Bakery-style muffins with the subtle flavor of eggnog and filled with tart cranberries. These muffins have a cinnamon ...

Whip the eggs with a fork or whisk until the yolks ... Here’s a great silicone pan starter kit, including a mini muffin ...

4: Scoop mixture into lightly sprayed muffin pans, filling 2/3 full. Bake until nicely brown on top, about 18 minutes for ...

I love make-ahead egg "muffins." They're like a traditional omelet with less fuss. I layer muffin cups with frozen shredded hash browns and uncooked scrambled eggs (or blended tofu and vegetable ...

We spoke with a food safety expert to learn everything you need to know about properly storing your eggs so you can safely ...

Individual eggs can be frozen separately in ice cube trays and muffin pans, and they can stay frozen for up to one year.

If you’re looking for some healthy muffin recipes to try, check out my top 18 muffins I’ve rounded out for you for ...

Return the saucepan of water to a simmer and poach the eggs for about 4 minutes, until set on the outside but with runny yolks. Remove with a slotted spoon and drain. Toast the muffins and butter ...

If you intend to add frozen fruit to your muffins, like blueberries, incorporate it just before baking — don't put them in ...