Filed under
Breakfast
,
by
Miranda
on
3:47 AM
Wow these are tasty. I make a big batch of muffins once a week and freeze them. I have been making this one with either blueberries or banana's a whole lot. My family loves em.
1 1/2 c whole wheat flour (I've used white or whatever I've got with no problems)
1 t. baking soda
1 1/2 t. baking powder
1/2 t salt
3 ripe bananas, mashed
3/4 c rapadura, sucanat (natural sweeteners) or sugar
1 egg, lightly beaten
1/2 c. butter or melted coconut oil
crumb topping:
2 T flour
1/8 t. cinnamon
1 T butter
1/4 c sugar (brown, white, natural, etc)
Preheat oven to 375. Mix together flour, baking powder, baking soda, salt. In another bowl mix bananas, sugar, egg and butter. Mix wet bowl ingredients to dry until just moistened. Spoon 3/4 way full in muffin cups. In small bowl stir together topping ingredients. Sprinkle topping on each muffin and bake for 18-20 minutes until done.
*can replace banana's with 1 c fresh/frozen blueberries and 3/4 c. applesauce. We love both variations!
Filed under
Breakfast
,
by
Miranda
on
11:13 PM
I like to make something special for a breakfast treat sometimes. I made these last weekend for a fall/halloween breakfast. They were so good! They hit the spot. I used buttermilk I made (milk & vinegar) instead of evaporated milk and also used butter instead of shortening.
Filed under
Breakfast
,
by
Miranda
on
3:13 AM
I'm about to throw this together before I get my kids ready for bed and stick it in the fridge overnight to bake in the morning. It's so easy, I make this once a week, on the same day. You can top it with milk or yogurt if you want. Maybe someone else is looking for quick, semi- healthy breakfast ideas like I always am?
1/2 c. oil
2 eggs, beaten
1/2 c. brown sugar
3 c. oats
2 t. baking powder
1 t. vanilla
1 t. salt
1 t. cinnamon
1 c. milk
Mix oil, eggs and sugar until well blended. Add other ingredients and mix well. Place in a greased 8x8 or a 9x13 pan (will be thick or thin depending). Cover and put in fridge overnight, take out 10 minutes before baking - bake uncovered 350 for 35 minutes.
Filed under
Breakfast
,
by
Miranda
on
6:33 PM
Steel cut oats are whole oats that have been thinly sliced into pieces. They have a heartier texture than heated and flat pressed rolled oats. We love this for breakfast at our house.
1 c. steel cut oats
3 c. water
4 pitted dates, cut into small pieces
1/2 t. ground cinnamon
1/2 t. sea salt
1 T. butter
Place all ingredients in a pan and stir briefly; bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes.
For an even quicker version, soak the oats in a bowl with water for 8-12 hours (overnight couldn't be simpler). In the morning, add remaining ingredients, bring to a boil, reduce heat to low, stir constantly for 5 minutes until done.
Serve with your favorite toppings - these are endless but here's what we like:
*whole milk yogurt
*applesauce
*walnuts or pecans
*real maple syrup
* sliced apples, bananas or other fresh fruit
*frozen berries
*dollop of peanut butter and jelly
Filed under
Breakfast
,
by
Miranda
on
6:53 AM
healthy banana-blueberry muffins
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup wheat germ
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 ripe bananas (3/4 cup)
1 tsp vanilla
1 cup fozen blueberries
Preheat oven to 375, whisk together flours, wheat germ, baking soda, salt. In a large bowl, beat butter and sugars, add eggs one at a time, beating after each addition; in another bowl mash bananas, stir in milk and vanilla. Combine flour mixture, butter mixture, and banana; stir gently and fold in frozen blueberries. Pour batter into 12 cup muffin pan, bake 18-20 minutes.
Filed under
Breakfast
,
fall
,
by
Miranda
on
4:47 AM
I got this recipe off of a friend's blog. It's a fallish (don't think that's a word...) recipe I tried around Thanksgiving and think I will start a tradition of it. But personally, I would eat it anytime of year. Our family really loves pumpkin.
Pumpkin Bread Pudding
1 1/4 c. sugar
1 c. milk
3 beaten eggs
1 can pumpkin puree (15 oz.)
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
5 c. bread cubes (whole wheat is fine)
1/2 c. broken pecans (opt.)*
Stir together the first 7 ingredients. Add pecans and bread and let soak. Pour into buttered baking dish
(9 x 13); cover and refrigerate overnight. Take out about 45 minutes before baking, and bake at 350 for 45 minutes, or until firm but not dry. Spoon into bowls and serve with whipped cream and pecans.
Filed under
Breakfast
,
by
Miranda
on
8:08 AM
This recipe comes from my sweet sis. These are truly amazing though totally full of sugar :) They will always remind me of my sissy's yummy cookin' ...
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup butter, melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
-
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
-
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Directions
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
- Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
