Either way, the muffins will be a bracingly tart, comfortingly sweet, brightly colored way to start your day. The nutty coarse cornmeal adds a subtle crunch and makes for a light, moist crumb.

Although the rule of thumb is 1 teaspoon baking powder or ¼ teaspoon baking soda per cup of flour, Sheehan puts 1 tablespoon powder plus ½ teaspoon soda in her Hot Pepper Jelly and Cream Cheese ...

No cornmeal? No problem! Discover easy swaps that work just as well — chances are, you’ve got one in your pantry.

The key to making this bread, similar to an English muffin, is the corn meal on top, which really makes it feel like an English muffin. The total active recipe prep time is only 25–30 minutes ...

At her bakery, Friends & Family in Los Angeles, she might apply a glaze, as she does on her Lemon Cornmeal Muffins, or maybe brush a buckwheat muffin with buckwheat honey. But that’s it.

Preheat the oven to 400 degrees and grease or line 12 muffin cups. Beat sugar, butter, honey, eggs and salt in large bowl to combine. Mix in flour, cornmeal and baking powder to blend. Stir in ...

Light, fluffy and extra lemony, these easy lemon muffins have an extra citrus hit thanks to a simple glaze made with lemon juice and sugar. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12 ...

Credit: Photo: Alex Lepe; Food Styling: Janette Zepeda Credit: Photo: Alex Lepe; Food Styling: Janette Zepeda ...

These easy egg muffins are the perfect make-ahead breakfast – they’re totally customisable, and they'll keep in the fridge for up to 3 days. Each of the filling options is enough to make 8 egg ...