November is the time for harvests, family gatherings, and gratitude. One of my favorite baked goods during this season has to be the traditional corn muffin. Being completely honest, I loved the Jiffy corn muffin boxed mix until I began learning about the ingredients list on their mix was not as nutritious as it was delicious. You can easily bake homemade corn muffins without health deprecating ingredients such as lard and hydrogenated oils. You can also make homemade corn mu

Serves: 12 muffins Ingredients: 2/3 cup brown sugar 2 egg replacers, I use EnerG 1/2 cup non-dairy milk 2 Tablespoons neutral oil 1/3 cup uncooked quick 1-minute oats cooked in 2/3 cup water 1 1/2 cups unbleached all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon of salt 1/4 cup raisins, optional Directions: In a small bowl, whisk together the brown sugar, egg replacers, non-dairy milk, and oil. Microwave the quick oats and water. Let cool until

I kid you not when I say that the aroma wafting from within the oven while these muffins were baking was glorious. This past weekend, I wanted to experiment with a new muffin recipe. I thought about a whole list of different options but something about the combination of ginger and pear stuck in my head. These muffins are sweet, cinnamon infused, and the perfect Autumn muffin. Pears are a wonderful baking fruit and I should find more ways to bake with them! Serves: 12 muffins