Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. As August reaches a cooler ...

Ye olde yeast-leavened English muffin is “a physical base and a pretext for eating melted butter,” according to Alan Davidson, author of “The Penguin Companion of Food.” American muffins often get the ...

These muffins make a fast, delicious breakfast. They are low in fat and have zero cholesterol, so feel free to have one as an after school snack or a late night treat. In a large bowl mix together the ...

In a large bowl, combine the flour, baking powder, baking soda and salt and mix well. In another bowl, beat the sugar,eggs,honey, yogurt and butter together to make a smooth batter, add the lemon zest ...

To see how far a tub of yogurt can go, stir some into muffin batter and bake as you normally would. These muffins will look like a typical batch, but don't be fooled: they're moist, tangy and ...

1 3/4 cups flour 1/2 cup sugar 1 tsp. baking powder 1/2 tsp baking soda 1/4 tsp salt 1 egg 1 – 8 ounce carton lemon flavored Greek yogurt 1/3 cup cooking oil 1 cup fresh or frozen blueberries Preheat ...

Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners. Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium ...

Most commonly used as a bagel topping, poppy seeds are a delicious addition to muffins as well. The tiny seeds are generally imported from Turkey, Spain and Czechia, and provide a nutty crunch to ...

1 1/4 cups (14 ounces) plain yogurt, at >room temperature> To prepare batter:> Preheat oven to 375 degrees. Grease 12 muffin cups. In a large bowl, combine flour, baking powder, soda and salt. In ...