Archive for the ‘Uncategorized’ Category

Spinach Artichoke Stromboli

June 27, 2020

My weekly menu rotation was getting uninspired. I almost always have a pizza night, mostly with homemade dough. My go to dough recipe is here. Recently I wanted to change pizza night up and I remembered my mom had made this Rachael Ray Spinach Artichoke Stromboli recipe when my girls were small and they actually ate it! Neither of them would say they like spinach or artichokes but they crush theses yummy pinwheels.

Stromboli is basically a big log of pizza. You could fill it with any toppings you like, but the ricotta, egg and cheese combo is key for the creamy cheesy layers. I think next time we make it we will add chicken to make it even yummier. By the way this time I used store bought pizza dough (gasp!) from the deli at Raley’s. I just wanted to make a quick dinner after work so the pre-made frozen dough at the store saves a step. I thawed it outside on a glass table in the sun and it was thawed in no time, if you don’t have time to pre-thaw.

Most grocery store delis have pre-made dough, in case you didn’t know, you just have to ask. Otherwise if I make my pizza on a weekend I make my dough from scratch. My master baker daughter just made a batch of home made dough the other day, a great culinary skill to have. So if you are looking for a tasty substitute for your weekly pizza night rut, check this recipe out!

Spinach Artichoke Stromboli


  • 2 eggs, divided
  • 1/2 cup fresh ricotta
  • About 1/2 teaspoon grated nutmeg
  • Zest of 1 lemon (I didn’t use)
  • Salt and pepper
  • 2 cloves garlic, grated
  • 1 10-ounce box frozen spinach, defrosted (I used 1 bag fresh spinach and I sautéed really quick with garlic and olive oil)
  • 1 14-ounce jar artichoke hearts, chopped(I used marinated ones)
  • 1/2 cup Parmigiano-Reggiano (I used Pecorino Romano and Asiago)
  • 1 lb pizza dough
  • 1 package, about 2 cups, shredded provolone (I used 5 cheese Italian blend)
  • Sesame seeds, for sprinkling
  • Garlic flakes, for sprinkling
  • Onion flakes, for sprinkling


Preheat oven to 400F

Beat 1 egg in a large bowl with the ricotta, nutmeg, lemon zest, salt and pepper. Mix in garlic, spinach, artichoke hearts and Parmigiano-Reggiano. 

In a small bowl, whisk remaining egg with a splash of water to make an egg wash; set aside. 

On a floured surface, roll out pizza dough into a rectangle about 9 X 13. Spread filling evenly out onto the entire dough, making sure not to get too close the any of the edges. Top with provolone.

Roll the stromboli, starting at one of the long sides, tucking in both ends firmly, and turn over about 4 times until you are left with just the one edge. Brush the edge with egg and gently press to seal.

Turn the stromboli over so the seam is facing down on the sheet tray and lightly brush egg wash over the top of the stromboli, covering the entire surface. Sprinkle with sesame seeds, garlic flakes and onion flakes. Cut slits about 1 1/2 inches apart down the top of the stromboli, so the steam can escape while baking. Bake until golden brown, about 35- 40 minutes. Feeds 6-8 as a snack, it fed 4 of us as a dinner with a salad

My big fat Italian wedding

March 1, 2019

Italian wedding soup has been always one of my favorite soups. I’ve never really made it before (that I recall, haha) but tonight my daughter asked me to make it and I looked up a good recipe. Of course I found one by Giada that was healthy with no pasta, which defeats the whole purpose. So I used her recipe but then I did add the pasta. The pasta is what really made the dish you could use any small pasta but this specific pasta – Acini de Pepe is really good. Once it cooks the size of the pasta is like little small pearls and it makes the soup creamy and delicious. It was a quick and easy dinner to make and the meatballs were also delicious with the grated onion and garlic – something I don’t usually put in my meatballs. So if you’ve always loved Italian Wedding Soup don’t get a can of it, make your own and you’ll be happy you did!

Italian Wedding Soup


  • 1 small onion, grated
  • 1 large egg
  • 1 clove minced garlic
  • 1 teaspoon salt
  • 3/4 cup Italian Breadcrumbs
  • 1/2 cup grated Pecorino Romano grated
  • 8 oz lean ground beef (I just used 1lb beef only)
  • 8 oz ground pork
  • 12 cups chicken broth (use low sodium if you prefer)
  • 10 oz frozen chopped spinach (I used a bag of fresh)
  • approx 6-8 oz of Acini de Pepe or other tiny pasta (I used half a small 1lb box of De Cecco Acini de Pepe)
  • Grated Pecorino Romano and crusty bread for serving


  1. To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the meat. Shape the meat mixture into meatballs, and place on a baking sheet. I make my meatballs small so there are more of them, but it’s up to you.
  2. To make the soup: Bring the broth and spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don’t stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes, seems a bit long but the pasta will expand and get tender). Season with salt and pepper if needed. Sprinkle with cheese before serving, if you wish.

Red Wine Braised Short Ribs

February 21, 2019

After a yummy Valentines tasting dinner with my favorite Valentine, Campy requested some short ribs for dinner. I have never made short ribs before but they seem to be similar to pot roast so I thought I’d give it a try. Pretty much anything with wine in the title is going to be good.

I loved this recipe from Bon Appetit magazine. They are often a good resource for great recipes. This was a bit time consuming to prep but once I had it in the oven it was smooth sailing. I found some gorgeous short ribs at Costco of all places. I didn’t have all the fresh herbs and used dried, other than the rosemary. The ribs came out so tender they fell right off the bone. We served them with garlic mashed potatoes and carrots and it was delicious. So if you are looking for a 5 star restaurant quality dish to make at home, try this satisfying dish. Sorry there is no pic, we ate it all!

Red Wine Braised Short Ribs


5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces

Kosher salt and freshly ground black pepper

3 tablespoons vegetable oil

3 medium onions, chopped

3 medium carrots, peeled, chopped

2 celery stalks, chopped

3 tablespoons all-purpose flour

1 tablespoon tomato paste

1 750 ml bottle dry red wine (preferably Cabernet Sauvignon) (I only used 2 cups)

10 sprigs flat-leaf parsley

8 sprigs thyme (I was all out, used basil, yum!)

4 sprigs oregano

2 sprigs rosemary

2 fresh or dried bay leaves

1 head of garlic, halved crosswise

4 cups low-salt beef stock


Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Mamma Mia Minestrone

November 10, 2018

As the temps start to chill I look forward to the belly and home warming recipes. I’ve always loved making soups as a hearty, healthy and filling dinner. I’ve always loved all of the yummy Italian soup staples – Italian Wedding Soup, Lentil Soup, Zuppa Toscana and of course Minestrone.

As my readers know, I often go to FoodNetwork Magazine for new weeknight recipes. I recently saw a different twist on Minestrone in their mag and decided to try it. It came out amazing, it was simple and flavorful, due to the fresh Italian sausage I used. My family is not a fan of kale so I used spinach instead and used pork, not turkey sausage. Other than that I stuck to the recipe. We made it with this moist and sweet corn bread I had had recently at a Halloween event, it was a great pairing. So if you need an easy weeknight dinner that will soothe the soul, check this out!

Also here is the recipe for the cornbread:

Sweet Cornbread

  1. 1 1/2 cups all-purpose flour
  2. 2/3 cup granulated sugar
  3. 1/2 cup Albers® White or Yellow Corn Meal
  4. 1 Tbsp baking powder
  5. 1/2 tsp salt
  6. 1 1/4 cups milk
  7. 2 large eggs, lightly beaten
  8. 1/3 cup vegetable oil
  9. 3 Tbsp butter or margarine, melted
  1. PREHEAT oven to 350°F. Grease 8-inch square baking pan.
  2. COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.
  3. BAKE for 35 minutes or until wooden pick inserted in center comes out clean.

Meatballs Marsala

June 1, 2018


A new busy job has taken some of my free cooking time but not my appetite. I have made this new recipe a few times and I have been meaning to share. It is another wonderful dinner suggestion from Food Network Magazine’s weeknight dinners – my go to for new dinner ideas to get us out of the dinner rut. My family loves the flavors of Marsala when we have it with the typical chicken recipe. But this Meatball Marsala adds a new twist. I really liked how the meatballs have beef and sausage, which adds great flavor. I am a mushroom junkie so I loved the large slice of mushroom – the more the merrier! Also, serving it over mashed potatoes was a delicious twist. The potatoes absorbed all of the yummy marsala gravy like sauce and gave us a break from our usual pasta or rice. I think it would also be good over store bought (gasp! did I say that? ;)) gnocchi too. Anyhow, if you need a quick and easy dinner that takes a meat and potatoes dish up a notch, you and your family will love this! What hubby and kids don’t love meatballs or mashed potatoes? BTW the marsala wine is key to the flavor, don’t take a shortcut there. Most stores have a cheap version by the vinegars but I “splurge” on a $10 bottle from Italy from the wine section and it lasts for many recipes.


  • 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
  • Kosher salt
  • 12 ounces ground beef chuck
  • 12 ounces sweet Italian sausage meat
  • 1/3 cup breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cups low-sodium chicken broth
  • Freshly ground pepper
  • 6 tablespoons unsalted butter, cut into pieces
  • 12 ounces sliced mixed mushrooms
  • 1 tablespoon all-purpose flour
  • 1 cup dry Marsala wine
  • 1 cup fresh parsley, chopped


Watch how to make this recipe.

Put the potatoes in a saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer; cook until tender, 20 minutes. Drain and return to the saucepan.

Meanwhile, preheat the broiler. Combine the beef, sausage, breadcrumbs, egg, 1/2 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 12 meatballs (about 2 inches) and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes.

Meanwhile, melt 1 tablespoon butter in a large pot or Dutch oven over high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the flour and stir to coat. Stir in the wine and bring to a boil. Add 1 cup chicken broth and return to a boil, then reduce the heat to medium high and add the meatballs. Simmer, stirring occasionally, while you mash the potatoes.

Add the remaining 5 tablespoons butter and 1/2 cup chicken broth to the potatoes and mash. Season with salt and pepper. Stir the parsley into the meatball mixture. Serve with the potatoes.



September 23, 2017


Everyone knows I love anything Italian. One of my favorite desserts to order at an Italian restaurant is Tiramisu. If you have never had it, it is a delicious combination of sponge cake soaked with coffee liqueur and a creamy custard like filling, sprinkled with shaved chocolate. It has bitter notes of coffee with sweet notes of chocolate and sugar and it is the perfect marriage of flavors that tingles your tastebuds. It represents Italy in dessert form and there are many versions of it, not all of which succeed. I have always wanted to make it but I was intimidated by it. My mom makes an amazing version and I have her recipe but I decided to use Gabriele Corcos’ version. I have been enjoying lots of his recipes for their simple and authentic Italian flavor. I have a great post about his eggplant incaciata I am going to post soon. So if you are a tiramisu lover and have never attempted it at home I recommend you try his version. It is simple and with impress your guests with its sophistication.

TIPS: I found the lady fingers in the refrigerated section of my grocery store bakery, but you can also use the ones in the cookie aisle. Also I used Marsala wine as he suggested for the liqueur, which surprisingly tasted great, I assumed you had to use something like Kahlua. I used one part Marsala and one part licor 43, a new liquor i found that has over 43 different flavors blended into it, like vanilla and citrus, among other things. Don’t be afraid to mix it up and choose something you like since it is such a small amount, it won’t hurt the flavor. I think even rum would be tasty, like a rum cake.



  • 3 cups brewed coffee, cooled
  • 2 (8-ounce) containers mascarpone
  • 5 eggs, separated
  • 14 ounces savoiardi cookies (firm ladyfingers)
  • 4 ounces sugar, plus 2 tablespoons or more, for the coffee
  • 2 shots rum or Italian Marsala, optional
  • Pinch salt
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup shaved dark chocolate, to garnish’


First brew about 3 cups of coffee and pour it in a bowl and allow to cool off, add 2 tablespoons sugar or sweeten to taste. (I used espresso and watered it down a bit to make it three cups).

Mix the egg yolks with 2 ounces sugar, and mix until you obtain a creamy light mixture. Work the mascarpone in a bowl using a wooden spoon, making sure you eliminate any lumps, then add the mascarpone to the sugar-egg mixture and continue to mix well.

In a separate bowl, mix the egg whites, pinch of salt, and the remaining 2 ounces sugar, until they reach a somewhat firm, but fluffy consistency, then add them to the mascarpone mixture. Stir in the rum, if using.

Dip the savoiardi cookies (firm ladyfingers) in the coffee, and one by one lay them flat into a 7 by 11 pyrex tray (I used 9×13), making sure you do not soak the cookies, as you want to make sure they maintain their firmness (refrigerated ones from bakery got soggy fast, so I might not use those again). Once the first layer of cookies has been laid out, spread a layer of the mascarpone cream on top, and dust with 1 tablespoon cocoa powder.

Now, again, prepare another layer of coffee-dipped cookies, cream and cocoa powder. Garnish the top of the cake with the shaved dark chocolate.

Cover the tray with plastic wrap and refrigerate for about 3 hours so the flavors can marry and the tiramisu can settle.

then Manga!

Box Brownies from scratch

October 26, 2016


Anyone who knows me, knows how much I love brownies. If I go to a frozen yogurt sundae bar, a brownie is my first choice in my cup. I have written before about how much I love boxed brownies. For someone who bakes most things from scratch that may be odd. But I grew up on brownies from scratch so a box mix at a party was my favorite treat. Though I do love my mom’s brownies, the texture and stickiness of box brownies is my favorite. I have an awesome college friend who shares my love of brownies, my brownie husband recipe is one of her favorites.

I googled homemade brownies that taste like a box mix and found an amazing recipe. I would say I have made it a dozen times since I found it last year. It is perfect for any occasion and people can’t believe they are from scratch. I recently made them and used the Hershey’s Special Dark cocoa instead of regular cocoa and it made them even more decadent. So if you are a closet Betty Crocker box brownie junkie like me, you need to try these! They are super easy and only have a few ingredients instead of ones you can’t pronounce, which is something I always look for when recreating stuff at home.

Quick and Easy Brownies {Like a Box Mix!}

Yield: 12-16 brownies


3/4 cup vegetable oil
1 1/2 cups sugar
1 1/2 tsp vanilla extract
3 eggs
3/4 cup flour
1/3 cup + 2 1/2 tbsp cocoa
1/4 tsp + 1/8 tsp baking powder
1/4 tsp salt


1. Preheat oven to 350 degrees. Grease a 9×9 square baking pan, or line it with parchment paper.
2. Mix together the oil, sugar and vanilla extract.
3. Add eggs and mix until well combined.
4. Combine flour, cocoa, baking powder and salt.
5. Slowly add to the egg mixture until well combined.
6. Pour the batter into the pan and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.

Recipe modified from


Coffee Cake Adventures

June 22, 2016


First off I would like to apologize to my readers, we bought a home, moved to a new town, I started a new job and my husband deployed in the last few months so I have been so busy I have not had time to post. That does not mean of course that I did not have time to bake. I always have time to bake. I even baked just this morning, it is part of my weekly routine. Lately I have made lots of favorites from my blog, wacky cake, sour cream coffee cake, black moons, blueberry buckle, and more. Those are staples that are always crowd pleasers. I have also been enjoying a new brownie recipe I found that tastes like box mix, that is going to be my next post, along with my Kentucky Butter Cake I have been making a lot. I am getting back on track for regular posting, I promise! Since I love coffee cake in any language I was excited to recently try a new recipe. I subscribed to King Arthur Flour’s email newsletters and often yummy recipes catch my eye. I highly recommend you sign up if you are a baker.

This recipe for Norwegian Sour Cream Cake looked right up my alley. I made it for a church potluck and have to say it was a big hit. At first people were going for a dry brick like corn bread concoction till the word got out about my tasty cake. If you love pound cakes and bundt cakes you have to try this easy recipe. It was a light, moist cake with just the right sweetness and a great vanilla flavor. I had made a berry compote I use often for my cheesecakes from Martha Stewart to top it but I left it at home by mistake. I definitely think that would be a perfect topping, or even just sliced strawberries and cream. The texture of the cake would be perfect for strawberry shortcake and delicious for tea time. You can travel to Norway right in your own kitchen with this tasty new recipe!



1 cup butter, salted or unsalted
2 cups sugar
2 large eggs
1 teaspoon salt*
2 teaspoons baking powder
2 to 3 teaspoons vanilla, to taste
4 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups sour cream

Preheat the oven to 350°F. Lightly grease a full-size (10″) tube pan, bundt-style pan, or angel food pan.
In a large bowl, beat together the butter and sugar until well combined.
Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
Stir in the salt, baking powder, and vanilla.
Add the flour alternately with the sour cream, starting with the flour. Add the flour about 1 cup at a time, the sour cream 1/2 cup at a time. Mix at medium speed between additions, until ingredients are thoroughly combined. The finished batter will be quite stiff.
Scrape the batter into the prepared pan, leveling it with your wet fingers or a spatula.
Bake the cake for 60 to 75 minutes, until a cake tester, bamboo skewer, or long toothpick inserted into the center comes out clean.
Remove the cake from the oven, and gently loosen its edges.
After 15 minutes, carefully turn the cake out of the pan onto a rack to cool.
Store the cooled cake, well wrapped, at room temperature for several days. For longer storage, wrap securely and freeze.
Yield: 1 cake, about 20 servings.

Margie’s Marinated Mushrooms

August 5, 2015


If you get to attend one of my Italian Sunday Suppers you know I am going to put out my favorite hand painted Antipasto set. In that set are little dishes for all sorts of goodies. Even if you don’t have a special antipasto dish you can still put out an easy to assemble antipasto that will impress your guests. My go to ingredients are: stuffed olives, roasted peppers or pepperocini, salame, prosciutto, marinated mushrooms, sundried tomatoes, artichoke hearts and a center plate with caprese salad. For my caprese I use sliced campari tomatoes with fresh mozzarella and fresh basil and I drizzle it with olive oil and sprinkle sea salt and cracked pepper. If you don’t do the caprese you can always cut up some sharp provolone or even make bruschetta. Sometimes I use all of the above and sometimes I mix it up. Once I even made my caprese salad with grilled zuccini instead of the usual tomatoes. Antipasto is Italian for “before the meal” and it is a lighter appetizer than most heavy american dishes.

When we lived in Sicily the antipasto was my favorite course. I can still remember the fragrant flavors and the cured meats combined with the sweet homemade ricotta and salty veggies marinated in oil and spices. I recently hosted a Sunday supper and when I was picking up all my ingredients, I saw marinated mushrooms at the deli. They were very pricey and I thought, why not just make them for way less. In my treasured recipe box that my mom gave to me filled with all of her famous dishes I had her homemade marinated mushroom recipe. I have made it before and it is very simple and always a hit. Mushroom is translated to “Funghi” in Italian and there are a variety of different varieties with so many flavors. But for my recipe I just use basic button mushrooms. So here is a great addition to your antipasto spread or an easy appetizer for a party:

Mahgie’s Marinated Mushrooms


3/4 cup of good olive oil

1/3 cup of red wine vinegar

1 1/2 tsp salt

3/4 tsp sugar

1/2 tsp of dried basil or a few fresh leaves

1 bay leaf

1 garlic clove, quartered

8 peppercorns

1 1/2 lbs of mushrooms, rinsed, halved or quartered if large

  1. In a medium pan over medium heat, heat all ingredients to boiling, except mushrooms.
  2. Simmer over low heat, covered, 10 minutes.
  3. Stir in mushrooms until coated, cook 5-10 minutes or until fork tender. Refrigerate covered. Manga!

Donut Muffin Magic

May 2, 2015


The latest craze has donuts combined with croissants and the result is a cronut. I have yet to try this magical concoction but I decided to do some baking mating of my own. I wanted to make the girls a baked donut recipe I had seen on my go to site – King Arthur Flour. But it required a special donut baking pan and I could not even improvise that contraption. So I surfed around the site further and found a donut muffin recipe. This sounded like the perfect marriage to me – the shape of a muffin but the texture and flavors of a donut. So I made it for breakfast today and I am happy I did. Donut muffins are simple and quick to make. They are not fried and you know what is in them so you don’t have to feel guilty, especially with only 280 calories.


The result is a muffin that is light, buttery, fluffy and delicious. It is not heavy or dense like a typical muffin batter. Plus with the addition of the sugar and cinnamon on top and the nutmeg in the batter, it has the flavor of a cinnamon sugar donut. It almost tasted like a sugar cookie muffin to me because my moms sugar cookies have similar spices. I like how you brush the tops with melted butter and then sprinkle the cinnamon sugar mix. I actually just dipped my muffins right into a bowl with the mix. I think you could even add other toppings if you wanted to make a variety of “donuts” – like chocolate glaze, sprinkles, or powdered sugar. It was a big hit with the little humans in my house too. So if you get the weekend craving for donuts, try this from scratch version that won’t disappoint!


after brushing with butter, before dipping in cinnamon sugar mix

Doughnut Muffins

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups King Arthur Unbleached All-Purpose Flour
1 cup milk

3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they’re cooling, melt the butter for the topping (this is easily done in the microwave).

9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Yield: 12 muffins.

nutrition information
Serving Size: 1 muffin (85g) Servings Per Batch: 12 Amount Per Serving: Calories: 280 Calories from Fat: 110 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 50mg Sodium: 250mg Total Carbohydrate: 38g Dietary Fiber: 1g Sugars: 18g Protein: 5g