Twin muffins from Deep Run Roots: Stories and Recipes from My Corner of the South (page 352) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 06, 2020

    These are delicious, especially warm. Mine didn't rise, but I think it was user error (oh you know, just completely forgetting the baking powder- sigh). This was a good way to use up the big CSA squashes.

  • DKennedy on February 24, 2017

    Habit forming! I encountered a few challenges when making this recipe. Any negative thoughts I might have been thinking were washed away the second I took my first bite. These are spectacular hot out of the oven, still very delicious at room temperature, and I have been waiting a respectable amount of time to eat my third one this morning. These are moist, flavorful satisfying muffins and considering how little sugar is used, mindblowingly good. Note: Batter yielded 15 muffins, not 24. Mine baked for 23 minutes, not 18. Modifications: Used 1 cup GF flour mix, 1 cup faro flour and 1 cup almond flour (in lieu of the flax). Mix-ins: zucchini, sour cherries, pecans, pineapple and mini tollhouse chocolate chips. The tip about using liners is essential, these stuck to the liner when eaten warm out of the oven. I found her instructions re when to fold in the egg whites either unclear or counterintuitive. I ended up adding mine after everything else was mixed in, not sure if that was ok.

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