Sometimes even my most favorite recipes get lost in the shuffle. It’s a hazard of the job, let’s just say. I develop on average 200 recipes a year, so it’s no surprise some get buried at the bottom of the pile (or my subconscious). The great thing about sharing some of them here are comments that continue to flow in, reminding me of these forgotten treasures. I’m in awe that these waffles have been pinned more than 24,000 times.
A couple of weeks ago new comments popped up on my recipe for Concord Grape Muffins. The memory of my first taste five years ago is still vivid, pockets of jam bursting with each bite. I decided to give them a little makeover since I’ve been on this dairy-free, whole grain, no refined sugars project. Okay, so maybe it’s not such a little makeover. For starters, there’s no butter, and that changes the technique. The old recipe is what I called my biscuit-making muffin approach. You rub cold bits of butter into the flour mixture with your fingers. This results in a very light crumb, and not what you normally think of when muffins come to mind. Continue reading »