Hello everyone!! Hope everyone had a lovely weekend…:) I am not sure if everyone loves bread, but I am huge fan of breads, all sorts of breads, especially when it’s just come out of the oven, hot and ready to spread butter or that delicious dip that is in the fridge. 🙂 I don’t eat bread on a everyday basis, even though I read many years ago that it is good for us to eat at least one slice of brown bread a day. 🙂Anyway, Saturday morning was another breakfast/brunch morning but this time I made these muffins filled with cheese and dill. Now, you are probably wondering Dill in the morning?? Wellll, it was actually closer to around noon. 🙂 I made an Omelette this time and not Scrambled Eggs and along with these delicious savory muffins it was a nice addition. 🙂 It is a pretty simple recipe that you can put together in less then 15 minutes, but just keep in mind that I added more Feta Cheese than Dill into my muffins.After brunch we headed out for a long walk with Charlie, the weather has gone mad I tell you, we had 27 degrees on Saturday with a glorious sunny day!!!! We were walking around with shorts and a T-shirt in the NETHERLANDS in OCTOBER!!

Here’s a quick and tasty dinner saver. All you need are eggs, zucchini, and a little Parmesan for an easy, practical meal. Try serving them with some deli meats and cheeses.

We love these muffins! Even the veggie haters. I grate everything fine and I don't tell what's in them until afterwards =) Hope you enjoy them as much as we do!

I wanted to make a dessert with salt-preserved cherry blossoms. I made these muffins as I though the salt-preserved cherry blossoms would go really well with cream cheese and yogurt. Topping with cherry blossoms, they became a perfect dessert for spring. Check out my recipe for "Cherry Blossoms Preserved in Salt".Cream the butter and sugar really well until the mixture becomes white and pale. Mixing the flour too much makes the batter heavy, so fold the flour in gently, leaving some unmixed. I wanted to make them light-colored muffins, so I didn't use eggs. Cover with aluminum foil to prevent burning. Recipe by Mimato

My daughter baked these tasty muffins using a recipe from a cookbook she gave me. They were tasty, so I simplified the procedure.The key is not to over mix in Step 3. Use a spoon to fold it in, stopping after the dry ingredients are incorporated. It's fine if there are a few lumps left.To heat them after they're cold, just pop them in the microwave for a few seconds, and they will fluff up again. Recipe by Cookie shiasu

These make a great after school snack for the kids. So tasty!

I used whatever I had in the fridge to make these muffins. When you are caring for sick kids all week, can't get to the grocery, but want to make a hot dish for your MOPS mamas, sometimes you have to improvise! Basically, you can use whatever ingredients want to make them your own!

I had a few leftover bits... so I made them into a muffin!

I love zucchini bread, but conventional recipes are made with processed refined sugar and flour. This recipe is made with almond flour and a healthy sugar substitute. Believe me, you won’t know the difference!

I usually don't have time in the morning to make breakfast, so here are some egg muffins that you can grab and go on a busy day!

Loved them! Topped with a cream cheese frosting for my uncle's cafe :-).