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Classic Croque Monsieur
Lunch French

Classic Croque Monsieur

4.6

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine milk and cream in a microwave-safe container and microwave on high power, about 90 seconds. The liquid should be warm to the touch.
  3. 3 Melt butter in a small saucepan over medium heat. Stir in flour and keep stirring until all the flour is coated in butter, and the flour and butter begin to bubble, about 2 minutes. Gradually stir in warmed milk and cream and cook until sauce begins to thicken, stirring constantly. Continue stirring, until the sauce is thick and bubbly, 3 to 5 minutes. Remove from heat and season with salt, pepper, and nutmeg. Set aside.
  4. 4 Melt 1 tablespoon butter in a large skillet over medium heat and brown 4 pieces of bread on 1 side, about 4 minutes. Place browned bread on the prepared baking sheet, browned side down.
  5. 5 Spread each piece of bread with Bechamel sauce, from edge to edge. Place two slices of deli ham on the Bechamel and top with 1/2 cup of grated Gruyere cheese. Place remaining bread slices on top of each sandwich and spread the top with Bechamel, from edge to edge. Sprinkle the top of each sandwich with 2 tablespoons grated Gruyere cheese and 2 tablespoons grated Parmesan cheese.
  6. 6 Bake in the preheated oven until the cheese is melted, 5 to 7 minutes.
  7. 7 Turn on the oven's broiler.
  8. 8 Move baking sheet about 6 inches from the heat source and broil sandwiches until the top is bubbly and brown, 2 to 3 minutes. Watch carefully, to avoid scorching the parchment paper and burning the cheese. Allow the sandwiches to cool slightly, cut in half, and serve warm.

By Bibi

Madame Cristo - Grilled Ham and Cheese
Lunch French

Madame Cristo - Grilled Ham and Cheese

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine heavy cream, 2 eggs, lemon zest, salt, 1 pinch cayenne pepper, and nutmeg in a bowl until batter is thin and runny. (Add 2 tablespoons more cream if needed.)
  2. 2 Toast bread until lightly browned; place on a flat surface. Divide and place Havarti cheese onto toast; divide and place ham onto cheese. Bring 2 pieces toast together to make 2 sandwiches. Place 1 sandwich into batter. Flip several times to coat evenly; place on a plate. Repeat with second sandwich.
  3. 3 Melt butter in a skillet over medium heat. Add sandwiches; cook until outside browned and cheese melted, about 4 minutes per side.
  4. 4 Meanwhile, fill a large saucepan with 2 inches water; bring to a boil. Reduce heat to medium-low; add vinegar and keep water at a gentle simmer. Crack 1 egg into a small bowl, then gently slip it into the simmering water, holding the bowl just above the surface of the water. Repeat with remaining 1 egg. Cook until egg whites are firm and yolks are thickened but not hard, 2 1/2 to 3 minutes.
  5. 5 Transfer sandwiches to plates; dust with 1 pinch cayenne pepper. Transfer eggs to a kitchen towel with a slotted spoon to remove excess water; place onto each sandwich. Dust with 1 pinch cayenne pepper.

By John Mitzewich

Croque Madame
Lunch French

Croque Madame

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Melt 1 1/2 tablespoons butter in a saucepan over medium-low heat. Whisk in flour and stir until slightly brown, about 3 minutes. Whisk in milk; bring to a boil, stirring constantly. Once boiling, reduce heat immediately and simmer for 5 minutes. Add 1/2 of the Gruyère cheese, salt, pepper, and nutmeg; heat until cheese is melted, about 2 minutes. Remove from the heat and set aside.
  3. 3 Spread about 1 teaspoon butter on 2 pieces of bread. Spread 1 tablespoon cheese sauce on top and layer each with a ham slice. Spread 1 teaspoon butter on the remaining 2 pieces of bread, then spread Dijon mustard on top and sprinkle with remaining Gruyère. Transfer all 4 pieces to a baking sheet.
  4. 4 Broil in the preheated oven until cheese is almost melted, 2 to 3 minutes. Remove from the oven, place toast slices together to make 2 sandwiches and pour remaining cheese sauce on top of each sandwich. Return to the broiler until sauce starts to brown, about 2 minutes.
  5. 5 While the sandwiches are broiling, heat remaining butter in a nonstick skillet over medium-high heat. Crack 2 eggs into the skillet, keeping them completely separate from one another. Season with salt and pepper. Add water, cover, and baste until whites are set but yolks are still runny, about 2 minutes.
  6. 6 Top each sandwich with an egg and sprinkle with dill, if using. Serve immediately.

By C R Henning

Croque Madame on Brioche
Lunch French

Croque Madame on Brioche

5.0

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt 2 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Whisk in milk and bring to a boil. Reduce heat to low. Season with Dijon, nutmeg, salt, and pepper. Cook until sauce coats the back of a spoon, about 3 to 5 minutes. Remove sauce from the heat.
  2. 2 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
  3. 3 Melt remaining butter in a skillet over medium heat. Add bread and toast in melted butter on both sides. Top bread slices liberally with warm sauce, then top with ham and Gruyere cheese. Place poached eggs on top.
  4. 4 Cover the pan with foil or a lid and turn off heat. Let stand until cheese has melted and sauce and eggs have set, about 5 minutes.
  5. 5 Serve immediately, spooning any leftover sauce on top of eggs. Season with salt and pepper and sprinkle with chives and paprika.

By Babel Phaedrus

Carrot Cake Sandwich
Lunch

Carrot Cake Sandwich

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Lightly toast both halves of English muffin.
  2. 2 Place shredded carrots in a small bowl and sprinkle with nutmeg.
  3. 3 Spread peanut butter on one side of English muffin.
  4. 4 Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.

By Amanda

Summer Soup of Butternut and Corn
Lunch

Summer Soup of Butternut and Corn

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat the olive oil in a Dutch oven over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and corn and cook for 3 more minutes. Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper.
  2. 2 Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes. Remove the Dutch oven from the heat and using a hand blender, or working in batches with a counter top blender, process the soup until smooth. Stir in the yogurt and nutmeg.

By the butterfly

Pumpkin Banana Bread
Lunch

Pumpkin Banana Bread

4.5

Prep
15 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Mix sugar, pumpkin puree, flour, mashed bananas, oil, eggs, baking soda, nutmeg, cinnamon, allspice, and cloves together in a large bowl. Pour in water slowly, mixing until batter is well blended.
  3. 3 Divide batter between prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes; turn out onto a wire rack to cool completely.

By Linda Massey Hetherington

Clean Carrot Muffins
Lunch

Clean Carrot Muffins

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.
  2. 2 Mix together oats and flaxseeds in a small bowl.
  3. 3 Combine oat mixture, banana, egg, peanut butter, honey, flax seeds, vanilla extract, baking soda, cinnamon, ginger, nutmeg, and salt in a blender. Process until smooth. Fold in grated carrots. Divide batter evenly among the prepared muffin cups.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Chef V

Sweet Potato Holiday Cookies
Lunch

Sweet Potato Holiday Cookies

4.0

Prep
20 min
Cook
8 min
Total
43 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sift flour, baking powder, cinnamon, baking soda, nutmeg, allspice, ginger, and salt into a bowl.
  3. 3 Beat butter, white sugar, and brown sugar in a bowl until smooth and creamy. Mix in honey, egg, and lemon zest until well blended. Fold in sweet potato. Stir in flour mixture with a large spoon until dough is just blended.
  4. 4 Shape tablespoonfuls of dough into balls and place 2 inches apart on ungreased baking sheets.
  5. 5 Bake in the preheated oven until edges start to brown, about 8 minutes. Cool on the baking sheets for 5 minutes; transfer to wire racks to cool completely, about 10 minutes.

By purrplenesss

Kat's Cauliflower Leek Soup
Lunch

Kat's Cauliflower Leek Soup

4.2

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
  2. 2 Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
  3. 3 Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
  4. 4 Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  5. 5 Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.

By KatherineC

Pumpkin Spice Snickerdoodles
Lunch

Pumpkin Spice Snickerdoodles

3.5

Prep
20 min
Cook
8 min
Total
48 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  2. 2 Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.
  3. 3 Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.
  4. 4 Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.
  5. 5 Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.

By sueb

Bumbleberry Muffins
Lunch

Bumbleberry Muffins

5.0

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a muffin tin.
  2. 2 Mix milk and lemon juice in a bowl. Let stand until soured, about 5 minutes.
  3. 3 Combine flour, whole wheat flour, oats, flax, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
  4. 4 Beat soured milk, eggs, and vanilla extract together in a smaller bowl. Mix into flour mixture until batter is just moistened. Fold in berries. Spoon batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes, before transferring to a cooling rack.

By sherry

Apple Crisp Cups
Lunch American

Apple Crisp Cups

4.4

Prep
45 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease four 12-cup mini-muffin tins.
  2. 2 Mix apples, water, white sugar, and 1/2 teaspoon cinnamon together in a medium saucepan; bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
  3. 3 Combine flour, oats, brown sugar, remaining 1 teaspoon cinnamon, and nutmeg in a large bowl; cut butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs.
  4. 4 Press a heaping tablespoon of crust mixture into each muffin cup to cover bottom and sides of cup; patch holes with crust mixture.
  5. 5 Place about 2 teaspoons filling in each cup. Crumble about 1 teaspoon of remaining crust mixture on top.
  6. 6 Bake in the preheated oven until golden brown, 15 to 20 minutes.

By debbie eckstein

Vegan Zucchini Bread Muffins
Lunch

Vegan Zucchini Bread Muffins

4.3

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.
  2. 2 Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined.
  3. 3 Sift oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda into a bowl. Stir in raisins and combine with the zucchini mixture until batter is just mixed.
  4. 4 Transfer batter into muffin cups using 1/4 cup measure.
  5. 5 Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.

By Jonathan Pittman

Flourless Banana Honey Cake
Lunch American

Flourless Banana Honey Cake

2.5

Prep
20 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Place bananas on a baking sheet and prick peels with a fork.
  2. 2 Bake bananas in the preheated oven until peels turn black and flesh is very tender and mushy, 15 to 20 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
  3. 3 Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
  4. 4 Split banana peels with a sharp knife and transfer flesh to a large bowl. Add honey and oil; beat with an electric mixer on low speed until combined. Beat in egg yolks 1 at a time. Add walnuts, cinnamon, nutmeg, and allspice to the batter.
  5. 5 Beat egg whites with salt in a glass, metal, or ceramic bowl until soft peaks form.
  6. 6 Fold beaten egg whites into the batter. Pour into the prepared loaf pan.
  7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Invert onto a plate and let cool.

By Zombie

Curried Pumpkin Soup with Chives
Lunch American

Curried Pumpkin Soup with Chives

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
  2. 2 Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
  3. 3 Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

By lutzflcat

Easy Vegan Potato Vegetable Soup
Lunch American

Easy Vegan Potato Vegetable Soup

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes, carrots, sweet potato, and vegetable broth and bring to a boil. Cover, reduce heat, and simmer until potatoes are soft, about 20 minutes.
  2. 2 Puree vegetables with an immersion blender until smooth. Season with salt, pepper, and nutmeg.

By vewohl

Blueberry Pie Pops
Lunch American

Blueberry Pie Pops

4.4

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
  3. 3 Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
  4. 4 Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.

By ScandoGirl

Butternut Soup
Lunch American

Butternut Soup

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Combine squash, onions, and butter in a large microwave-safe bowl. Cover and microwave on high for 4 minutes; peel squash.
  2. 2 Stir in broth and cook on high until squash is tender, about 20 to 25 minutes.
  3. 3 Transfer squash mixture into a blender; cover and hold the lid down with a potholder and pulse a few times before leaving on to blend. Transfer pureed mixture back into the microwave-safe bowl.
  4. 4 Add cream, salt, and pepper; microwave on high until heated through, about 3 to 4 minutes. Season with nutmeg, cloves and cinnamon to taste.

By Stackhawkley

Gouda and Broccoli Soup
Lunch American

Gouda and Broccoli Soup

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt butter in a large pot over medium-high heat. Cook and stir onion in the melted butter until tender, 5 to 7 minutes.
  2. 2 Sprinkle flour over the onion; continue cooking 2 to 3 minutes, stirring often.
  3. 3 Pour chicken broth and milk into the pot; reduce heat to medium, and bring the mixture to a simmer. Stir shredded Gouda cheese into the liquid; cook and stir until the cheese melts completely.
  4. 4 Place broccoli into a microwave-safe dish; cook in the microwave until softened, 3 to 5 minutes.
  5. 5 Stir broccoli into the soup.
  6. 6 Season the soup with nutmeg, salt, and black pepper to serve.

By MichelleA

Caramelized Butternut Squash Soup
Lunch American

Caramelized Butternut Squash Soup

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large pot over high heat. Add squash; cook and stir until completely browned, about 10 minutes. Add onion, butter, 1 tablespoon sea salt, and 1 teaspoon white pepper; cook and stir until onion is completely tender and beginning to brown, about 10 minutes.
  2. 2 Add chicken broth and honey; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, about 5 minutes.
  3. 3 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
  4. 4 Stir cream and nutmeg into puréed soup until well blended; season with sea salt and white pepper.

By Christel Boyd

Pumpkin Spinach Toddler Muffins
Lunch American

Pumpkin Spinach Toddler Muffins

4.6

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Combine pumpkin purée, eggs, oil, and maple syrup in a bowl.
  3. 3 Whisk flour, oats, baking powder, baking soda, ground cinnamon, and ground nutmeg together in a bowl until evenly blended; stir into pumpkin mixture. Stir in spinach until evenly dispersed throughout batter.
  4. 4 Divide batter among the prepared muffin cups, filling each ⅔ full.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes, then transfer muffins to a wire rack to cool completely.

By AmyGail

Butternut Squash-Pumpkin Spice Soup
Lunch American

Butternut Squash-Pumpkin Spice Soup

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Combine cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set aside.
  3. 3 Toss butternut squash and onions with olive oil in a large bowl to coat; transfer to a baking sheet.
  4. 4 Roast in the preheated oven until soft, 25 to 30 minutes.
  5. 5 Transfer squash-onion mixture to the bowl of a food processor. Add vegetable broth, cream, and salt; pulse until smooth. Add ¼ cup pumpkin spice mixture; pulse until combined. Divide among 6 microwave-safe bowls.
  6. 6 Microwave, one bowl at a time, on high until hot, about 1 minute, stirring every 30 seconds.
  7. 7 Top each serving with 1 ½ tablespoons Greek yogurt and ½ teaspoon pumpkin spice mixture.

By Howard

Tuxedoville's Rhubarb Muffins
Lunch American

Tuxedoville's Rhubarb Muffins

4.8

Prep
20 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl until well combined; stir in rhubarb and raisins until evenly coated.
  3. 3 Whisk buttermilk, brown sugar, melted butter, and egg together in a separate large bowl until smooth; stir in flour mixture until all ingredients moistened. Spoon batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tin for 3 to 5 minutes before transferring muffins to a wire rack. Serve warm or at room temperature.

By Tuxedoville

Apple Crunch Cake
Lunch American

Apple Crunch Cake

4.2

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish lightly with cooking spray.
  2. 2 Sift flour, baking soda, cinnamon, nutmeg, and salt into a large bowl. Whisk in sugar, oil, eggs, and vanilla extract. Fold in apples and walnuts. Spread batter in the prepared casserole dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

By Kristi

Apple and Coconut Milk Cupcakes
Lunch American

Apple and Coconut Milk Cupcakes

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 10 cups of a muffin tin or line with paper muffin liners.
  2. 2 Combine all-purpose flour, sugar, coconut flour, baking powder, cinnamon, salt, and nutmeg together in a bowl.
  3. 3 Whisk egg lightly in a large bowl. Add applesauce, coconut milk, vegetable oil, honey, and vanilla extract. Stir in flour mixture until batter is just combined. Scoop into the prepared muffin pan.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, about 30 minutes.

By PiePony

Salmon and Swiss Chard Quiche
Lunch American

Salmon and Swiss Chard Quiche

3.8

Prep
15 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch pie plate with nonstick cooking spray.
  2. 2 Heat oil in a large skillet over medium heat. Add Swiss chard, mushrooms, and onion. Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 10 minutes.
  3. 3 Spread chard mixture on bottom of prepared pie plate. Break salmon into pieces and arrange evenly over chard. Whisk together eggs, milk, salt, nutmeg, and pepper in a bowl. Pour over salmon.
  4. 4 Bake until a knife inserted in center comes out clean, 28 to 30 minutes. Cool about 10 minutes before cutting into wedges. Top with chives (if using).

By lkb