Baked Goods, quick breads & muffins

Orange-Date Pumpkin Muffins

Sarah Hoff — Mon, 31 Oct 2011 20:57:27 +0000

A whole orange pulverized in the food processor gives these nutrient-rich date-pumpkin muffins a wonderful intense flavor.

Roasted Garlic & Herb Bread

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 19:38:44 +0000

Roasted Garlic & Herb Bread

This savory quick bread is loaded with roasted garlic—two heads of it!—plus chopped fresh herbs of your choice, so it has a big nutty, toasty, herbal flavor that’s ideal with a hot bowl of soup. If you’re intimidated about baking bread, a quick bread, which is made with baking powder and baking soda instead of yeast, is the perfect place to start.

Caramelized Onion Flatbreads

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 19:26:12 +0000

Caramelized Onion Flatbreads

Fresh from the skillet, these flatbreads are perfumed with intense sweet caramelized onions. They’re wonderful dipped into a little soup or to serve alongside a saucy curry. They’re quite simple to make—to speed up the process use two skillets or a griddle so you can cook twice as many at once.

EatingWell Zucchini Bread with Chocolate Chips

Erin McCormick-Interactive Producer — Fri, 24 Jun 2011 20:14:19 +0000

EatingWell Zucchini Bread with Chocolate Chips

Here’s a super-simple zucchini bread recipe. The addition of chocolate chips makes it more like a dessert than a breakfast, but you can enjoy it anytime. Skip the chocolate and try it with toasted walnuts or raisins if you prefer. Freeze 2-cup portions of shredded zucchini so you can make zucchini bread all year long.

EatingWell Zucchini Bread

Erin McCormick-Interactive Producer — Fri, 24 Jun 2011 19:58:22 +0000

EatingWell Zucchini Bread

This simple zucchini bread recipe is a great way to use up your summer bumper crop of zucchini. Try it with toasted walnuts or raisins, or add chocolate chips for a more dessertlike bread. Freeze 2-cup portions of shredded zucchini so you can make zucchini bread all year long.

Lemon-Cranberry Muffins

Erin McCormick-Interactive Producer — Thu, 16 Dec 2010 18:19:28 +0000

Lemon-Cranberry Muffins

These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They’re great warm from the oven, but also keep well for a few days and freeze beautifully.

Banana-Blueberry Muffins

Nifer — Thu, 10 Jun 2010 18:20:27 +0000

Banana-Blueberry Muffins

The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries.

Banana-Blueberry Buttermilk Bread

Nifer — Thu, 10 Jun 2010 18:05:06 +0000

Banana-Blueberry Buttermilk Bread

Pumpkin & Cranberry Bread