Fall Muffins

Doubling down on flavors gives savory and sweet muffins a Twice as Tasty spin. Get muffin recipes at TwiceasTasty.com.
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

Yogurt Whey

Baked goods and potatoes easily absorb yogurt whey. Learn how to use whey at TwiceasTasty.com.
Let’s be honest: you’re going to have the most fun with this week’s recipes if you’re making your own yogurt at home. You generate a fair amount of whey every time you make yogurt. The simple step of pouring yogurt, homemade or store bought, into a strainer and letting it sit creates thick, creamy Greek-style yogurt by separating out the watery whey. As you read last week’s post, you waste that whey by pouring it down the drain. Instead, use the whey left after draining yogurt as a replacement for buttermilk or even regular milk, like I do in this week’s recipes.

If you’re not yet making yogurt at home, you can still get in on the fun. My recipe for Fresh Yogurt and my tips for making better yogurt will set you on the right path. For a hands-on experience, bring me into your kitchen for a workshop. Once you discover how easy and affordable it is to make good yogurt at home, you’ll be all set to stir your leftover whey into amazing mashed potatoes or bake it into flavorful muffins.
Learn to make Yogurt Whey–Berry Muffins and Mashed Potatoes with Yogurt Whey

Weighing in on Whey

Explore the small-scale, easy, and tasty alternatives to pouring cheese and yogurt whey down the drain. Learn more at TwiceasTasty.com.
When you regularly make cheese and other dairy products at home, you’ll be impressed by two things: the amazing creations you can make from a few ingredients and the amount of whey you generate. When you turn milk into cheese or yogurt, you separate the solids, or curds, by cooking and draining off the liquid, or whey. Commercial manufacturers of Greek yogurt generate so much whey it’s created environmental problems. If you make your own cheese and yogurt, you likely want to be at least as conscientious as the big brands. Corporations are testing large-scale solutions, but at home you have many small, easy, and tasty alternatives to pouring that whey down the drain.
Read more about using whey