My dad really liked these. I had 18 muffins made and within 24 hours they were all gone. So you know these were well liked. They reminded me of a fresh biscuit. Not too sweet but flaky and melt in your mouth kind of muffin. The added fruit spread in the middle gave it the perfect sweetness. I made some with black cherry and apricot. I couldn't taste the crushed pineapple, but I think that what makes these muffins super moist. Nan recently shared her muffins on her blog once again and added some changes like coconut. Great idea!
I had to spread a little crunchy peanut butter on mine. Delicious!
You can get the recipe HERE for Breakfast Gems.
Hop on over to Shelby's blog to check out her post and photos for Breakfast Gems. Come back tomorrow for the 4th recipe!
Fallon
You can get the recipe HERE for Breakfast Gems.
Hop on over to Shelby's blog to check out her post and photos for Breakfast Gems. Come back tomorrow for the 4th recipe!
Fallon
3 comments:
Hi there, I'm Nan on NanCooks....I enjoyed your description of why you liked my muffins. I stopped eating muffins awhile ago because they were always so dense and icky sweet and huge, and at home I generally used a mix (naughty, naughty, I know...) which wasn't good, either. When I baked these again, for the first time in probably 30 years, I was amazed and how light and healthy they tasted. I am planning to put organic coconut oil for part of the fat next time I make them.
I like rustic! These look perfect. I really like black cherry and apricot.
The recipe also can make a square coffeecake, just scatter the dollops of jam over the surface. A bit simpler than muffins.
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