I said that I was going to post some of recipes that I use when I'm make my breakfasts. I kinda got side-tracked and never did it. Now, here I am correcting the error of my ways.
I want to restate that when I make these recipes, I use whole wheat flour, and I substitute yogurt for the milk. except in the pancakes, and waffles. I do use milk in those!
I also make breakfast burritos, I figured I don't need to include recipes for those.
Ricotta Muffins With Strawberries
Preparation Time – 15 minutes
Baking Time – 20 minutes
Makes – 16
Ingredients
2 1/2 cups self raising flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
a pinch of salt
1 cup fresh ricotta
3/4 cup caster sugar
1 1/2 cups fresh strawberries (washed, green crowns snipped off and fruit quartered)
1/4 cup butter, melted
2 eggs
3/4 cup milk
Method
Preheat oven to 150. Cut 16, 10cm squares of baking paper. Grease and line with these baking paper squares, a 12 hole friand or muffin tin.
Combine flour, sugar, baking soda, cinnamon, nutmeg, salt and strawberries in a large bowl. Add the ricotta and mix gently with a wooden spoon, till mixed through but still lumpy in bits and parts.
In another bowl, lightly whisk butter, milk and eggs. Add to the flour and gently mix with a wooden spoon until barely combined. Spoon batter into each prepared friand hole until 2/3 rds of the way full. Sprinkle some raw sugar on top and bake in the pre-heated oven for approximately 20 minutes until golden and cooked through.
Sprinkle with icing sugar to serve.
Notes
Mango Coconut – Swap strawberries for diced firm mangoes. Top with shredded coconut and sugar. Omit cinnamon and nutmeg.
Rhubarb Vanilla – Swap strawberries for fresh or frozen rhubarb cuts. Omit cinnamon and nutmeg. Add 1 tablespoon of vanilla extract to the egg mixture. Top with sugar and mixed spice.
Mixed Fruit - Swap strawberries for 1 cup of chopped dried figs and 1/2 cup of dried cranberries. Add 1 tablespoon of citrus peel. Top with sugar and mixed spice.
Brown Sugar-Banana Muffins
- Yield: Makes 1 dozen
- Prep time:15 Minutes
- Bake:25 Minutes
- Cool:10 Minutes
Ingredients
- 1/2 cup butter, softened
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 large)
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup toasted chopped pecans
Preparation
1. Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together mashed bananas, buttermilk, and vanilla. Stir together flour and next 3 ingredients; add to butter mixture alternately with banana mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. (Do not overbeat.) Spoon batter into 12 lightly greased muffin cups, filling two-thirds full. Sprinkle evenly with pecans.
3. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and cool 10 minutes on wire racks.
Chocolate Chocolate Chip Muffins
Prep Time: 7mn
Cook Time: 20mn
Total Time: 27mn
INGREDIENTS
- 1 3/4 cups all purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup unsweetened cocoa powder (dutch process if you have it)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk chocolate chips + more for garnish
- 2 eggs
- 3/4 cup vegetable oil
- 1 cup milk
- 1 1/2 teaspoons vanilla
DIRECTIONS
- Pre-heat your oven to 400 degrees.
- Grease your muffin tin or use paper liners.
- In a large bowl, sift together all dry ingredients - flour, sugar, brown sugar, cocoa powder, baking powder, salt.
- Then add in chocolate chips and stir.
- In a small bowl combine eggs, oil, milk, and vanilla. Mix well.
- Pour wet ingredients into dry and mix until everything is incorporated.
- Fill each muffin cup about 3/4 of the way full. Continue to stir the batter as you fill the muffin cups so that the chocolate chips don't settle at the bottom.
- Sprinkle a few additional chocolate chips on the top of each muffin.
- Bake for 18-20 minutes. Allow to cool for a few minutes before serving.
- This recipe yields 15-18 muffins.
Whole Wheat Pumpkin Muffins
yield 2 doz muffins 1/2 cup water
2 cups sugar 3 cups wheat flour
1/2 cup vegetable oil 1 1/2 tsp baking powder
3 eggs 1 tsp baking soda
1 1/2 cups pumpkin 1 tsp salt
1/2 tsp cloves 3/4 cups cinnamon
1 cup raisons 1 cup nuts
preheat oven to 400. Mix sugar, oil, eggs, pumpkin, and water. Mix together flour, baking powder, soda, salt, and spices. Add to wet mixture and blend together until just moist. Add raisins, and nuts. Bake for 15 minutes.
Carrot Muffins
yield 18-24 muffins
2 cups flour 1/2 cup raisins
2 tsp. baking soda 1/4 cup sweetened coconut
2 tsp cinnamon 3 eggs
1/4 tsp salt 1 cup oil
1 1/4 cup sugar 2 tsp. vanilla
2 cups shredded carrots 1 cup shredded apple
1/2 cup pecans
Heat oven to 350, prepare muffins
Sift together flour, baking soda, salt, and cinnamon. Add carrot, pecans, raisins, and coconut. Toss well.
In another bowl wisk eggs, oil, and vanilla. Stir apple into mixture and add to flour. Stir till combined. spoon into pans.
Bake 15-20 minutes.
Scones
2 cups flour 1 tbs baking powder
1/3 cup sugar 1/2 tsp salt
1/4 tsp ground nutmeg 6 tbs unsalted butter cut into pieces
1/2 cups plus 1 tbs cream 1 tsp vanilla
1 cup sliced strawberries
Heat oven to 400. Line a large baking sheet with parchment paper.
Place the strawberries on several sheets of paper towels to absorb their juice. Combine flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in the butter with two butter knives or a pastry blender until the flour coated pieces are the size of peas. Add the strawberries, tossing them gently with a fork to coat them.
Make a well in the mixture. blend the 1/2 cup of cream and the vanilla in a measuring cup and pour them into the well. Using as few strokes as possible, gently stir the dough until it forms a ball. Let the dough sit for 1 minute.
Place the dough on a floured surface and knead three or four times. transfer to the baking sheet and pat it into an 8-inch circle. Using an oiled knife, cut the dough into 8 wedges like a pizza. Use a small spatula or pie server to carefully separate the pieces. Leaving at least and inch between them.
Brush the tops of the scones with the remaining cream, then sprinkle the surface with sugar. Bake the scones until the outsides are crusty and starting to brown, about 18 minutes. Let them cool on the baking sheet for 2 minutes, then slide the parchment and the scones onto a wire rack to cool.
Old Fashioned Pancakes
1 1/2 cups flour 1 1/4 cup milk
3 1/2 tsp baking powder 1 egg
1 tsp salt 3 tbs melted butter
1 tbs sugar
In a large bowl sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter, mix until smooth.
Heat a lightly oiled griddle to medium heat. Pour or scoop the batter onto the griddle. brown on both sides and serve hot.
Waffles
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
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2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract
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DIRECTIONS:
1.
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In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
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2.
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In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
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3.
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Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
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