I love making muffins. They are quick and easy and a favorite “quick” breakfast. One of my favorite muffin recipes is for Multigrain Blueberry Muffins. I use this recipe as a base and often change the grains based on what I have around the house. It’s hard to mess this one up and it’s a healthy treat my kids love!
For this month’s Kosher Connection link up, we decided to do a blog swap. We were each anonymously assigned a different blogger and asked to make one of their recipes. I laughed when I was assigned to Lil Miss Cakes, a baking blog mostly showcasing my neighbor and friend, Melissa’s gorgeous cakes. As a Dietitian who likes to bake, I stick to cookies and bundt cakes, I knew that I was not going anywhere near those works of art. But when I stumbled on these muffin top cookies I knew I found my perfect recipe.
I made a couple of small modifications to her delicious recipe, by choosing whole wheat flour instead of all-purpose flour, adding some dark chocolate chips and skipping the glaze, an extra step (and some extra sugar) I just didn’t need. The results were a hit!!! Keep in mind they are more muffin than cookie and crumble easily. But don’t worry, there won’t be many crumbs left on your plate.
Ready for a fun giveaway to celebrate one year of Kosher Connection? We are giving away two prizes from Emile Henry. A Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! Use the Rafflecopter below to win- you can enter up to 23 ways! Two winners will be chosen at random.