by Andrea Strong in Chefs and Restaurants, November 5, 2014
by Amy Chaplin in Amy's Whole Food Cooking, September 23, 2014
One Girl Cookies is one of Brooklyn’s most-beloved bakeries. Gem-size butter cookies, cream-filled whoopie pies, swirl-topped cupcakes and frosted layer cakes make this shop, located on a tree-lined street in Cobble Hill, an oasis of sweetness. Since opening in 2005, husband-and-wife team Dave Crofton and Dawn Casale have created a neighborhood spot for life’s most delicious treats and most precious milestones. Open its glass-paned door and a bell jingles — friends meet, couples fall in love and toddlers take their first steps. The couple have opened a second, larger cafe in Dumbo, have written a cookbook and are planning a third cafe for Industry City in Sunset Park for early 2015.
Crofton, the baker, has created a breakfast menu that offers all sorts of wonderful ways to start your day right: a fruit, granola and yogurt bowl (both the granola and the yogurt are made in-house), as well as muffins, scones, and savory and sweet breakfast breads. While he is a baker, he’s also mindful of serving a breakfast menu that’s actually good for you. “I think about health a lot when I create breakfast recipes,” says Crofton. “You can easily include whole grains in most breakfast muffins, breads, and scones. It makes them heartier and more filing, which is an important way to start the day.”
by Amy Chaplin in Amy's Whole Food Cooking, January 28, 2014
The wisp of crispness in the air is always a reliable prompt to get back into the kitchen. There is no better way to celebrate the beginning of fall than by baking something sweet and fragrant. These muffins fill the air with the aromas of cardamom, coconut, vanilla and pears. Not only are they gluten-free, but they are also vegan, naturally sweetened and whole-grain. They will most likely please everyone.
Chia seeds and ground flax, along with a little mashed banana, bind the batter and provide a moist and cakey backdrop for the cooked pears. The chia seeds also impart a lovely crunchy texture. Served with a cup of tea, the muffins make the perfect mid-morning or afternoon treat. Read more
by Toby Amidor in Healthy Recipes, September 15, 2013
What I like most about creating gluten-free baked goods is combining a range of flours, particularly whole-grain and nut flours, to replace the wheat flour that one would normally find in a cake or muffins. Small amounts of quite a few flours help achieve a better texture than just a single variety.
by Robin Miller in Robin's Healthy Take, July 9, 2012
Store-bought muffins, a grab-and-go favorite, can average a hefty 400 to 500 calories each. Make your own healthier version and you’ll get the same delicious flavor for about half the calories.
by Karen Ostergren in Reader Tips & Comments, February 20, 2010
- Mini Banana Muffins
I don’t know about you, but I cherish brown bananas. Not for my cereal. Not banana splits. Not even for smoothies. I weave the soft, sweet gems into the best banana muffins you’ve ever tasted.
If you buy bananas a lot, you’ve probably noticed that their ripening speed is completely unreliable. Sometimes they last a week, other times, one day. Now it won’t matter. Add my mini muffins to your recipe arsenal and you’ll beg those yellow bunches turn brown. My muffins are super healthy too. Can you believe one slice of regular banana bread (about 3 ounces) has more than 325 calories and 10 grams of fat? That’s like an indulgent dessert. You can enjoy three of my mini muffins (also 3 ounces) for just 174 calories and 1.5 grams of fat. Now that’s a treat! Plus, I make the batter in a food processor so the entire process takes about 3 minutes.
by Dana Angelo White in Healthy Recipes, February 18, 2010
Every week we post healthy eating ideas from our readers, and every week our readers come back with even more tasty suggestions. On this week’s menu: roasted shrimp, salmon wraps, and whole-grain pasta to fool the pickiest eaters.
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by Healthy Eats in Healthy Recipes, October 2, 2009
Everyone who tries these chocolate chip muffins asks for the recipe. I’ve made them for everything from brunch to dessert. They’re easy to make and a healthy way to get your chocolate fix.
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by Dana Angelo White in Farmers' Market Finds, September 23, 2009
Every Sunday, I face the same dilemma: What can I do with all of these over-ripe bananas? Sunday’s also the day my daughter and I play around with our latest fascination — baking healthy muffins. Well, this recipe tackled both those conundrums.
When searching for muffin recipes, I look for options that include fresh fruit, a dairy source and, most importantly, don’t resort to using butter. These muffins, originally from BBC Good Food, called for buttermilk, which I traded for low-fat, plain yogurt. The switch means they only keep for a couple days, but they don’t last that long anyway! I also swapped in some whole-wheat flour and added honey instead of all that brown sugar.
My daughter suggests new fruits to experiment with each time. This last time around we added in fresh blueberries and strawberries with great success. – Narissa Wild
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by Dana Angelo White in Healthy Tips, May 13, 2009
This is best time of year to visit a local farm and harvest some of your own fall favorites — apples, pears and pumpkins. Collect your bounty (and you’ll have tons) and transform them into seasonal dishes, including my easy Pear and Apple Muffins.
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The word “healthy” can get tricky. Lots of foods get labeled good-for-you or may seem low-cal, but they’re anything but. Here are 9 of the biggest offenders.
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