Peet’s Coffee Maple Scones (Copycat Recipe)

For years I’ve been ordering the maple oat scones from Peet’s Coffee - and sometimes Starbucks - to go with my lattes and cappucinos. I’ve always enjoyed them, but on occasion I get annoyed  with paying $7 – $8 for coffee and a scone, especially when I know how easy (and delicious) it is to bake scones at home. Of course it’s nice to treat yourself to espresso drinks and pastries from your favorite coffee shop , but  it really does add up when it becomes habitual, and something you do several times a week. Come on, $35  or more per week for a few cups of coffee and a couple bites of a scone? Um, that’s about $140 a month!

This morning I made 16 maple scones, just the way I like them: with whole wheat flour, slightly sweet, and with only a drizzle of maple glaze (as opposed to a thick, overly sweet layer). If I were greedy and as frugal as I probably should be, I would have taken one and put the rest in the freezer to save myself…let’s see…16 scones x $3 = $48 in the coming weeks. But instead, I gave 5 to the guys at B-Line Body Shop in San Jose who made my car look like new after my recent accident. I also handed them out at work, which left me a few for my mom and her friends.

So I guess in theory it could save me (or you) money, but if you’re like me, you  at least enjoy one or two  – and then spread the love with the people around you. For me, baking wouldn’t be half the fun if I just ate everything myself!

My whole point to making these scones and writing about it, was to say that these scones are almost just like the yummy scones you can buy at Peet’s. So if you know the ones I’m talking about (and like them), now you have a way to create that experience at home. I haven’t compared the nutrient content, but I bet this homemade version is healthier, lower in calories, and of course a lot fresher.

Peet's Coffee Maple Scones (Copycat Recipe)
Prep time: 
Cook time: 
Total time: 
Serves: 8
Makes 8 scones, but the recipe can be easily doubled to make 16.
  • 1 cup white whole wheat (white whole wheat tastes way better than regular whole wheat - and it's just as healthy)
  • 1 cup all purpose flour
  • ½ cup brown sugar (packed)
  • ¼ almond flour (or ground almonds)
  • 2 teaspoons baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 2 sticks (1 cup) butter, chilled and cut in cubes
  • 1 egg, slightly beaten
  • 1 cup walnuts, finely chopped
  • 1 cup half n half
  • 1 tablespoon maple syrup
  • For Drizzle
  • 2 cups powdered sugar
  • ½ tablespoon maple syrup
  • a little milk
  1. Heat oven to 375 degrees F.
  2. In mixing bowl, briefly whisk together both flours, baking powder, cream of tartar, sugar and salt.
  3. Pour dry mixture into food process and add butter. Pulse several times until butter is incorporated. Small pea-sized pieces of butter should be visible.
  4. Pour mixture back into mixing bowl, add egg, half n half (start with ½ cup as amounts vary depending on what type of flour used). Mix until just blended. Add walnuts and mix until blended. If dough is too crumbly, add additional half n half, and if too wet add a bit more flour.
  5. Do not over work the dough.
  6. Knead a few times in bowl and turn out onto baking sheet lined with parchment paper. Shape into about an 8 inch disk or a log about 8x3 inches.
  7. For disk, cut like pie into 8 pieces with large knife dipped in flour to avoid stickiness.
  8. For log, cut in diagonal pieces, alternating direction.
  9. You do not need to separate the pieces. This will help the scones keep shape and moisture.
  10. Bake for about 25 minutes, or until light golden brown.
  11. Remove from oven and separate.
  12. While cooling, make drizzle by beating powdered sugar with the milk and maple syrup. Add more or less of all ingredients, depending on your preferencees.
  13. Pour into plastic baggie, clip off tiny hole at corner and drizzle lightly on top of scones. You can also use a pastry bag.


Summer Berry Drop Scones

Summer Berry Drop Scones

I love this time of year when you can walk in any store and get bombarded with colorful, ripe, sweet berries everywhere you look. I love to grab a few pounds and just add them to muffins, scones or parfaits, or just eat them by the handful just as they are!

Blueberries are delicious, but I love them just a little more when they are baked because the heat just seems to bring out the best in them. They plump up a little more, and get a little darker and sweeter.

On weekend mornings I love to hop out of bed to bake. It’s a great way to take advantage of the extra energy I feel in the morning and love the scents of vanilla and butter wafting through my home.

These scones are so easy, and can really be whipped up in minutes – especially by just dropping the dough onto the pan, as opposed to forming and cutting the dough. Trust me, the shape doesn’t take away from the flavor of the scones one bit!

As if I haven’t raved enough about these scones, I wanted to add that while they may be a little on the rich side – they are packed with nutrients from the whole grain flour – and the berries. Oh, did I mention they are absolutely delicious mildly sweet, filled with luscious summer berries, and definitely melt in your mouth.

So what are you waiting for? Get those berries from the fridge and make yourselves some summer berry scones!


Summer Berry Drop Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups white whole wheat flour (or all purpose flour)
  • 1 tablespoon baking powder
  • ½ cup sugar
  • pinch of salt
  • 1 stick butter, chilled and cut in small pieces
  • ½ cup heavy cream or half and half (or more for whole wheat flour)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced
  • ½ cup fresh blueberries
  1. Heat oven to 375 degrees F.
  2. In mixing bowl, whisk together flour, sugar, baking powder and salt.
  3. Add flour mixture to food processor with butter and pulse about 20 times until butter is incorporated. Alternatively, grate or cut butter into flour mixture until well incorporated.
  4. In small mixing bowl, gently whisk together the cream and egg. Pour half of the mixture into the flour mixture and gently stir. Add the vanilla extract and remaining cream; continue to stir until just blended.
  5. Add berries to the dough mixture and gently stir until the berries are evenly distributed. Doug should be shaggy, but still resemble dough. If too shaggy, add a little more flour up to 2 tablespoons.
  6. With spoon, drop onto baking sheet, spaced about two inches apart.
  7. Bake for 20 - 25 minutes, until tops are light, golden brown.

Mini Banana Cakes with Cream Cheese Frosting

Banana Cake

I’m not the biggest banana cake fan around, but I sure enjoyed making (and eating) these mini banana cakes with cream cheese frosting. I got the idea for these after a colleague of mine loaned me her baking pan with 12 mini squares. I probably chose banana cake because if it were mini chocolate cakes, I may have been tempted to eat the whole pan!

 I tried a simple banana cake recipe I found at My Baking Addiction. It turned out really moist and I will definitely use it again, and probably again.

Note: If you’re not used to using pastry bags with different tips, I totally recommend trying them out. It can really spruce up almost any cupcake or cake!

Mini Banana Cakes with Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 ripe bananas, mashed
  • 2 teaspoons lemon juice
  • 3 cups flour
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • 2⅛ cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1½ cups buttermilk (or milk with 1 tablespoon white vinegar)
  • Frosting
  • ½ cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla
  • 3½ cups confectioners’ sugar
  1. Heat oven to 375°. Grease and flour a 9 x 13 pan, a muffin tin or pan with mini squares.
  2. Smash banana with fork and add lemon juice; set aside.
  3. In a separate bowl whisk together flour, baking soda and salt; set aside.
  4. In mixing bowl, or stand mixer bowl, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.
  5. Beat in the flour mixture alternately with the buttermilk (or milk). Stir in mashed bananas.
  6. Pour batter into pan and bake for about hour (for cake), 20-25 minutes for mini cakes - or until toothpick inserted in center comes out clean.
  7. The original recipe calls for placing in freezer for 45 minutes, but I didn't do this step. Apparently, this step will make the cake very moist.
  8. For the frosting, beat butter and cream cheese until smooth and creamy. Beat in vanilla.
  9. Add confectioner's sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  10. Spread on cooled cakes, or use a pastry bag with a Wilton Star Tip (1M).

Kolaches, Kolackys, or Thumbprint Cookies

Thumbprint Cookies

Every now and then I get a specific food  request from friends, family and co-workers. One of my friends at work, Stan, started requesting “Kolaches,” pronounced koh-latch-keys. I didn’t know what they were, so he showed me an image and a recipe, and off I went to make them. It turns out, though, that the ones I prepared were not the type of Kolaches Stan wanted.

Since I’m wildly curious about all things food, I did a little googling and found there are different kinds of Kolache-type pastries, depending on what part of the country (or world) you’re from. But from what I see, there are pretty much two distinct types: one that it more like a bun prepared with a yeast dough, and the other that is a flaky-type dough that doesn’t not need to rise. Both are mildly sweet. Even the flaky ones are prepared differently in that some are round with jam-filled centers, and others are rolled, filled with jam and folded over. One thing is clear: people love their kolaches, kolackys, thumprints or whatever they want to call them!

After preparing the differnt kinds several times and experimenting with recipes, I have to say that I prefer the kind that Stan is talking about. These are the ones that are not very sweet, but have a buttery flavor and  melt-in-your mouth. They are the absolute perfect way to enjoy a cup of coffee. It goes like this: one bite of kolache, one sip of coffee…one bite of kolache, one sip of coffee. Repeat until your tummy is happy. : )

This recipe is my own as I adapted other recipes until I found the perfect combo. Enjoy!

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Kolache, Kolackys, or Thumbprint
Prep time: 
Cook time: 
Total time: 
Makes about 20 cookies.
  • 1½ cups all purpose flour (plus a little extra for rolling)
  • 4 ounces cream cheese, room temperature
  • 1 cup (2 sticks) butter, room temperature
  • 1 teaspoon baking powder
  • 2 tablespoons granulated sugar (if you want a sweeter cookie, double the amount)
  • ¼ cup powdered sugar
  • ½ cup raspberry jam (or your favorite flavor)
  1. In mixing bowl, whisk together 1½ cups of flour and baking powder.
  2. In separate bowl, with electric mixer, cream together butter and cream cheese. Add sugar and continue to beat until incorporated.
  3. Slowly add flour mixture to butter mixture and beat on low just until combined. Scrape down sides.
  4. Turn out onto parchment paper, sprinkle with a little flour, knead a couple times.
  5. Flatten a bit, wrap with the parchment paper to completely cover and refrigerate for 30 minutes.
  6. Break off piece of dough and roll into small balls (if dough feels sticky, dust hands with a little flour while rolling).
  7. Place 2 inches apart of baking sheet. With your thumb or finger, make impression in the center.
  8. Using small spoon, add jam in impression of each cookie.
  9. Refrigerate for 20 minutes.
  10. Bake for 15 minutes at 350 degrees F, or until slightly golden brown at the very bottom.
  11. Let cool completely and sprinkle with powdered sugar.
  12. Enjoy!
Make sure to chill the dough at both intervals. This will give the dough a better texture and prevent the bottoms from flattening out during baking.

Whole Wheat Strawberry Scones

Whole Wheat Strawberry Cream Scones

These strawberry scones can literally be whipped up and served within thirty minutes.

I was supposed to make these yesterday for my daughter-in-law’s baby shower (yep, grandbaby time!), but I kind of got too caught up in the savory dishes I made and actually ran out of time.

These scones are a little wholesome and a little rustic. They are lovely with an additional scoop of fresh strawberries on top when they’re warm. It sort of feels like you’re eating something really naughty, but they are pretty low in sugar, and made with whole wheat flour. I know sometimes whole wheat pastries aren’t as tender, but if you use quality whole wheat, like white whole wheat flour – or whole wheat pastry flour, it makes a remarkable difference.  It’s my favorite way to make baked treats a little healthier than usual.


Whole Wheat Strawberry Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups whole wheat flour (I highly recommend using white whole wheat, or whole wheat pastry flour)
  • 1 cup strawberries, cut in small pieces
  • 1 stick (8 tablespoons butter), chilled and cubed
  • 5 tablespoons sugar
  • 1 egg
  • ½ - 1 cup heavy cream (depending on type of flour used)
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • I egg white for egg wash
  • turbinado sugar for topping
  1. Chop fresh strawberries and toss with 1 tablespoon of the sugar. It's not absolutely necessary, but you can cover and refrigerate for at least 30 for added flavor.
  2. Heat oven to 375 degrees F.
  3. In food processor, add flour, baking powder and soda, 4 tablespoons sugar. Pulse a few times to combine. Add butter to the mixture and pulse about 25 times, or until butter pieces are well-blended and very small.
  4. Empty into bowl, add strawberries and combine.
  5. Whisk cream with one egg until just blended; add vanilla extract. Starting with just ¼ cup of the cream mixture, stir in gently until completely combined and dough holds together. If you need to add a little more heavy cream, in addition to the one cup of cream mixture, it's ok. Batter should be thick and slightly tacky. If the texture is crumbly, add a little more cream until it holds shape when gently squeezed.
  6. Turn out onto floured surface, knead a couple times and shape into 8 inch circle, about 1½ inches thick.
  7. Slice like pie into 8 pieces and brush with egg wash. Dust with turbinado sugar.
  8. Bake for about 25 minutes until tops are golden brown

Fig and Anise Biscotti

Fig and Anise Biscotti
Sometimes joy can be found in the most unexpected places.

My 87-year old mother now lives in a senior community with a lot of other men and women around her age and even older. I have to admit when I first started visiting her there I was looking for ways to avoid socializing with some of her new friends because, after all, how boring would that be? Well, I’ve since had a much-needed attitude adjustment.

In the last couple months, I started visiting my mom at dinner time when she’s sitting with a table full of her BFFs. I’ve gotten to know a few of them, including Vivian from the UK who provides daily updates on Fred, her tiny fish who is sick and tinkering with death.  

Then there’s Carol, a retired school teacher, who wrote the most articulate essay on why she “almost always votes democratic.” And of course I can’t forget Virginia, who enjoys a daily regimen of two ounces of vodka – one shot at 6:30 p.m., the other at 7:30 p.m. – and then heads off to bed at 8:30. She says her doctor approves of this routine because “it works.” I’m no doctor, but that makes sense to me!

This morning I got up at 4:30 a.m. to make these biscotti and lemon poppyseed muffins to share with my mom and her friends at their 8 a.m. breakfast. It warmed my heart to see how this simple gesture put big smiles on their faces and how happy they were to get these fresh-baked goodies.

It’s been quite a gift getting to know these beautiful people who have so much to say and have more dynamic personalities and zest for life than some folks half their age. It’s funny how God works in our hearts. The truth is that I’m probably getting a lot more from seeing them then they are from seeing me. Needless to say, I’m looking forward to my next trip. What shall I bring next?

Fig and Anise Biscotti
Prep time: 
Cook time: 
Total time: 
Serves: Makes 20
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ½ cup (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 11/2 teaspoon ground anise seed (I used whole seeds)
  • 1 cup dried figs, finely chopped (tough stem removed)
  • 1 egg white, beat with a little water (for egg wash)
  1. Preheat the oven to 350 degrees F.
  2. Line a large baking sheet with parchment paper (or plain baking stone)
  3. Add flour, baking powder, anise and salt to bowl and mix.
  4. With electric mixer, beat the sugar and butter til creamy. Add one egg at a time at beat until incorporated. Stir in vanilla extract.
  5. Now add the flour mixture and beat until blended.
  6. Stir in chopped figs.
  7. Turn dough out onto floured surface. Form the dough into a 12-inch by 3-inch log. Transfer the log to the baking sheet.
  8. Bake for about 30 minutes until firm. Cool to touch and place the log on cutting board.
  9. With serrated knife, slice along the short edge in ½ inch diagonal slices.
  10. Return to baking sheet and bake for another 10 minutes until light golden brown and then flip and bake for another 10 minutes. Cool completely.
  11. Serving suggestion: Great with coffee or tea, or just on their own!
  12. Enjoy!

Whole Wheat Cinnamon Oat Scones with Chocolate Chips

The simplest and most wholesome whole wheat oat scones

If you love to bake and you haven’t discovered whole wheat pastry flour yet, you’ve got to put it on your grocery list! As I’ve mentioned before, I love the idea of making sweet treats as healthy as possible and selecting the right whole wheat flour is probably one of the most basic ways to start.

If you’ve baked with whole wheat flour before, you may have had less than great results, depending on the brand or type of flour you selected. I’ve had to throw away food because I didn’t like that cardboardy, saw dusty taste and texture. But using white whole wheat or whole wheat pastry flour from brands like Bob’s Red Mill or King Authur will make a big difference.

These scones are very easy to make with just one bowl, no electric mixer, and have a very buttery texture, even though there is no butter in the batter! You don’t need to use butter at all, but I brushed a bit on the tops of each scone before baking. I brought these to work earlier this week and they were wiped out in no time!

Whole Wheat Cinnamon Oat Scones with Chocolate Chips
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 2 cups whole wheat pastry flour
  • ¾ cup rolled oats
  • 2 tablespoons almond meal (optional)
  • ¼ cup sugar (you can use brown sugar if you prefer)
  • 2½ teaspoons baking powder
  • 3 tablespoons cinnamon
  • 1 teaspoon salt
  • 1½ cups heavy cream (or a little less)
  • 2 teaspoons vanilla extract
  • ½ cup (or more if you like) semi-sweet chocoate chips
  • 2 tablespoons melted butter
  1. Preheat oven to 400 degrees F.
  2. Combine all dry ingredients in a large mixing bowl and whisk just to blend. Add the vanilla extract to the heavy cream and slowly stir into the dry ingredients. No need to beat, just stir until blended.
  3. Turn out onto floured surface and knead about five times so bring the dough together. Form into circle and gently flatten so the disk is about one inch thick.
  4. Cut out 2 inch circles, place on parchment lined baking sheet, brush tops with melted butter, sprinkle lightly with oats and a little turbinado sugar. If you don't have it, any sugar will do.
  5. Bake for about 20 minutes until tops are lightly golden.


Rosemary Shortcakes with Strawberries and Mascarpone

Strawberry Shortcake with Mascarpone Whipped Cream

I truly believe that the simplest things in life are the best things in life.  And when it comes to dessert, nothing really screams simple more than strawberry shortcake. It’s just plain good – especially when all the components are homemade. And although I know that, the truth of the matter is, that most of my life the only strawberry shortcake I knew about was anything but homemade. Sure, it was made a home, but it was usually slapped together with those little 4-pack yellow cakes usually stacked up next to the strawberries in the produce department – and then topped with syrupy frozen strawberries and Cool Whip.

But now that I’ve grown to know the difference, I can’t go back to the old way. By the way, the “old way” was due to the fact that I avoided baking my entire life, ever since my mom rejected the very first cake I made in my Easy Bake Oven when I was eight. It only took about 40 years to get over it. I’m kidding!

So I’ve been experimenting with shortcakes a bit since there are so many variations. I love the texture of the ones I made in this recipe! They’re just perfect – kind of like if a biscuit and a shortbread cookie got together and had a baby. And you don’t have to add it, but I really liked the addition of rosemary.

For me, the best part is the mascarpone that was added to the fresh whipped cream. It added a little more bounce and richness to the cream that seemed to be the perfect balance with the chunky strawberries.

I served a version of these a few nights ago at my brother Darien’s house. Unfortunately, I just couldn’t enjoy them at that time because we all stuffed ourselves on his incredible spaghetti and meatballs – and bread pudding made with croissants. But I made them again the next day and I have to say they tasted pretty darn incredible when we were  hungry and even substituted them for dinner! Do yourself a favor and have strawberry shortcake for dinner sometime. It’s a good thing – trust me.

Rosemary Shortcakes with Strawberries and Mascarpone
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 pounds fresh strawberries
  • For shortcakes
  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 egg (slightly beaten)
  • 1½ sticks butter (1 stick chilled, ½ stick at room temp and cut in cubes)
  • ¼ cup sugar
  • ⅔ cup half n half
  • optional - pinch of rosemary (if fresh, chop as fine as possible)
  • For egg wash before baking
  • 1 egg white
  • a little water
  • For whipped topping
  • 2 cups heavy whipping cream
  • ¼ cup fresh mascarpone
  • about 2 tablespoons (or to taste) sugar
  1. Preheat oven to 350 degrees F.
  2. Rinse strawberries, slice off stem, chop in small pieces and place in mixing bowl with about 2 tablespoons of sugar. Depending on your taste and the tartness of the berries, you may add more or less sugar. Cover and place in refrigerator until ready to use.
  3. For the shortcakes, sift dry ingredients and add to food processor. Pulse a couple times and then add the ½ stick of butter into the dry mixture. Pulse several times until blended. Now add the cubes of chilled butter and pulse again until you see pea sized chunks of butter.
  4. Empty mixture into mixing bowl and add the egg and half and half and stir until dough is sticking together.
  5. Turn out onto floured surface and knead about 5 times and form into round disk. Press gently and form into larger round that is about one inch thick. Cut out small circles with a cooking cutter or cup. Dip cutter in flour beforehand to prevent dough from sticking.
  6. Place cutout circles on parchment-lined baking sheet.
  7. Beat egg white with a little water and brush tops of shortcakes with it before baking. Sprinkle a little sugar over the tops if you prefer.
  8. Bake for about 25 minutes, or until the tops are light golden brown. Remove from oven and cool completely. Note: you can make these the day before, cool and store covered. I did this for the second batch and I actually liked the texture better.
  9. For the whipped topping, add whipping cream to a mixing bowl with sugar and beat until stiff peaks form (about 4 minutes). Add the mascarpone and beat for another minute until blended.
  10. Assembly
  11. Slice each shortcake in half. Place sliced shortcake on serving plate, spoon strawberries over the bottom half, spoon on the whipped topping, drizzle some more strawberries over that layer and then top with the the other half.
  12. Enjoy!


Baked Whole Wheat Doughnuts

I don’t really eat them that much, but I have to say that I totally love doughnuts when I do eat them. What I don’t like,  is realizing the amount of sugar and fat that can be consumed in a matter of seconds. I’ve been experimenting for a long time with whole grain flours, and I’m always very happy to find out how satisfying semi healthy, whole grain sweets can be. But I was skeptical about how tasty doughnuts could be that didn’t have both the fried component and that evil processed white flour – after all – that’s sort of what makes doughnuts doughnuts!

So I did a little research on some recipes and tried three today. It was like a whole wheat doughnut-making marathon! But it was totally worth it, because I found a couple that taste pretty good that I want to share with you. You won’t believe how easy they are. They do take a bit of getting used to, and I will definitely continue experiementing, but they will totally do the trick if you’re in the mood for doughnuts and want to avoid the fat and white flour. They are certainly fun to make, especially because you can create any topping. And of course, it’s great that you don’t have to feel guilty about eating them, or serving them to the little ones! Yay!

I’m sharing recipes that I found on the lovely blogs Salad in a Jar and Alli ‘n Son. The first one is for plain doughnuts with powdered sugar and the second is for chocolate doughnuts with Alton Brown’s chocolate glaze.

Note: I made a few minor changes to both recipes.



Garlic Girl’s Tamale Muffins

I had to share this cornbread muffin recipe with you because it’s just plain good. I love cornbread because it can be eaten whenever and for whatever meal. Some people like it sweet and cakey, while others like it a little less sweet and the rugged side. I happen to like cornbread muffins that are a little on the sweet side, not too cakey and not too grainy. I created this recipe because sometimes I like to eat cornbread alone since it’s pretty filling.  The only thing is, it’s a little on the plain side if you’re not combining it with other things. So I added a couple surprises to my cornbread muffins to take them to a whole new level! Do you love a little spice in your life? If so, you might just love these as much as I do. They kind of remind me of the flavor of tamales which is why I named them Tamale Muffins!

Garlic Girl’s Tamale Muffins

Makes about 10 muffins

1 cup cornmeal
1 cup all pupose flour
2 eggs
1 cup milk
1-2 fresh jalapeno peppers, finely chopped
1/4 cup honey
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 teaspoon chili powder
a tablespoon olive oil

PreparationPreheat oven to 350.

In small pan, saute chopped jalapeno in a little olive oil for a few minutes and set aside.

Sift all dry ingredients together into a mixing bowl. In separate bowl, beat all wet ingredients on low just until blended, adding eggs and beating one at a time. Stir in the jalapeno peppers.
Add the the dry mixture to the wet ingredients a little at a time and beat until just blended.

Pour batter evenly into lined muffin tins and bake for about 20 minutes, or until a toothpick comes out dry when inserted in the middle.

Serving Suggestion:
Serve fresh out of the oven with a fried chicken dinner – or any time you feel like it. These muffins are great just as they are with tea of coffee too. Oh, and did I mention they’re great smeared with a little butter..and honey if you like.