Thursday, May 28, 2015

The Perfect Dinner Table

A table cloth that's slightly soiled 
Where greasy little hands have toiled; 
The napkins kept in silver rings, 
And only ordinary things 
From which to eat, a simple fare, 
And just the wife and kiddies there, 
And while I serve, the clatter glad 
Of little girl and little lad 
Who have so very much to say 
About the happenings of the day. 

Four big round eyes that dance with glee, 
Forever flashing joys at me, 
Two little tongues that race and run 
To tell of troubles and of fun; 
The mother with a patient smile 
Who knows that she must wait awhile 
Before she'll get a chance to say 
What she's discovered through the day. 
She steps aside for girl and lad 
Who have so much to tell their dad. 

Our manners may not be the best; 
Perhaps our elbows often rest 
Upon the table, and at times 
That very worst of dinner crimes, 
That very shameful act and rude 
Of speaking ere you've downed your food, 
Too frequently, I fear, is done, 
So fast the little voices run. 
Yet why should table manners stay 
Those tongues that have so much to say? 

At many a table I have been 
Where wealth and luxury were seen, 
And I have dined in halls of pride 
Where all the guests were dignified; 
But when it comes to pleasure rare 
The perfect dinner table's where 
No stranger's face is ever known: 
The dinner hour we spend alone, 
When little girl and little lad 
Run riot telling things to dad. 
~Edgar Albert Guest

Meal Ideas...

On a bed of washed lettuce, place your other ingredients for a make-your-own sandwich. This is eye-appealing and takes less work.

Gluten-free yeasty rolls baked in a muffin cup, then caramelized pudding poured over them. Fresh sliced strawberries sprinkled on top. Recipe coming soon!!

Wednesday, May 27, 2015

Bistecca (Beef Steak)

This is a sirloin steak meal that will make your mouth water!
For mild flavored steak (enough steaks for your family), rub lemon juice, olive oil, fresh ground pepper and light sprinkle of salt. A small amount of Old bay is good, too. 
For more flavorful steak, add to the other marinating ingredients white wine vinegar (not much), rosemary and basil.
Rub on marinating ingredients on both sides and place in refrigerator for 1 hour. 
Meanwhile peel and cut enough potatoes for 2 each person in your family (for instance, there are 4 people in your family; cut and peel 8-10 potatoes). Chop potatoes in small pieces.
Heat 1/8 cup lard in a skillet, then add potatoes. Generously sprinkle rosemary, oregano, salt and pepper over top of cooking potatoes—enough to bring flavor. Sauté until lightly browned. Put in oven-safe covered dish that has been greased with butter. Bake at 400 degrees until tender and slightly crispy. Once potatoes are done, keep warm on top of stove while you fix your steak.
While potatoes bake, fix a good Italian salad. 
Rub bowl with an opened garlic clove then put into the bowl:
~2 heads lettuce, shredded
~5 oz. fresh spinach, chopped
~2 sliced tomatoes
~1 cup sliced black olives
~1 thinly sliced bell pepper (red, orange or green or a little of each color)
~1/2 thinly sliced red onion
Toss all of these together, then stir in 1 cup Parmesan cheese, a tablespoon olive oil and tablespoon red wine vinegar.
Put steak on broiler or a grill. Cook to your taste: rare, medium rare, medium or done.
Grape juice, berry juice, chilled water with lemon or chilled punch is good with this meal.

Tuesday, May 26, 2015

Food Tips: Substituting

 Do you have a food allergy? Or perhaps you don’t have a certain ingredient for a recipe that you really want to make? Here are some ideas on how to substitute.
Egg replacer
     It is not necessary to go out and buy a box of leavening labeled: ‘Egg replacer.’ Here are a few tips to replacing egg in your recipes:
~1 tablespoon of baking powder and 1 teaspoon xanthan gum, guar gum or cornstarch (binding agent) must always go into your egg-free recipe
~1 tablespoon of applesauce per egg (this is a good substitute for the white of the egg) (unless you are fixing muffins or cake; then you’ll want a little more; maybe 2 tablespoons per egg)
~To go with the applesauce and the baking powder, use 1 tablespoon of oil per egg. This is a good replacement for the yolk.
~If you are fixing a no-bake, no-cook recipe, stir in Cool Whip or whipped cream with the applesauce and oil and omit the baking powder, unless the recipe calls for baking powder.

    A muffin recipe calls for 2 eggs; but it also calls for 2 tsp. baking powder and 1/4 cup of oil.
What you’d need to do is instead of 2 tsp. baking powder, put in 1 tablespoon as well as the 1 teaspoon binding agent. For the eggs, put in 1/4 cup applesauce, and 2 tablespoons oil. Mix the baking powder, applesauce and oil together BEFORE adding to the rest of the ingredients. This will make your muffins turn out fluffy but not crumbly. 
Milk replacer

     Let’s say you are lactose intolerant or you just don’t use milk...does that mean you cannot get the consistency you want? NO!
     Here are some tips to fixing recipes without milk:
~If you are making a white sauce or gravy, just replace the milk with water! It will be creamy and good, just as long as you don’t add too much.
~If you are fixing a baked good that calls for milk, use another kind of milk or juice. Replace milk with any of these:
Almond milk (Caution: if you are sensitive or allergic to seeds, check the ingredients first. Many almond milk brands add sunflower lecithin to their milks.)
Coconut milk
Rice milk
Apple juice
     I would not recommend any soy product unless you have no other choice. Even though soy is alright if used in small amounts, it is not safe for constant use. It has been proven that it is very high in estrogen and also hurts the thyroid gland. So, if possible, use other kinds of vegetable and nut milk.
~If you are fixing a pudding, use water—but use half the amount you would use for milk. Add a little bit at a time.
Flour replacer    

   If you have an allergy to wheat, or celiac disease, or just prefer to eat gluten free, here are some recommended flours to use:
~rice flour 
~millet flour
~tapioca starch (small amount mixed with other flours)
~corn starch (medium amount used with other flours)
~potato starch (small amount used with other flours)
~sorghum (this is a heavy flour, so be sure to sift it thoroughly. It is a good replacement for graham flour.)
~Corn meal is excellent for fill-in. Mamaliga (corn mush), corn pone, corn cakes, corn muffins...yum!
Spice substitute
     What spice would you like to use?
     Sometimes I really would like to use a certain spice, but I do not have it, so here’s what I do:
If you have a recipe that calls for cinnamon,  but you only have pie spice, use the pie spice. It may taste slightly different, but since pie spice contains cinnamon, it will be fairly similar.
     If a recipe calls for garlic powder and you have none, here are some other options:
~all-purpose seasoning with garlic as a base.
~crushed fresh garlic
~onion powder

     These are only a few ideas. But the main key is to imagine how the entire recipe will taste, and know exactly how it will taste and smell before you cook it.
For ideas on spices of different countries, use these links and more (look up on your search engine “spices used in ___”):

Sunday, May 24, 2015


I am taking a poll and there are only 11 days left! The poll is free of charge, and you will not get any junk mail from it. 
Please tell me which your favorite vegetable(s) is/are! Just look on the black side tabs on the right side, and when you see the question about vegetables, click on that and make your vote! Remember,you only have 11 days left!!!

Saturday, May 23, 2015


Stuffed cabbage leaves can be found in Russia, Romania, Ukraine, and other Slavic and Eastern block countries. Every family, every village and every country has their own version.
This recipe is from an Italian-Romanian village in southern Romania.
Prepare ahead of time:
Boil one head of cabbage with 1/2 cup vinegar, a small chunk of horseradish, and 1/4 of an onion until leaves are tender, but not overly soft.
Chop and sauté 3 onions per 2 pounds of ground meat, and add 2 teaspoons paprika. Add salt and pepper to the sautéed onions. Mix with raw ground meat and 1/2 cup raw rice. Add salt, pepper and 6 cloves finely chopped garlic to meat and mix.
Lay cabbage leaf in the palm of your hand. Place a small spoonful of filling in the large part of the leaf toward the bottom. Roll the bottom of the leaf over the filling. Stop and tuck the side in, before rolling to the top. Hold the saramale in your hand, making your fingers cup and meet at the thumb, then tuck the loose part of the top of the leaf inside gently and firmly. A perfect saramale measures 2 1/2 inches in length and does not exceed 1 inch thickness.
Line the bottom of a large kettle with pickled cabbage leaves, and lay several slices of raw bacon and cooked dill weed with 1/4 of the juice on top. Place saramales in a circular pattern in the kettle. After first layer, you may add several more slices of raw bacon and cooked dill weed. Add water to the kettle until just covers the top of the saramales, and add 1 teaspoon salt and 1 tablespoon tomato paste. Simmer until saramales are tender, about three hours. Prepare the evening before, not pouring in the water until the next morning, and let it simmer all morning into early afternoon. By an hour after noon, test the saramales, and serve with French bread (no butter), chicken noodle soup or Ciorba Radauteana, mashed potatoes or mamaliga (see pg   ), and rich chocolate cake with butter frosting for dessert.
Romanian saying about saramales:
A young Romanian woman is not ready
to be married until she can
throw her uncooked saramale in the air
and catch it without it falling apart!

Friday, May 22, 2015

Polish Scalloped Potatoes and Sausage-- Zapiekanka z ziemniaków i kiełbasy

Slice into rounds and boil until soft:
9-10 white potatoes (if they are small potatoes, make more)
While potatoes cook, slice 2 links of polish kielbasa sausage into thin rounds. Set aside.
Dice these vegetables:
2 stalks celery
1 yellow onion
3 cloves garlic
In a medium size pot, melt 1/2 cup butter. When butter is melted, sauté vegetables until they are slightly browned, then beat in 1/2 cup flour until well-blended with butter and vegetables. Then, pour in 4 cups of dairy or non-dairy milk/or water and stir constantly with whisk until thickened. Remove from heat. 
When potatoes are tender, but not mushy, put into a 9x13 casserole dish or roaster. Mix in the meat and the white sauce, as well as salt and pepper to taste. Stir together and distribute through dish.
Sprinkle generous amount of white cheese (farmer cheese, goat cheese, sheep cheese, or otherwise) over top. Bake in oven at 350 degrees until cheese is melted.

Tuesday, May 19, 2015

Sefardik-Italian Goulash by Tamra Lee

     I've only known a handful of people  familiar with this dish.  My mother made this as I was growing up; and it was one of my favorites. Now my family loves it!  Many years ago, I prepared it for (as far as I know, unrelated) Italian friends. The husband exclaimed, "This is just like my Mama's!"  Quite a compliment! I hope you enjoy it too.
1 1/2 - 2 lbs ground Beef
1 medium Onion, diced
2 stalks Celery, washed and diced
2 cloves Garlic, minced
1/2 Bell Pepper, diced
3: 16 oz cans stewed or diced tomatoes
1/4 cup Parmesan/Romano cheese
16 oz Shell Pasta (GF is often available)
1 teasp Sugar
1 TBSP Basil
1 TBSP Italian Oregano
1 TBSP Rosemary
1 teasp Marjoram
1 teasp Spanish Paprika
Salt and Pepper, to taste
Brown ground beef with Onion, Garlic, Celery and Bell Peppers.
Drain fat off.
Then add canned Tomatoes, Sugar and Herbs.  Simmer 30+ minutes on low.
While simmering, boil water and prepare pasta. When just done, pour off water (do not rinse, if using GF pasta); and add to meat and vegetable mixture.  Add Parmesan/Romano cheeses; stir and simmer 5-10 minutes more.
Serve with breadsticks or sourdough bread.
Vegetable Side Dish:
Tossed Green Salad with oil and Red Wine Vinegar or your favorite Italian dressing.  OR
Italian Green Beans cooked in 1 TBLSP of Italian dressing.

Note from Rebecca Lee: I could not find one picture out there that looked like my Mama's goulash. So, I will please you with a lovely picture of Italy.

Roast chicken and New Potatoes with side of carrots

Preheat the oven to 425 degrees.
Thoroughly wash a whole chicken, or chicken parts (5 pounds for a meal for 5 people), remembering to move everything away first and then disinfect everything after chicken is washed. (Precautions would be soaking the chicken in hydrogen peroxide first and wearing gloves when dealing with the chicken. Also be sure that, after you have gotten the chicken cooking, you thoroughly wash the entire area with soap and water first, then hydrogen peroxide, then after soaking the area for ten minutes with peroxide, wipe the entire area down with hot water, then finish by wiping everything down with a disinfectant wipe. Because of all the salmonella poisoning that's been going on, I thought I might give that tip.)
Place in large roaster. Pour 4 quarts chicken broth over the chicken. Then pour juice of 2 lemons over it. Sprinkle with salt and rub into chicken’s skin. Then sprinkle ground black pepper and ground sage, ground cumin and paprika over top. 
Stuff cavity of chicken with 1 stalk celery, chopped, 1 chopped carrot, 1 onion, sliced, and 4 cloves garlic, minced.

Another way of making the chicken:
Make a glaze to pour over top:
     Combine in a pot:
+ 4 tablespoons butter
+ 1/2 cup pure 100% honey
+ pinch cinnamon
+ 1 teaspoon: ground paprika, garlic powder, onion powder, coriander (cilantro), salt, red pepper
+ 2 tablespoons apricot preserves
     Combine and stir constantly on medium heat until all is fully combined. Coat entire chicken with this glaze and pour 2 cups chicken stock into the bottom of the roaster.

Cover chicken. Bake at 425 degrees for one hour. Baste frequently.

Meanwhile, boil enough new potatoes for your family until they are soft. Then, in a separate pot, caramelize 1 stick butter (1/2 cup), 4 tablespoons chopped parsley, 1 tablespoon garlic powder and 1-2 teaspoons salt. Keep hot.
To go along with this, cook 8-10 peeled, chopped carrots in separate pot.
When carrots are tender, set aside in a serving bowl and melt 1/2 stick butter (1/4 cup) and mix with 1/4 cup brown sugar and 1/2 teaspoon salt
Serve meal hot. For dessert, serve cold peach and apple crisp.

Sunday, May 17, 2015

Potato Soup

This is what I fixed for supper tonight! 
When you don't have a lot of food, but you want to make something that will nourish your family, just take what you have and make something good with it!!
Here is the delicious but simple potato soup (I'll give you two different ways to make the potato broth):
For one pot of soup:
4 cups instant mashed potatoes mixed into 9 cups hot water OR 
                                  9 cups pureed, cooked potatoes (this is your potato broth)
5 medium-size potatoes
1 large yellow onion
6 large garlic cloves (more if they are small--you will want a generous amount of garlic)
1-2 peeled carrots
2 stalks celery
1 pound already cooked ham or canned, pressed pork

Dice all of the above, separating the meat from the vegetables. Heat 4 tablespoons Extra Virgin Olive Oil in the soup pot, then add the vegetables (5 diced potatoes, 1 large, diced onion, diced garlic cloves, diced carrots and diced celery), stirring frequently to prevent sticking. Sprinkle onto them 1 tablespoon dried or fresh chopped basil, 1 teaspoon fine ground black pepper and 2 teaspoons salt. When vegetables are slightly golden, add potato broth. Simmer for 15-20 minutes, then add the meat. Cook until all vegetables are tender and flavors are well-blended. 
Serve hot along with corn bread or muffins as a side dish. 
(Couldn't find picture of my potato chowder!)

Saturday, May 16, 2015


This pot roast meal is easy, quick to prepare and delicious! You will need a very large cooking pot for this.
Brown 3-5 pound roast in olive oil—3 to 5 minutes on both sides.
1 onion
1 stalk celery
2 ripe tomatoes
1 bulb garlic
5 peeled carrots
1 bell pepper
And add to roast. Pour in beef broth, enough to submerge  halfway. Simmer on low until tender and falling apart. Serve with warm rolls and salad.

Thursday, May 14, 2015


This meatloaf is very good, so be ready to make enough so that everyone can have seconds.
Mix all these together in a bowl:
2 pounds Italian ground sausage or ground beef/veal
1 shredded carrot
1 stalk minced celery
1 minced onion
1 minced bell pepper
2 teaspoons garlic powder
Dash salt
Dash pepper
1/4 cup cornmeal or other binding ingredient (rice flour, regular flour...)
1/2 cup grated parmesan cheese
1 egg (or 1 tablespoon oil and 1 tablespoon applesauce)
Press down into a 9x13 baking pan. Pour spaghetti sauce on top. Sprinkle even amount garlic powder, basil, oregano and rosemary over top of sauce. Bake at 350 until meat is well cooked but not overdone. Serve hot and serve risotto and salad on the side.

Monday, May 11, 2015

BBQ Chicken

Mama's ultimate BBQ sauce:
Warning: This recipe is not normally measured, so you will see a lot of approximate measurement in here! You will have to keep this as a sniff-taste-and-add recipe. :)
32 oz. bottle ketchup
approx. 1 cup black-strap molasses
1-2 cups brown sugar
1 tablespoon prepared mustard
approx. 1 teaspoon apple cider vinegar
1/2 minced onion
approx. 1 tablespoon chili powder
2 teaspoons cumin
1 1/2 tablespoons dried parsely
approx. 2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon Old Bay Seasoning
Whip all of these together. Make sure that it smells not too tangy and not too sweet. 
For the chicken, you will want about 5-6 pounds chicken pieces. Place in a roaster or deep baking dish. Pour BBQ sauce over it, cover and bake at 375 degrees for the first half hour, then reduce heat to 350 until done. Baste the chicken with the sauce frequently so that the sauce does not caramelize very much.
Serve with...can you guess? Potato salad and coleslaw. Enjoy!

Potato Salad...our way

Here's how to make our version of potato salad:
Peel, wash, dice and boil approx. 9-10 potatoes.
While the potatoes cook, dice:
1 red onion
1 very large pickle
2 stalks of celery
3 cloves garlic

In a very large measuring cup, prepare these:
approx. 1 cup egg-free mayonnaise 
1/4 cup pickle water (the brine from it) or Italian vinaigrette 
2 tablespoons prepared mustard
2 teaspoons garlic powder
1 teaspoon paprika
1-2 teaspoons Old Bay Seasoning or Lawry's
1 teaspoon salt
1/2 teaspoon sugar

When the potatoes are finished, pour them into a sieve. Cool them by running cold water over them until they are cold. Then, place them in a medium to large serving bowl. Mash them slightly with a fork, then add the onion, pickle, celery and garlic. Stir all these together, then add the dressing mixture. Whip together thoroughly.
You will want it to have a full taste, slightly tangy, but full flavor. Add an extra amount of something if it tastes not quite right. Enjoy!

Multi-colored Coleslaw

The following recipe is one of my Mama's favorite recipes...when she is in a "picnicky" mood, she will fix her ultimate recipe: Either BBQ chicken (her own BBQ recipe) or roasted ham with brown-sugar glaze, egg-free potato salad, coleslaw and usually Jell-O. 
     This recipe will be for the coleslaw, the next ones of all the other things I've mentioned so that you can have a European/American picnic sometime if you wish! :) (I will say what Mama does when she fixes keep your eyes open for little phrases in italix here and there...)
For the coleslaw:
Wash 1 small head green cabbage and 1 small head purple cabbage. Two heads are better than one!
Next, wash and peel 3 carrots.
Scrub 5 radishes.
Peel and rinse 1 large red onion.
Scrub 2 stalks celery. Always put celery in as many recipes as you can--it is high in zinc and it adds extra food to your meal!
Please also get out...
garlic powder
Italian dressing (the real kind, like Wishbone, not this tangy Kraft!)
Mayonnaise (make sure it's the egg-free kind!)
Mustard (the prepared, not the powdered)
Ground black pepper
Old Bay Seasoning or Lawry's
Now for the method:
Put all of these into a very large serving bowl:

Slice the cabbage very thinly, mincing it after cutting it into very thin strips. Heads will roll!
Grate the carrots.
Grate the radishes.
Dice the onion.
Dice the celery.
Add: 2 teaspoons garlic powder
1 teaspoon paprika
1/4 cup Italian dressing
1 cup mayonnaise (until coleslaw is moist but not overpowered by the mayonnaise)
1/4 teaspoon prepared mustard
1 teaspoon salt
1 tablespoon white sugar
1 teaspoon ground black pepper
2 teaspoons Old Bay Seasoning or Lawry's

Stir all of these together until they are thoroughly mixed. Sniff it, however, to see if the ingredients are well distributed. Taste test it. If it tastes: tangy, sweet and full of flavor all at the same time, you have come pretty close to my Mama's recipe! Buon apetito!

Friday, May 8, 2015

Gluten Free Muffins, part 3

Now here's the extra yummy part. With this recipe, you can put in the fruit's place applesauce, pumpkin, banana...any fruit that is mashed. 
Here's the basic mashed fruit muffin recipe, and you fill in the blanks for the fruit!
~1 1/4 cups sifted white rice flour (or 1 cup white rice flour and 1/2 cup brown rice, sifted)
~1/4 cup potato starch
~1/4 cup sorghum or gluten free oat flour
~1/4 cup corn starch
~1 teaspoon salt
~1/2 cup white sugar
~ 1/2 cup brown sugar
           ~1 tablespoon baking powder 
             1/2 teaspoon xanthan gum 
             1/2 cup applesauce 
             2 tablespoons oil 
      (or 2 teaspoons baking powder, 1 teaspoon xanthan gum and 3 eggs)

~1/2 cup corn or vegetable oil
~2 cups banana, pumpkin, applesauce or any other kind of mashed fruit

(add water or milk only if batter is too thick)

NOTE: If you are making pumpkin or applesauce muffins, you will add these spices:
~1 teaspoon cinnamon
~1/2 teaspoon cloves
~1/4 teaspoon nutmeg

If you are making banana muffins, add 1/4 teaspoon nutmeg.

Preheat oven to 375-400 Fahrenheit degrees. Fill greased or lined muffin cups 2/3 of the way. Bake for 20 minutes or until toothpick comes out mostly clean. Cool muffins before serving so that everything can settle. Muffins will be extra moist when hot, but will become fully settled after cooling.

If you want extra yummy muffins, sprinkle brown sugar over the top of each muffin before baking. This will make them ever-so-slightly crispy on top but soft on the rest of the muffin.

Gluten Free Muffins, 2

Alright. Finally I have for you my corn, pumpkin and banana muffin recipes!
How to make gluten free corn muffins (this is one of my family's favorites):
~1 cup sifted white rice flour
~1 cup fine-ground yellow corn meal
~1/2 cup sugar
~1 teaspoon salt
~1 tablespoon baking powder + 1 teaspoon xanthan gum/guar gum/corn starch + 1/4 cup applesauce +2 tablespoons corn oil (or 1 teaspoon baking powder +1 teaspoon + 2 eggs)
~1 cup milk (dairy, coconut, almond, or rice) or water
~1/4 cup corn oil 
Preheat oven at 400 degrees. Stir all ingredients together in order listed. Grease muffin cups or line them with paper muffin cups, and fill most 3/4 of the way full. Bake 12-15 minutes until they are golden brown or the toothpick comes out clean. Serve hot with butter and honey. Warning: If you have an allergy to corn, it would be best not to make these.

Friday, May 1, 2015

Gluten Free Muffins recipe 1

What kind of muffin would you like?
Would you like...
mixed berry?
doughnut muffins?
date muffins?
cinnamon/sugar coated and jam filled?
or just plain muffin?

Here's for the regular muffin:
1 3/4 cups white rice flour (or brown and white rice together)
1/8 cup potato starch
1/8 corn starch
1/3 cup white sugar
1 teaspoon salt
1 tablespoon baking powder + 1 teaspoon xanthan gum + 1 tablespoon applesauce + 1 tablespoon oil beaten together (or 1 egg + 2 teaspoons baking powder + 1 teaspoon xanthan or guar gum)
1 cup milk (dairy, coconut, almond, or rice), apple juice or water  
1/2 cup room-temperature butter (very soft butter) for berry muffins
for regular muffins: 1/4 cup soft butter beaten in with 1/4 cup oil

Preheat oven to 400 degrees. Sift together flours and sugar then add the salt. Then, using a whisk, add the egg replacer/egg, milk and butter/oil. Stir gently but deliberately until batter is smooth and medium thickness. Fill greased or lined muffin cups with batter, about 2/3 of the way up. Bake for 12-15 minutes, or until the toothpick you insert in the middle comes out clean and muffins are golden on the sides.

Now: Here is how to make...
Berry Muffins:
These will have a different method than the regular. 
Thoroughly stir together the butter, sugar and 2 cups blueberries, mixed berries, raspberries or strawberries (fresh or frozen).
Then add the egg or egg replacer, then the milk, then the flour and salt. 
Bake as stated above.

Doughnut Muffins:
Make the regular muffins. When they are in the muffin cups, before you stick them in the oven, sprinkle generous amount of cinnamon/sugar over each one.
Bake as stated above.

Cinnamon/sugar coated and jam filled:
Make regular recipe. Then, when you have prepared the muffin cups, fill only half-way, then put a tablespoon worth of your favorite flavor of jam in the middle. Put more batter over the jam. Then sprinkle generous amount of cinnamon/sugar over each one.
Bake as stated above.

Date muffins:
Just add 1 cup chopped dates to your recipe.

Here are other ideas that you can try:
Use your imagination! You can do a lot of things with muffins!!

For instructions on how to make corn muffins, banana or pumpkin, please see my next recipe.

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