In part of an attempt to clean out half used things from my pantry, I decided to make some cookie butter muffins with chocolate chips. As much as I enjoyed the cookie butter banana bread I made awhile back, these muffins were amazing. I made them to be large bakery-style muffins, and they ended up with the perfect muffin texture. Chocolate...

I can't believe it's been more than a year and a half since I made these absolutely delicious blueberry muffins. Time flies! I used the same basic recipe  (with a few tweaks) to turn these into perfect strawberry muffins, since nice, pretty strawberries are in peak season. For a fun twist, I topped the muffins with strawberry sugar that I got...

One of the many weather bonuses of living in SoCal is the year-round strawberry season at the Farmer's Market. Last weekend, I bought some on a whim with no real plan for what I wanted to do with them. We needed some breakfasts for later in the week, so I decided to make strawberry muffins. Wanting to jazz them up a little, I added some mini...

Zucchini and berry season may be over for much of the country, but in Southern California the seasons aren't quite the same, so there are still some lingering around the farmer's markets. If you still have zucchini lying around or have some frozen, here is the time to bust them out. These muffins are a relatively healthy breakfast, and you can't...

Before we get to the food for the day, I wanted to take a moment to point out what you’ve probably already noticed if you’ve visited Wafoodie before. Wafoodie has been completely redesigned and made so much more fun and bright! The awesome graphic designer was, of course, Dustin. He is a total rockstar in my book, as he has spent the past couple...

These are definitely some of the best healthy muffins I've made— whole wheat flour and oats make up the majority of the base— and the flavor combination is something a little unique and different than your standard muffin. The texture of these muffins remind me of the muffins we occasionally buy at Whole Foods— hearty and not too soft to...

I have thought about making an olive oil cake for awhile, but turned that desire into making muffins. Basically instead of butter you use olive oil as the fat in the batter. Apparently it's fairly common practice in many Mediterranean countries. It's not something I'd do all of the time, but it was a fun experiment and made for some tasty and...

While at Trader Joe's not too long ago, I impulsively grabbed a bag of frozen berries because the bag included cherries in the mix, not your normal fare in a bag of mixed frozen berries. I figured I'd probably use the frozen fruit in some smoothies for lunch, but then I decided to whip up some muffins I saw in the Macrina cookbook Dustin bought...