Baking can be less appealing in summer’s heat, but once fall sets in, firing up the oven can take the chill out of the kitchen in the morning or add a cozy element at dinnertime. Just like last week’s filling salad recipes, you can make the most of the season by baking with the flavors of fall. And by baking muffins and other quick breads, you can use your time in the kitchen to your advantage: by the time you’ve prepped your main meal, your freshly baked goodies are ready to eat.
This week’s recipes get a Twice as Tasty spin by doubling down on their flavors: fresh corn and cornmeal or fresh apples and homemade applesauce. The results explode with flavor, and the texture makes it clear you’re eating fresh ingredients. They’re also a sneaky way to use up the whey left after draining homemade yogurt. And if you’re not yet making your own yogurt and generating whey, these muffins are a perfect excuse to learn.
Learn to make Corn Kernel–Sage Muffins and Double Apple Muffins