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Voilà, Hybrid Frittata on Steroids!

This recipe came about one evening as I was looking for something I could do with eggs and the growing seasonal abundance of vegetables in my refrigerator. I put them all together and, voilà, hybrid frittata on steroids!

At first I was considering a neat, organized frittata, which is a seasoned mixture of beaten eggs with sautéed vegetables added, cooked slowly in a skillet without stirring and then turned as a whole at the end… similar to what you might do with an omelet.

But, what I had in mind was much more than that. I wanted a skillet heaped with scrambled eggs, which are cooked differently than frittatas. I wanted it vibrantly alive because of the scrumptious, savory sautéed veggies in it. And, I had absolutely the right idea… it was delicious!

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Gluten-Free Oatmeal Raisin Muffins with Honey

Anything containing oatmeal and raisins is usually among the all-time favorites in my house, and these muffins are no exception. So, I made several batches of them and experimented a little with the sweetener. These Gluten-Free Oatmeal Raisin Muffins with honey are what we like the best. In fact, a not-to-be-disclosed family member declared that these were absolutely delicious!

I like that the honey is a little better for us than the more traditional granulated cane sugar or brown sugar that is in many of my other muffin recipes.

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Gluten-Free Walnut Muffins with Dried Fruit Bits

Yesterday, I wanted a muffin instead of my usual omelet or cereal for breakfast.

Of course it needed to be gluten-free and also have a dense, rich texture with crunchy nuts and chewy dried fruit in it.

Since I had a package of Pamela’s Baking and Pancake Mix in my pantry, I decided I’d use that. Now, I’d never used this before so I was really interested in how the muffins I planned to make would turn out.

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