This mildly sweet muffins have become my favourites, as they are a mix of healthy lifestyle and deliciousness.

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

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!

Yummy 😋!

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

my heart shaped cheese and bacon muffins with grilled peppers

I added ingredients to Ms. Shoko Murakami's "Fluffy Muffin" recipe. There is also a recipe for "Cheese Muffins" which adds pizza cheese to the same recipe.My family loves cheese, so I scattered it in the batter. The ingredients contain a lot of salt, so the salt from the original recipe is omitted.Don't over-mix the batter! This is the secret for nice fluffy muffins. If you mix too much, the muffins will not rise well and will become heavy.If you chop the cheese into irregular sizes, you will get both firm and melted pieces in the finished muffins, making them fun to eat.You can use ham instead of bacon, but bacon smells good! Recipe by Puchiusagi

Savory Vegetables Cakes/muffins is what I call it & hence, made it in the morning. I planned to cook it as my breakfast but hell yeah, it turns out be weekend and weekends are meant for brunch. Isn't it?To be honest, they automatically became brunch as they were quite filling and loaded with lots of veggies and cheese. This was my first attempt at baking a savoury muffin so I tried it with all purpose flour but I would surely come up with it's alternative healthy flour someday without compromising the taste.#nonindian

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!!

these are great for snacks or parties , if you add another 125 grams of flour they will make for 12 normal sized muffins. :-)

Very tasty, had a massive over load of zucchini and I usually use potatoe in these muffins, they are very filling and hard to resist. :ohyeaah