It’s rather difficult to find a good muffin that holds onto its moisture, doesn’t dry out, and can be made gluten-free without too much trouble. Trust me. I’ve tried a few. This one worked brilliantly! The recipe is a keeper.
This recipe is total genius. I absolutely adore the taste, texture, and GET THIS cream cheese frosting, but on top of that, it makes a 9×13″ PAN!?! Because, you know, when I want to make cake, I want to make a cake that we can eat for breakfast all week. Or maybe dessert all week. I will admit we ate this for breakfast and only breakfast and never dessert and we actually had a houseguest at the time and never offered her any. We are so selfish. I’ll try to work on that this year.
How about oatmeal? I happen to enjoy a good bowl of mush every now and then – steel-cut or regular rolled. But baked oatmeal…that’s a luxury. I’ll make it every now and then, because it’s truly wonderful, but I can’t get too addicted. Carbs and all that. Anyway, I love it when we can flavor things differently. I have a killer recipe, passed down through our family, for regular baked oatmeal. But this carrot cake oatmeal from Green Kitchen Stories is mighty fine. Give it a go.
I hate wasting food. So you buy that container of ricotta cheese, and you use it in a recipe, and then you have some left over. What to do? These hotcakes use one cup of ricotta, and if you don’t have that, make a half recipe, like I did, for just you and your husband.