Toasted coconut adds a chewy texture and tropical flavour to these tasty treats. The batter is suited to lots of variations: Substitute other dried fruits for the cherries or use pecans or walnuts instead of the almonds.
Banana bread aficionados often cling to the classic banana-walnut combination, but this version will be sure to change their tune. It uses milk chocolate, but feel free to swap it for your favourite dark chocolate and create a new standard.
Katie Zeitel, a Grade 1 student, works up quite an appetite skipping with her friends at lunchtime. One of her favourite treats is a store-bought chocolate chip muffin. During the past few years, many commercial muffins have become very large in size and are often high in fat. For children, a mini- size is more appropriate. Adding carrots to the batter is another way to eat vegetables that are a rich source of vitamins and minerals. You can sprinkle mini chocolate chips on top before baking.
This summery grilled Middle Eastern–inspired salad gets delicious nuttiness from the tahini and pistachios.
One of the juiciest of fruits, sweet-and-sour pineapple stars in this summer-ready dessert that, topped with a rum-infused caramel sauce, will transport you to the tropics.
Pureed onions and toasted cashews give the sauce a creamy texture and rich flavour without adding any cream. If you love spice, don't seed the hot peppers. Serve with steamed basmati rice and a dollop of mango chutney.
There's no need to dial up dinner when you can make this takeout classic – better, cheaper and faster – at home.
Enjoy everything you love about zucchini bread in the form of a muffin that’s perfect for a quick breakfast or after school snack.
