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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

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Easy Pumpkin Chocolate Chip Muffins for Fall

Pumpkin Chocolate Chip Muffins

Let’s celebrate the season with the satisfying autumnal combination of pumpkin, spices, and chocolate–specifically dark chocolate. These delightful muffins have all three, in addition to toasted pecans and plenty of dark brown sugar. I use an equal mix of all purpose and spelt flours, but you can also substitute the spelt flour with whole wheat pastry flour or just as easily use all regular, all purpose flour. That’s how these muffins roll. They’re easy like that.

Now, let’s talk about chocolate chips. Here are my favorites for baking and/or eating directly out of . . . → Read More: Easy Pumpkin Chocolate Chip Muffins for Fall

FFwD: Compote de Pommes Two Ways and Apple Compote Buckwheat Muffins with Hazelnuts, Raisins, and Molasses

FFwD: Compote de Pommes Two Ways and Apple Compote Buckwheat Muffins with Hazelnuts, Raisins, and Molasses

This week’s French Fridays with Dorie is Apple Compote Two Ways or as the French would say half of it, Compote de Pommes Two Ways. I made mine the second way — basically I kept cooking it until it was super think. Then added some butter. I was expecting something like dark apple butter, but it was really just more like thick applesauce. And unfortunately, I’m not a huge fan of applesauce. So, I decided to use it to make . . . → Read More: FFwD: Compote de Pommes Two Ways and Apple Compote Buckwheat Muffins with Hazelnuts, Raisins, and Molasses

(Almost Healthy) Banana Muffins with Almond-Coconut Streusel

Banana Muffins with Almond-Coconut Streusel

This is one of (if not THE) best muffin recipes I have ever made. It’s based on a recipe in Bouchon Bakery Cookbook by Thomas Keller and Sebastien Rouxel, which has become my go-to baking reference. That said, I think I know why this recipe is so delicious – lots of butter.

Normally, when I make muffins, I substitute apple sauce for the oil or butter and maybe halve the sugar. Um, no. Not this time! And still, even after telling myself, “Okay, just try making it with all the . . . → Read More: (Almost Healthy) Banana Muffins with Almond-Coconut Streusel

Butternut Squash Muffins with Oat Streusel Topping

Butternut Squash Muffins with Oat Streusel Topping

I received the Bouchon Bakery Cookbook for Christmas and besides being a beautiful cookbook, it also appears to have my most favorite muffin recipe ever in it. Originally, the recipe was for carrot muffins but I have been using squash (once butternut and most recently delicata) to make wonderful, somewhat healthy, winter muffins.

The cookbook gives all the measurements in gram weights as well as cups/teaspoons/etc…and while I can see how that’s useful, I really only weighed my flours and squash. You, of course, are free to weigh . . . → Read More: Butternut Squash Muffins with Oat Streusel Topping