Posts Tagged ‘muffins’

Breakfast Pick-Me-Up Recipes

Tuesday, January 5th, 2016

Good morning, and welcome to a new year of the blog! To kick things off, we are starting with a recipe – rather, three recipes – that will jump-start your mornings and your year. Whether you have the entire morning, an hour or only a few minutes, you can enjoy breakfast and feel satisfied until lunch!

Breakfast Bar Set

All Morning

French Toast
Breakfast Sandwich


  • 2 eggs
  • 1/4 cup 2% milk
  • 2 teaspoons olive oil
  • 1 breakfast sausage patty,
  • 2 slices french toast
  • Maple syrup


  1. Gently whisk eggs and milk together in a bowl. Add oil to a small frying pan, pour in the egg mixture and cook on medium-high heat, folding egg to make the shape of your French toast.
  2. Once egg is cooked, place browned sausage patty on top in the pan and slide onto one slice of your French toast. Top with second slice, and serve with maple syrup or alone.

One Hour

French Breakfast Muffins



  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup 2% milk
  • 1/3 cup butter, melted


  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter, melted


    Haeger Muffin Pan

  1. Preheat oven to 350º F. Grease muffin tin or line with paper muffin liners.
  2. In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt, set aside.
  3. Stir together egg, milk and 1/3 cup melted butter; add to flour mixture and stir until just moistened
    – batter may be lumpy.
  4. Pour batter into prepared muffin cups and bake in preheated oven for 20-25 minutes. Meanwhile, combine 1/4 cup sugar and cinnamon, set aside.
  5. When finished baking, remove muffins from oven and first dip their tops in 1/3 cup melted butter, then in the cinnamon sugar mixture. Serve and enjoy!

A Few Minutes (make ahead)

Milk Bottle ClockPeanut Butter Breakfast Balls


  • 1 cup wheat germ, toasted
  • 1/2 cup creamy peanut butter
  • 1/2 cup honey
  • 2 tablespoons nonfat dry milk powder
  • 3/4 cup mini chocolate chips


  1. Combine all ingredients in a bowl until well mixed. Shape into bite-size balls and arrange in a storage container or plate, cover.
  2. Place in the freezer for about 1 hour, or until solid. Enjoy!

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Tuesday Recipe: Blueberry Muffins

Tuesday, August 13th, 2013

Tis the season for blueberries, and we have a special recipe to cure that craving you’ve got!

Moist Blueberry Muffins

Yield: 1 dozen muffins


  • 2 cups fresh blueberries
  • 1 1/8 cup sugar plus 1 tsp. sugar
  • 2 1/2 cups  unbleached all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. table salt
  • 2 large eggs
  • 4 tbsp. (1/2 stick) unsalted butter, melted and cooled slightly
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1 1/2 tsp. vanilla extract

Adjust oven rack to upper-middle position and heat oven to 425 degrees F. Spray standard muffin tin with nonstick cooking spray.

Bring 1 cup blueberries and 1 tsp. sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, 10-15 minutes.

In a large bowl, whisk together flour, baking powder, and salt; set aside.

In a medium bowl, whisk remaining 1 1/8 cups sugar and eggs until thick and  homogeneous, about 45 seconds.

Whisk butter and oil into egg mixture until combined.

Whisk buttermilk and vanilla into egg mixture until combined.

Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened (batter will be very lumpy with few spots of dry flour; do not overmix).

Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Using a chopstick or skewer, gently swirl berry filling into batter using a figure-eight motion.

Bake until muffins are golden and just firm, 17-19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

Blueberries everywhere!

Click on the links to the right for more blueberry inspiration!

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