Just Muffins
This is a blog about muffins, for muffins

(via to-aspiration)


aimeeswonderland:

These were so good!
are me and hollie tumblr famous now?

aimeeswonderland:

These were so good!

are me and hollie tumblr famous now?

(via wonderlandpaintedred)


bakeddd:

blueberry chocolate chip pancake muffins
click here for recipe

bakeddd:

blueberry chocolate chip pancake muffins


foodboners:

(via Taste of Pearl City: Rose Apple Muffin - Sweet Punch for August 2011)

foodboners:

(via Taste of Pearl City: Rose Apple Muffin - Sweet Punch for August 2011)

(via foodphilia)


quinnthegreat:

Blueberry crunch muffins for breakfast ((: Nom nom nom.

quinnthegreat:

Blueberry crunch muffins for breakfast ((: Nom nom nom.


dejadejavu2:

Make your own damn Blueberry Honey Cornmeal Muffins

dejadejavu2:

Make your own damn Blueberry Honey Cornmeal Muffins

(via dejadejavu2-deactivated20130928)


cptwoodsy:

Mango, honeydew green tea and vanilla muffin. I love muffins.

cptwoodsy:

Mango, honeydew green tea and vanilla muffin. I love muffins.


Chicken pot muffins

thediypanda:

Ingredients
  • 1 tbsp butter, melted
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 cooked chicken breasts, diced
  • 1 bag (16 oz) frozen vegetables
  • 2 cans (10 oz) cream of chicken
  • 2 cans (8 ct) flaky butter tastin biscuits
  • 1 tsp italian seasoning
  • nonstick cooking spray
Directions
  1. Heat oven to 375.
  2. Cook frozen vegetables as directed on the bag. In separate pan, heat cream of chicken soup according to the directions on the can.
  3. Lightly spray muffin cups with nonstick cooking spray. Separate dough into eight biscuits; separate each biscuit into two layers. Place eight biscuit halves in sprayed muffin cups pressing to cover the sides and bottom.
  4. Once the frozen veggies are done; drain and combine with cream of chicken soup. Add the diced cooked chicken breast, garlic powder and black pepper and combine well.
  5. Add a little over a tablespoon of the mixture into the lined muffin cup. Place the remaining biscuit halves over the filled muffin cups and gently seal each biscuit.
  6. Spread each biscuit top with melted butter and sprinkle with italian seasoning.
  7. Bake for 15 to 17 minutes or until edges are golden brown.
Notes

This recipe makes 16 muffins with a little mixture left over. I’m sure if you bought another can of biscuits, you could get 24 out of it.

chicken pot muffin recipe


ronweasleyandfood:

by altaire89

ronweasleyandfood:

by altaire89

(via juliedonya-deactivated20121120)




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