I’m about to begin making these with peaches. I’m wondering, though, why do the directions say to “Fill the empty muffin cups up to the halfway point with water?” I’m going to assume that adding the crumble topping is the last step, no? Thank you in advance and I’ll be sure to report back with the results!ReplyCancel
Hi Mona,
To clarify, since this muffin recipe makes 9 muffins and typical muffin tins have 12 cups, I advise on filling the remaining 3 empty muffin cups to the halfway point with water just to keep the weight balance and moisture levels even throughout the pan. This is an optional step to be honest!
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Jane Vandendriesche08/07/2020 - 11:24 pm
Sounds delicious. I am definitely going too try it.ReplyCancel
Kinara09/07/2020 - 6:12 pm
I made these this morning for company. I doubled the recipe, used half rhubarb and half pear, replaced half of the fat with pureed prune, and replaced half of the cinnamon with cardamom. They were fantastic!! Five stars!ReplyCancel
Made these with blueberries and they came out great! Perfect for summer snacking or an easy breakfast. ReplyCancel
Emily12/07/2020 - 12:13 am
I made these today for family and they were excellent! Threw in some blueberries and cardamom as well and they’re just perfect. Thanks so much for the wonderful recipe Laura :) xxxReplyCancel
Tobi12/07/2020 - 9:47 am
These were amazing!!! Thank you for your recipes. You really are the best!ReplyCancel
Larissa13/07/2020 - 2:24 pm
Made these as a treat with fresh picked strawberries this weekend. They were so moist and tasty! Definitely going to be making them again. Thanks Laura!ReplyCancel
Chloé16/07/2020 - 12:28 am
I made them this afternoon and they turned out to be perfect!
So moist and tasty, we just loved them!
I’ll keep the recipe and try with other seasonable fruits.
Thanks so much !ReplyCancel
I appreciate your thoughtfulness, (always!) in these posts. I’d love to try the breakfast popsicle recipe, but it looks like the link is broken.ReplyCancel
Thanks so much, McKenzie. I just checked the link and it should be working!
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Carey H05/07/2020 - 6:00 am
Wow, I never heard anything about using monkeys for labor! Thank you so much for opening our eyes to this so we can all be mindful in our coconut purchases <3ReplyCancel
Tiffany16/07/2020 - 10:19 am
Since you said you weren’t sure if we needed a recipe for this, I just want to say that this is a really next level drink in terms of ease of preparation vs. deliciousness. I had always used the boxed milks or creamers in my cold brew, but the canned coconut milk really makes all the difference!! I will definitely be adding this to my daily rotation of beverages that only take a minute to make!ReplyCancel
Hi Karen,
I’m really not sure about this as I’ve never frozen a dip before. If I were trying this, I would transfer the dip to a sealable container and pour a thin layer of olive oil covering the entire top surface to preserve the green colour. If you try it, please let us know about your results.
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dana01/07/2020 - 5:10 pm
OMG she’s a beaut. Adding it to my cooking list!ReplyCancel
Cassie01/07/2020 - 10:23 pm
Yum! This would be soo good in a veggie sandwich! Cannot wait to try it!ReplyCancel
It looks so tasty! I look forward to trying it! I really like the taste of mint in dips and spreads. On the subject of vegetarian and Buddhism, I happen to be a practicing Buddhist, but not strict vegetarian. Actually I used to be vegan, and have since changed my view.
In a nutshell it comes down to dedicating the life to changing what is bad not by choosing something outside to be your target – whether the meat and dairy industry or something else – but really beginning with removing the all source of selfishness and wrong inside your own self. Just in case anyone is curious to understand more about a different point of view, I wrote an article about it some time ago for a blog I write about the practice of meditation and Buddhism: https://believeinwhatyousee.com/2018/10/03/why-we-are-not-vegetarian/
I hope by the way I am not offending anyone by posting this comment on a vegan blog!! I’m not wanting to persuade anyone to my point of view, just to offer up a different perspective and maybe some thinking points :) Thank you by the way for your great recipes, I have been reading your blog for several years now and consistently enjoy the food I make from here, as well as your good humour and appreciation of actual potatoes (as opposed to the sweet variety, lol)ReplyCancel
Hi Eva!
I so appreciate your comment and perspective here. Looking forward to reading your blog post and learning more. I promise to keep the potato recipes coming ;)
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Patricia08/07/2020 - 7:56 am
Just wanted to say that I made this dip last night to set out for my expanded pandemic household while continuing to make dinner and it was absolutely delicious. Adult kids were immediate fans and we will all add to our repertoires. Had lovely early summer produce from the garden — radishes, the coolest heirloom purple podded/green pea snap peas, carrots and cucumbers — along with fresh mint and a snagged young jalapeño. Couldn’t have come together easier and been lovelier to behold on the counter as we were gathering and working. I agree with a prior poster that the leftovers may be destined as a spread on a toast accompanying some leftover cauliflower soup for my lunch. That is, unless someone gets to it first! Thanks for your beautiful images, which drew me in, and the tasty outcome, that sealed the deal and gave me a perfect opportunity to share your blog.ReplyCancel
Debbie Reynolds09/07/2020 - 6:40 pm
I made this dip last night for my family and they loved it! It was gone very quickly. A perfect summer recipe, using mint and green onion from the garden. Very unique and super tasty. Thanks so much for sharing, Laura!!ReplyCancel
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YUM, this looks wonderful! I always forget about grilling tofu; this version with pineapple is definitely one I will be trying.