I absolutely love the classic combination of peanut butter and jelly. And so does my little brother, who graduated from undergrad this past weekend and has officially joined the Huntington University alumni club in our family. We threw a little party for him after the ceremony and I threw these PB&J muffins into the mix.… Continue reading Peanut Butter & Jelly Muffins
These muffins use Greek yogurt as a substitution for cream. They’re sweet, filling and you can ever eat them for breakfast! (Because who wouldn’t want to eat chocolate chips for breakfast!) I’m in a kick right now where I like to find healthier substitutions in recipes, and I am liking the effect yogurt has on… Continue reading Mini Chocolate Chip Yogurt Muffins
I am a huge fan of avocados, and until recently, had only been using them in salads and salsas. Avocados do contain high levels of fat, yes, but it’s monounsaturated fat — the “good fat.” It’s also packed with protein and low in sugar (the main culprit of weight gain). And we can’t forget about… Continue reading Awesome Avocado Recipes
Rachel Batdorff 