Hop on over to Kids VT where I posted this delicious and pretty healthy muffin recipe!
Today’s post on Burlington Vermont Moms Blog is a recipe for a wonderful Strawberry Yogurt Cake. Perfect for a summer brunch!
1 1/3 cup all purpose flour
3/4 cup rolled oats
1/3 cup brown sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
3/4 cup mashed banana (about 2 bananas)
1/4 cup oil or applesauce
1/4 cup of chocolate chips or nuts, optional
Mix dry ingredients together in a large bowl. Mix wet ingredients together in a separate bowl. Mix both together until just combined. Spoon into muffin cups. Bake at 400 degrees for about 15-20 minutes.
Makes 12 muffins.
In an effort to stay off the cereal bandwagon I have attempted a few new breakfast ideas. With school mornings being hectic, there is little to no time to make a full breakfast. Here are the ways I’ve been able to take breakfast back!
This isn’t a recipe as much as it is an idea. It’s pretty simple, don’t be too impressed. I use bagels or English muffins (depending on what was on sale at the store last week!) or I make homemade biscuits. I then scramble a whole lotta eggs. I sometimes use sausage patties. I always use cheese. Always. I then layer the goodies all together and stick in the freezer.
I am on the hunt for reusable containers that are just the right size so I don’t have to use baggies.
In the morning, just stick the sandwich in the microwave! We usually split them in half and nuke for a couple of minutes. I think a toaster oven would give the best results, but we don’t have one. So. Microwave.
It’s a great quick breakfast option and way cheaper and healthier than the fast food or store bought versions! Give it a try and let me know if you find any better ways of making them!
I found this idea on Pinterest, of course! The recipe is from Kalyn’s Kitchen. It’s basically any fillings you want covered in eggs and baked. I did a southwestern version with green chiles, cheese, and salsa. I also did a standard sausage and cheese version. The boys pop these in the microwave and have with a slice of whole wheat toast. Love this option! Eggs in the morning without cooking them in the morning!
I know I just posted a pumpkin muffin recipe, but really, can I post too many?!
I have seen similar recipes posted around Pinterest and other blogs and I guess it must have been stuck in my head because all of a sudden I just started making them one afternoon!
I based my recipe off one I had cut out off a Martha Stewart Everyday magazine. (I think from last year?)
I don’t know if these should be considered breakfast or dessert. I’ll just label them as both. 🙂
Cinnamon Sugar Pumpkin Muffins
1 1/4 sticks (10 tbs) unsalted butter, room temperature
3 cups flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp coarse salt
1 tsp pumpkin pie spice
1/3 cup milk (or buttermilk)
1 1/4 cups pumpkin puree (15 oz can)
3/4 cup brown sugar
3/4 cup sugar
2 1/2 tsp cinnamon
1/4 cup (1/2 stick) melted butter
Preheat oven to 350 degrees. Grease muffin pan with butter and then sprinkle with flour. Don’t skip this step – it helps the muffins slide out without sticking since you’re not using paper muffin cups!
Whisk together flour, baking powder, baking soda, salt, spice.
In a separate bowl, whisk together pumpkin and milk.
In a mixing bowl, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time. With mixer on low, add flour mix in slowly, alternating with pumpkin mix. Beat to combine.
Spoon 1/3 cup batter into each muffin tin and bake for about 30 minutes or until a toothpick comes out clean. Let muffins cool about ten minutes in pan.
Mix together the sugar and cinnamon for the coating. Brush each muffin with butter then immediately toss in sugar coating. Let cool completely.
Pumpkin and chocolate are one of my favorite fall combinations. I took a pumpkin bread/muffin recipe from an old Betty Crocker cookbook and made into this delicious recipe for Pumpkin Chocolate Chip Muffins. It could also be made into bread by using a loaf pan.
Pumpkin Chocolate Chip Muffins
2 cups flour
1 cup packed brown sugar
1 tbs baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
1/8 tsp ground cloves
1 cup canned pumpkin (not pie filling!)
1/2 cup milk
1/3 cup shortening
1 cup chocolate chips
In a mixing bowl, cream together the shortening, eggs, milk and pumpkin with a mixer on low. In a separate bowl, combine all dry ingredients together. Slowly mix the dry ingredients in with the creamed mixture until all combined. Beat on high for two minutes. Stir in chocolate chips. Pour into muffin tins or loaf pans. I split mine up and made a dozen muffins and four mini loaves of bread. I also like to sprinkle some sugar on top for some extra sparkle! Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean.
A few months ago I bought a Good Housekeeping magazine with Dr. Oz on the front cover boasting a weight loss meal plan. Yes, I bought it. My muffin top told me to. We followed the meal plan for about three weeks and honestly, I did drop weight quite quickly. But it was A LOT of work because every single meal took a decent amount of effort and prep and I had to cook the kids separate meals most days. This breakfast suggestion, however, was quick and easy and very good!
At first I thought it sounded strange but after I tried it I was hooked. I still eat it regularly because I know it’s a nice healthy option and I don’t feel like I’m starving afterwards. Are you ready to hear it?
Ricotta and Date Waffles:
Two whole grain waffles
2 tbs part-skim ricotta
3 chopped dates
1 tsp honey
OK, don’t run away screaming. Try it! I was delightfully surprised with how tasty it was! You can make your own waffles or just go the easy route and buy the frozen ones. I bought dried dates and chop them up as I need them.
The best part about this breakfast is that it is only about 300 calories! Let me know if you try it and if you like it!
*Not a sponsored post
Instant oatmeal packages can be pricey and have added ingredients that are unnecessary. This is a quick and easy way to make your own!
Homemade Instant Oatmeal Mix
6 cups oats
1 1/3 cup dry milk
1 cup dried fruit
1 tbs cinnamon
1 tsp salt
1/4 tsp cloves
Combine. Store in an airtight container for up to 6 months.
To prepare: Shake mix. Boil 1/2 cup water or milk. Stir in 1/2 cup of the mix. Reduce heat, cook about 1 minute or until desired consistency. Add more milk or water if desired. Sprinkle with brown sugar if you like it sweet or stir in a little pure maple syrup.
Sorry I don’t have a picture to share! I never have time in the mornings to snap a photo before everyone scarfs theirs down. 🙂
I use my Homemade Biscuit Mix quite often to make pancakes. But I also love using this recipe for something different. And it’s a nutritionally packed pancake too! And the kids love it too!
Whole Wheat Oatmeal Pancakes
1 cup whole wheat flour
1/2 cup oats
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1 cup milk
Mix together dry ingredients. Whisk together egg, milk and vanilla. Slowly add all ingredients together and whisk until smooth. Pour over a hot, greased griddle. Cook until bubbly, then flip. Cook another minute, when you see steam, that usually means it is cooked through.
This recipe only makes about 8-10 pancakes which means I have to quadruple it to feed my boys and have enough leftovers to freeze. 🙂
Beauty and Bedlam’s Tasty Tuesday
Check them out for more fabulous recipes!