We’re sharing a few nonstandard ways to use up your leftover bird, from an innovative papaya salad to potato pancakes.
A classic combination, sweet-tart blueberries pair perfectly with earthy cornmeal in these dessert muffins with a buttery oat topping. We combine cornmeal with whole-wheat pastry flour in this recipe, but you can easily make it gluten-free: Swap out the pastry flour in the muffin for a gluten-free flour blend, and use 1½ tbsp each gluten-free oat flour and gluten-free flour blend to replace the pastry flour in the topping.
Muffin tops may have a bad rap, but this collection of clean whole-grain and gluten-free muffins won't give you a spare tire. Serve these moist, fiber-packed goodies at breakfast, alongside dinner, or even as dessert!
This classic muffin is a total crowd-pleaser, packed with sweet banana, crunchy walnuts and fragrant cinnamon. We opted for mini chocolate chips for chocolaty flavor in every single bite.
These flavorful, slightly sweet muffins make a low-calorie breakfast.