BHG Delish Dish

Stirring Up Ideas In The Kitchen

muffins

Nothing says love like deliciously moist corn muffins.

Maple Bacon Corn Muffins

I grew up eating corn muffins so you could say I definitely know a thing or two about them. In fact, I am known to make tons of cornbread recipes on my blog. I might even consider myself an expert. That’s why I knew I definitely had to make these corn muffins when I saw them on BHG.com. The recipe held its own and was just like I remembered.

Maple Bacon Corn Muffins

These are the perfect texture; they have the perfect amount of sweetness; and they are perfect for any occasion (whether for a quick grab and go breakfast or as a side to a spicy comforting bowl of chili). It was also a fast one bowl recipe that only required a whisk (less dishes, more convenience). For fun, I decided to give the original recipe a breakfast spin when I saw the additional suggestions. Maple syrup and bacon just scream breakfast to me, and inside a moist and delicious corn muffin, they stand out even more! Bits of chopped bacon and maple syrup are added to the batter.

To create the updated recipe, I made the following edits:

  • I halved the recipe since its just the hubby and I. No need to have too many of these tempting muffins lying around for guilty pleasure consumption.
  • For every cup of batter, I folded in 1/4 cup chopped crisp cooked bacon and 1 tablespoon of pure maple syrup.
  • To garnish, I piled remaining bits of bacon on top of each muffin and drizzled maple syrup down the sides.

Maple Bacon Corn Muffins

The final results are the perfect twist for lazy Sunday mornings when breakfasts truly count.


Hey howdy hey, Delish Dish! I hope this post finds you well-fed and happy! I know I’m happy because November is National Peanut Butter Lover’s Month (yes, these are real holidays). I thought I’d share some perfectly cozy peanut butter recipes as we gear up for the change in the seasons! Enjoy!

I start off most mornings with a peanut butter and banana bagel, but I never thought to turn them into a dessert! Yum! Can’t wait to try these Chocolate Covered Frozen Banana and Peanut Butter Bites from Not Enough Cinnamon!

For an easy-to-make and easy-to-pack snack for school or work, try these No Bake Peanut Butter Oatmeal Protein Bites from He and She Eat Clean!

Barefeet in the Kitchen‘s Buckeye Fudge may have just made the perfect holiday fudge! Creamy peanut butter fudge combines with smooth dark chocolate fudge for a perfect pairing.

Start your morning on the right foot with these Peanut Butter Banana Muffins from Thirty Handmade Days! Yum, yum, yum!

And for people who are feeling very adventurous, try making your own peanut butter! Gimme Some Oven has a super simple Homemade Peanut Butter recipe to try!

Hope you all have a fabulous Friday and enjoy these salty, sweet snacks!

With peanut butter love,

Grace


It’s been a while since I’ve done a proper pantry cleaning. After a lot of baking this fall, a little kitchen organizing was in order, especially with the upcoming holidays. Since cleaning and organizing aren’t my forte, I thought I might motivate myself and do some baking to use the small amounts of random ingredients. With way too many chocolate chips and a few opened jars of peanut butter staring me in the face, this recipe for Peanut Butter-Streusel Muffins was a match.

As I’ve said a million times before, chocolate and peanut butter is a winning flavor combination for me. Pack it into a muffin and top it with streusel and I’m dancing with joy in the kitchen (even amid the cleaning).

To make these muffins extra special, I decided to downsize them. Little bite sized treats during my kitchen cleaning or with a cup of coffee for breakfast. Mmm! A mini cookie scoop portioned out just enough batter to make 24.

I didn’t have any peanuts on hand for the streusel, so I substituted pecans. No harm done. That’s why I love pantry cleaning. You use what you have. There’s no reason to run to the store to buy more ingredients.

These muffins came together in no time. Served a slightly warm, the melted chocolate and peanut butter make them bites of heaven. They might even inspire me to clean more often. OK, probably not.

Get the recipe here, give these mini muffins a try, and let us know what you think. Enjoy!

Michael Wurm, Jr – Inspired by Charm

 

More from BHG.com:

25 Healthy Breakfast Recipes

Our Best Coffee Cake Recipes

Tasty Breakfast Drinks


Hi all!  I’m Carissa Casey. I am the blogger, cook, and photographer behind the Pretty/Hungry blog, as well as a wife and mother (with Baby #2 on the way in early October!)  I created the Pretty/Hungry community to provide home cooks with kitchen inspiration, wellness information, and budget-friendly strategies for feeding their families.    I believe in healthful, affordable, beautiful, and (of course) scrumptious food!  It is a true joy for me to share about these topics with my readers and hear their empowering stories of success as they enrich their family’s lives through food.

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Now, I love all food, but I am especially a sucker for breakfast and brunch recipes.  I could eat breakfast food any time of day!  So when I was asked to choose a Better Homes & Gardens recipe and put my own spin on it for Delish Dish… I just couldn’t stay away from the Breakfast section of bhg.com.  I immediately gravitated toward the baked goods, because on top of being a sucker for breakfast foods, I am also a sucker for carbs.  And when I spotted this recipe for Sour Cream Raspberry Muffins, I knew I had found “the one.”

I had just recently taken my 1-year-old blackberry picking at a local farm, so I substituted fresh blackberries for the raspberries in this recipe.  I also used rich, creamy Greek yogurt in place of the sour cream.  I actually adore the taste of sour cream and Greek yogurt equally, but I happened to have Greek yogurt on hand, and I am all about saving money with ingredient substitutions whenever possible, so this worked out perfectly!

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I’m delighted to report that this recipe was a real winner in our house!  The batter was a perfectly sweet compliment to the tart berries, and the addition of sour cream (or in this case, Greek yogurt) was genius… it gave the muffins just the right amount of tangy creaminess.  I will definitely make this recipe again, and I might even try swapping this batter for my traditional blackberry cobbler topping in the future, that’s how tasty it was!

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The method is quite simple: Just cream together the softened butter and sugar, then gradually add in the other wet ingredients.  After that, gently stir in the dry ingredients until just combined.  Lastly, rather than folding the berries directly into the batter (which makes it very difficult to keep from turning the batter pink), this recipe calls for you to layer them into the middle of each muffin and then poke a few berries into the top of each.  Such a gorgeous way to highlight fresh berries!

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As a final touch, the tops get sprinkled with a light dusting of raw sugar for a pretty, crunchy sparkle, and after 18 minutes in the oven, they’re done!

This recipe was a perfect way to highlight summer’s fresh-picked blackberries, but I also think the original raspberry version would be amazing.  My baby and I proceeded to scarf down these muffins at most of our meals that week until the whole batch was gone.  (And since she doesn’t care for blackberries eaten on their own, I considered this a real victory.)

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You can find the original recipe for these Raspberry Sour Cream Muffins here.  I highly recommend them… and so does my little one!

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Chocolate chip zucchini muffins

Hello again! It’s Jamielyn from I Heart Nap Time. I’m excited to share this yummy recipe for chocolate chip zucchini muffins.

I found this chocolate zucchini bread recipe on Better Homes and Garden a few months ago and knew I had to try it. The other day my friend brought over fresh zucchini from her garden, so I knew it was the perfect time to make these. I mixed up the ingredients and decided to make muffins instead. My kids think they’re cupcakes when I do that. Let’s face it, these might as well have been cupcakes! My family didn’t even realize they were eating zucchini. They really were deceptively delicious! I won’t tell you how many I ate. These were SO unbelievably good. I finally had to give them away so I would stop eating them.

Chocolate chip zucchini muffins

After cutting up your zucchini, make sure to shred it up and place it on paper towels. This will soak up all the extra water. If you skip this step, your muffins may end up soggy in the middle.

Chocolate chip zucchini muffins

I ended up leaving out the nuts and adding extra chocolate chips on the tops. More chocolate can never be a bad thing, right?

Chocolate chip zucchini muffins

I baked these muffins at 350° for approximately 25 minutes. This recipe made 24 muffins.

Chocolate chip zucchini muffins

These chocolate chip zucchini muffins were simple, rich, and full of flavor. They are a must try this summer! Seriously, I cannot wait to make these again and again. Definitely the best zucchini bread recipe I have tried. Find the full recipe here.

What are your favorite recipes to make with zucchini?

Happy Baking! xo – Jamielyn 


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