The sweet potato is rooted (see what I did there) in our American food identity.
A staple food, grown heavily in the Carolinas, it was used for trade and as time went on, abundantly grown and used in recipes.
With this recipe you have some choices. It could easily be served with tea and coffee at the end of your Thanksgiving feast or served alongside it.
Whatever you choose, the tradition lives on, in these delicious muffins.
Bite sized goodness, is how I describe these muffins.
A yummy breakfast snack or perfectly sized picnic treat.
Who can turn away a mini sized muffin anyway?! Horrible people, that’s who.
And you’re not a horrible person, you are wonderful. Have a mini muffin, it’s on me!
Carrot cake is one of my favorites, in this recipe you’ll find carrots mixed with coconut, raisins and walnuts.
The muffins are then dipped in a glaze, studded with cinnamon and flavored with freshly brewed strong coffee.
Breakfast or snack, the multipurpose muffin!
According to the calender, September 23rd began the first day of autumn.
Now it is October 3rd and it’s finally beginning to feel like it here in New York City.
Autumn is one of my favorite seasons, as it conjurers up some of my favorite memories.
Pumpkin picking as a child to the wonderment at the changes of leaves during my time spent at the small town of Deerfield, Massachusetts.
It looks like this during those crisp, autumn months.
So as a celebration to my favorite season, an easy muffin that spotlights its flavors; apples, pumpkin and spice.
Summer is a great time to take advantage of what it has to offer.
And let’s make some Strawberry Streusel Muffins!
One of my favorite summertime drinks is the Piña Colada.
A cool, refreshing rum-based cocktail made from cream of coconut and pineapple.
So why can’t you (and I) enjoy those flavors in a muffin!