Apple Bran Spice Muffins

When it comes to baking, I'm usually not brave enough to try my own recipes. This morning however I felt courageous. I knew I wanted to make healthy muffins and I almost opted for pumpkin muffins, but have other pumpkin recipes coming. I had some very yummy apples just screaming to be used so, my recipe was born.

I cut up two small golden delicious apples. These particular ones are so sweet. But of course, you could use any good cooking apple.

After assembling the recipe, I added this oat topping. I added no butter, so it's a bit crumbly and completely optional. I thought they gave the muffins lots of character!

Fresh out of the oven, and smelling lovely!

Ready to be cut, buttered, and enjoyed.

I asked my family to be completely honest about the taste. My husband said that he liked them very much, but wouldn't mind them being a little sweeter. You can of course add more sugar, for me the amount of sweetness was perfect, especially with the sweetness in the topping. My niece who was with us said they were yummy. And my youngest rated them very high on the muffin scale.

Apple Bran Spice Muffins

Ingredients

• 1 cup white flour
• 1/2 cup whole wheat flour
• 1/2 cup wheat bran
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon clove
• 2 eggs
• 1/3 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup cooking oil
• 1/4 cup applesauce
• 1/4 cup plain yogurt
• 2 small cooking apples chopped
• 1/4 cup chopped pecans

Oat topping: (optional)

• 1/3 cup oats
• 2 Tablespoons sugar
• 1 teaspoon cinnamon

Preheat oven to 350. Grease muffin pan.

In a bowl combine the first nine ingredients (white flour through clove). In a separate mixing bowl lightly beat eggs. Add both white and brown sugar, beat until combined. Add oil, applesauce and yogurt, beat until mixed well.

Add the flour mixture to the wet ingredients and beat slowly until combined, scraping down the sides as you go. Stir in apples and pecans.

Pour batter into well greased muffin pan and fill 2/3 full. If using oat topping mix oats, sugar and cinnamon together, sprinkle on top of muffins. Press oats lightly into the top of the muffins. Bake for 15 minutes.

Yield: 11-12 muffins

Pumpkin-Pecan Coffee Cake

Of all the breakfast type breads there are to enjoy, coffee cake would be among my very favorite! It may even rival cinnamon rolls! When I growing up my mom would sometimes make the Bisquick version of coffee cake. I always loved it, although I'm sure I wasn't as wild about the "cake" part of it, so I mostly consumed the streusel topping - yum! To me, coffee cake is just pure comfort food!

Here is a great coffee cake with the twist of pumpkin added to the mix! This is a "lighter" recipe as it does not have a ton of butter added. The streusel topping, however, more than makes up for it. With the added pecans, it is bursting with flavor! The "cake" part is a winner because of the explosion of pumpkin flavor.

Start by melting butter in a cake pan, then adding a mixture of oats, brown sugar, pecans and cinnamon.

Pouring the pumpkin mixture on top and ready for the oven.

Out of the oven, now comes the fun! Flip it over on your serving plate...

And here you have the finished product! I had no trouble getting it out of the pan.

This post has been linked to Eat at Home.

Pumpkin-Pecan Coffee Cake

Adapted slightly from Cooking Light

Ingredients

• 1 teaspoon butter or stick margarine
• 1/4 cup regular oats
• 3 tablespoons brown sugar
• 3 tablespoons chopped pecans
• 1/2 teaspoon cinnamon
• 3 tablespoons butter or stick margarine, softened
• 1/3 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon pumpkin-pie spice
• 1/2 teaspoon baking soda
• 1/2 cup canned pumpkin
• 1/2 cup low-fat buttermilk

Directions

Preheat oven to 350°.

Melt 1 teaspoon butter in bottom of a 9-inch round cake pan. Combine oats, 3 tablespoons brown sugar, pecans and cinnamon. Sprinkle oat mixture over bottom of pan, and set aside.

Beat 3 tablespoons butter, granulated sugar, and 1/4 cup brown sugar at medium speed of a mixer until mixture is well-blended (about 4 minutes). Add the egg, and beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, pumpkin-pie spice, and baking soda. Add the flour mixture to the butter mixture alternately with the pumpkin and buttermilk, beginning and ending with the flour mixture.

Spoon batter evenly over oat mixture. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes, and invert cake onto a serving plate. Serve warm or at room temperature.

Yield: 8 servings

Lemon Ricotta Pancakes

I know I have mentioned here before my deep love for all things breakfast. Pancakes are right at the top of my list for great morning fare, perhaps with a side of crisp bacon and a nice hot cup of coffee. What a great way to start a day!

So, I was recently at the library and this is what went home with me. This, is what I call a good time. I know—I'm a cookbook nerd! I don't mind cuddling up to one anytime of day!

Inside this Moosewood Restaurant cookbook I discovered these Lemon Ricotta Pancakes. I new when I saw it, I had to try it.

The ingredients are simple enough. I always love the combination of lemon and blueberry.

To start, we separated 6 eggs. Don't let those egg yolks go to waste...

My imagination was running wild with what to do with the rich egg yolks…perhaps some creme brulee, or how about some homemade ice cream?

The egg whites after beating. What do you think, do they look "fluffy" to you?

We didn't end up putting any syrup on these, just some butter and fresh blueberries. Try them with any combination of fruit and perhaps a dollop of whipped cream. Another serving suggestion would be as a dessert, topped with ice cream and fruit. Yum!

Lemon Ricotta Pancakes

From Moosewood Restaurant New Classics

Dry Ingredients

• 2/3 cup unbleached white flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/8 teaspoon cream of tartar
• pinch of cinnamon

Wet Ingredients

• 6 egg whites
• 2 cups ricotta cheese
• 1/4 teaspoon pure vanilla extract
• 2 teaspoons freshly grated lemon peel
• 1/4 cup fresh blueberries or pitted cherries, thawed frozen blueberries can also be used.

In a mixing bowl, sift together the dry ingredients. In a separate bowl, beat the egg whites until fluffy. Thoroughly fold in the ricotta, vanilla, and lemon peel and then the fruit. Stir the dry ingredients into the wet ingredients just enough to combine.

Lightly oil a skillet or griddle and place on medium-high heat. Use about 1/4 cup of better for each pancake. Cook for 1 to 1 1/2 minutes on the first side until bubbles appear on the top. Turn the pancakes and cook on the second side until golden brown, about 1 minute.

Serve topped with your favorite syrup, additional fruit, or fresh whipped cream.

Yield: 4 servings

Breakfast Blueberry Cobbler

Dessert for Breakfast? Yes please, and thank you very much! This is (in my humble opinion), the ultimate breakfast. It includes a serving of fruit, not just any fruit but blueberries and strawberries! Contains a whole grain (love you oatmeal), protein in the form of yogurt, is low in sugar and tastes just like you're eating a dessert!

It starts with using fresh blueberries. In the winter, I could easily see using frozen as well.

Topped with oatmeal, a bit of brown sugar, cinnamon and a touch of butter.

Fresh out of the oven, topped with a combination of plain yogurt, strawberries, bananas and honey.

The possibilities are endless with this recipe. How about peach cobbler with blueberries in the yogurt? Or doing some combination of 3 different berries, blueberries raspberries and strawberries? Don't forget to comment on whatever variations you come up with–Enjoy!

Breakfast Blueberry Cobbler

Ingredients

2 cups fresh (or frozen) blueberries

1 1/4 oatmeal (old fashioned or quick cooking, not instant)

2 Tablespoons brown sugar

2 teaspoons cinnamon

2 Tablespoons butter

Topping

1 cup plain yogurt

sliced strawberries

sliced bananas

1 Tablespoon honey

Directions

Preheat oven to 350

Divide blueberries between 4 ramekins. Combine oats, brown sugar, cinnamon and butter. Use your hands to incorporate butter into mixture. Sprinkle oats mixture evenly over blueberries. Bake for 15 minutes.

Meanwhile combine all ingredients for topping. When cobblers are done baking, evenly distribute yogurt mixture between the 4 cobblers or place yogurt mixture on table and allow individuals to use desired amount.

Yield: 4 servings

Apricot Cream Scones

Quite sometime ago, I spotted this recipe over at Pinch My Salt and I have wanted to make them ever since. I have not eaten a whole lot of scones. In fact, I believe I was an adult before I ever even had one.

I realized while I was making these that sometimes I don't take the time to really enjoy the process of cooking and baking. I'm just so anxious to have and to hold (and eat) the finished product.

I must say that every step of making these was truly enjoyable. As I was mixing the ingredients together, the rich, sweet aroma rising from the bowl was delightful!

"Painting" the tops with cream...I never fancied myself an artist, then I remember, I create "art" in my kitchen everyday.

Right out of the oven and a perfect golden brown.

I served these golden brown scones with apricot preserves and whipped cream. They were the perfect balance of mild sweetness, pleasing texture, and delicious flavor. I told my husband they go best with tea but he destroyed a couple slices with his coffee, and told me I should make them more often! Hurry and make these, you will not be disappointed!

Apricot Cream Scones

From Pinch My Salt

Ingredients

• 2 C. all-purpose flour
• 1 1/2 t. baking powder

• 1/2 t. salt

• 1/4 C. sugar

• 6 T. cold unsalted butter, cut into small pieces

• 1/2 C. chopped dried apricots
• 1 egg, beaten

• 1/2 C. heavy cream

• 1/2 t. vanilla extract
heavy
• cream for brushing (optional)
• coarse ground sugar (optional)

Directions

Preheat oven to 425 degrees.
In a medium bowl, whisk together the flour, baking powder, salt and sugar.
In a separate small bowl, whisk together the egg, cream and vanilla; set aside.
Rub butter mixture into the flour mixture with your fingers (or use a pastry blender) until it resembles coarse crumbs. Stir in the apricot pieces.
Add the cream mixture to the flour mixture all at once and stir until moistened (The mixture should hold together when pinched).
Dump the mixture out onto the counter, gather all the pieces together with your hands and press everything together to form a rough ball. Pat it into a circle, about 3/4 inch thick.
Cut the circle like a pie into 8 pieces and place pieces onto a parchment-lined baking sheet.
Brush scones with a little cream and sprinkle with coarse sugar (optional)
Bake in a preheated 425 degree oven for 15 minutes or until golden brown.

Yield - 8 servings

Granola

Growing up, I believe my favorite food was cereal. Not the healthy kind. I preferred those that were laden with sugar. You know the ones–Captain Crunch, Sugar Smacks (now called "Honey Smacks"), Frosted Flakes, etc... Being the youngest of 5 kids growing up, it was a feat trying to get my fair share of the cereal. You could often hear statements like this ringing through our home, "Susie (my sister), you big pig, you ate all the Captain Crunch!" My Dad still teases us about this.

I no longer indulge in bowls of sugary goodness in the morning. However, I do still buy them on occasion. I have one son that has followed in my footsteps. He has a deep love and devotion to all things "cereal." The boys rarely have cereal for breakfast, so we eat cereals as more of a dessert or snack.

Yogurt with Granola

When I was young, my mom would buy Granola on occasion but for some reason every time I tried it, I didn't care much for it. Hmmmm, I'm not really sure what that was all about. Consequently, I have been wanting to try "real" granola for some time now. This is the first time I've made it. There are a ton of recipes for Granola. Here's my version. I have to say, my kitchen smelled soooo good while this was baking! And the taste? Fantastic! My granola didn't clump together like some does. It had a wonderful "cereal" consistency with a toasted crunch with naturally sweet flavors. Oh, and the best news—unlike my experience as a child, I found this granola to be absolutely delicious!

Granola

Ingredients

• 3 cups rolled oats
  
• 1/2 cup slivered almonds
  
• 1/2 cup sunflower seeds
  
• 1/4 cup chopped pecans
  
• 1/4 cup chopped walnuts
  
• 3/4 cup shredded sweet coconut
  
• 1/4 cup brown sugar
  
• 1 teaspoon cinnamon
  
• 1/4 cup maple syrup
  
• 2 Tablespoons honey
  
• 1/4 cup vegetable oil
  
• 3/4 teaspoon salt
  
• 1 cup raisins
  

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine first 8 ingredients, oats through cinnamon.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook and watch carefully for 30-45 minutes, stirring every 15 minutes, till color is even and golden brown. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Carrot Cake Pancakes

I don't think I've ever met a pancake that I didn't like. While growing up my Uncle used to make his "famous" buckwheat pancakes. I loved them and would eat a huge stack. I have had pancakes in all shapes and sizes, fruit in them, fruit on top, various types of syrup (boysenberry - yum)! But, never before have I had Carrot Cake pancakes.

These were different, yet fantastic! The most time-consuming part of this recipe is shredding the carrots. It is a cinch if you have a food processor, if not, you might consider purchasing some pre-shredded carrots.

We really loved these. I was tempted to use syrup instead of the honey butter, I'm so glad I didn't, the honey butter added the perfect amount of sweetness to them. It really was the perfect carrot cake in pancake form!

This post has been linked to Eat at Home.

Carrot Cake Pancakes

Adapted from Cooking Light

Ingredients

1 1/4 cups all-purpose flour

1/4 cup chopped walnuts, toasted

2 teaspoons baking powder

1 1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon freshly ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/4 cup brown sugar

3/4 cup low-fat buttermilk

1 tablespoon canola oil

1 teaspoons vanilla extract

2 large eggs, lightly beaten

2 cups finely grated carrot (about 1 pound)

Cooking spray

3 tablespoons butter, softened

2 tablespoons honey

Directions

Spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

Yield - 6 servings (2 pancakes and about 2 teaspoons honey butter); Calories 315

Coconut Banana Bread with Lime Glaze

I buy a bunch of bananas at least once a week. My family is a bit picky though, once the bananas get too many brown spots, they lose interest in them. Which is fine, since I'm already scheming how I might use them when they are "past their prime." There are very familiar ways to use up older bananas—banana bread, muffins, pancakes, and smoothies, to name a few. All of these are very delicious, but I still like to be unique and break from the "usual" recipes.

This recipe caught my eye months ago. Since I've begun blogging, I'm able finally to use all those recipes that have been accumulating in my "to try" pile. I don't have any trouble trying new recipes. My challenge comes more from breaking away from my "tried and true" recipes such as the one I use for banana bread. I can be such a "creature of habit."

I'm always glad when I do stretch myself and try new things in the kitchen. This bread was flavorful, moist and an all-around winner. I had just taken it out of the oven when it was time to pick up my kids from school. I told them that there was a snack waiting for them at home. Of course, my picky sixteen-year-old declared "I don't like coconut and I'm not wild about lime." Nevertheless, he did gobble up a big piece and seemed to enjoy it!

This post has been linked to Eat at Home.

Coconut Banana Bread with Lime Glaze

Adapted from Cooking Light

• 2 cups all-purpose flour (about 9 ounces)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/4 cup plain low-fat yogurt
• 3 tablespoons dark rum (optional)
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked sweetened coconut
• Cooking spray
• 1 tablespoon flaked sweetened coconut
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Yield: 1 loaf, 16 servings (serving size: 1 slice)

Calories 193 (21% from fat); Fat 4.6g (sat 2.8g,mono 1.1g,poly 0.3g); Iron 1mg; Cholesterol 35mg; Calcium 15mg; Carbohydrate 35g; Sodium 179mg; Protein 2.9g; Fiber 1.1g

Morning Glory, oh, and…Muffins

Are you a morning person? Most of my family thinks I'm nuts—but I love the morning! What is there not to love? With a hot cup of coffee in hand, the sun coming up, and the promise of a new day, it's easy to be optimistic. And, the best meal of the day—breakfast.

Although the possibilities are endless with breakfast. I still find it challenging to get quick healthy breakfasts on the table when we are on the run. To make matters worse, my boys often will be eating breakfast in the car on the way to school or church. I will definitely be adding these muffins to our morning fare. The recipe produced enough for me to freeze some for busy mornings ahead.

Made with whole wheat flour, oats, wheat bran, dried fruit and nuts—these delights start your day with plenty of fiber and nutrients. For a complete breakfast–if you're concerned about getting enough protein–consider serving with yogurt, or eggs.

Morning Glory Muffins

From Cooking Light

Ingredients

• Cooking spray

• 1 cup whole wheat flour (about 4 3/4 ounces)

• 1/2 cup all-purpose flour (about 2 1/4 ounces)

• 1 cup regular oats

• 3/4 cup packed brown sugar

• 1 tablespoon wheat bran

• 2 teaspoons baking soda

• 1/4 teaspoon salt

• 1 cup plain fat-free yogurt

• 1 cup mashed ripe banana (about 2)

• 1 large egg

• 1 cup chopped pitted dates

• 3/4 cup chopped walnuts

• 1/2 cup chopped dried pineapple

• 3 tablespoons ground flaxseed (about 2 tablespoons whole)

Preheat oven to 350°.

Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Note: Substitute other dried fruits, such as apricots or raisins for chopped dates and dried pineapple.

Yield: 18 servings (serving size: 1 muffin) Calories: 186

Cinnamon Mini-Muffins

We woke up to snow again this morning. No school for the kids in our county. My own boys enjoyed sleeping in, and waking up to the smell of cinnamon. When they got up, they made some scrambled eggs to go with these little gems.

These muffins came together so easily. They almost reminded me of a healthier version of a donut hole. The nutmeg in them really came through and made them so tasty. I changed the recipe a bit from the original. Whenever I can, I try to substitute whole wheat flour for white. For this recipe, I did half whole wheat and half white. If you only have white flour, that will work fine.

There's a whole lot of flavor in these minis!

Cinnamon Mini-Muffins

Adapted from Allrecipes.com

Ingredients:

3/4 cups all purpose flour

3/4 cups whole wheat flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 egg, lightly beaten

1/2 cup milk

1/3 cup butter, melted

Topping:

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/4 cup butter, melted

Directions:

In a large bowl, combine four, sugar, baking powder, salt, nutmeg and allspice. Combine the egg, milk and butter; mix well. Stir into dry ingredients just until moistened. Spoon into greased or paper-lined mini muffin cups. Bake at 400 degrees F for 12-14 minutes or until muffins test done. For topping, combine sugar and cinnamon. Brush the tops of warm muffins with butter, sprinkle with cinnamon-sugar.

Yields: 24 mini muffins

Blueberry-Almond French Toast Bake

After years of perusing other blogs and dreaming of my own - finally! Welcome to my blog. I am so excited to be sharing with you what goes on in my kitchen and around my table. My very packed table!

I received a great cookbook for Christmas from my mom. So Easy by Ellie Krieger. I love her recipes and her healthy approach to cooking and eating. Breakfast is my favorite meal of the day, so its quite appropriate that I start my blog off with a breakfast dish. This recipe for Blueberry-Almond French Toast Bake, was simple, I threw it together the night before and it bakes for 50-60 minutes the following morning. I loved this because it wasn't too sweet, although my kids did add syrup to it.

The recipe calls for using a whole-wheat baguette. Unfortunately, I do not live near any store that would carry that. So, I made my own the day before. They tasted great! I love whole-wheat anything! Feel free to use a regular white baguette. Also, I had no fresh blueberries on hand, so I tossed some frozen blueberries on before I threw it in the oven. I also added the almonds and brown sugar at that time, instead of the night before.

BLUEBERRY - ALMOND FRENCH TOAST BAKE

• Cooking spray
• 1 whole-wheat baguette (about 18 inches long, 8 ounces), cut into 1-inch cubes
• 8 large eggs
• 8 large egg whites
• 2 cups 1 percent lowfat milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/3 cup pure maple syrup
• 2 cups fresh blueberries
• 1/3 cup sliced almonds
• 2 tablespoons dark brown sugar

Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.

This post has been linked to Eat at Home.

Per Serving:

Calories 270; Total Fat 8 g; (Sat Fat 2.5 g, Mono Fat 2 g, Poly Fat 0.75 g) ; Protein 16 g; Carb 35 g; Fiber 3 g; Cholesterol 220 mg; Sodium 280 mg

Excellent source of: Protein, Riboflavin, Iodine, Manganese, Selenium

Good source of: Fiber, Vitamin K, Calcium, Iron, Magnesium, Phosphorus, Zinc