.  It doesn’t make the muffin taste like coconut – it just gives a great texture!  Don’t be afraid to try it, but if you don’t have any or don’t want to use it, you can use vegetable oil instead.  If you’ve ever had a dry muffin, you know you never want to go there. ever.again.  But these are Oh-SO MOIST!

My husband came home when these had just cooled.  When he’s home, he really watches his sweet/bread intake, but he ate four of the little ones I baked without blinking an eye!  That’s when I knew I needed to share this recipe and my tweaks with you!



Oh-So Moist Pumpkin Muffins
Makes about 18 Regular sized muffins

1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Pumpkin Pie spice
2 eggs
1 15 ounce can pure pumpkin puree
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
Coarse sugar crystals – optional


Preheat the oven to 375 degrees.  Spray muffin pan with cooking spray.
Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until all the dry ingredients are mixed in completely.

I use an ice cream scoop to distribute the batter into each muffin cup. They will be nearly full. This will help give your muffins a nice rounded top. Sprinkle with sugar crystals for a nice little crunch on top.
Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

I used autumn colored sugar crystals – that’s why there’s green and red dots on top!

I like putting these in the muffin tin, rather than papers because it also made the edges of the muffins a little crispy – which we love.

I hope you’ll try these if you get a little time in the kitchen this week (they don’t take long at all!).  Like me, you may be replacing your “standby recipe” with this one!!!

With love from my country kitchen,


baking · breakfast · Uncategorized

Week-Long Muffin Batter

Muffin batter - Copy

Coming up with a great breakfast is difficult to me.  Oh, I know there are lots of options – French Toast, waffles, omelets, etc., but most people don’t have time to be stirring up great recipes first thing in the morning, myself included.  The best way to have a something good is to prepare ahead.

Years ago, I found a Bran muffin recipe that you stir together and put in the fridge.  I call them Morning Glory Muffins because they make the morning glorious!!!!  The batter stays fresh for a week!  During that week, you can heat up the oven, bake up as many as you need without having the work and mess first thing in the morning.  These are healthy and delicious!  This month during Sabbatical, I mixed up the batter and it was a great addition to my yogurt and fruit.  I took some batter with us when we went to Pigeon Forge for a few days, and it was great to have it all ready to bake!

muffin batter1 - Copy


Here’s the simple recipe:

Morning Glory Muffins


  • 1/2 cup boiling water
  • 1/2 cup bran cereal (not flakes, preferably a wheat bran)
  • 1/3 cup (vegetable oil
  • 1 large egg
  • 1 1/4 cups
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup raisins
  • 1 1/4 cups buttermilk
  • 1/4 cup brown sugar
  • 1 1/2 cups bran cereal – not flakes. (Though they say “not flakes” that’s what I had on hand and used, and they turned out great!)
  • 1 – 2 tsp Grated Orange peel


  1. In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
  2. While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
  3. In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture and orange zest. Cover the batter and refrigerate it overnight.
  4. When you’re ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.
  5. Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.
  6. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
  7. Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.



If you want a nice hot muffin without having to be in the kitchen more than a few minutes, this recipe will be your morning glory, too!

With love from my country kitchen,

Denise Signature 150 px

baking · Uncategorized

Breakfast Muffins To Start Your Day!

Muffin 1

I love to look at the reviews of recipes I’m going to make, but I have to laugh at people who give a great recipe a horrible review and then go on to share how they did NOT follow the directions!  Hello?  That’s what directions are for!
Try a recipe once.  If you don’t love it, then you can tweak the it a bit, then try again.  But give the recipe a chance!!

muffin 3

Saturday night I went strictly by the recipe I found in my Cooking Light Cookbook and I made their Lemon-Blueberry Muffins.  They were supposed to be used for Sunday breakfast.  I baked them   and “someone” smelled them from his office and came in for a taste!  Two muffins later  he returned to his office, declaring them, “Absolutely scrumptious!”  There were plenty for breakfast – and I love it when he wants to try what I bake!

Here are a few pictures of the process:

Be sure to add a tablespoon of flour to your blueberries before you add them to the batter. This will keep them from falling to the bottom of the muffin.

muffin 5

muffin 6

Some people who reviewed this recipe said they left the glaze off and served them plain.  I would definitely add the glaze!  It makes them so good!!!  Here they are cooling, waiting to be drenched in that lemony glaze…

muffin 4

This is what I’m talking about….
Why would you leave that off???

Muffin 2

Finally, here’s the recipe.  You need these muffins in your morning routine!

Lemon-Blueberry Muffins

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice
1/2 cup powdered sugar


Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Note: You can make these muffins up to 2 days ahead and glaze them the morning you need them.

Muffin 2a

When you bake, do you go strictly by the recipe when you first try it?
Let me know if you make these!

With love from my country kitchen,


Holiday Muffins At the Top of the Baking List


Baking is like many things – you have to stick to it and keep trying after you have a fail. Giving up because you’ve had a flop will keep you from making progress, and even learning lessons along the way. You’re seeing this recipe today after three previous attempts to post! It’s been frustrating, but hopefully someone will be really glad to have this recipe, or will be refreshed by the encouragement not to give up!

Since tomorrow is December the first (what?!), I thought I would share a holiday muffin recipe as my first recipe of the season. I made some Cranberry Streusel Muffins for Thanksgiving breakfast last week. It was a new recipe to me and I couldn’t wait to try them!  These were the perfect blend of tart and sweet. The crumbly topping on the top is oh, so good! We had a muffin with a bowl of hot oatmeal and cups of coffee, and it was a fantastic breakfast!  Here’s the recipe:

Cranberry Streusel Muffins

1/4 Cup firmly packed brown sugar

1/4 tsp cinnamon

2 1/4 cups all-purpose flour, divided

3 Tbl. butter, softened

1/3 cup chopped pecans

2/3 cup granulated sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup fresh cranberries, chopped

1 cup buttermilk

1/3 cup butter, melted

1 tsp vanilla

1 large egg

Cooking spray

  1. Preheat oven to 400 degrees.  Combine brown sugar, cinnamon, and 1/4 cup flour in small bowl; add softened butter, rubbing with fingers until crumbly.  Stir in pecans.  Cover and chill.
  2. Combine granulated sugar, next 3 ingredients, and remaining 2 cups flour in large bowl.  Stir in cranberries,.  Make a well in center of mixture.  Whisk together buttermilk and next 3 ingredients; add to dry mixture, stirring until just moistened.
  3. Lightly grease with cooking spray (or line with paper liners) a 12-cup muffin tin, filling 3/4 full.  Sprinkle with streusel mixture, pressing gently to adhere.
  4. Bake at 400 degrees for 18 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan on wire rack 5 minutes.  Transfer muffins to wire rack.  Serve warm.

If you are having a December brunch, are hosting Christmas breakfast, or even just have extra cranberries left over from Thanksgiving, you need to put this recipe on your menu.  It will deliver smiles and happy sighs to your breakfast table!

Has anyone else had a situation recently that demanded patience and a re-do?

Anyone else baking for the holidays yet?  I’d love to hear what you’re making!

With love from my country kitchen,



What’s Cookin’ in the Country?

I like to make life as easy as possible by doing anything/everything as much ahead of time as possible.  That’s especially true when it comes to simplifying my morning routine.  When I recently found a recipe in Relish Magazine for muffin batter that could be frozen, I knew I had to try it!  The result?  A delicious muffin that was in the oven first thing in the morning and ready to eat in 20 minutes! No mess, no fuss, just hot, fluffy muffins, better than any Toaster Strudel or Pop Tart!  This is a great way to simplify the day AND start the day!

You could add any kind of mix-in that you’d like.  I made half Chocolate Chip and half Blueberry.  You could use strawberries, nuts, blackberries,  dried Cranberries, or a number of other choices!

Mix up the batter and divide it in half.

stock, Freezer muffin batter 002

Toss a tablespoon of flour in with the mix-in so it won’t sink to the bottom of the muffin.  

stock, Freezer muffin batter 004

Fold in the added ingredient…

stock, Freezer muffin batter 007

Pour into muffin tins, lined with paper liners, then place muffin tin in the freezer.

Freeze batter for several hours or overnight.

stock, Freezer muffin batter 008

Place frozen muffin batter into freezer bags and store in freezer until needed.

Stock, freezer muffin batter 001

Place as many as you need in a muffin pan and bake in 375 degree oven for about 20 minutes
or until  golden.

Stock, freezer muffin batter 002
Relish Magazine’s photo

Here’s the recipe for the batter:

3 cups flour

1 Tbl baking powder

1/2 tsp baking soda

1/2 tsp salt

10 Tbl butter, softened

1 cup sugar

2 eggs

1 tsp vanilla extract

1 cup buttermilk

1/2 cup plain Greek Yogurt (I used sour cream)

1 cup blueberries or chocolate chip or other add in of choice

I added a couple tablespoons of Orange zest and loved the flavor it gave both of the muffins!


  1. Whisk together flour, baking powder, baking soda and salt. Place butter in a mixing bowl and beat until creamy using an electric mixer. Add sugar and beat until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating after each addition. Add vanilla. Add flour mixture and buttermilk and yogurt alternately to egg mixture, beginning and ending with four mixture. Beat until just combined. Fold in blueberries.
  2. Grease 18 muffin cups. Spoon batter into muffin cups until about two-thirds full. Cover muffin tins with plastic wrap and place in freezer for at least 6 hours. Then remove frozen batter from the tins, place in a ziptop plastic bag, and store in the freezer until needed.
  3. To bake, preheat oven to 375 degrees. Place liners in muffin tins. Place frozen muffin ” pucks” in the lined tins. Or cut 7-inch squares out of parchment. Center each square over a muffin cup and push the frozen muffin firmly into the cup, allowing the paper to fold up above it. Bake 25 to 30 minutes, until golden brown and the tops spring back when pressed.  Makes 18

Whenever I have oranges, before I peel them, I zest the rind and place it into a small Ziploc bag and put it in the freezer to use in baking.  You get double use from the oranges that way!

stock, Freezer muffin batter 003

How’s that for simplifying your morning routine?!  

What do you do to simplify the morning?

With love from my country kitchen,


Bread · breakfast

What’s Cookin’ in the Country?


Remember Dr. Seuss?  Here’s my likeness to his stories…

I love bread.
Sweet bread, crunchy bread, corn bread or French bread.  

I love bread.  
Homemade or Bakery bought,
High and low I have sought because
I love bread.

This was the reason I named my baking business I had for several years, Breads on Boone.  I love baking, eating, learning about, and trying to make new breads!  This weekend I even purchased a huge bowl because the recent bread recipes I’ve made are too much dough for my mixing bowl and it’s spilling out!  Do you remember the I Love Lucy episode where her dough is rising all over her kitchen?  Yeah, that’s kind of how I’ve felt recently!  I can’t wait to test another recipe in the new big guy (bowl)!

I’m thankful for cookbooks like Cooking Light that allow me to indulge without as much guilt!  I recently tried a new Banana Nut Muffin recipe from Cooking Light that was so moist and full of that wonderful Banana flavor!  The Streusel topping adds a nice little sweetness and crunch.  These are a great beginning to my bread-loving days!  When I made them I knew I couldn’t keep this recipe to myself, that I needed to share it with you!  

Banana Nut Muffins:


1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup mashed ripe banana (about 2 bananas)
3/4 cup 1% low-fat milk
3 tablespoons canola oil
1/2 teaspoon vanilla extract
1 large egg
1/4 cup chopped walnuts, toasted
6 tablespoons regular oats
5 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons butter, softened
1/4 teaspoon ground cinnamon


Preheat oven to 375°.

To prepare the muffins, lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in walnuts. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.

To prepare streusel, combine oats and remaining ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean.

I paired my muffin with a bowl of oatmeal and it was a great breakfast!  


I love to make up a batch of muffins and either share half with someone, or put half in the freezer for an easy breakfast in the days ahead.  These freeze great, by the way!

Do you enjoy making breads?  I hope you’ll try these!  You could celebrate this new month of March by baking up a batch!  I know I say to bake something for every holiday, event or day of the year, but why not?  These are “light” and God gives us richly all things to enjoy!  Sooo, Enjoy!

With love from my country kitchen,