May 6, 2020,

What is smelling so good?

It appears to be emanating from myriads of residences across the country.

If we had a nose to the ovens in many of the homes around the United States, we could pinpoint what it is.

It smells like cake.

We do have a little time on our hands. What a great teaching opportunity for once extremely busy career oriented parents to stop, take a deep breath, and spend time with their children teaching them a great American pastime and that is how to bake.

Let them eat cake you say?

Well. Little cakes.,,, articles, Cottonbro photo

After eating a full meal maybe we just want a snack.

Sometimes we just want a smaller portion, especially at breakfast time. We know the perfect solution.

Have a muffin. They sure smell good. Just like cake.

They are small cakes aren’t they?

A muffin is an individual-sized, baked product.,,, articles, Streetwindy-photo.

It actually can refer to two distinct items, a part-raised flatbread that is baked and then cooked on a griddle, typically unsweetened, and a cupcake-like quick bread, often sweetened, that is chemically leavened and then baked in a mold.

While quick bread muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese. The flatbread is of British or European derivation, and dates from at least the early 18th century, while the quick bread originated in North America during the 19th century.

Both are common worldwide today.

And oh the variety of flavors. Chocolate chip, blueberry, cranberry, strawberry and our favorite is banana nut.,,, articles, mali-maeder-photo.

We never could easily digest the heavy bran muffin but if done well, very tasty and healthy too.

There are of course English Muffins which are primarily crafted to be eaten at breakfast but not always.

So, tonight, if you desire store bought muffins, who appears to have a creative approach to making healthy and delicious muffins? Especially the English styled ones.

Love the name. Stone and Skillet.,,, articles,

Wow. It smells so good over there. Time for a visit to their home at where they are happy to share their personal story with us. “Stone & Skillet was founded in 2013 by two friends who had a dream of a better English muffin. With many years in the food industry, they noticed a serious lack of quality English muffins and set out to make one that stood out above all others. Drawing inspiration from their New England roots, they spent many months studying and testing recipes in their apartment. Finally, after many bags of flour and an increasingly suspicious landlord, they had an English muffin they were proud to show the world! The Original New England Style English Muffin.

Using their connections in restaurants, they started selling their muffins to chef friends who put them on their menus. The response was amazing! People went crazy, and were soon asking where they could buy them?

Kyle and Dan were still making the muffins out of their apartment and knew they needed a proper bakery to accommodate the demand. While searching for a new bakery, they spent 3 months working overnight at friends restaurants and delivering muffins by public transportation during the day…a car was a luxury back then.

Finally, they were able to move into an old pizza shop. Demand kept growing and the two were off and running! Whole Foods Market approached them after a chance meeting at a local food festival, and they quickly were producing for every Whole Food Market in the North Atlantic region. Other retailers caught on and started placing orders.

Since Stone & Skillet’s inception, the company has gained national attention and the two friends do not intend to slow down anytime soon!”

Very true.

While it lasts, you should check out this news story on them.

Are you at home right now?

Ready to bake some cake styled muffins?,,, articles, Andrea-Piacquadio.

We have a visiting female writer with a fantastic traditional baking name who would love to show you around the oven.

Martha McKinnon is a healthy weight loss coach, passionate home cook and homemade cookie lover, who believes that losing weight and eating great can be simple and delicious, especially when you have the right tips, techniques, tools and recipes.

Martha has a BS from Northeastern University, is a certified yoga instructor, graduate of the Institute for Integrative Nutrition, the Institute for the Psychology of Eating and has completed the Natural Gourmet Institute’s Core Program.

She believes that it’s possible to find the balance between health and pleasure that helps you to feel great, lose weight and never feel deprived.

We agree.

12 Tips for Making Healthy Muffins From Scratch,

Have you ever wondered about how to make healthy muffins from scratch at home? Making muffins is easy enough for kids and beginning bakers. All you are some healthy muffin making tips.

It’s important not to go overboard when making healthy baked goods or you can end up with muffins that are dry, tasteless and/or rubbery. You need to find the healthy balance, so it’s important to include some fat and sugar in your recipes for best flavor.

Here are 12 tips for making homemade healthy muffins from scratch.

Decrease the fat, but not completely. Usually just 3 to 4 tablespoons of oil or butter per batch of 8 to to 12 muffins is enough to keep your muffins moist and tender.

Use whole wheat pastry flour. It’s much lighter than regular whole-wheat flour while retaining the healthy antioxidant-rich bran and germ. Try substituting half the flour in your favorite muffin recipe for whole wheat pastry flour or another favorite whole grain flour such as oat, barley or spelt flour.

Add some healthy omega-3 rich nuts. Walnuts and almonds are good choices.

Substitute 1/4 to 1/2 cup fruit or vegetable puree for the same amount of oil in your favorite muffin recipe. This will increase the nutrition, moisture, tenderness and natural sweetness of your muffins. Applesauce and pumpkin puree are personal favorites.

Mix together the dry ingredients well with a fork or wire whisk. You want to fluff the flour up which will help create lighter more tender muffins.

Mix the dry and wet ingredients together gently just until blended. Over mixing will cause your muffins to be heavy and tough.

Stir in 1/2 to 1 cup of healthy additions to boost nutrition. Such as berries, chopped apple, shredded carrots, shredded zucchini, raisins or miniature dark chocolate chips which are all good sources of vitamins and minerals and fiber.

Use an ice cream scoop to fill the muffin cups. It’s much faster and neater.

Add water to any empty muffin cups. This will prevent your muffin pan from buckling.

Don’t let the baked muffins sit in the pan too long. They will become soggy.

Well made muffins are golden brown with slightly rounded bumpy tops. They are tender and light to fairly dense and moist inside and easy to remove from the pan.

Most any recipe for a large (9×5-inch) loaf of healthy quick bread can be turned into 12 (2-1/2-inch) healthy muffins. Just evenly distribute the batter among the muffin cups and bake in a heated 375 degree F oven until golden and a toothpick inserted into the center of the muffins comes out clean, somewhere between 20 and 25 minutes.

So, there you have it – 12 tips for making delicious healthy muffins from scratch.

Martha is a healthy weight loss coach, cooking coach and cookie lover, who loves to share ways to make cooking and eating simple, easy and delicious and help you stop dieting and instead discover the pleasure of happy healthy balanced eating, cooking and living. Her websites include and [].,

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