AN “ad hoc” cassoulet, a pepper relish to go with turkey, winter squashes beautiful to look at but even better to eat, the leaves of Brussels sprouts flavored with mirepoix and pancetta, a wonderfully ...

1. Set the oven at 375 degrees. Oil or spray a standard, nonstick 12-cup muffin pan; rub a small amount of oil around the top of each cup. Or use paper liners. 2. In a bowl large enough to hold all ...

Meals become more colorful when you serve a batch of blue-hued muffins. These cornmeal muffins are hearty and make a perfect side for breakfast, lunch or dinner. This Meatless Monday recipe for blue ...

Lightly sweet and with a tender crumb, a batch of fresh lemon cornmeal muffins can be a powerful thing. Just ask reader Susan Slesinger of Seal Beach; she’s been thinking about the little cakes at ...

New Year’s Day was last week, but you can still top a bowl of leafy collard greens with these mini cornmeal muffins featuring black-eyes peas. It’s a heart-healthy meal for those still going strong on ...

We ate the last of these today, and it makes me a little sad that they are all gone. I have a giant soft spot in my heart for cornbread. I grew up eating cornbread all the time, baked by my mom in a ...

These sweet cakes are a great way to use whatever little bits of fruit you might have on hand. By Melissa Clark Muffins are just an excuse to eat cake for breakfast. Or at least, that applies to the ...

Preheat oven to 375°F. In a large bowl mix flour, cornmeal, baking powder & baking soda. In a mixer on medium speed, combine cream butter, salt and sugar with the paddle attachment. When nice and ...

Heat oven to 350° F. If not using silicone pans, lightly coat two 6-cup muffin tins with vegetable cooking spray. In a large bowl, with an electric mixer on medium-high speed, beat the butter and ...

For accuracy in measuring, make sure to spoon the flour into a dry measuring cup and level the surface with the side of a knife. Only use calibrated glass measures for liquids. This recipe calls for ...

Lightly sweet and with a tender crumb, a batch of fresh lemon cornmeal muffins can be a powerful thing. Just ask reader Susan Slesinger of Seal Beach; she’s been thinking about the little cakes at ...

If you ask cookbook author Jessie Sheehan, the ganache-oozing chocolate muffin that went viral at the Olympic Village last summer was no breakfast food. “You guys are all eating chocolate cake,” said ...