I love muffins. But I love savory muffins even more because I crave salt and spice but sometimes in a small beautiful moist bundle
The trick to this recipe is to do things in larger batches and be able to pull them out of the freezer the morning of. SO if you are making this, double or triple the dough recipe and freeze it in plastic bags tied into knots and then pull it out whenever you feel like pizza, focaccia or calzones for dinner! I keep the roasted peppers in my freezer in small sandwich bags and pull them out to add to a tomato sauce, salad, soup, eggs, everything really…
This ultimate whole-wheat challah recipe is always a winner in her health-conscious family. She only uses whole-wheat flour but you can also use half whole-wheat, half all-purpose flour ratio when making her whole-wheat challah. For more irresistible local baked goods in Jerusalem and in the surrounding areas, get in touch.
This is my version of sweet and sour chicken. You won’t feel heavy or gross after and you will love the light flavors. This reheats remarkably well because you are cooking the chicken until it is just done, not overcooking. If it is quicker for you, you can put all the ingredients in a food processor or blender instead of chopping it all! If you don’t like cilantro or peanuts you can use cashews, almonds and fresh mint or basil or just eat as is!
These are amazing for breakfast, lunch or dinner! If you have picky eaters at home, you can use regular flour instead of whole wheat. If you have healthy eaters, don’t add in the sugar, just drizzle with silan in the end! You can make the batter up to 4 days in advance. To reheat the pancakes, cover them in stick them in a high heat oven for 10 minutes.