We created our extra-nutty muffins using hazelnut butter, flour, and milk, in addition to the nuts themselves. Feel free to substitute almond-based products if you like.
This recipe was originally a loaf but we switched it to muffins for a more attractive presentation. If you’d like to try a sliceable version, spread half the batter in the pan, fill with the apple mixture, then top with remaining corn batter.
The name sounds decadent, but you’ll be happy to know that this is the healthiest banana bread you’ll ever have. Consider it permission to slather on more butter.
Most morning breads are predicable in flavor—banana, carrot, etc.—but not this one using fresh guavas from a local tree. If you or a neighbor isn’t growing guavas, you can ask the produce manager of your local grocery store to order them.
Sweet and salty cornbread is a favorite with any crowd. Up your game with this recipe that has a hit of spicy jalapeño and a side serving of whipped bacon fat.
To keep these tender biscuits light-textured, you shape the moist dough with an ice cream scoop and roll the balls in a little flour, rather than working more flour into the dough.