Tag: snack

Simple Pumpkin Muffins (Egg-Free And Dairy-Free)
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These egg-free and dairy-free Simple Pumpkin Muffins are super moist, packed with cozy pumpkin spice flavor, and so easy to make. They are perfect if you or anyone in your family has food allergies. You don’t need any fancy ingredients or equipment either—just mix everything by hand in one bowl and bake. They’re a crowd-pleaser, even for the picky eaters!

Oriana’s Thoughts On The Recipe

Let me tell you about these pumpkin muffins—seriously, they’re a game-changer! My daughter, who is usually the queen of picky eaters, loved them, which is saying a lot! They have that perfect balance of deep pumpkin spice flavor and sweetness that even won her over. Plus, they stay super moist for days, which makes them great for meal-prepping or packing in school lunches.

What I also love is that these muffins are completely egg-free, dairy-free, and vegan making them a wonderful option for those with food allergies. No need to worry about complicated substitutions or ingredients you can’t pronounce! Just simple, wholesome pantry staples that you probably already have on hand.

And the best part? You don’t even need a mixer! Just stir everything together in one bowl, pop them in the oven, and in no time, your house smells like fall heaven. These muffins are ridiculously easy to make, so even if you’re new to baking, you’ve totally got this!
What I Love About This Recipe

Easy To Make—No Mixer Needed!: I love recipes where I don’t have to haul out the stand mixer. Just grab a bowl, whisk, and spatula, and you’re all set. Mix the wet and dry ingredients separately, then combine—done!

Egg-Free And Dairy-Free Perfection: Got food allergies in your family or hosting friends with dietary restrictions? No problem! These muffins are completely egg-free and dairy-free yet still incredibly moist and flavorful. You’d never know they were missing anything!

Deep Pumpkin Spice Flavor: The pumpkin puree, combined with that delicious pumpkin pie spice, gives these muffins their signature deep, fall flavor.

Super Moist, Deliciously Spiced, And Extra Soft: Imagine biting into a muffin that’s soft, tender, and bursting with cozy spices like cinnamon and nutmeg. These muffins deliver just that!

Moist For Days: These muffins stay incredibly moist, even a few days after baking! It’s the oil and pumpkin puree that really lock in that soft texture. Perfect for making ahead if you like to bake in batches.
Potential Recipe Challenges & Pro Tips

Overmixing the batter: Too much stirring can lead to dense, tough muffins.
· Pro Tip: When combining the wet and dry ingredients, gently fold them together until just combined. A few lumps are okay!

Getting the right amount of moisture: Sometimes, people worry about muffins being too dry.
· Pro Tip: Don’t worry! Pumpkin puree adds plenty of moisture. Just be sure not to overbake them—test with a toothpick at the 18-minute mark.

Muffins sticking to the pan: Have you ever pulled a muffin apart trying to get it out of the tin?
· Pro Tip: Use paper liners or grease your muffin tin well with oil or nonstick spray.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides structure to the muffins. Note: If you want a whole-grain option, you can substitute half the flour with whole wheat flour.
- Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves adds that quintessential fall flavor. Note: If you don’t have it on hand, you can make your own spice blend. See recipe card for details.
- Baking Powder & Baking Soda: These leavening agents help the muffins rise and stay fluffy. Note: Be sure they’re fresh!
- Salt: Enhances all the flavors, balancing sweetness and spice.
- Oil: Keeps the muffins super moist. Note: You can use vegetable, canola, or even light olive oil for a different flavor.
- Brown Sugar & Granulated Sugar: Brown sugar adds a deeper, caramel-like sweetness, while granulated sugar lightens the texture.
- Pure Pumpkin Puree: The star of the show! It adds moisture, flavor, and that gorgeous orange color. Note: Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Vanilla: Adds warmth and enhances all the other flavors.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Combine Wet Ingredients

In a mixing bowl, combine oil, brown sugar, granulated sugar, pumpkin puree, and vanilla.

Step 2 – Add Dry Ingredients

Add the flour, pumpkin spice, baking powder, baking soda, and salt. Mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Let the batter rest for 10-15 minutes.

Step 3 – Fill The Muffins Pan

Fill the muffin cups right to the top. If desired, sprinkle a little raw sugar on top before baking for a lovely, sparkly finish.

Step 4 – Bake

Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.

Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider portioning the batter into the muffin cups with an ice cream scoop or measuring cup.

Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

For more tips and tricks, check out my How To Get Extra Tall Muffins post!
Variations & Additions
- Chocolate Chip Pumpkin Muffins: Stir in ¾ cup of dairy-free chocolate chips for a sweet twist.
- Pumpkin Cranberry Muffins: Add dried cranberries or raisins for a pop of tartness.
- Nutty Pumpkin Muffins: Mix in ½ cup of chopped walnuts or pecans for extra texture.
Storing and Freezing Instructions

Storing: Store your muffins in an airtight container at room temperature for up to 3 days to keep them fresh. Then, pop them in the fridge for up to a week.

Freezing: These muffins freeze wonderfully! Once cooled, place them in a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, just thaw on the counter or microwave for 20-30 seconds.

Frequently Asked Questions

Can I use homemade pumpkin puree?

Yes! Just make sure it’s smooth and thick, like canned pumpkin puree, for the best results.

Can I make these muffins gluten-free?

Definitely! Just use a 1:1 gluten-free flour blend. Read my Food Allergy Swaps section above for more details.

What can I use instead of oil?

You can replace the oil with applesauce for a lower-fat option, but the muffins may be a little denser.

More Muffin Recipes You’ll Love!

Recipe Card
Simple Pumpkin Muffins (Egg-Free And Dairy-Free)

Oriana Romero

These egg-free and dairy-free Simple Pumpkin Muffins are super moist, packed with cozy pumpkin spice flavor, and so easy to make. They are perfect if you or anyone in your family has food allergies. You don’t need any fancy ingredients or equipment either—just mix everything by hand in one bowl and bake. They’re a crowd-pleaser, even for the picky eaters!

Prep Time 5 minutes

Cook Time 28 minutes

Total Time 33 minutes

Servings 12 muffins

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Preheat the oven to 425ºF (220ºC). Spray a 12-cup muffin pan with nonstick baking spray or line with cupcake liners.

In a large mixing bowl, combine oil, brown sugar, granulated sugar, pumpkin puree, and vanilla.

Add the flour, pumpkin spice, baking powder, baking soda, and salt. Mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Let the batter rest for 10-15 minutes.

Fill the muffin cups right to the top. If desired, sprinkle a little raw sugar on top before baking for a lovely, sparkly finish.

Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.

Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Pumpkin Pie Spice: This is a blend of ground cinnamon, ginger, nutmeg, cloves, and allspice, easily found in most American grocery stores. If this blend is unavailable in your country, you can use 1 1/4 tsp cinnamon, 3/4 tsp ground ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp allspice.

Storing: Store your muffins in an airtight container at room temperature for up to 3 days to keep them fresh. Then, pop them in the fridge for up to a week.

Freezing: These muffins freeze wonderfully! Once cooled, place them in a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, just thaw on the counter or microwave for 20-30 seconds.

Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Potential Recipe Challenges & Pro Tips:

Overmixing the batter: Too much stirring can lead to dense, tough muffins.
· Pro Tip: When combining the wet and dry ingredients, gently fold them together until just combined. A few lumps are okay!

Getting the right amount of moisture: Sometimes, people worry about muffins being too dry.
· Pro Tip: Don’t worry! Pumpkin puree adds plenty of moisture. Just be sure not to overbake them—test with a toothpick at the 18-minute mark.

Muffins sticking to the pan: Have you ever pulled a muffin apart trying to get it out of the tin?
· Pro Tip: Use paper liners or grease your muffin tin well with oil or nonstick spray.

Extra Recipe Tips For Success:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider portioning the batter into the muffin cups with an ice cream scoop or measuring cup.

Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

For more tips and tricks, check out my How To Get Extra Tall Muffins post!

Variations & Additions:

Chocolate Chip Pumpkin Muffins: Stir in ¾ cup of dairy-free chocolate chips for a sweet twist.

Pumpkin Cranberry Muffins: Add dried cranberries or raisins for a pop of tartness.

Nutty Pumpkin Muffins: Mix in ½ cup of chopped walnuts or pecans for extra texture.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 296kcalCarbohydrates: 44gProtein: 3gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 358mgPotassium: 125mgFiber: 2gSugar: 25gVitamin A: 5516IUVitamin C: 2mgCalcium: 91mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 296

Keyword dairy-free egg-free muffins pumpkin Vegan
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Oriana Romero

Source link
October 24, 2024
Eggless Easy Apple Fritters (No Eggs or Dairy)
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These Eggless Easy Apple Fritters are super simple to make, packed with fresh apple flavor, and crispy on the outside while soft and tender on the inside. Plus, you can have them ready in under 30 minutes, so they’re great for a quick breakfast, snack, or even an afternoon pick-me-up. And since they’re egg-free and can be made dairy-free, they’re perfect for sharing with family and friends, no matter their dietary needs. It’s an easy, crowd-pleasing recipe that everyone will love.

Oriana’s Thoughts On The Recipe

Is there anything more comforting than the smell of fresh apples and cinnamon wafting through the kitchen on a crisp fall morning? These Eggless Apple Fritters are exactly the kind of treat that makes you feel all warm and cozy inside. They’re packed with juicy apple chunks in every bite and fried to golden perfection. I love making these for my family—they’re perfect for a weekend breakfast or a quick snack after school. The best part? They’re super easy to whip up, even on busy mornings!

What is an Apple Fritter?

An apple fritter is a delicious, deep-fried pastry that’s crispy on the outside and soft on the inside, with juicy pieces of apple in every bite. It’s made by folding chopped apples into a simple batter, which is then fried to golden perfection. The fritters are often dusted with powdered sugar or drizzled with a sweet glaze to add a touch of extra sweetness. Think of it as a cross between a donut and an apple-filled pastry—warm, comforting, and packed with fall flavors like cinnamon and nutmeg.

What I love most about this recipe is how versatile it is. You can drizzle the fritters with a simple glaze to add a touch of sweetness or roll them in cinnamon sugar if you’re feeling a little extra. It’s all about customizing them to your liking! Plus, if you’re dairy-free, this recipe works just as well with plant-based milk, making it perfect for just about anyone.

Did I mention they’re egg-free? Yep, no eggs are needed here! The applesauce gives them the perfect moist texture, while the crispy outer layer provides that satisfying crunch. You’ll have a batch ready to enjoy in under 30 minutes, which is just what I need on busy days when we’re craving a homemade treat.

What I Love About This Recipe

Simple Ingredients: The ingredients for these fritters are all pantry staples, which means you probably have most of them on hand already.

Egg-Free and Dairy-Free Friendly: Whether you’re avoiding eggs or looking for a dairy-free option, this recipe has got you covered. Thanks to applesauce, you won’t even miss the eggs! And if you’re dairy-free, just swap the regular milk for a plant-based one. Super easy and just as delicious!

Ready in Under 30 Minutes: Who doesn’t love a quick and easy recipe? From start to finish, you can have these fritters made in less than 30 minutes—perfect for those mornings when you want something special without spending hours in the kitchen.

Fall Flavor Explosion: These fritters are a fall dream! Each bite is loaded with fresh apple chunks, wrapped in a deliciously crisp dough that’s perfectly spiced with cinnamon. It’s like a little taste of autumn in every bite.

Two Topping Options: One of the best things about these apple fritters is how you can customize them to suit your mood! Drizzle them with a simple vanilla glaze for a classic touch of sweetness, or roll them in cinnamon sugar for a little extra warmth and flavor.

Perfect Anytime Treat: Whether you’re serving these for breakfast, an afternoon snack, or as a sweet treat for guests, they fit every occasion. They’re great with a cup of coffee in the morning or as a dessert after dinner. There’s never a bad time for apple fritters!
Potential Cons Of The Recipe

Frying Can Be Messy: Frying can sometimes feel a little intimidating, and it can make your kitchen a bit messy with oil splatters.

Fritters Can Get Soggy: If not fried properly, these apple fritters can lose their crispiness after a while, especially if left to sit for too long.

Fritters Are Raw Inside: If your apple fritters are turning out raw inside, it’s usually because they aren’t cooking through properly.

Tips To Mitigate These Cons

Contain the Mess: When frying, use a deep pot and make sure to keep the oil at the right temperature (around 350°F). This helps minimize splattering and keeps the fritters from absorbing too much oil.

Keep Them Crispy: To ensure your fritters stay nice and crispy, place them on a wire rack after frying instead of stacking them on a plate. This allows air to circulate and keeps the bottoms from getting soggy.

Cook Fritters Properly: Use a thermometer to maintain the oil at around 350°F (175°C). This temperature allows the fritters to cook evenly—crispy on the outside while the inside gets cooked through. Keep the fritters small (about a 1/4 cup batter per fritter). This ensures they cook all the way through. Flatten them slightly in the pan to help them cook evenly. Also, fry in small batches, giving each fritter enough space to fry without cooling down the oil.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For the Eggless Apple Fritters Batter:
- All-Purpose Flour: This gives structure to the fritters. You can swap it for a 1:1 gluten-free flour blend if needed.
- Granulated Sugar: Adds sweetness to the dough and helps balance the tartness of the apples.
- Baking Powder: This is the leavening agent that gives the fritters a light, fluffy texture.
- Salt: Just a pinch to balance the flavors.
- Ground Cinnamon: For that classic warm, cozy fall flavor.
- Milk: Use regular or any plant-based milk for a dairy-free option.
- Unsweetened Applesauce: Replaces the eggs and adds moisture to the dough.
- Vanilla Extract: Adds a lovely hint of sweetness and aroma.
- Apples: The star of the show! You can use any variety, but I like to go with something crisp and slightly tart, like Granny Smith.
- Vegetable Oil: For frying. Use oil with a high smoking point, like vegetable or canola oil.
For the glaze:
- Confectioners’ Sugar: Dissolves easily to create a smooth, sweet glaze.
- Vanilla Extract: A little extra vanilla for flavor.
- Milk: Just enough to thin the glaze to the perfect consistency.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make The Batter

In a large bowl, stir the flour, sugar, baking powder, salt, and cinnamon to combine. Add the applesauce, milk, and vanilla to the dry ingredients and mix until just combined. Fold in the diced apples. Set aside.

Step 2 – Fry

Fill a large pot or Dutch oven with vegetable oil about 2 inches deep. Place over medium-high heat with a deep-fry thermometer attached to the side. Heat the oil to 350º F (180º C). Adjust the temperature if needed. It’s very important that the oil is not over 350º F (180º C) so the fritters cook properly inside.

Line a large-rimmed baking sheet with paper towels and set a wire rack on top of the towels.

Once the oil is at temperature, scoop the batter by about ¼ cups per fritter into the hot oil. I suggest frying about 4 fritters at a time. Fry until golden brown on the bottom, about 2 – 3 minutes. Then flip with tongs and cook another 2 – 3 minutes.

Tip: I like using a large springloaded ¼ cup ice cream scoop to drop the batter into the oil.

Use a slotted spoon to transfer fritters to the wire rack and continue frying until better is all used up.

Step 3 – Coat

Whisk the glaze ingredients together in a medium sized bowl until smooth.

Dip each fritter into it. Place back on the rack to harden and drip.
Recipe Tips

Apples – Go for crisp apples like Granny Smith for a tart bite, or try Honeycrisp for sweetness.

Dice the apples into small, uniform pieces to ensure they cook evenly in the fritters.

Keep the oil temperature consistent to avoid soggy fritters. If the oil is too cool, they’ll absorb too much oil; too hot, and they’ll burn before the inside is cooked. I highly recommend using a frying thermometer.

Size – Keep the fritters small—about 1/4 cup of batter each—so they cook evenly. A cookie scoop is perfect for keeping the fritters uniform. It helps portion the batter easily and ensures each fritter is roughly the same size. Plus, it makes the process faster and less messy!

Don’t overcrowd the pan when frying—fry in batches to allow each fritter plenty of room.

Use a wire rack for cooling – Allowing the fritters to cool on a wire rack in a single layer ensures they stay crispy on all sides.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Dairy-Free: Replace the milk with oat milk, soy milk, or any plant-based milk of your choice.
Variations & Additions
- Spices: Add a pinch of nutmeg or allspice for a more complex spice profile.
- Fruit Mix: Swap out some of the apples for pears or even peaches for a twist on the classic.
Serving Suggestions

These apple fritters are best served warm, right after they’re fried. Pair them with a hot cup of coffee or tea for a comforting fall treat. If you’re serving them as dessert, a scoop of vanilla ice cream on the side is divine!

Storing and Freezing Instructions

Storing: Store leftover apple fritters in an airtight container at room temperature for up to two days. You can also store them in the fridge for up to a week. If you want to keep them crisp, store them without the glaze and add it just before serving.

Freezing: To freeze, let the fritters cool completely, then freeze them in a single layer on a baking sheet before transferring them to a freezer bag. Reheat in the oven to get them nice and crispy again.

How To Reheat Apple Fritters

While they won’t be quite as crispy, you can reheat them in the oven at 350º F (180º C). for about 8 – 10 minutes until warmed.

Frequently Asked Questions

Can I bake these instead of frying?

Yes! While they won’t be quite as crispy, you can bake them at 375°F for about 12-15 minutes until golden.

What’s the best apple variety to use?

I love Granny Smith apples because of their tartness, but you can use any variety you like—Honeycrisp or Fuji are also great options.

Can I make the fritters in advance?

Yes, you can make them a day ahead. Just store them in an airtight container and reheat them in the oven to crisp them up before serving.

Why my apple fritters are raw inside?

If your apple fritters are turning out raw inside, it’s usually because they aren’t cooking through properly. When the oil is too hot, the outside of the fritter browns too quickly, leaving the inside undercooked. Another reason could be that the fritters are too big or thick, the inside may not have enough time to cook before the outside browns.

More Apple Recipes You’ll Love!

Recipe Card 📖
Eggless Easy Apple Fritters

Oriana Romero

These Eggless Easy Apple Fritters are super simple to make, packed with fresh apple flavor, and crispy on the outside while soft and tender on the inside. Plus, you can have them ready in under 30 minutes, so they’re great for a quick breakfast, snack, or even an afternoon pick-me-up. And since they’re egg-free and can be made dairy-free, they’re perfect for sharing with family and friends, no matter their dietary needs. It’s an easy, crowd-pleasing recipe that everyone will love.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 10 fritters

Ingredients

For the Eggless Apple Fritters Batter:

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

In a large bowl, stir the flour, sugar, baking powder, salt and cinnamon to combine.

Mix milk, applesauce, and vanilla, and add the mixture to the dry ingredients and mix until just combined.

Fold in the diced apples. Set aside.

Fill a large pot or Dutch oven with vegetable or canola oil, about 2 inches deep. Place over medium high heat with a deep fry thermometer attached to the side. Heat the oil to 350º F (180º C). Adjust temperature if needed. IMPORTANT: It’s very importante that the oil is not over 350º F (180º C) so the fritters cook properly inside.

Line a large rimmed baking sheet with paper towels and set a wire rack on top of the towels.

Once the oil is to temperature, scoop by the batter by about ¼ cup per fritter into the hot oil. I suggest frying about 4 fritters at a time. Fry until golden brown on the bottom, about 2 – 3 minutes minutes. Then flip with tongs and cook another 2 – 3 minutes.Tip: I like using a large springloaded ¼ cup ice cream scoop to drop the batter into the oil.

Use a slotted spoon or tongs to transfer fritters to the wire rack and continue frying until batter is all used up.

Oriana’s Notes

Storing: Leftover apple fritters can be stored in an airtight container at room temperature for up to two days or in the fridge for up to a week. If you want them to stay crisp, store them without the glaze and add it just before serving. Freezing: To freeze, let the fritters cool completely, then freeze them in a single layer on a baking sheet before transferring them to a freezer bag. Reheat in the oven to get them nice and crispy again. Reheat them in the oven at 350º F (180º C). for about 8 – 10 minutes until warmed. Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Dairy-Free: Replace the milk with oat milk, soy milk, or any plant-based milk of your choice.

Recipe Tips:

Apples – Go for crisp apples like Granny Smith for a tart bite, or try Honeycrisp for sweetness.

Dice the apples into small, uniform pieces to ensure they cook evenly in the fritters.

Keep the oil temperature consistent to avoid soggy fritters. If the oil is too cool, they’ll absorb too much oil; too hot, and they’ll burn before the inside is cooked. I highly recommend using a frying thermometer.

Size – Keep the fritters small—about 1/4 cup of batter each—so they cook evenly. A cookie scoop is perfect for keeping the fritters uniform. It helps portion the batter easily and ensures each fritter is roughly the same size. Plus, it makes the process faster and less messy!

Don’t overcrowd the pan when frying—fry in batches to allow each fritter plenty of room.

Use a wire rack for cooling – Allowing the fritters to cool on a wire rack in a single layer ensures they stay crispy on all sides.

Variations & Additions:

Spices: Add a pinch of nutmeg or allspice for a more complex spice profile.

Fruit Mix: Swap out some of the apples for pears or even peaches for a twist on the classic.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 127kcalCarbohydrates: 53gProtein: 3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 2mgSodium: 314mgPotassium: 96mgFiber: 2gSugar: 11gVitamin A: 51IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 127

Keyword apple breakfast dessert recipe snack
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September 24, 2024
Eggless Easy Brownies Bites
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These Eggless Brownie Bites are the perfect little treats that everyone will love! They’re chewy around the edges with an ooey-gooey center, making them totally irresistible. Plus, they’re super easy to make with simple ingredients you probably already have in your kitchen—no fancy stuff needed! These brownie bites are also way better than store-bought options. They’re made with real ingredients, so you can skip all the additives and preservatives. Whether you’re packing them in lunchboxes or serving them as a snack, they’re always a hit!

Oriana’s Thoughts On The Recipe

If you love brownies but want something a little more bite-sized (and egg-free!), then you’re going to fall in love with these brownie bites. They have that perfect combo of chewy edges and ooey-gooey centers that make every bite so satisfying. Honestly, these are one of my go-to treats when I need a quick chocolate fix. Plus, they’re so fun to make with simple ingredients you probably already have in your kitchen!

I also love that they taste so much better than store-bought. There is no long list of additives or preservatives here—just real ingredients like butter and cocoa powder. The espresso powder gives a little extra depth to the chocolate flavor, making these bites feel extra indulgent but without all the fuss of a complicated recipe.

Whether you’re packing them into lunchboxes or keeping them on hand for a snack, they’re perfect for just about any occasion. The best part is that they freeze beautifully, so you can always have some ready to go whenever you need a sweet treat!

If you prefer regular-size brownies, check out Ultimate Fudgy Brownies without Eggs recipe.

What I Love About This Recipe

Easy to Make with Simple Ingredients: This recipe requires nothing fancy—just basic pantry staples like cocoa powder, sugar, and flour. It’s a super easy recipe that comes together quickly.

Totally Egg-Free: This amazing recipe does not require eggs, making it perfect for those with egg allergies or intolerances or for those who just ran out of eggs.

Perfect Texture: These brownie bites hit the perfect texture balance—chewy around the edges and gooey in the middle. Every bite is pure brownie bliss!

Better Than Store-Bought: Why settle for store-bought brownies when you can make these with real ingredients and skip all the unnecessary additives? These taste richer, fresher, and so much more satisfying.

Great for Lunchboxes and Snacks: Their bite-sized shape makes them perfect for packing in lunchboxes or enjoying as an after-school snack. They’re also great for parties and gatherings!
Potential Cons Of The Recipe

They can be very rich: If you’re not used to a decadent dessert, these brownie bites might be a little too indulgent for some.

Tips To Mitigate These Cons

Balance the richness: Serve with a glass of milk or alongside some fresh fruit to cut the richness.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Butter: Adds richness and helps give that perfect chewy texture. Note: Vegan butter can be used for a dairy-free version.
- Granulated Sugar: Sweetens the brownies and helps create those chewy edges.
- Evaporated Milk: Keeps the brownies moist and helps bind the ingredients together. Note: You can also use either regular dairy or non-dairy milk, though the texture of the brownie bites may vary slightly. In that case, I recommend substituting half of the granulated sugar for brown sugar.
- Cocoa Powder: The key to that deep chocolate flavor. Note: Use high-quality cocoa for the best taste.
- Vanilla: Enhances the overall flavor and adds warmth.
- Espresso Powder: Optional but highly recommended—it deepens the chocolate flavor without making the brownies taste like coffee.
- Salt: Balances the sweetness and brings out the chocolate flavor.
- All-Purpose Flour: Provides structure to the brownies.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Melt Butter

In a microwave-safe mixing bowl, melt the butter. Then, add sugar and evaporated milk; mix well; microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes, until glossy and all the sugar is dissolved.

TIP: Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little of the mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.

Step 2 – Add Cocoa

Add cocoa powder, vanilla, espresso powde, and salt; mix to combine.

Step 3 – Add Flour

Add the flour; stir until mostly combined.

Step 4 – Fill The Muffins Pan

With a small cookie scoop or spoon, dollop the batter into mini muffin tins, filling each about 3/4 of the way to the top.

Step 5 – Bake

Bake for 10 – 12 minutes or until the brownies are set and the tops are cracked and shiny. Let cool in the pan on a wire rack for 10 minutes. Using the tip of a knife, carefully remove the brownie bites from the pan and finish cooling on the wire rack.
Recipe Tips

Measure Carefully. Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Room-Temperature Ingredients. Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.

Don’t Overmix. Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

Use a Cookie Scoop. To make evenly-sized brownie bites, portion the dough using a small cookie scoop.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. You can also use regular non-dairy milk, such as soy or oat, but the brownie bites might have a bit different texture.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Variations & Additions
- Add Nuts: Fold in some chopped walnuts or pecans for extra texture and flavor.
- Mix in Chocolate Chips: For a fun twist, add chocolate chips (dark or white).
- Top with Sprinkles: If you’re making these for a party, sprinkle some colorful toppings before baking to add a festive touch.
- More Toppings: For extra flavor, you can also swirl in some peanut butter, cookie butter, or salted caramel on top.
Storing and Freezing Instructions

To Store: Keep the brownie bites in an airtight container at room temperature for up to 7 days.

To Freeze: Freeze the brownie bites in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months—just thaw at room temperature when you’re ready to enjoy them.

Frequently Asked Questions

Can I make these brownies gluten-free?

Yes! Just swap the all-purpose flour with a gluten-free 1:1 baking flour. Read details in the food allergy swaps section above.

Do I need to add espresso powder?

It’s optional, but highly recommended! Espresso powder enhances the chocolate flavor without making the brownies taste like coffee.

How do I keep the brownies chewy?

Be careful not to overbake them. Take them out when the edges are set, but the centers are still slightly soft—they’ll firm up as they cool.

Can I use regular milk instead of evaporated milk?

If you don’t have evaporated milk, you can make your own. Check out how to make evaporated milk at home. You can make your own evaporated milk with soy, rice, oat, or almond milk instead of dairy milk. If evaporated milk is not available and making your own is not an option, you can use regular milk. In that case, I recommend substituting half of the granulated sugar for brown sugar.

More Egg-Free Bite Size Treat Recipes You’ll Love!

Recipe Card 📖
Eggless Easy Brownies Bites

Oriana Romero

These Eggless Brownie Bites are the perfect little treats that everyone will love! They’re chewy around the edges with an ooey-gooey center, making them totally irresistible. Plus, they’re super easy to make with simple ingredients you probably already have in your kitchen—no fancy stuff needed! These brownie bites are also way better than store-bought options. They’re made with real ingredients, so you can skip all the additives and preservatives. Whether you’re packing them in lunchboxes or serving them as a snack, they’re always a hit!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 10 muffins

Ingredients

For The Crumb (optional):

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

Line 10 cavities of a 12-cup muffin tin with paper liners; lightly spray the liners and the pan with baking spray.

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.

In a mixing bowl, combine oil, sugar, milk, lemon juice, lemon zest, and vanilla.

Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick.

Toss the blueberries with 2 teaspoons of flour. Add the floured cover blueberries to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 15 – 20 minutes.

While the batter rest, preheat the oven to 425º F (220º C).

Make the Crumble (optional): Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.

Fill 10 muffin cups right to the top with the batter. Add two or three blueberries on top. Then, sprinkle the crumble mixture evenly over the muffins.

Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.Tip: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

Blueberries: You can use fresh or frozen. If using frozen, do not thaw. Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week. Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature. Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Nut Allergy: Use oat or rice milk instead of almond milk.

Soy-Free: Use rice or oat milk instead of soy milk.

Extra Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Use firm blueberries. If possible, find fresh, firm blueberries for best results, as they will hold up in the muffin mixture.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.

Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Variations & Additions:

Spices: Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.

Other Fruits: Substitute blueberries with raspberries or blackberries for a different berry twist.

Nuts: You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 293kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 3mgSodium: 308mgPotassium: 89mgFiber: 1gSugar: 19gVitamin A: 52IUVitamin C: 3mgCalcium: 90mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 293

Keyword blueberry dairy-free egg-free muffins recipe Vegan
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September 6, 2024
Aussie Bites Copycat [+ Video] – Oh Sweet Basil
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Craving the delicious Aussie Bites from Costco? Learn how to make your own copycat version at home with this easy recipe and step-by-step video tutorial. They are such a great healthy snack on the go and now you can make them at home!

We first posted this recipe back in 2016, so it was time for an update! We had a few complaints about them being too dry, so I’ve reworked the recipe and they are perfection! They are the perfect back to school snack as we head back into the school year!

I went to Costco, checked the label and ended up changing a few ingredients. I changed out flaxseed because it was just too annoyingly dry and only use chia seeds and pepitas now. For the butter, I ended up swapping it with coconut oil because I think too much water was evaporating in the hold recipe with the butter. And I thought golden raisins worked a lot better in flavor and moisture than regular raisins as well. So this is the new and improved Costco copycat Aussie Bites recipe!

Ingredients for Aussie Bites

These Aussie bites have a few different ingredients in it, some for sweetness, some for texture, some for binding, and some for flavor. Here is what you will need:
- Old Fashioned Rolled Oats
- Quinoa
- Pepitas
- Chia Seeds
- Dried Apricots
- Golden Raisins
- Unsweetened Coconut
- Maple Sugar
- Cinnamon
- Sea Salt
- Baking Soda
- Vanilla
- Honey
- Coconut Oil
Keep scrolling down to the recipe card for the measurements of each ingredient.

How to Make Aussie Bites at Home

This is a quick overview of how to make these bites. For all the details, keep scrolling down to the recipe card.
1. Prep: Preheat the oven and spray a mini muffin pan with cooking spray.
  
  NOTE: If you don’t have a mini muffin pan, just bake them on a cookie sheet and use a cookie scoop to form them.
2. Blend: Add some of the oats to a blender and pulse them until ground into powder, i.e. oat flour. Place in a large bowl.
3. Pulse: Add the remaining oats and the rest of the dry ingredients to a food processor and pulse until a grainy texture.
4. Mix: Add all the wet ingredients to the food processor and pulse to combine thoroughly. It will become a wet sand texture that will hold together if you squeeze it.
5. Bake: Press the dough mixture into the muffin cups and bake for 10 minutes.
  
  NOTE: If you’re using a cookie scoop, scoop out the dough and press it firmly into the scoop before releasing it onto the baking sheet. It will bake for the same amount of time.
6. Cool: This is probably the most critical step of the process, let the bites cool completely in the muffin tin. If you try to pop them out warm, they will fall apart,
These copycat bites are the perfect healthy snack to fuel me through the day and help me avoid the junk and candy.

Now Watch Our Step-By-Step Video Tutorial

Are Aussie Bites Healthy?

They’re pretty clean, all things considered. Just little bites of deliciousness, packed with almost all goodness. These are hearty little bites that will satisfy your sweet tooth and curb your hunger. They are full of healthy nutrients and minerals.

Can Aussie Bites be Frozen?

These healthy snack bites are also great for freezing.

If you would like to double the batch, like I did, and freeze some of them they will keep in your freezer for at least 1 month in an airtight container.

How to Store Homemade Aussie Bites

These should be stored at room temperature in an airtight container. They will keep for up to a week.

This recipe for Aussie bites is a delicious and easy copycat version of the beloved Costco treat. My younger kids dig into them for after school snacks and my oldest will grab a few on her way out the door to school. With a step-by-step video, you can make these tasty bites at home and satisfy your craving for Aussie bites anytime!

More Healthy Snacks to Try
Servings: 30

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Description

Craving the delicious Aussie Bites from Costco? Learn how to make your own copycat version at home with this easy recipe and step-by-step video tutorial.

Cook ModePrevent your screen from going dark

Preheat the oven to 350 degrees F and spray a mini muffin tin with nonstick spray. Or line a baking sheet with parchment or a silpat

In a food processor, add 2/3 of the oats and pulse into oat flour.

1 ¾ Cups Old Fashioned Rolled Oats

Add the remaining whole oats, quinoa, pepitas, chia seeds, apricots, raisins, shredded coconut, sugar, and spices (along with baking soda). Pulse until a grainy mixture.

1/2 Cup Quinoa, 1/2 Cup Pepitas, 3 Tablespoons Chia Seeds, 1/2 Cup Dried Apricots, 1/2 Cup Golden Raisins, 1/2 Cup Unsweetened Coconut, 1/2 Cup Maple Sugar, 1 teaspoon Cinnamon, 1/2 teaspoon Sea Salt, 3/4 teaspoon Baking Soda

Add the vanilla, honey and coconut oil. Pulse again until it’s a wet sand mixture.

1 teaspoon Vanilla, 1/2 Cup Honey, 2/3 Cup Coconut Oil

Scoop into the muffin tin and press down so that everything is compact, or use a cookie scoop and press into the scoop then place onto the cookie sheet.

Bake for 10-12 minutes. Allow to cool completely or they will fall apart when you remove them. See notes.

Maple Sugar-You can use coconut sugar or brown sugar if necessary

Removal- If the bites begin to crumble, hurry and press back into the tin and allow to cool then turn out. A well greased tin and utterly cooled bites is essential.

Serving: 1Aussie biteCalories: 135kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gSodium: 69mgPotassium: 112mgFiber: 2gSugar: 11gVitamin A: 79IUVitamin C: 0.2mgCalcium: 19mgIron: 1mg

Author: Sweet Basil

Course: 100 Family Favorite Easy Healthy Recipes
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Sweet Basil

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September 4, 2024
Easy Cheese Phyllo Rolls (3-ingredient)
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These Easy Cheese Phyllo Rolls are easy, delicious, and impressive! They’re crispy, flaky phyllo pastry wrapped around melty cheese and savory prosciutto, which is a crowd-pleaser for sure. Plus, they’re so versatile—you can serve them for any occasion, and they’re bound to disappear fast! Whether you’re hosting friends, need a quick snack, or just want to treat yourself, these rolls are a fantastic choice.

Oriana’s Thoughts On The Recipe

Hey, friends! I’m so excited to share one of my go-to appetizers with you—these Easy Cheese Phyllo Rolls are a dream come true for anyone who loves a quick and delicious bite. I whipped these up the other night for a last-minute get-together, and they were a total hit! Imagine crispy, golden phyllo pastry wrapped around gooey cheese sticks and savory prosciutto. Heaven, right? Plus, they’re ridiculously easy to make with just three ingredients.

I know we all have those moments when we need something impressive in a hurry, and this recipe is exactly that. The best part? You can throw these together in no time, and they bake up beautifully. Whether you’re hosting friends or just need a snack that feels a little more special, these rolls are your new best friend in the kitchen.

I also love how versatile these are—you can serve them as a fun appetizer, a snack, or even part of a light meal. The combination of flavors is just perfect. And don’t even get me started on that drizzle of honey at the end—it takes these rolls from delicious to downright irresistible. Trust me, you’ll want to make these over and over!

What I Love About This Recipe

Golden, Crispy, and Flaky: The phyllo pastry bakes up to a gorgeous golden brown that’s super crispy and flaky. Every bite is a delightful contrast between the crunchy outside and the melty cheese inside. It’s that perfect texture that keeps everyone coming back for more!

Just 3 Simple Ingredients: You only need three ingredients to make these rolls—phyllo pastry, cheese sticks, and butter. That’s it! I love recipes that don’t require a long grocery list, and this one’s a keeper for being so simple yet so delicious.

Quick and Easy to Make: These cheese rolls come together in a flash, making them ideal for those times when you need something impressive but don’t have a lot of time to spend in the kitchen. They’re so easy, even the kids can help with the assembly!

Perfect for Your Next Get-Together: Whether you’re planning a party or just having a few friends over, these cheese phyllo rolls are the perfect addition to your menu. They’re a crowd-pleaser for sure—watch them disappear within minutes of hitting the table!
Potential Cons Of The Recipe

Phyllo Pastry Can Be Tricky: Phyllo can be a bit delicate and prone to tearing, especially if it dries out while you’re working with it.

Tips To Mitigate These Cons

Work Quickly with Phyllo: Keep the phyllo sheets covered with a damp towel while you’re working to prevent them from drying out. If a sheet tears, don’t worry—just layer another one on top!
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cheese: These are the star of the show, giving you that melty, gooey cheese center. You can also use Mozzarella, Feta, or Halloumi. Even other cheeses like string cheese or even cheddar for a different flavor will also work.
- Prosciutto (optional): Adds a salty, savory note that pairs beautifully with the cheese. If you prefer, you can substitute it with thinly sliced ham or turkey. Or totally omit it for a vegetarian version.
- Phyllo Pastry: The phyllo is what gives these rolls their signature flaky crunch. You can find it in the freezer section of most grocery stores. Be sure to thaw it properly before using it.
- Butter: Melted butter is brushed between the layers of phyllo to help them brown and crisp up. If you want to lighten things up, you can use olive oil instead.
- Honey (optional): A drizzle of honey at the end adds a touch of sweetness that complements the salty prosciutto and rich cheese. If you’re not a fan of honey, a balsamic glaze would also work well.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Cut The Cheese

Cut the cheese of your choice into sticks, about 3 – 4 inches (7 to 10 cm) in length and around 0.5 to 1 inch (1 to 2.5 cm) in width/thickness. If using Prosciutto, wrap the cheese sticks with slices of prosciutto. Reserve.

Step 2 – Form the Rolls

You will work with two sheets of phyllo pastry at a time. Lay your first two sheets on a flat surface. Brush generously with melted butter or olive oil. With a good knife, cut right down the middle, forming two long strips.

Take a cheese stick and place it at one end of a phyllo rectangle. Roll the dough up over the filling, then fold in the edges on both sides. Continue rolling until all of the dough is used.

Place, seam-side down, on a parchment-lined or lightly greased baking sheet. Repeat with the second stack of dough. Leave 1″ between the rolls on the pan. Brush the tops with the butter/oil mixture. Repeat this procedure to make 12 phyllo rolls.

Step 3 – Bake

Bake the rolls for 15 to 18 minutes, until golden brown. Remove from the oven and cool on a rack for 10 minutes before serving warm with a drizzle of honey or your favorite sauce, if desired.
Recipe Tips

Preheat the Oven: Make sure your oven is fully preheated before baking the rolls to ensure they crisp up nicely.

Roll Tightly: When rolling the phyllo, be sure to roll it tightly around the cheese and prosciutto to prevent them from unrolling during baking.

Don’t Overload: Use just enough cheese and prosciutto to fill the phyllo without overstuffing, which could cause the rolls to burst.

Here are some helpful tips for working with phyllo:

Don’t open the phyllo package until you have all the other ingredients prepared and you’re ready to start.

Keep phyllo sheets covered with plastic wrap or wax paper, and then a lightly damp, clean kitchen towel. As you work with two sheets at a time, cover the remainder.

Use a soft pastry brush to coat the sheets with melted butter or oil lightly. Start at the edges and work toward the center.
Food Allergy Swaps
- Gluten-Free: Unfortunately, I haven’t been able to find a store-bought phyllo dough that is GF. If you want to make this recipe gluten-free, you might need to make your own phyllo dough.
- Dairy-Free: Opt for dairy-free cheese and use olive oil instead of butter to make this recipe suitable for those with dairy allergies.
- Nut Allergies: The recipe is naturally nut-free, but if you’re concerned about cross-contamination with store-bought products, check labels carefully or make ingredients from scratch.
Variations & Additions
- Add Some Veggies: Try adding a thin slice of roasted red pepper or a few spinach leaves to each roll for extra flavor and nutrition.
- Herb It Up: Sprinkle some fresh herbs like basil or thyme between the layers of phyllo for an extra burst of flavor.
- Spicy Kick: If you like a bit of heat, add a thin slice of jalapeño or a pinch of crushed red pepper flakes to each roll.
Serving Suggestions

Serve these cheese phyllo rolls warm with a drizzle of honey on top. They’re perfect as an appetizer, snack, or even a light lunch when paired with a fresh salad. For a party, arrange them on a platter with some dipping sauces on the side, like marinara or garlic aioli.

Storing and Freezing Instructions
- Storing: If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 350°F oven for about 10 minutes until they’re crispy again.
- Freezing: These rolls freeze beautifully! Assemble the rolls as directed, but don’t bake them. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, no need to thaw—just add a few extra minutes to the baking time.
Frequently Asked Questions

Can I make these ahead of time?

Yes! You can assemble the rolls and keep them covered in the fridge for up to 24 hours before baking. This makes them a great option for prepping in advance.

Can I use a different type of cheese?

Absolutely! Feel free to experiment with different cheeses. Cheddar, Gouda, or even brie would be delicious alternatives to mozzarella.

What if I don’t have prosciutto?

No worries! Thinly sliced ham or turkey works well as a substitute. You could even skip the meat altogether and add a few herbs or veggies instead.

Can I air-fry these?

Yes, you can! Air-fry at 375°F for about 10 minutes, turning halfway through. They’ll come out just as crispy and delicious.

More Appetizer Recipes You’ll Love!

Recipe Card 📖
Easy Cheese Phyllo Rolls

Oriana Romero

These Easy Cheese Phyllo Rolls are easy, delicious, and impressive! They’re crispy, flaky phyllo pastry wrapped around melty cheese and savory prosciutto, which is a crowd-pleaser for sure. Plus, they’re so versatile—you can serve them for any occasion, and they’re bound to disappear fast! Whether you’re hosting friends, need a quick snack, or just want to treat yourself, these rolls are a fantastic choice.

Prep Time 8 minutes

Cook Time 20 minutes

Total Time 28 minutes

Servings 12 rolls

Instructions

Preheat oven to 400°F (200 º C). Line a baking sheet with parchment paper. Set aside.

Take 12 phyllo pastry sheets, more if needed, and lay them carefully in a large tray. Cover with a slightly damp kitchen towel (remember, this will keep phyllo pastry from cracking and breaking).Important: Make sure to thaw the phyllo dough properly, following the manufacturer's instructions.

Cut the cheese of your choice into sticks, about 3 – 4 inches (7 to 10 cm) long and 0.5 to 1 inch (1 to 2.5 cm) wide/thick.

If using Prosciutto, wrap the cheese sticks with slices of prosciutto. Reserve.

You will work with two sheets of phyllo pastry at-a-time. Lay your first two sheets on a flat surface. Brush generously with melted butter or olive oil. With a good knife, cut right down the middle forming two long strips.

Take a cheese stick and place it at one end of a phyllo rectangle. Roll the dough up over the filling, then fold in the edges on both sides. Continue rolling until all of the dough is used.

Place, seam-side down, on a parchment-lined or lightly greased baking sheet. Repeat with the second stack of dough. Leave 1" between the rolls on the pan. Brush the tops with the butter/oil mixture. Repeat this procedure to make 12 phyllo rolls.

Bake the rolls for 15 to 18 minutes, until golden brown. Remove from the oven and cool on a rack for 10 minutes before serving warm with a drizzle of honey or your favorite sauce, if desired.

Storing: If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 350°F oven for about 10 minutes until they’re crispy again. Freezing: These rolls freeze beautifully! Assemble the rolls as directed, but don’t bake them. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, no need to thaw—just add a few extra minutes to the baking time. Food Allergy Swaps:

Gluten-Free: Unfortunately, I haven’t been able to find a store-bought phyllo dough that is GF. If you want to make this recipe gluten-free, you might need to make your own phyllo dough.

Dairy-Free: Opt for dairy-free cheese and use olive oil instead of butter to make this recipe suitable for those with dairy allergies.

Nut Allergies: The recipe is naturally nut-free, but if you’re concerned about cross-contamination with store-bought products, check labels carefully or make ingredients from scratch.

Recipe Tips:

Preheat the Oven: Make sure your oven is fully preheated before baking the rolls to ensure they crisp up nicely.

Roll Tightly: When rolling the phyllo, be sure to roll it tightly around the cheese and prosciutto to prevent it from unrolling during baking.

Don’t Overload: Use just enough cheese and prosciutto to fill the phyllo without overstuffing, which could cause the rolls to burst.

Here are some helpful tips for working with phyllo:

Don’t open the phyllo package until you have all the other ingredients prepared and you’re ready to start.

Keep phyllo sheets covered with plastic wrap or wax paper, and then a lightly damp, clean kitchen towel. As you work with two sheets at a time, cover the remainder.

Use a soft pastry brush to coat the sheets with melted butter or oil lightly. Start at the edges and work toward the center.

Variations & Additions:

Add Some Veggies: Try adding a thin slice of roasted red pepper or a few spinach leaves to each roll for extra flavor and nutrition.

Herb It Up: Sprinkle some fresh herbs like basil or thyme between the layers of phyllo for an extra burst of flavor.

Spicy Kick: If you like a bit of heat, add a thin slice of jalapeño or a pinch of crushed red pepper flakes to each roll.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 216kcalCarbohydrates: 7gProtein: 10gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 45mgSodium: 377mgPotassium: 54mgFiber: 0.2gSugar: 0.4gVitamin A: 377IUCalcium: 194mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer

Cuisine American

Calories 216

Keyword cheese phyllo dough prosciutto puff pastry
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August 27, 2024
7-Layer Loaded Hummus Dip – Simply Scratch
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Impress your guests with this 7-Layer Loaded Hummus Dip! Layers of creamy hummus, homemade tabbouleh, cucumber, tomato, olives, feta and pine nuts is served with toasted naan.

7 layers of deliciousness just waiting for you to dip into.

Impressive and incredibly delicious, this 7-layer loaded hummus dip can be an appetizer shared among friends and family. However, I could totally make a meal out of it too. It starts with creamy hummus and homemade tabbouleh and ends with allthetoppings.

The best part is that each can be made or prepped in advance and then the dip can be thrown together in minutes.

To Make This 7-Layer Loaded Hummus Dip You Will Need:
- hummus – This blender hummus recipe is my go-to for easy creamy hummus.
- tabbouleh – Use my traditional recipe or choose between two grain-free recipes using riced cauliflower.
- persian cucumber – Lends cool refreshing flavor and crisp and crunchy texture.
- tomatoes – I like cherry tomatoes, but you can use your favorite!
- olives – I like to use (pitted) kalamata.
- crumbled feta – Freshly crumbled is best in my opinion.
- toasted pine nuts – Optional (omit if allergic).
- chopped fresh dill – Lends a pop of color and bright herbaceous flavor.
- toasted naan or pita – For dipping. Instructions for toasting naan/pita in note section of printable recipe (at end of this post).
Add 2 cups of hummus to a large platter. Use the back of a spoon to spread. If you’re looking to make your own hummus, I highly recommend this recipe. However if you’re in a pinch, a family size container of hummus would do just fine. No judgement here.

Next top with 1 cup tabbouleh and diced Persian cucumbers – aka the small cute ones or an English cucumber would work too. I throw on a few whole cucumber slices because it adds a little something. But that’s just the food stylist in me.

Next, top with some halved cherry tomatoes, pitted kalamata olives and crumbled feta cheese.

Lastly, sprinkle with the toasted pine nuts, chopped fresh dill and lots of freshly ground black pepper.

Serve with toasted naan or pita chips and you’re ready to roll.

So pretty!

Grab your pita and start dipping!

However, I do also serve this dip with little knife spreaders to make things easier. But I swear, every bite is a new experience. So GOOD!

Enjoy! And if you give this Loaded Hummus Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12 servings

7-Layer Loaded Hummus Dip

Impress your guests with this 7-Layer Loaded Hummus Dip. Layers of creamy hummus, homemade tabbouleh, cucumber, tomato, olives, feta and pine nuts is served with toasted naan.

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

2 cups hummus, store bought or [homemade]

1 cup tabbouleh, store bought or [homemade]

2 Persian cucumbers, diced

1/2 cup cherry tomatoes, halved

1/4 cup crumbled feta cheese

1/3 cup kalamata olives, pitted

2 tablespoons pine nuts (toasted), see notes

1 tablespoon dill, chopped

black pepper, freshly ground

toasted pita (or pita chips), for serving (see notes)

On a large platter or flat cheese/charcuterie board, spread out the hummus with the back of a spoon.

Top with tabbouleh, cucumbers, tomatoes, feta, olives, toasted pine nuts, fresh dill and freshly ground black pepper.

Serve with toasted naan or pita chips.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: Nutritional information was calculated using traditional tabbouleh and is for the dip only, and does not include toasted naan/pita.

How To Toast Pine Nuts:

Toast pine nuts in a dry skillet over medium to medium-low until golden and fragrant.

Cut naan into triangles and spray both sides with olive oil. Bake in a preheated 400° oven for 8 minutes or until golden and crisp.

Serving: 112g, Calories: 115kcal, Carbohydrates: 8g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 3mg, Sodium: 259mg, Potassium: 172mg, Fiber: 3g, Sugar: 1g, Vitamin A: 91IU, Vitamin C: 5mg, Calcium: 40mg, Iron: 1mg

Author: Laurie McNamara

Course: Appetizers & Snacks

Cuisine: Middle Eastern
This post may contain affiliate links.

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Laurie McNamara

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August 25, 2024
Brown Sugar Apple Dip – Oh Sweet Basil
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Brown sugar apple dip is only 3 simple ingredients and it’s the most addicting and creamy fruit dip. I seriously can’t stop eating it! Be sure you have plenty of apples in the house because you’re going to be dipping them until the dip is gone!

I served this brown sugar cream cheese apple dip last month at a baby shower and then forgot to ever post it. That’s kind of how life goes. I get so busy I suddenly realized I didn’t follow up on doing something. We served this dip with fresh apple slices and Cade seriously made sure that I left him his own personal serving at home.

Anyway, none of that really matters when you’ve got brown sugar apple dip staring you in the face. Man, I love me some brown sugar! Shhhh…I always take a pinch or two and eat it plain. Do you??

Sometimes it’s hard to think up something yummy for after school treats or something a little different to take to a party and I think this dip is the perfect thing.

Ingredients for Brown Sugar Apple Dip

There are only 3 simple ingredients needed and it all comes together in just 5 minutes. Here is your ingredients list:
- Cream Cheese – the block style cream cheese is preferred, not the whipped spread, and it’s important that it’s at room temperature so it mixes easily with the sugar and vanilla
- Brown Sugar – adds all the sweetness and balances the tanginess of the cream cheese
- Vanilla Extract – adds delicious flavor
The measurements for each of the ingredients can be found in the recipe card down below. You can’t beat the taste of this simple creamy mixture!

What Apples are Best for Dipping?

My favorite apple for dipping will forever and always be Honeycrisp apples. Braeburn, Envy, or Pink Lady apples are also super delicious. If you like your apples to be a little more tart, go for Granny Smith apples. They actually pair with the sweet brown sugar dip brilliantly.

Can I Use Low Fat Cream Cheese?

Yes, the low fat cream cheese works great, but I would avoid the fat free cream cheese.

How Long Will Apples Keep?

If stored properly, apples should keep for 2 months. Apples should be kept in the refrigerator.

Are Apples Healthy?

Apples are packed with antioxidants, flavonoids, and dietary fiber. The antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

Apples do contain a fair amount of carbs. A 3″ diameter apple has about 25 carbs.

How to Keep Apple Slices from Turning Brown

Using sliced apples can be a little tricky because they brown so quickly, and then they are a little less appetizing. This is especially the case when you want to have sliced apples out at a party or gathering. I have a solution for you! Citric acid!

Before serving the sliced apples, soak them in a water and citric acid. Citric acid can be found in lemon juice, orange juice or pineapple juice. For every 1 cup of water you use, add 1 tablespoon of your citric acid source.

All of the apples should be covered with the water. Let them soak for about 5 minutes. Remove them from the water and let them drain. You can even pat them dry a little. This will help keep them looking fresh for at least a few hours.

What Can I Dip in Brown Sugar Apple Dip?

You don’t need to limit yourself to just apples! The apples are heaven in this dip, but there are all kinds of options. Here are some ideas:
- Pretzels
- Graham Crackers
- Other Fruit (strawberries, bananas, pineapple, etc.)
- Animal Crackers
- Nilla Wafers
As long as we are talking about mixing things up, you can also mix in some toffee bits to add a little crunch and even more caramel flavor. P.S. Have you tried our peanut butter toffee apple dip recipe?? Come to momma!!

Storage Tips

Creamy apple dip should be stored in the fridge in an airtight container. It will keep for about a week. It unfortunately doesn’t freeze well so you’re just gonna have to eat it all!!

Whether you need a delicious recipe for an after school snack, game day, a baby/bridal shower, or a fun family gathering, this brown sugar apple dip is a great option! It’s a hit with kids and adults and loved by everyone!

More Fruit Dip Recipes:
Servings: 8 -10 servings

Prep Time: 10 minutes

Total Time: 10 minutes

Description

It’s creamy and delicious which is exactly what a fruit dip should be.

Cook ModePrevent your screen from going dark

Beat it all together with a hand mixer and continue to beat until fluffy!!

8 Ounces Cream Cheese, 1 Cup Brown Sugar, 1 Tablespoon Vanilla

Cover in an airtight container and store in the refrigerator.

Serving: 2TablespoonsCalories: 208kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 97mgPotassium: 76mgSugar: 28gVitamin A: 381IUCalcium: 51mgIron: 1mg

Author: Sweet Basil

Course: 200+ Easy Appetizers Recipes, 30+ Easy Dip Recipes You Can’t Stop Eating
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Sweet Basil

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August 20, 2024
Easy Peach Muffins (No Eggs – No Dairy)
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These Easy Peach Muffins are super moist and flavorful and packed with juicy peaches and a hint of cinnamon spice. They’re egg-free and dairy-free, so they’re great for anyone with dietary restrictions. You use fresh or frozen peaches. These muffins are great for breakfast, brunch, or a sweet snack.

Oriana’s Thoughts On The Recipe

Hey there, baking friends! I just have to share this delightful recipe for Eggless Easy Peach Muffins that has quickly become a favorite in our home. You know, there’s something so comforting about the aroma of fresh muffins baking in the oven, and these peach muffins are no exception. They’re incredibly moist, loaded with juicy peaches, and have just the right amount of cinnamon spice to make each bite absolutely irresistible.

One of the best parts about this recipe is how easy it is to make. With simple ingredients you probably already have in your pantry, these muffins come together quickly. Whether you’re using fresh peaches in the summer or frozen ones during the off-season, the result is always delicious. Plus, they’re egg-free and dairy-free, making them perfect for those with food allergies and dietary restrictions.

These muffins are a versatile treat, perfect for breakfast or as a sweet snack any time of the day. My kids love them, and I bet yours will, too! Give this recipe a try, and I’m sure it will become a staple in your baking rotation.

Do you love peaches? Check out my Super Easy Peach Cake (no eggs – no dairy) and Grilled Pork Chops with Peaches and Walnuts recipes.

What I Love About This Recipe

Effortless Baking: This recipe is wonderfully easy to follow. You don’t need any fancy equipment or complicated techniques—just mix, bake, and enjoy!

Pantry Staples: All the ingredients are simple and likely already in your kitchen. No need for special trips to the store, which makes this recipe both convenient and budget-friendly.

Food Allergy Friendly: Whether you’re catering to dietary restrictions or simply out of eggs and dairy, these muffins are a fantastic option. They turn out just as moist and flavorful without any animal products.

Incredibly Moist and Flavorful: Thanks to the juicy peaches and a touch of oil, these muffins stay moist for days. The cinnamon and brown sugar add a delightful warmth and depth of flavor that complements the peaches perfectly.

Flexible: No matter the season, you can enjoy these muffins. Use fresh peaches when they’re in season, or opt for frozen ones when they’re not—either way, they taste amazing!

Perfect Anytime Treat: These muffins are great for breakfast, brunch, or a sweet snack. They’re not overly sweet, making them a versatile treat you can enjoy any time of the day.
Potential Cons Of The Recipe

Texture Variation: The texture might vary slightly depending on whether you use fresh or frozen peaches.

Peach Distribution: Sometimes, the peaches might sink to the bottom of the muffins during baking.

Tips To Mitigate These Cons

Even Texture: If using frozen peaches, thaw and drain them well to remove excess moisture.

Peach Distribution: Make sure you mix the peaches evenly into the batter. Since the muffin batter is quite thick, the peaches should remain well-distributed throughout the muffins and not sink to the bottom.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: The base of your muffin. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. For a gluten-free version, use a 1:1 gluten-free baking flour.
- Baking powder & baking soda: Leavening agents to help the muffins rise. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the flavors. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: Use any plant-based milk to keep it dairy-free. Dairy milk will also work fine.
- Lemon juice and zest: Adds freshness and a slight tang. Note: Make sure you zest the lemon before squeeze it.
- Neutral-tasting oil: Keeps the muffins moist.
- Granulated sugar & brown sugar: Sweetens the muffins and adds depth of flavor.
- Pure vanilla extract & almond bakery emulsion (optional): Adds a rich, sweet aroma. Note: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.
- Sanding sugar for the tops (optional): Adds a bit of sparkle and crunch.
Peaches:
- Peaches (about two large peaches): Fresh or frozen work well. Note: You can use fresh, frozen, or canned. However, fresh peaches yield the best flavor and texture. For frozen peaches, do not thaw. For canned peaches, be sure to drain them thoroughly to avoid excess moisture. After draining, chop the peaches into smaller pieces. Since canned peaches are already sweetened, you can omit to toss them with the granulated sugar, simply adding the cinnamon and nutmeg. While canned peaches might not hold their shape as well as fresh ones during baking, they will still infuse the muffins with a delightful peach flavor. Extend the total bake time by 1–2 minutes for frozen and canned peaches.
- Granulated sugar: Sweetens the peaches.
- Ground cinnamon & ground nutmeg: Adds warmth and spice.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 2 – Combine Wet Ingredients

In a mixing bowl, whisk together milk, lemon juice, oil, sugars, vanilla extract, almond emulsion (if using), and lemon zest.

Step 3 – Mix Dry and Wet Ingredients

Add wet ingredients to the dry ingredients; mix to combine.

In a small bowl, mix together peaches, granulated sugar, cinnamon and nutmeg. Gently fold the spiced peaches into the muffin batter. Cover the bowl and let the batter rest for 15 – 20 minutes.

Step 4 – Fill The Muffin Pan

Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top. Press additional peaches pieces on top of the muffins and sprinkle with sanding sugar, if desired.

Note: This recipe makes 10 big muffins or 12 smaller muffins. For big muffins, use 1/2 cup (jumbo) cookie scoop. For smaller muffins, use 1/4 cup (large) cookie scoop.

Step 5 – Bake

Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.

Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Soy-Free: Ensure your plant-based milk is soy-free if needed.

Nut-Free: I like to use LorAnn’s Almond baking & flavoring emulsion in this recipe, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it; if not, just omit it.

Variations & Additions
- Add nuts: Chopped pecans or walnuts add a nice crunch.
- Spice it up: Add a pinch of ginger or cardamom for extra warmth.
- Mini Muffin Pan: Bake at 350º F (180º C) for 12–14 minutes. Makes about 36–40.
Storing and Freezing Instructions

Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.

Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil—place in a freezer bag and freeze. Thaw frozen muffins in the refrigerator and then bring them to room temperature.

Frequently Asked Questions

Can I make these muffins gluten-free?

Absolutely! Use a 1:1 gluten-free baking flour for best results. Read my suggestions above.

Can I use a different fruit?

Sure! Try using apples, pears, or berries for a delicious twist.

Can I use canned peaches to make muffins?

Yes, you can use canned peaches, but be sure to drain them thoroughly to avoid excess moisture. After draining, chop the peaches into smaller pieces. Since canned peaches are already sweetened, you can omit to toss them with the granulated sugar, simply adding the cinnamon and nutmeg. While canned peaches might not hold their shape as well as fresh ones during baking, they will still infuse the muffins with a delightful peach flavor.

More Muffin Recipes You’ll Love!

Recipe Card 📖
Easy Peach Muffins (No Eggs – No Dairy)

Oriana Romero

These Easy Peach Muffins are super moist and flavorful and packed with juicy peaches and a hint of cinnamon spice. They’re egg-free and dairy-free, so they’re great for anyone with dietary restrictions. You use fresh or frozen peaches. These muffins are great for breakfast, brunch, or a sweet snack.

Prep Time 10 minutes

Cook Time 29 minutes

Total Time 39 minutes

Servings 10 Big Muffins (or 12 smaller muffins)

Instructions

Preheat the oven to 425º F (220º C). Line 10 or 12 muffin pan muffin liners and lightly spray with nonstick spray.Note: This recipe makes 10 big muffins or 12 smaller muffins; decide how many you want to make and line the pan cavities accordingly.

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In another mixing bowl, whisk together milk, lemon juice, oil, sugars, vanilla extract, almond emulsion (if using), and lemon zest.Tip: Make sure you zest the lemon before squeeze it.

Add wet ingredients to the dry ingredients; mix to combine.

In a small bowl, mix together peaches, granulated sugar, cinnamon and nutmeg.

Gently fold the spiced peaches into the muffin batter. Cover the bowl and let the batter rest for 15 – 20 minutes.Tip: Save some peaches to add to the tops, if desired.

Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top. Press additional peach pieces on top of the muffins and sprinkle with sanding sugar, if desired.Note: For big muffins, use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.

Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to continue cooling.

Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week. Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil—place in a freezer bag and freeze. Thaw frozen muffins in the refrigerator and then bring them to room temperature. Peaches: You can use fresh, frozen, or canned. However, fresh peaches yield the best flavor and texture. For frozen peaches, do not thaw. For canned peaches, be sure to drain them thoroughly to avoid excess moisture. After draining, chop the peaches into smaller pieces. Since canned peaches are already sweetened, you can omit to toss them with the granulated sugar, simply adding the cinnamon and nutmeg. While canned peaches might not hold their shape as well as fresh ones during baking, they will still infuse the muffins with a delightful peach flavor. For frozen and canned peaches, extend the total bake time by 1–2 minutes. Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it. Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Soy-Free: Ensure your plant-based milk is soy-free if needed.

Nut-Free: I like to use LorAnn’s Almond baking & flavoring emulsion in this recipe, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it; if not, just omit it.

Recipe Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.

Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Variations & Additions:

Add nuts: Chopped pecans or walnuts add a nice crunch.

Spice it up: Add a pinch of ginger or cardamom for extra warmth.

Mini Muffin Pan: Bake at 350º F (180º C) for 12–14 minutes. Makes about 36–40.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Serving: 1 big muffinCalories: 308kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 3mgSodium: 302mgPotassium: 113mgFiber: 1gSugar: 20gVitamin A: 118IUVitamin C: 2mgCalcium: 93mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 308

Keyword dairy-free egg-free muffins peach recipe Vegan
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June 28, 2024
Rare antelope dies from snack that zoo visitor snuck in. ‘Had a lot of life to live’

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A sitatunga at Brights Zoo choked on a snack package brought in by a patron and died, the Tennessee zoo said.

Screengrab from Brights Zoo’s Facebook post

A rare African antelope choked on the packaging of a visitor’s snack and died, a Tennessee zoo said.

Lief, a nearly 8-year-old sitatunga, “still had a lot of life to live,” Brights Zoo said June 10.

On June 8, zookeepers posted a warning on social media telling visitors not to bring in human snacks because an animal had recently choked on a patron’s food.

Two days later, they shared that Lief was the “beloved” creature that died from consuming a squeezable fruit pouch with a cap that probably looked like food to him.

Brights Zoo said it conducts bag checks to make sure snacks aren’t brought in, but visitors still manage to sneak them in sometimes.

“Not only are the keepers and all workers devastated, their herd can’t understand where their friend went,” zoo employee Connie Bright said on Facebook.

The incident sparked outrage on social media.

“It’s a sad thing when you decide that breaking the rules and having a squeezable pouch is more important than the life of an animal,” one Facebook user wrote.

Many people commented on the zoo’s post saying they hoped the culprit will see the post and be held responsible. But the zoo wasn’t so optimistic.

“We too hope they see this post, but don’t believe they will take responsibility for their actions,” zookeepers wrote on Facebook. They doubted they would ever know the person behind it.

Many called Lief’s death heartbreaking and expressed condolences to the zoo and its animals.

“Devastating to read this news. I’m so sorry,” one Facebook user wrote. “People need to realize they endanger these beautiful animals.”

Sitatungas are well-adapted to aquatic environments, living in swamps and marshes in about 25 African countries, according to the African Wildlife Foundation. They can live up to 22 years in captivity.

“People make me so mad. Rules are for a reason,” another person said. “I was just there yesterday. It breaks my heart to think one (of) those precious animals I saw yesterday is not here now.”

Brights Zoo is a family-owned zoo in northeast Tennessee.

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Olivia Lloyd

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June 12, 2024
Healthy Chocolate and Strawberries
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Indulge in a delicious and nutritious treat with this recipe for healthy chocolate and strawberries. Perfect for satisfying your sweet cravings without any guilt!

My girlfriend is always saying that she needs to stop eating my treats because I’m always having her try my “experiments”. The other day I was thinking of making a fruit and dip experiment as a healthier treat for her. I was trying to think of something to do with Nutella and strawberries…stuff them, mix it with cool whip, etc, but nothing seemed right.

We had a little vanilla greek yogurt, so I tried swirling a little with the Nutella. Healthy Chocolate and Strawberries was born! It’s fresh and delicious, and much healthier than your typical dip. In fact, one little Chobani Greek yogurt has 16g of protein. Much better for you than chocolate sauce, wouldn’t you say?
So, we concluded that this is the perfect after school snack, fruit and dip for a party, or a late night treat. It tastes like chocolate covered strawberries but with less work and they are fresh, healthy and delicious.

Ingredients for Healthy Chocolate Dip Recipe

You only need 2 ingredients for this healthy chocolate fruit dip! It’s so simple, the kiddos could even make it on their own. Here is what you need:

Vanilla Greek Yogurt: choose your favorite brand, we prefer Chobani

Nutella: you can buy large jars at Costco for a great price

You can scale this recipe up for larger gatherings or make a single serving for a quick healthy snack. Using Nutella for the chocolate flavor is so tasty! No cocoa powder needed, which means it is plenty sweet with the vanilla yogurt and Nutella combined.

What to Serve with Chocolate Yogurt Dip
I am a total sucker for all things strawberry! You all know that my favorite dessert of all time is strawberry shortcake, so I always default to strawberries or anything berry.

But you don’t have to stop at just strawberries with this chocolate yogurt dip. This a list of great options for dipping in this yogurt Nutella dip:
- Strawberries
- Raspberries
- Bananas
- Apples
- Pretzels
- Nilla Wafers
- Graham Crackers
NOTE: If you like a little texture in your chocolate fruit dip, toss a few mini chocolate chips in it.

Variation for Chocolate Fruit Dip

So hear me out…this makes a fabulous dip for fruit or other treats, but since we are using yogurt as the base for the dip, we could also use it in a yogurt parfait. Spoon some Nutella yogurt into a small glass, add some sliced strawberries or other fresh berries, a scoop of granola, and another layer of yogurt. Top with sliced almonds, coconut flakes or more granola and you have another great treat.

What is the Difference Between Greek and Regular Yogurt?

Greek yogurt is strained 3 times to remove most of the liquid. This makes Greek yogurt thicker and creamier.

Because Greek yogurt is strained, it is more concentrated and has a stronger flavor and contains more protein.

Are Strawberries Good For You?

Strawberries are very good for you. Strawberries are packed with vitamins, fiber, and particularly high levels of antioxidants.

They are a sodium-free, fat-free, cholesterol-free, low-calorie food.

How Do You Store Fresh Strawberries?

The best way to store fresh strawberries, for the longest shelf life is in the refrigerator.

You should not wash strawberries before you are ready to eat them. Moisture from washing strawberries will hasten the growth of mold.

Remove the strawberries from the container and sort out any bruised or moldy berries. Line the container with a paper towel, put the strawberries back in the container and refrigerate.

Wash the strawberries just before serving them.

How to Store Chocolate Yogurt Dip

Chocolate yogurt dip should be stored in an airtight container in the fridge and it will keep for up to 5 days.

This is a healthy dipping chocolate for strawberries that is so easy to make and a guilt-free snack that everyone will love. If you’re looking for a chocolate for dipping strawberries, try this Nutella and yogurt combination!

More Healthy Snack Ideas:
Servings: 6

Prep Time: 35 minutes

Total Time: 35 minutes

Description

Healthy Chocolate and Strawberries It’s fresh and delicious, and much healthier than your typical dip.

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Mix together the yogurt and nutella until smooth.

6 oz Greek Yogurt, 1/2-3/4 Cup Nutella

Chill for 30 minutes or up to one day (the flavors meld better and we find it more delicious).

Serve with strawberries!

Fresh Strawberries

Store in an airtight container in the refrigerator

Serving: 1gCalories: 152kcalCarbohydrates: 17gProtein: 4gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.01gTrans Fat: 0.002gCholesterol: 1mgSodium: 20mgPotassium: 142mgFiber: 1gSugar: 14gVitamin A: 2IUCalcium: 58mgIron: 1mg

Author: Sweet Basil

Course: 100 Family Favorite Easy Healthy Recipes
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June 4, 2024
The Best 5 Minute Restaurant Style Homemade Salsa Recipe – Oh Sweet Basil
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This is the best 5 minute restaurant style homemade salsa recipe! It is fresh, flavorful and easy to make. You’ll never buy salsa again and you might find yourself eating it every night!

Best Homemade Salsa Recipe

This post has been a long time coming. It’s no laughing matter to set out to make the Best Homemade Salsa Recipe. It all started years ago when my friend, Krysta, made the most delicious homemade salsa EVER.

What’s the key? Oh, friend let me tell you…

Restaurant Salsa Recipe

A restaurant salsa is not big and chunky, that’s a pico de gallo. No, this easy salsa recipe is actually more similar to what you’d pour out of a jar with 100% better flavor.

What makes it a restaurant salsa? Two things:
1. Canned Fire Roasted Tomatoes
2. Blending versus strictly chopping the ingredients.
Oh Sweet Basil Pro Tip

If you live anywhere like we do, fresh tomatoes might not be super easy to get all year round, however they do make for the best salsa.

Let’s break it down even more so that you can be successful whether at the grocery store or at the farmer’s market.

Which Tomatoes are Best for Salsa?

When making a homemade salsa like our chunky tomato salsa you can use a variety of tomatoes, but for a restaurant style salsa you’re going to want to stick to Roma Tomatoes.

How to Pick Good Tomatoes
- Tight Skin- Look for tomatoes with really tight, smooth skin, no wrinkles as that’s a sign of withering from age.
- Coloring- Even coloring without yellow or orange or green marks means it ripened on the vine as it should.
- Weight- The heavier the tomato the better! This is the most important of all. Pick it up and resist squeezing it. The more often you feel tomatoes the better you’ll get at feeling the weight.
Should You Add Sugar to Salsa?

A dash of sugar is used to balance the acidity of the tomatoes which often comes from using store-bought vs garden tomatoes.

Salsa Ingredients

While you can use all canned items (not the onion) for salsa, I’ve found that a combination of fresh and canned works the best for a copycat Mexican restaurant salsa recipe. I think that’s because the canned tomatoes add a more thick and saucy salsa versus a pico de gallo like salsa.

Here’s what we use for Mexican Salsa:
- Tomatoes: Roma tomatoes are the best for this recipe.
- Cilantro: Fresh, bright green bunch with or without stems.
- Garlic: Fresh minced garlic cloves.
- Onions: Red onions have a subtle flavor and add great color.
- Jalapeno: Add flavor and a little heat. You can use other spicier peppers if preferred, like serrano pepper.
- Canned Tomatoes: Fire roasted tomatoes pack the best flavor.
- Salt: Adds flavor
- Lime Juice: Fresh lime juice is preferred!
- Sugar: Cut through the acidity of the tomatoes.
- Seasonings: Chili Powder and Ground Cumin
How to Make Salsa from Scratch

Making salsa at home is really easy. All you need is a blender (a food processor would also work great)!
1. Chop the tomatoes, onions, cilantro and garlic.
2. Place all ingredients except the salt in the blender.
3. Pulse until desired consistency.
4. Stir in salt to taste and serve.
Oh Sweet Basil Pro Tip!
- Guess what, this homemade salsa is even better the second day!!!! Make it a day ahead and take half of the work out of Taco Tuesday.
Our Favorite Recipes to Add this Salsa to:

The truth is that this salsa would go great with any of our Mexican Recipes. Here are just a few of our top recommendations:

Do You Need To Peel Tomatoes For Salsa?

You do not have to peel tomatoes for salsa. In fact, I prefer you not peel them because it adds more texture and flavor to the salsa. Plus, peeling tomatoes is a hassle so be glad you don’t have to.

Should Salsa Be Cooked?

Salsa does not need to be cooked, that’s why we love it so much! Fresh, uncooked salsa has a bright, refreshing taste and color. If you’re wanting to can the salsa then most people will cook it to be sure there isn’t any bacteria etc.

How Long Will Fresh Salsa Keep?

Alright, so how long will homemade salsa last? 5-7 days in the refrigerator in an airtight container.

How to Store Salsa

Salsa is best kept in a jar with a tight fitting lid or if you don’t have a jar use a plastic container.

Can Fresh Salsa Be Left Out?

It is only safe to leave fresh salsa out for about 2 hours. After 2 hours bacteria may begin to grow.

How Do You Know If Salsa Has Gone Bad?

To tell if salsa has gone bad, look for significant discoloration, and any signs of mold around the edge of the container.

You can also tell by changes in the smell; If salsa has become mushy and has an off odor, it should be thrown away.

Is It Cheaper to Buy or Make Salsa?

You’ll for sure save money by making your own salsa, especially if the vegetables are from your own garden. And homemade salsa is generally healthier than most of the sugary varieties you’ll find in stores.

Craving some fresh and flavorful salsa? Skip the store-bought stuff and try this quick and easy homemade salsa recipe that tastes just like restaurant-style salsa in just 5 minutes! Perfect for dipping, topping, or snacking on its own.

More Homemade Condiment Recipes You’ll Love:
Servings: 20

Prep Time: 5 minutes

Total Time: 5 minutes

Description

This is the best 5 minute restaurant style homemade salsa recipe! It is fresh, flavorful and easy to make.

Cook ModePrevent your screen from going dark

Place all ingredients in a blender and pulse so that the salsa is slightly chunky in texture. Not as big as pico de gallo but not smooth either.

6 Tomatoes, 1-2 Jalapeños, 1/2 Red Onion, 1 1/2 Limes, 1/2 teaspoon Chili Powder, 1/2 teaspoon Cumin, 1/2 Bunch Cilantro, Kosher Salt, 2 Cloves Garlic, 1 Can Tomatoes, 1/2 teaspoon Sugar

This salsa can be kept in the refrigerator, covered, for 5-7 days.

Serving: 0.5cupCalories: 11kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 103mgFiber: 1gSugar: 1gVitamin A: 347IUVitamin C: 8mgCalcium: 7mgIron: 1mg

Author: Sweet Basil

Course: 30+ Easy Dip Recipes You Can’t Stop Eating

Cuisine: Mexican
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April 24, 2024
My New Favorite Granola Recipe – Oh Sweet Basil
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I tried olive oil in my granola for the first time and I’m sold for life! This simple homemade granola recipe is going to be your new favorite too! And you can totally add your favorite mix-ins!

I am OBSESSED with granola, but as I only buy coconut oil for granola and otherwise it sits stagnant in my pantry, I started testing out other options. With time I fell in love with olive oil and upon a quick google search discovered I wasn’t the only one. I eventually adapted my original strawberry almond granola with fOOD 52’s recipe and it has been the best granola I’ve not only made, but eaten!

Once you try this homemade granola, you’ll never resort to store-bought granola ever again! I also love knowing ever single ingredient going into my granola.

Ingredients for the Best Granola

A good granola only needs a few ingredients and it’s so customizable! Here is the list of ingredients:
- Oats: old fashioned oats work best, they give the granola structure and are also heart-healthy
  
  If you want gluten-free granola, be sure the oats are gluten free.
- Pumpkin Seeds: add a great texture to the granola and are a rich source of protein, vitamins and minerals
- Almonds: adds protein and healthy fat
- Maple Syrup: natural sweetener, honey works great too
- Extra Virgin Olive Oil: the fat that holds the granola together and gives it that awesome crunch
- Brown Sugar: adds the perfect about of sweetness and flavor
- Kosher Salt: don’t skip this, it enhances all the flavors
The measurements for each ingredients are listed in the recipe card below. See the section below on options for other mix-ins.

How to Make Homemade Granola

Another spectacular thing about homemade granola, aside from it being delicious, is that it’s super easy to make:
1. Preheat the oven and prep a baking sheet by lining it with parchment paper.
2. Stir all the ingredients together in a large bowl and spread the mixture on a baking sheet.
3. Bake, stir and bake some more.
4. Let it cool completely before breaking it up and storing.
These instructions can also be found in full detail at the end of this post.

More Optional Mix-Ins

The mix-ins or possible substitutions in this recipe are almost endless. Here are a few ideas:
- Nuts: pecans, slivered almonds, walnuts, cashews, peanuts, pistachios, macadamia nuts
- Seeds: sunflower seeds, chia seeds, flax seeds
- Sweets: chocolate chips, coconut flakes, mini M&Ms
- Dried Fruit: citrus zest, craisins, raisins, cherries, apricots, any diced dried fruit
- Flavor: ground cinnamon, vanilla extract, peanut butter
PRO TIP: If you add any chocolate or dried fruits, add it after after baking.

Tips for the Best Granola

Here are a few tips for making the best homemade granola recipe:
- Use old fashioned oats. They hold up better than quick oats and make the perfect base.
- Press into a flat even layer before baking.
- Let the granola cool before breaking it up.
- Stir the granola part way through baking. This helps all the granola to get crunchy so you don’t have any soft spots.
How to Eat Granola

You can of course eat it with milk just like you would eat a bowl of cold cereal. Mmmmmm it’s so good!

I love granola tossed on top of some homemade yogurt with some fresh berries in a yogurt parfait.

You can also just snack on plain granola by the handful!

Is Granola Healthy?

Yes, in moderation of course. Too much of anything isn’t healthy, but all the ingredients are natural and full of nutrients. This healthy granola recipe is a great source of fiber, protein and healthy fat.

How to Store Granola

This recipe is best stored in an airtight container at room temperature. Homemade granola will keep if stored properly for 2-4 weeks.

Granola can also be stored in the freezer. Frozen granola will keep for up to 3-6 months. Be sure it has cooled completely and then place in a freezer bag or freezer safe container. This is a great way to keep enjoying granola for months!

Whether you need a healthy and filling snack for your kids after school or some granola for parfaits at your next brunch, this granola recipe is the one for you! And you’re going to love the flavor of the olive oil!

More Granola Recipes:
Servings: 8

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Description

*Adapted from food52

Cook ModePrevent your screen from going dark

Heat oven to 300 and line a baking sheet with parchment.

Stir everything together in one large bowl and spread evenly on a baking sheet.

3 Cups Old Fashioned Oats, 1 Cup Raw Pumpkin Seeds, 1 Cup Sliced Almonds, 3/4 Cup Maple Syrup, 1/2 Cup Extra Virgin Olive Oil, 1/2 Cup Brown Sugar, 1 teaspoon Kosher Salt, 3/4 Cup Rice Krispies Cereal, 2 Tablespoons Chia Seeds

Bake for 20 minutes, stir and bake for another 20-25 minutes.

Remove to cool and break up into a jar for storage.

Serving: 1cupCalories: 504kcalCarbohydrates: 61gProtein: 10gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.01gSodium: 314mgPotassium: 361mgFiber: 6gSugar: 33gVitamin A: 178IUVitamin C: 2mgCalcium: 114mgIron: 4mg

Author: Sweet Basil

Course: 100+ Crazy Delicious Easy Snack Recipes, Over 200 Favorite Easy Breakfast Recipes
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April 4, 2024
Golden Beet Hummus – Simply Scratch
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This Golden Beet Hummus is stunning, earthy and delicious. Roasted garlic and golden beets are blended with tahini and lemon juice for a simple dip for pita, veggies or a spread for sandwiches and wraps. Yields about 1-1/4 cups or about 10 (2 tablespoon) servings.

If you know me, you know I love hummus.

In fact, this recipe makes 10 homemade hummus recipes here on SS. Typically chickpeas are used to create that velvety creamy consistency. However roasted beets are another way. Plus they add a pop of color and a delicious earthy texture. I’ve made hummus with roasted red beets and they turn the hit a beautiful magenta color.

So of course I had to try it with golden beets. The color is a gorgeous sun-shiny yellow and the flavor is earthy, garlicky with just a hint of lemon. When serving as a dip, I like to makes swoops in the hummus, drizzle with a little olive oil and sprinkle with a little homemade za’atar.

To Make This Golden Beet Hummus You Will Need:
- golden beets
- garlic
- olive oil
- lemon juice
- tahini
- kosher salt
- za’atar
Preheat your oven to 400℉ (or 200℃).

Trim the leafy ends off of 8 to 10 ounces of golden beets. Wash well and pat dry before placing them on a sheet of foil.

On a separate sheet of foil, place 2 cloves of unpeeled garlic. Drizzle with a little olive oil and a small pinch of salt.

Fold up and crimp the foil for each parcel and place on a rimmed baking sheet. The beets should roast 40-50 minutes or until fork tender. And the garlic only needs 25 minutes.

Allow both beets and garlic to cool before peeling. I have a kitchen towel dedicated to rubbing the beets skin off, but you can use paper towels instead. Wearing nitrile gloves is also handy.

Add the peeled and quartered beets and roasted garlic, juice of 1 lemon and 1/4 cup tahini with a pinch of kosher salt.

Secure the lid, puree until smooth. Stopping to scrape the sides of the bowl as you go.

Perfection!

Spoon the golden beet hummus into a serving bowl and use a spoon to make swoops. Drizzle with olive oil and sprinkle with za’atar.

This golden beet hummus is earthy, buttery-smooth and so darn delicious!

Here are a few Ways To Use Hummus:

Love Hummus? Click Here For More Hummus Recipes!

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings

Golden Beet Hummus

This Golden Beet Hummus is stunning, earthy and delicious. Roasted garlic and golden beets are blended with tahini and lemon juice for a simple dip for pita, veggies or a spread for sandwiches and wraps. Yields about 1¼ cups or about 10 (2 tablespoon) servings.

Prep Time: 5 minutes

Cook Time: 50 minutes

20 minutes

Total Time: 1 hour 15 minutes

10 ounces golden beets, washed

2 cloves garlic, skin left on

2 teaspoons olive oil

1 lemon juiced

1/4 cup tahini

kosher salt, to taste

za’atar, for serving

Preheat your oven to 400℉ (or 200℃).

Trim the leafy ends off of 8 to 10 ounces of golden beets. Wash well and pat dry before placing them on a sheet of foil. On a separate sheet of foil, place the cloves of unpeeled garlic. Drizzle both with a little olive oil and a small pinch of salt. Fold up and crimp the foil for each parcel and place on a rimmed baking sheet. The beets should roast 40-50 minutes or until fork tender. And the garlic only needs 25 minutes.

Once roasted, allow both beets and garlic to cool before peeling. I have a kitchen towel dedicated to rubbing the beets skin off, but you can use paper towels instead. Wearing nitrile gloves is also handy. Once peeled, cut into quarters.

In the bowl of your food processor, add the peeled and quartered beets and roasted garlic, the lemon juice and tahini with a pinch of kosher salt.

Secure the lid, puree until smooth. Stopping to scrape the sides of the bowl as you go.

Spoon the golden beet hummus into a serving bowl and use a spoon to make swoops. Drizzle with olive oil and sprinkle with za’atar. Serve with warm pita, toasted naan and/or veggies.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 2tablespoon, Calories: 57kcal, Carbohydrates: 5g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 24mg, Potassium: 127mg, Fiber: 1g, Sugar: 2g, Vitamin A: 14IU, Vitamin C: 4mg, Calcium: 14mg, Iron: 1mg

Author: Laurie McNamara

Course: Appetizers & Snacks

Cuisine: American, Mediterranean
This post may contain affiliate links.

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March 28, 2024
Banana Nut Bread Without Eggs (Moist & Easy)
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By: Oriana Romero / Published: March 1, 2024 / Leave a comment

This Eggless Banana Nut Bread is super moist and dense, packed with mashed bananas and pieces of pecans. With its easy preparation, simple ingredients, and delightful flavor, this recipe will surely become a staple in your kitchen. Instructions on how to adapt to other food allergies are included.

Deliciously Easy Banana Nut Bread Without Eggs Recipe

Today, we’re diving into the wonderful world of homemade Eggless Banana Nut Bread!

This recipe holds a special place in my heart because it was created with a very important reason in mind. Recently, my daughter successfully passed her pecan challenge, marking a significant milestone in her journey. As we celebrate this wonderful achievement, we’re now on a mission to incorporate pecans into her diet regularly. Hence, this eggless banana nut bread recipe was born! It’s not just a delicious treat; it’s a symbol of our joy and gratitude for reaching this milestone. With every slice, we’re reminded of her strength and resilience. Instructions on how to adapt this recipe to be nut-free, dairy-free, and gluten-free are detailed below in the allergy swaps section.

So, If you’re a fan of simple, comforting treats that are as delightful to make as they are to eat, you’re in for a treat! You just need to mix ripe bananas, butter, and a handful of pantry staples in one bowl.

No fuss, no mess—just pure baking bliss. In just 10 minutes, you’ve got a beautiful batter ready to be transformed into a golden loaf of goodness. It’s comfort food at its finest, made with love and meant to be shared with those you cherish most.

What To Love About This Recipe

Easy and quick to make: This banana nut bread is a breeze to whip up, requiring just one bowl and no electric mixer. With only 10 minutes of prep time, you’ll have a warm, fragrant loaf in no time.

Simple Ingredients: This recipe calls for pantry staples that you likely already have on hand, making it convenient and budget-friendly.

Texture: Prepare yourself for a slice of heaven with a super moist and dense texture. Each bite is a delightful combination of tender crumb and crunchy pecans.

Taste: This egg-free banana nut bread boasts an intense banana taste complemented by nutty notes from the pecans. It’s the ultimate comfort food.

Great any time of day: Whether you’re enjoying it for breakfast, as a midday snack, or as a sweet treat after dinner, banana nut bread hits the spot every time.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Bananas: Ripe bananas are the star of the show, providing sweetness, moisture, and irresistible banana flavor. Ensure your bananas are ripe for optimal sweetness and flavor.

Butter: Unsalted butter adds richness and flavor to the bread. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.

Buttermilk: This ingredient enhances the moistness of the bread while adding a subtle tanginess. You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].

Pure Vanilla Extract: A hint of vanilla extract elevates the overall flavor profile of the bread.

Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.

Brown Sugar: Provides sweetness and a hint of caramel flavor. I use and recommend light brown sugar.

All-Purpose Flour: The base of our bread, providing structure and stability. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Gluten-Free: Use a gluten-free, all-purpose flour blend. My favorite is Better Batter Original Blend.

Baking Powder and Baking Soda: Leavening agents that help the bread rise and achieve its perfect texture. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.

Cinnamon: Adds warmth and a subtle spice that complements the sweetness of the bananas.

Salt: Balances the sweetness and enhances the other flavors in the bread. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.

Pecans: Chopped pecans add crunch and a delightful nutty flavor to every bite. Nut-Free Option: Use seeds such as sunflower seeds or pumpkin seeds (pepitas).

Turbinado Sugar is used for the topping, but you can also use regular brown sugar.

Step 4 – Pour Into The Pan and Add The Topping

Pour the mixture into the prepared bread loaf pan. Sprinkle the topping ingredients: turbinado sugar and remaining chopped nuts over the top.

Step 5 – Bake

Bake for 55 – 65 minutes or until a wooden pick comes out clean. I recommend checking early to be safe, but mine always takes 60 to 65 minutes to cook through. If the top of the bread gets too dark, you can loosely cover the loaf with foil and finish baking. Remove the bread from the oven and let it sit in the pan for 10 minutes. Loosen with a knife or spatula around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.

Recipe Tips

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. When mashing the bananas, leave them as chunky or as smooth as you prefer.

Don’t overmix: Mix the batter until just combined to avoid a tough or dense loaf.

Toast the pecans: For extra flavor, toast the pecans before adding them to the batter. Toast them in the oven for 10 minutes at 350º F (180º C) to add an extra layer of flavor.

Keep an eye on it: Baking time will vary slightly depending on your bananas’ moisture and sugar content, so I recommend starting to check for doneness around 50 minutes and then every 5 minutes after.

Chocolate Chip Banana Nut Bread: Add a cup of chocolate chips to the batter for a decadent twist.

Allergy Swaps

Nut-Free Option: Use seeds such as sunflower seeds or pumpkin seeds (pepitas). These seeds offer a similar crunchy texture and nutty flavor without containing any nuts. You can use them in equal amounts as you would pecans in the recipe. Just be sure to chop them roughly to match the size of the pecan pieces for even distribution throughout the bread.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like soy or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.

Serving Suggestions

Whether you enjoy a slice for breakfast with a steaming cup of coffee, as a pick-me-up snack during the day, or as a sweet treat after dinner, this banana nut bread is guaranteed to bring a smile to your face and warmth to your heart.

Enjoy a slice of banana nut bread warm out of the oven with a generous smear of butter or cream cheese. Pair it with a cup of coffee or tea for the ultimate cozy experience.

Storing and Freezing Instructions

Store: Leftover bread can be kept in an airtight container at room temperature for up to 4-5 days. Pro-tip: Wrap banana bread in plastic wrap to prevent it from drying.

Freeze: Let the banana bread cool completely. Then, wrap plastic wrap and aluminum foil. Freeze for up to 3 months. I recommend cutting the bread into individual slices and then freezing it.

Frequently Asked Questions

Can I use frozen bananas for this recipe?

Absolutely! Thaw the bananas completely and drain any excess liquid before using them in the recipe.

Can I use yogurt instead of buttermilk?

Yes, you can substitute an equal amount of plain yogurt for the buttermilk if needed. Make sure the yogurt is not too thick.

Can I add other fruits to this bread?

Feel free to experiment with additions like blueberries or chopped strawberries for a fruity twist on classic banana nut bread.

More Quick Bread Recipes You’ll Love!

Recipe Card 📖

Banana Nut Bread Without Eggs

Oriana Romero

This Eggless Banana Nut Bread is super moist and dense, packed with mashed bananas and pieces of pecans. With its easy preparation, simple ingredients, and delightful flavor, this recipe is sure to become a staple in your kitchen.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 10 slices

Instructions

Preheat oven to 350º F (180º C). Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a medium bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas, mix until combined. Add in buttermilk, vanilla, sugar, and mix until well combined.

Add the dry ingredients and mix to incorporate. Mix in pecans and mix until just combined.

Pour mixture into the prepared loaf pan. Sprinkle the topping ingredients, turbinado sugar and chopped nuts over the top.

Bake for 55 – 65 minutes or until a wooden pick comes out clean. I recommend checking early to be safe, but mine always takes 60 to 65 minutes to cook through. If the top of the bread gets too dark, you can loosely cover the loaf with foil and finish baking. Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.

Store: Leftover bread can be kept in an airtight container at room temperature for up to 4-5 days. Pro-tip: Wrap banana bread in plastic wrap to prevent it from drying. Freeze: Let the banana bread cool completely. Then, wrap plastic wrap and aluminum foil. Freeze for up to 3 months. I recommend cutting the bread into individual slices and then freezing it. Allergy Swaps:

Nut-Free Option: Use seeds such as sunflower seeds or pumpkin seeds (pepitas). These seeds offer a similar crunchy texture and nutty flavor without containing any nuts. You can use them in equal amounts as you would pecans in the recipe. Just be sure to chop them roughly to match the size of the pecan pieces for even distribution throughout the bread.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like soy or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.

Recipe Tips

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. When mashing the bananas, leave them as chunky or as smooth as you prefer.

Don’t overmix: Mix the batter until just combined to avoid a tough or dense loaf.

Toast the pecans: For extra flavor, toast the pecans before adding them to the batter. Toast them in the oven for 10 minutes as the oven is preheating to add an extra layer of flavor.

Keep an eye on it: Baking time will vary slightly depending on your bananas’ moisture and sugar content, so I recommend starting to check for doneness around 50 minutes and then every 5 minutes after.

Chocolate Chip Banana Nut Bread: Add a cup of chocolate chips to the batter for a decadent twist.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below! Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Serving: 1 sliceCalories: 375kcalCarbohydrates: 50gProtein: 4gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 26mgSodium: 206mgPotassium: 250mgFiber: 3gSugar: 30gVitamin A: 338IUVitamin C: 3mgCalcium: 74mgIron: 2mg

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Breakfast

Cuisine American

Calories 375

Keyword banana bread recipe
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March 1, 2024
Fried Eggplant (Crispy Fritters)
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Sometimes the best way to make a healthy dish more appealing is by adding some crispiness! That’s why we have the likes of Fried Eggplant, which you could also call Crispy Fritters. We can also refer to this as Eggplant Fritters. And as you may have predicted, at the center of this recipe are eggplants,…
By: Vanjo Merano
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Published: 2/22/24

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Sometimes the best way to make a healthy dish more appealing is by adding some crispiness! That’s why we have the likes of Fried Eggplant, which you could also call Crispy Fritters. We can also refer to this as Eggplant Fritters. And as you may have predicted, at the center of this recipe are eggplants, which are rich in antioxidants. We combine this with green onions, flour, cornstarch and more ingredients to create a crunchy delight!

What is Fried Eggplant (Crispy Fritters)?

Is it your first time encountering Fried Eggplant? This dish is basically a savory cake that is deep-fried to crispy perfection. Now our grated eggplants and chopped green onions add some more exciting texture to the mix. And of course, to ensure that we get something that’s satisfyingly salty, we also season this with some salt and ground black pepper. This can also be referred to as the vegetable version of Shrimp Ukoy (okoy).

This is pretty delicious on its own, but of course, here at Panlasang Pinoy, we are ready to take the flavor to the next level. That’s why I also have the steps to creating a delicious dipping sauce for our Crispy Fritters. Be prepared for a bit of heat though as we make this with some Thai chili peppers.

Ingredients for Fried Eggplant (Crispy Fritters)

The first thing on our kitchen table should be our 5 Chinese eggplants. Add your 2 eggs, 1 bunch of green onions you’ve chopped, 4 tablespoons of cornstarch, 8 tablespoons of all-purpose flour, and ½ teaspoon of baking powder too. We should also get 5 teaspoons of salt, ¼ teaspoon of ground black pepper, 2 cups of water, and 2 cups of cooking oil.

What about our sauce ingredients? Well to start, we would need 1 cup of white vinegar, and 2 teaspoons of soy sauce. There are a few more things we need to chop, which would be ½ red onion, 2 tablespoons of green onion, 3 pieces of Thai chili peppers, and 3 cloves of garlic. Finally, you should set aside 1 teaspoon of sugar, ¼ teaspoon of salt, and ¼ teaspoon of ground black pepper.

How to Make Fried Eggplant (Crispy Fritters)

You may begin by grating your eggplants in a bowl. Then add 4 teaspoons of salt, and toss everything together until you coat the eggplants perfectly. Now just let this set for 10 minutes.

Draining the eggplants of water

Pour 2 cups of water into your bowl. Just wash your eggplants to take the salt out. Afterwards, you will need to grab the eggplants, and squeeze them to drain them of the water completely. Alternatively, you may place the eggplants in a cheesecloth. Then wring this until the water is drained.

Mixing some of the ingredients together

Let’s put the flour and cornstarch in one bowl, and then mix them together. Set them aside for now. Then get a large bowl, and beat your eggs inside this. Place your eggplants, green onions, salt, and ground black pepper inside. Mix these thoroughly as well. Afterwards, you can add your flour and cornstarch mixture gradually. Then mix these well, making sure your ingredients are well-blended.

Frying the Crispy Fritters

Pour your oil into a small pan. For this step, make sure that the oil is deep enough for our mixture to be able to float. Then you must scoop about 3 tablespoons of your eggplant mixture, and put this in the pan. We will fry these just until both sides get brown and crunchy. Once you have that down, you may drain the Fried Eggplant of the excess oil, and arrange this on a serving plate.

We will need another clean bowl for this. Make sure this is microwave-safe. Then just put your vinegar, sugar, salt, ground black pepper, and soy sauce inside. Microwave the mixture for 30 seconds. Take the bowl out, and stir the mixture until it is well-blended. Then you may sprinkle in your chili peppers, onion, garlic, and green onion.

Dip the crispy fried eggplant in spicy vinegar dipping sauce

Now, all you need to do is dip the crispy fritters in the sauce and enjoy!

How to Serve It

Great job on cooking up your Eggplant Fritters along with a delicious dipping sauce! Just serve these two alongside each other for a delightful meal. It’s up to you, but you could also add a side dish of choice, such as rice, to make this more filling.

How to Store

Want to keep your Fried Eggplant safe for eating for a bit longer? An easy way to store this is by placing the food in an airtight container. After closing this, you can place it in your refrigerator for a maximum of 5 days. And then when you are ready to chow down on your Eggplant Fritters again, you can just take the container out of the fridge. And to have it hot, you could reheat this in your oven for around 8 to 10 minutes.

Got any of your own tips to create a great Fried Eggplant? Share them in the comments section below!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Fried Eggplant (Crispy Fritters / Talong Okoy)

Crispy grated eggplant fritter with spicy vinegar dipping sauce

Prep: 30 minutes

Cook: 10 minutes

Ingredients

Dipping sauce ingredients:

Instructions

Grate the eggplants and arrange in a bowl. Sprinkle 4 teaspoons of salt. Toss until the eggplants are evenly coated. Let it stay for 10 minutes.

5 pieces Chinese eggplants, 5 teaspoons salt

Add 2 cups of water into the bowl. Wash the eggplants to get rid of the salt. Grab the eggplants with your hand and squeeze until the water drains completely. You can also put this in a cheesecloth and wring it until the water drains out.

2 cups water

Combine flour, cornstarch, and baking powder in a bowl. Mix well and then set aside.

4 tablespoons cornstarch, 8 tablespoons all-purpose flour, ½ teaspoon baking powder

Beat the eggs in a large bowl. Add the eggplants, green onions, salt, and ground black pepper. Mix it well.

2 pieces eggs, 2 tablespoons green onion, ¼ teaspoon ground black pepper, 5 pieces Chinese eggplants

Gradually add the flour and cornstarch mixture. Mix until all the ingredients are well blended.

8 tablespoons all-purpose flour, 4 tablespoons cornstarch

Heat 2 cups of oil in a small pan. Note: the oil must be deep enough for the mixture to float.

2 cups cooking oil

Scoop around 3 tablespoons of the eggplant mixture into the pan with hot oil. Fry until both sides are brown and crispy. Drain the excess oil and arrange the eggplant fritters on a serving plate.

Make the dipping sauce by combining vinegar, sugar, salt, ground black pepper, and soy sauce in a bowl. Microwave for 30 seconds and then stir until well blended. Add chili peppers, onion, garlic, and green onion. Serve with the eggplant fritters.

¼ teaspoon ground black pepper, 1 cup white vinegar, 2 teaspoons soy sauce, ½ piece red onion, 3 pieces Thai chili pepper, 3 cloves garlic, 1 teaspoon sugar, ¼ teaspoon salt, 1 bunch green onions

Share and enjoy!

Video

Nutrition Information

Calories: 1106kcal (55%) Carbohydrates: 23g (8%) Protein: 2g (4%) Fat: 112g (172%) Saturated Fat: 8g (40%) Polyunsaturated Fat: 32g Monounsaturated Fat: 71g Trans Fat: 0.4g Cholesterol: 2mg (1%) Sodium: 3232mg (135%) Potassium: 138mg (4%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 103IU (2%) Vitamin C: 5mg (6%) Calcium: 49mg (5%) Iron: 1mg (6%)

© copyright: Vanjo Merano

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Tag @PanlasangPinoy on Instagram and be sure to leave a rating!
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Vanjo Merano

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February 22, 2024
Reindeer Muddy Buddies Christmas Snack Mix Recipe – Oh Sweet Basil
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An easy and delicious Reindeer Muddy Buddies Christmas snack mix that is perfect for the holidays! This snack mix is filled with muddy buddies, pretzels, M&Ms, and peanut butter cups!

I know, we already have a muddy buddies recipe and we already have a 5 minute Christmas snack mix but whenever I go to parties and like a certain combination in a snack mix I want to make it at home.

There’s nothing I love more than a quick and easy snack mix that the kids can make with me.

Any chance we’ve got to get together over something delicious is kind of a big deal these days. With three kids it’s busy, but since our three are totally different ages and not at all on the same playing level little traditions like making snack mixes is the perfect way for them to connect.

How to Make This Christmas Snack Mix
1. Make the Muddy Buddies
Prepare our best muddy buddies recipe and allow them to cool completely.

2. Combine the Ingredients

In a large bowl, combine the muddy buddies, pretzels, m&ms and peanut butter cups.

3. Toss everything together and store in a sealed container.

Christmas Snack Mix Storage Tips

Storage is key in any snack mix. It allows you to make it early enough that you can spread out the holiday busyness!
- Store this Muddy Buddies Snack Mix in an airtight container at room temperature for up to 1 week.
Oh Sweet Basil Pro Tip!
- You can freeze any leftover snack mix in an airtight container/bag for up to 2 months; thaw at room temperature and munch away!
Variation ideas for Snack Mixes
- Replace some of the pretzels with popped plain popcorn
- A white chocolate or milk chocolate drizzle with sprinkles is always fun!
- Use chocolate covered pretzels instead of plain pretzels
- Add in mini marshmallows (marshmallows will not keep)
- Throw in peanuts or cashews
Gather your kiddos of all ages in the kitchen and make this Christmas snack mix! We love to put some in cellophane bags and deliver them to friends in the neighborhood.

More Holiday Snack Mixes:
Servings: 8

Prep Time: 15 minutes

Description

A classic christmas snack mix filled with pretzels, muddy buddies, m&ms, and peanut butter cups!

Cook ModePrevent your screen from going dark

Prepare the Muddy Buddies and allow to cool.

Pour the muddy buddies, pretzels, peanut butter cups and m&ms together in a bowl.

Enjoy!

You can freeze any leftover snack mix in an airtight container/bag for up to 2 months; thaw at room temperature and munch away!

Serving: 1CupCalories: 496kcalCarbohydrates: 65gProtein: 8gFat: 24gSaturated Fat: 10gCholesterol: 16mgSodium: 173mgPotassium: 157mgFiber: 2gSugar: 60gVitamin A: 207IUVitamin C: 1mgCalcium: 51mgIron: 1mg

Author: Sweet Basil

Course: 100+ Crazy Delicious Easy Snack Recipes

Cuisine: American
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When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
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December 18, 2023
Addicting Christmas M&M Pretzel Hugs – Oh Sweet Basil
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Mmmm, salty, crisp mini pretzels topped off with soft and silky chocolates with an M&M on top! These Christmas M&M pretzel hugs are the most addicting Christmas snack!

It’s one of those non-recipes so I know you don’t technically need a recipe card for our Christmas M&M Pretzel Hugs but it might come in handy.

You see, every year our teenager sets out to make little chocolate pretzels and every year I cannot remember what I set the oven to. So, yes, they are easy and take no instruction at all, but then again, if you’re losing your marbles like I am….

The best part about this Christmas Party Snack is that you can use whatever you’d like:
- Regular Kisses
- Hugs
- Candy Cane Kisses
- Cookies and Creme Kisses
How to Make M&M Pretzel Hugs
1. Line a baking sheet with a silpat or parchment paper in case any chocolate melts through the pretzels. (PS I cannot live without my silpats. I have more than I can count and they are life changing in cookie making especially.)
2. Place pretzels in lines and top each with a Hershey’s Hug.
3. Heat the oven and place the pan in the oven for a few minutes.
4. Once the chocolate is shiny but still has a little consistency pull them out and quickly top with an m&m
5. Allow to set up completely before eating.
How to Store Pretzel Hugs

Store cooled and hard pretzel hug snacks in an airtight container for up to 1 week. Refrigeration can soften the pretzels so it’s not recommended.

Oh Sweet Basil Pro Tip!

Make sure you test the chocolate before you pull them from the oven as sometimes only the tip of the chocolate has melted and the m&m is standing too high.

Gently press the m&m onto a chocolate with the oven open and if it presses the chocolate down into a soft mound without totally making a puddle you’re ready to go!

To Correct a Problem

If the chocolate is too melted let them stand in a cool place to start to solidify again before pressing in the chocolate.

Are Pretzels Gluten Free?

Pretzels are not gluten free unless you buy the gluten free pretzels.

Are Pretzels Dairy Free?

Pretzels are almost always dairy free but it’s best to double check the packaging just in case.

Are Pretzels Healthy?

Pretzels are a salty-carb. Not really a healthy snack as they are not full of many vitamins and minerals.

That being said, if you’re trying to decide between pretzels or chips, yes, go pretzels.

Are Hershey Hugs Chocolate?

Hershey’s hugs are made with chocolate and white chocolate so it’s not a pure, good quality chocolate like some others, but it’s still a chocolate candy.

What Is The Difference Between Hershey Hugs and Kisses?

A Hershey’s hug has both white and milk chocolate and it’s swirled like the two are giving each other a hug. Awwwwww.

What says Merry Christmas more than a kiss or hug? Put that sweet kiss or hug on a pretzel with an M&M on top and you have Christmas M&M pretzel hugs that are irresistible!

More Christmas Snacks
Servings: 16

Prep Time: 10 minutes

Cook Time: 4 minutes

Description

Mmmm, salty, crisp mini pretzels topped off with soft and silky chocolates with an M&M on top!

Cook ModePrevent your screen from going dark

Preheat the oven to 200 degrees.

Place a kiss on each pretzel on a parchment lined baking sheet.

Bake for 4 minutes or until the chocolate is shiny and can be pressed with an m&m without completely standing but not melting all over either.

Allow to set completely in a cool, dry place.

Refrigeration can soften the pretzels so it’s not recommended. Store in an airtight container at room temperature.

Serving: 1gCalories: 101kcalCarbohydrates: 21gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 336mgPotassium: 36mgFiber: 1gSugar: 1gCalcium: 5mgIron: 1mg

Author: Sweet Basil

Course: Snack

Cuisine: American
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REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
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Sweet Basil

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December 17, 2023