These easy Focaccia Muffins are perfect for a cozy lunch or dinner. Made with prepared pizza dough, olive oil, garlic cloves, fresh rosemary, and salt, you won't find a simpler dish. These delicious mini focaccias are herby, crispy on the outside, golden brown, and oh-so-good!

Sometimes cornbread needs a little sweetness and this is the perfect Sweet Cornbread Muffin recipe. Enjoy this delicious, simple, from-scratch recipe!

These easy Coconut Lime Muffins are packed with sweet shredded coconut and are accented with just the right touch of lime, leaving feeling like you've just had a bite of vacation after you've eaten one.

Skip the bakery lines and make bakery style blueberry muffins at home! You'll love the crispy muffin tops, moist and fluffy texture, and juicy blueberries in every bite. You only need one bowl and 30 minutes!

This is an old favourite that I have slowly adapted over the years from a recipe that my hubby's mum passed on to me. I'm sure a lot of you have a zucchini slice recipe in the family? Well this is a version of that and I have made it gluten free by using polenta which holds this slice or muffin together really well. I loved the texture that it brought to this recipe staple and it's become a favourite for lunch boxes! So you can make this as a slice or use cupcake patty tins or muffin trays to make little muffins.

Almond flour scones with fresh lemon and blueberry, drizzled with a lemony glaze, offer a gluten free alternative to this wonderful breakfast pastry.

This pumpkin scones recipe is quick and easy to make, drizzled with a light vanilla glaze, and full of the best cozy pumpkin flavors.

Lately, I bake bread almost every day. Well, there are many reasons, but most of them are I want to eat or I want to try the recipes ^^. I bake for many years, but there are still a lot of recipes that I never made them before. Anyway, today I want to eat something else, haha. But the thing that I baked is close to bread, as scone always be the base for cream, butter, or jam. Raisin scone that's not too rich (but not dry), so you can eat it with a lot of creams without feeling guilty. Scone is not hard to make, but you have to keep the ingredient cool and be careful not to work it too much. I always use the folding method rather than kneading as it is easier to control the dough. This time you can see that I didn't add the raisins at the start, but folded them into the dough. With this method, most of the raisins will be inside, it's the best way to prevent the raisins from burning. You can bake it after making it but refrigerating the dough will give you higher and lighter scones. Recipe: Raisin scones สูตรภาษาไทย: สโกนลูกเกด 日本語のレシピ：レーズンスコーン Youtube: สโกนลูกเกด/ Raisin scones/ レーズンスコーン Raisin Scones 7 pieces (6 cm.) 250 g ............... All-purpose flour 12 g ................. Baking powder 1/8 tsp ............ Sugar 85 g ................ Cold unsalted butter (Cut into 1.5 cm cubes) 50 g ................ Milk 60 g ................ Whole egg 50 g ................ Raisins ........................ Egg for brushing the scones Sift the flour, baking powder, and salt into a bowl. Pour the sugar into the bowl and whisk to combine. Put the butter into the bowl. Use a scraper or the fingertips to mix the butter into the flour mixture. Mix until the mixture looks like moist breadcrumbs. Mix the milk and egg together. Pour into the bowl and mix to combine. Remove the dough from the bowl. Press the dough lightly and fold the dough 3-4 times. Press the raisins over the dough. Cut the dough into 4 pieces. Stack the cut dough together. Lightly press it and cut it into 2 pieces. Stack the cut dough together. Lightly press it. Cut it into 2 pieces. Stack the cut dough together. Lightly press it. Cover and refrigerate the dough for at least 1 hour. Before baking: Preheat an oven to 190℃ Line a baking sheet with baking paper. Sprinkle the work surface with flour. Dip a 6 cm. round cutter into a bowl of flour. Cut the dough with the cutter. Gather a scrap of the dough and recut it. You will get about 7 pieces. Place the cut dough on the prepared baking sheet and brush the top with the egg. Bake in the 190℃ preheated oven for 13-15 minutes. Let the scones cool on a wire rack. Raisin Scones

These chocolate chip banana protein muffins are the ultimate meal prep snack. They're healthy, sweetened with just honey, made with almond flour and ready in under 30 minutes.

Freshly baked Mango Scones are one of my many Summer favorite. A creamy and buttery small batch scones with bits and pieces of fresh Mango in every bite. Definitely an unusual scones variation but …

When you have a kitchen full of fresh berries, the options for using them are almost endless. You can eat them plain, bake them into cakes or turn them into tarts. I find that it is hard to pick a favorite, but I know that I ...

Sweet and spice and everything nice all packed in a bite of this cinnamon chocolate chip scone. This holiday morning treat pairs well with a steamy cup of joe or apple cider. Next time you grab a box of Kodiak Chocolate Chip Muffin Mix, whip up this specialty.

These are the best blueberry scones you’ll ever have and they are certain to change your mind about scones! Too often scones are dry and bland, but not this recipe. They are easy to make using just one bowl and a whisk.

Cranberry Orange Muffins with Streusel Topping are moist and flavorful breakfast muffins bursting with cranberries paired with a bright orange zest in each bite.

From the kitchen of One Perfect Bite... Saturday is the day I set aside to market and visit the farms that provide our fruits and vegetables...

These Easy Pumpkin Muffins are lightly spiced, soft and moist and have a hint of sweetness in each bite! Perfect for Fall baking.