Cast Iron Chronicles: Lodge Mini Cake Pan

That’s right – that’s a muffin!

I ❤️ muffins, but my muffin pans were getting on my last nerve. They scratched very easily and – worse yet – the last batch of muffins stuck so badly that I tore several trying to get them out. They stuck despite the pans being non-stick (which I don’t care for, anyway) and heavily greased with coconut oil. It was like an oil slick in those muffin cups – nothing should have stuck. And to make matters worse, the pans had become nearly impossible to get completely clean. #$&*!! A new muffin pan was needed.

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Fall Flavors: Boastworthy Banana Chocolate Chip Muffins

Faced with ripe bananas growing more spotted by the day, some people might opt to make banana bread. While a respectable choice, I prefer to make muffins…and these banana chocolate chip muffins are just right, with lots of banana flavor, crunchy walnuts, and an occasional chocolate chip.

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No Food Waste: Vegan Pumpkin And Raisin Muffins

This is the second post in a series on how I’m using as much of the pumpkins we carved for Halloween as possible. In my previous post, the Ghostbuster-themed jack o’lanterns’ innards provided delightful roasted pumpkin seeds. With plenty of the stately squash left, I needed to find other ways to use it. So why not a dark, toothsome muffin that utilizes the pumpkin “guts”?

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Fall Flavors: Milk Kefir Gingerbread Muffins

I love a good muffin: it’s a self-contained, pre-portioned snack with the flexibility of being either sweet or savory. Muffins are especially well-suited for home baking because they’re usually easy to make and very forgiving. With Autumn’s now-chilly weather here, the spiciness of gingerbread is a welcome comfort.

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