Did you know there's a healthier and cheaper way to enjoy popular chain restaurant breakfasts at home? Celebrity trainer and transformation specialist Chris Powell joined "Good Morning America" on ...

Have a packet of frozen blueberries and some desiccated coconut gathering dust? Don’t let them go to waste. Turn neglected pantry staples into delicious, moist blueberry-coconut muffins.

Whether you're picking at an orchard or in someone's backyard, here are recipes to use your bounty of berries.

Four healthy alternatives to eat pre, or post-run. By JULIA SCIRROTTO and MINI SMITH. ADDITIONAL RESEARCH: LAURA HILL Sick of porridge? Want a break from that super green smoothie? Here, we’ve rounded ...

Sure, your muffin tin can crank out a mean batch of blueberry muffins, but that’s just the beginning. With the standard pan containing 12 wells, this versatile kitchen tool makes it easy to ...

They’re baked in muffin tins or molds (like silicone egg cups), which means they’re easy to grab, eat, and take on the go. And while they take about 30 minutes to make, the effort pays off big ...

1 egg cup: 88 calories, 6g fat (2g saturated fat), 190mg cholesterol, 257mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 medium-fat meat.

Using muffin tins to bake frittatas turns them into convenient, cute, and tasty finger foods, and converting a basic recipe couldn't be easier. Simply spray your muffin tin (or prepare it with paper ...

Repeat with 5 more sheets of phyllo; press those into the second muffin pan. 5. Fill each muffin cup with spinach filling. 6. Lay 1 sheet of phyllo on the work surface. Butter it.

I abide by the two eggs per person rule, but live life as you like. If you’re feeding more people, and you have the oven space, use two muffin tins. 2. Bake breakfast while you multitask ...