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7 Homemade Muffin Recipes You Can’t Resist

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7 Homemade Muffin Recipes You Can’t Resist

Who doesn’t love the humble muffin? A cake that you can eat for breakfast–what’s not to love? But sometimes muffins can feel a bit boring. It’s one of those foods that’s become so popular it doesn’t feel special. There’s nothing wrong with chocolate chips but there is a whole world of other flavors out there just waiting to be devoured with a cup of coffee. Muffins are one of the easiest cakes to make and are great to make with children. Here are seven of my favorite recipes you can make at home. I suggest you make a double-batch as they are guaranteed to disappear before you know it.

1. Peanut Butter Chocolate Zucchini Muffins (Vegan)

Peanut-Butter-Chocolate-Zucchini-Muffins

    Peanut butter and chocolate are tried and tested flavor buddies and these Peanut Butter Chocolate Zucchini Muffins are the perfect treat. If you’ve never tried zucchini in cakes, then you are missing out. Zucchini adds a lovely moistness which works particularly well with chocolate. This muffin is moist, chocolatey and made with whole wheat flour so you can get the day off to a good start. To top it all off, they’re vegan so it’s a great recipe to have up your sleeve for vegan guests.

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    2. Cream Cheese-Filled Pumpkin Muffins

    pumkin-muffins

      If you’re a pumpkin lover then you have to try these out. These muffins are made with pumpkin purée, flavored with just the right amount of pumpkin pie spice, and filled with deliciously tangy cream cheese. They are so simple to make yet look stunning. These are definitely a great bake if you want to impress guests.

      3. Pull Apart Bacon French Toast Muffins

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      bacon-french toast-muffins

        These comforting muffins, studded with tasty bacon surprises and smothered in maple syrup, are great for the morning after. A cross between french toast and muffins, they are a cinch to make in a hurry. You don’t even need baking scales–they are that simple. If bacon’s not your thing then replace it with sausage, or try chunks of banana with a sprinkling of cinnamon. These beauties would also make a superb brunch dish and can be frozen in advance and simply crisped up in the oven when your guests arrive.

        4. Egg, Turkey & Stuffin’ Muffins {with Blender Sage Hollandaise}

        Egg-n-Stuffin-Muffins-95

          If you have a few too many leftovers lingering in the fridge after Thanksgiving or Christmas, then this recipe is a deliciously easy way to use them up. Time it just right and you’ll have a deliciously runny egg yolk as well as lashings of hollandaise sauce to mop up.

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          5. Gooseberry Crumble Cheesecake Muffins

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            These muffins hide a cheesecake surprise in their centre and the crumbly streusel-style topping adds an extra layer of texture. The tartness of the gooseberries and the tang of the cheesecake offset the sweetness of the muffins, so they’re beautifully balanced and not overarchingly sweet. This is another recipe that is really simple to make but looks impressive.

            6. Potato Chocolate Muffins

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            potato-chocolate-muffins

              If you have leftover mashed potato, then you’re in luck because these Potato Chocolate Muffins are a great way to use it up. The potato makes these muffins deliciously moist. Why not take them to another level with a drizzle of chocolate sauce? These are great for packing in lunchboxes for an extra special lunch time treat.

              7. French Breakfast Puffs

              French-Breakfast-Puffs-from-AmyintheKitchen.com-10-of-13

                If regular muffins are a bit on the stodgy side for your taste, then these perfectly sweetened, light and airy muffins topped with cinnamon sugar won’t let you down. These buttery treats are the perfect accompaniment to a cup of coffee and will make your house smell divine. They are best eaten slightly warm (if you can resist that long of course).

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                Featured photo credit: Gooseberry Crumble Cheesecake Muffins / Stuff and Nomsense via flickr.com

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                Last Updated on January 27, 2022

                5 Reasons Why Food is the Best Way to Understand a Culture

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                5 Reasons Why Food is the Best Way to Understand a Culture

                Food plays an integral role in our lives and rightfully so: the food we eat is intricately intertwined with our culture. You can learn a lot about a particular culture by exploring their food. In fact, it may be difficult to fully define a culture without a nod to their cuisine.

                “Tell me what you eat, and I’ll tell you who you are.” – Jean Anthelme Brillat-Savarin (1825).

                Don’t believe me? Here’s why food is the best way to understand a culture:

                Food is a universal necessity.

                It doesn’t matter where in the world you’re from – you have to eat. And your societal culture most likely evolved from that very need, the need to eat. Once they ventured beyond hunting and gathering, many early civilizations organized themselves in ways that facilitated food distribution and production. That also meant that the animals, land and resources you were near dictated not only what you’d consume, but how you’d prepare and cook it. The establishment of the spice trade and the merchant silk road are two example of the great lengths many took to obtain desirable ingredients.

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                Food preservation techniques are unique to climates and lifestyle.

                Ever wonder why the process to preserve meat is so different around the world? It has to do with local resources, needs, and climates. In Morocco, Khlea is a dish composed of dried beef preserved in spices and then packed in animal fat. When preserved correctly, it’s still good for two years when stored at room temperature. That makes a lot of sense in Morocco, where the country historically has had a strong nomadic population, desert landscape, and extremely warm, dry temperatures.

                Staples of a local cuisines illustrate historical eating patterns.

                Some societies have cuisines that are entirely based on meat, and others are almost entirely plant-based. Some have seasonal variety and their cuisines change accordingly during different parts of the year. India’s cuisine is extremely varied from region to region, with meat and wheat heavy dishes in the far north, to spectacular fish delicacies in the east, to rice-based vegetarian diets in the south, and many more variations in between.

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                The western part of India is home to a group of strict vegetarians: they not only avoid flesh and eggs, but even certain strong aromatics like garlic, or root vegetables like carrots and potatoes. Dishes like Papri Chat, featuring vegetable based chutneys mixed with yoghurt, herbs and spices are popular.

                Components of popular dishes can reveal cultural secrets.

                This is probably the most intriguing part of studying a specific cuisine. Certain regions of the world have certain ingredients easily available to them. Most people know that common foods such as corn, tomatoes, chili peppers, and chocolate are native to the Americas, or “New World”. Many of today’s chefs consider themselves to be extremely modern when fusing cuisines, but cultural lines blended long ago when it comes to purity of ingredients.

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                Black pepper originated in Asia but became, and still remains, a critical part of European cuisine. The Belgians are some of the finest chocolatiers, despite it not being native to the old world. And perhaps one of the most interesting result from the blending of two cuisines is Chicken Tikka Masala; it resembles an Indian Mughali dish, but was actually invented by the British!

                Food tourism – it’s a whole new way to travel.

                Some people have taken the intergation of food and culture to a new level. No trip they take is complete with out a well-researched meal plan, that dictates not only the time of year for their visit, but also how they will experience a new culture.

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                So, a food tourist won’t just focus on having a pint at Oktoberfest, but will be interested in learning the German beer making process, and possibly how they can make their own fresh brew. Food tourists visit many of the popular mainstays for traditional tourism, like New York City, San Francisco, London, or Paris, but many locations that they frequent, such as Armenia or Laos, may be off the beaten path for most travelers. And since their interest in food is more than meal deep, they have the chance to learn local preparation techniques that can shed insight into a whole other aspect of a particular region’s culture.

                Featured photo credit: Young Shih via unsplash.com

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