Bran Muffin

Every once in a great while I think, maybe I shouldn't post all desserts.(don't worry, this doesn't happen too often.) Maybe I should post something that semi resembles health food. Cue today's post. Here's a tasty little bran muffin that doesn't weigh 10 lbs or have the density of a boulder. Sure, it has white flour and white sugar, but I'm feeling pretty good about that cup and a half of bran cereal. Aren't the experts always saying we need more fiber? Well, I'm happy to oblige. This comes from my "Just a matter of Thyme" cookbook.

Ingredients:
1 1/4 cups all purpose, unbleached flour
1/4 tsp salt
1 tbsp baking powder
1/2 cup sugar
1 1/2 cups bran cereal
1 1/4 cups milk (I used 1%)
1 egg, beaten
1/4 cup vegetable oil (I used canola)

Directions:
Preheat oven to 400. Prepare a 12 cup muffin tin. Combine cereal and milk in a large bowl and let stand for 2 minutes. Combine dry ingredients in a separate bowl. Add egg and oil to cereal mixture and beat well. Add dry ingredients all at once, stirring only until combined. Spoon into prepared muffin tin and bake for 15-17 minutes or until very lightly browned. Makes 1 dozen. This batter may be refrigerated for up to 2 weeks before baking.

Seven Wives Inn Granola

Here's the wet ingredients getting bubbly on the stovetop

The dry ingredients mixed together
The granola is baking and making my house smell wonderful


This granola recipe is off the hook. I eat it by the handful, sprinkled on top of oatmeal, stirred in with some yogurt and did I mention I like to eat it by the large handful? Staci introduced me to this delight-some treat and I love how easy it is to pull together, how healthy I feel eating it and mostly, how good it tastes. There is actually a bed and breakfast here in St.George called The Seven Wives Inn (dates back to Brigham Young/Mormon Polygamy times) and they are known for their fantastic breakfasts showcasing their homemade granola. Store it in a resealable container and you can munch happy for weeks.

Ingredients:
8 cups regular old fashioned oatmeal (not quick, instant or steel cut!)
1 1/2 cups brown sugar
1 1/2 cups wheat germ
8 oz coconut (wide, unsweetened if available)
8 oz almonds (I like to use slivered)
8 oz cashews
3 oz sunflower seeds
1/2 cup water
1/2 cup honey
1/2 cup peanut butter
2 tsp vanilla

Directions:
Mix dry ingredients together in a large bowl. Mix wet ingredients together in a saucepan and bring to a boil, stirring constantly. Add wet to dry, blending very well. Spread on 2 large cookie sheets (I used my sil-pat liners, you'll want to use something to line your sheets so the granola doesn't stick.) Bake for 2 hours at 200 degrees. Let cool and store in an airtight container. I try not to break it into itty bitty pieces, I like bigger chunks I can grab while snacking. ;)

Ham and Cheese Breakfast Melt

Otherwise known as an Egg McMuffin, this conjured up memories of my days slinging fries at the golden arches. While personally, I enjoy a sausage mcmuffin with egg, (otherwise known in Mickey Dee's lingo as a "smeg") I have never been one to turn down any thing that has the words ham, cheese or melt in it. This recipe comes from the Biggest Loser pocket cookbook that is included in the workout DVD. Why would I need a workout DVD, you ask? Something to do with chocolate toffee cookies and nacho cheese dip, that's all I'm saying. Back to the recipe . . . loved it! I made the hubby's sandwich with egg whites and mine I included the yolk because I don't have the same cholesterol issues he does. :) Tasty, tasty, can't wait to make them again!

1 Thomas' light whole grain english muffin, split and toasted
1 slice (1 ounce) lean, low-sodium ham or lean canadian bacon
2 egg whites
1 slice low- or reduced fat cheddar cheese
salt and pepper to taste

Using a well buttered (or well "I can't believe its not butter" sprayed) egg ring, in a nonstick skillet over medium heat, pour egg whites into ring. Cover the pan and cook for about 3 minutes. Run a knife or spatula around the inside edge of the ring to break the egg loose, and remove the ring. Flip the egg over and cook it for about 30 seconds longer or until done. While egg is cooking, heat ham in the same skillet, its already cooked but you're just warming it up.

On one half of the warm toasted muffin, place the ham. Place the egg on top of the ham. While the egg is piping hot, lay cheese over it. Top with the remaining muffin half. Serve hot.

* Note, if you don't have an egg ring, you can use the ring from a widemouthed canning jar, sprayed with olive oil cooking spray.

*more notes! I couldn't find the exact english muffins listed here, my store only carried the Thomas multi grain english muffins, I figured as long as it wasn't the white flour muffin, I'm being healthy, right? Also, didn't have the time to scout for a lean, low sodium ham so I grabbed the hillshire farm deli sliced ham and put one slice on my muffin. And I used kraft 2% american singles. At the top of the recipe in the book, its says to make 2 at a time and save one for breakfast the next day because they reheat well. I'm not too sure about that, but would be interested in hearing from someone who actually reheated one.

Waffles

So, there have been a lot of waffle recipes posted, but I think this is the BEST waffle recipe I have come by :). We have waffles every Sunday for lunch so I have tried a lot of recipes, but none quite match up to this one! These aren't sweet (which is a good thing since I like cream and fruit on mine) and they come out of the iron nice and crispy. I used to beat the whites with this one because my mom always did that with her waffles, but in a hurry once I didn't and there was no difference. I think the real trick is not to over mix that batter. That way the baking powder can work as it should.

WAFFLES

2 eggs

2 cups buttermilk

2 cups flour (I use half white, half wheat)

2t. baking powder

1t. baking soda

1/2t. salt

1/3 cup butter (I always cut this way down to make them healthier)

Heat waffle iron. In bowl beat eggs. Add buttermilk, flour, baking powder, baking soda, salt and melted butter and mix until just combined (there may be a few lumps left). Pour batter onto hot, greased waffle iron and cook until golden brown.

Top with syrup, fruit, cream or buttermilk syrup (our favorite!)

Lara Jensen Fancy Waffles

Here is part 2, if you will, of another waffle post. Here I posted Lara Jensen's basic waffle recipe and now I'm posting her fancy waffle recipe. This one, being fancy and such, requires more time and effort, but the delectable waffles are your reward in the end. Pass the syrup please.

Ingredients:
1 3/4 cups flour
3 tsp baking powder
1/2 tsp salt
2 eggs, separated
1 1/4 cups milk (or buttermilk)
1/2 cup oil

Directions:
Sift together flour, powder and salt, set aside. In another bowl, combine the 2 beaten egg yolks, milk and add oil last, set aside. Stiffly beat egg whites, carefully fold other mixtures into egg whites. Don't over mix. Cook on pre-heated waffle iron.

Lara Jensen Waffles

As part of my bridal shower, people were asked to bring some of their favorite recipes to share with me, the new bride. This was one I received from my YW President (youth church group leader.) Actually, I received 2 waffle recipes from her, one called "basic" (this one) and another called "fancy," which shall be saved for a post another day. I serve these bad boys with whipped cream and sliced strawberries, . . . mmmm . . . divine. I've been making her waffles for years and they are always oh so tasty. Thanks Lara!

Sift together:
1 3/4 cups all-purpose flour (I have used half white/ half wheat before w/o any problems)
2 tsp baking powder
1/2 tsp salt
1 tbsp sugar

Mix together:
3 eggs
7 tbsp oil
1 1/2 cup milk (can use buttermilk)

Add wet to dry and stir just until incorporated, do not over mix. Cook by the 1/4 cup in your pre-heated waffle maker. These freeze/refrigerate very well.

Buttermilk Syrup

I am shocked I have never posted this before. This is a travesty! This recipe comes from Staci and at the top of the recipe is written, "Breakfast will never be the same again." Truer words were never spoken. At her house its called "Crack Sauce" and at my house, "Special Syrup" because its addicting and amazing. Another excerpt from the original recipe, "Serve over pancakes, waffles, ice cream or eat by the spoonful." Amen to that sister. And might I add, plate licking is totally allowed. Its that good.

1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter (no substitutions)
2 tbsp light corn syrup
1 tsp baking soda
2 tsp vanilla

Combine all but vanilla in a large pan and stirring constantly, bring to a boil. Still stirring, boil seven minutes and remove from heat. Stir in vanilla and can either serve immediately or let cool slightly. Keeps marvelously well in an air tight container in the fridge. Reheat just the desired amount, not the whole container.

Whole wheat pancakes

Who doesn't need something new to try in the mornings? It seems like there's always a plethora of breakfast recipes floating around and I love trying each and everyone. This recipe is actually Staci's and I love using whole wheat that I ground myself. These pancakes are great, perfect consistency to soak up the syrup. And that whole wheat makes you feel all the better about getting your day off to a healthy (and tasty) start. Yum!

2/3 cup whole wheat
1 1/2 tsp baking powder
4 tsp sugar
1/4 tsp salt
1 egg, well beaten
2/3 cup milk
4 tsp oil

Mix all together with a whisk until blended, do not over mix. Batter will be slightly lumpy. Cook pancakes on hot griddle, turning once when bubbles form around the edges but bubbles do not burst. Makes 12 regular sized pancakes.

PS- leftovers keep great in the fridge for several days, just pop in the ol' microwave and voila breakfast is served!

Banana Muffins

I'm not gonna lie. Sometimes, I get sick of banana bread. So, I needed something to do with those bananas that have the lovely brown spots and voila! A banana muffin is the answer! Thanks to my trusty Better Homes and Gardens versatile muffin recipe, see notes about variations.

1 3/4 cups flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1/2 cup milk
1/4 cup cooking oil
3/4 cup mashed bananas

1. Line a 12 cup muffin tin. In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture, set aside.
2. In another bowl, combine egg, milk and oil. Add egg mixture all at once to the dry mixture. Add the mashed banana and any nuts (optional) to the dry mixture with the egg mixture.
3. Spoon batter into muffin cups, filling each 2/3 full. Bake at 400 for 20 minutes or until golden brown. Cool in muffin cups on wire rack for 5 minutes.

*a note. Variations include:

blueberry: prepare muffins except fold 3/4 cup fresh or frozen blueberries and increase milk to 3/4 cup.

oatmeal: reduce flour to 1 1/3 cups, increase milk to 3/4 cups and add 3/4 cup rolled oats to dry mixture.

poppy seed: increase sugar to 1/2 cup, increase milk to 3/4 cup, add 1 tbsp poppy seed to dry mixture.

cranberry muffins: combine 1 cup coarsely chopped cranberries, increase milk to 3/4 cup, and 2 tbsp additional sugar, fold into batter.

cheese muffins: stir 1/2 cup shredded cheddar or monterey jack cheese into dry mixture, increase milk to 3/4 cup.

Baked Oatmeal

From Melanie's Kitchen Cafe, this recipe was oh so oaty delish! I love loved it! A great way to have oatmeal and yet its also a treat. Thanks for sharing!

PS- I halved it in an 8x8, perfect for me and Travis, and it heated up well the next day.

6 cups oatmeal (you can use quick or rolled, I used quick, per Melanie's suggestion)
2 cups brown sugar
1 cup oil
2 cups milk
4 beaten eggs
1 tablespoon baking powder
2 teaspoon salt

Preheat oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

I enjoyed mine with some milk poured in the bowl and some cut-up fruit on top.

Chocolate Pancakes with Grandma's Syrup

This recipe came from the World Wide Ward cookbook, from Ilona Lundgreen in Monroe, Utah. They were delicious, but . . . a few suggestions. One, they are rich. As in, Bill Gates rich. Ha! So my suggestion is to serve them at a buffet, with other things available to balance out the chocolately goodness. My other suggestion is to make them silver dollar size. They are too rich/dense to have by themselves for breakfast. I might as well have served brownies for breakfast! But they certainly are tasty and nice to have in your breakfast goodie arsenal, a definite keeper.

Chocolate Pancakes:

1 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
6 tbsp sugar
6 tbsp baking cocoa
1 1/4 cups warmed milk
4 tbsp butter, melted
2 eggs, beaten

Mix and sift together dry ingredients. Add milk, butter and eggs and beat until smooth. Add extra milk if the batter is too thick. Cook as you do regular pancakes. Serve warm with Grandma's syrup.

Grandma's Syrup:

2 cups sugar
1 8oz can evaporated milk
1 tbsp butter

Boil sugar and milk, stirring constantly until all sugar is dissolved. Cook over high heat until the mixture starts to boil. Do not leave unattended, as it comes to a boil quickly. Remove from heat and add butter. Let sit for 5 minutes, then stir and enjoy!

Creme Brulee French Toast

Recipe courtesy of Susie Powers featured in the Worldwide Ward Cookbook, pg. 28. If you are looking for a new cookbook, I recommend picking this one up, I have loved it so far, lots more I am hoping to try soon!

1/2 cup unsalted butter
1 c brown sugar, packed
2 Tbsp light corn syrup
Bread, sliced, to cover butter mixture
5 large eggs
1 1/2 c half and half
1 tsp vanilla
1/4 tsp salt

In a saucepan, melt butter, brown sugar, and corn syrup.
Pour into a 9x13 inch glass baking dish. Arrange bread pieces on top. Beat eggs together, half and half, vanilla and salt. Pour egg mixture over the top of the bread.
Cover and chill overnight in the refrigerator.
The next morning, bake uncovered at 350 degrees for 35-40 minutes.

No adjustments, make it, bake it and eat it up!! our family loved it!

Apple Strudel Muffins

these babies bake up so deliciously moist and flavorful. loved LOVED them fresh out of the oven, but i think i loved them even more the next morning. keep in an airtight container! these are from allrecipes.com, almost a perfect 5 star rating from over 500 reviewers. i made the recipe exactly as stated below, no adjustments. i used braeburn apples and they were great!

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 1/4 teaspoons vanilla
• 1 1/2 cups chopped apples
• 1/3 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
2. In a medium bowl, mix flour, baking powder, baking soda and salt.
3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Strawberry Muffins

these little beauts come from allrecipes.com by katie mae. they were rated a 4 out 5 by 235 reviewers. taking some of their suggestions to heart, my notes are on the bottom. i used fresh strawberries and thought these tasted bakery worthy.

• 1/4 cup canola oil
• 1/2 cup milk
• 1 egg
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup white sugar
• 1 3/4 cups all-purpose flour
• 1 cup chopped strawberries

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
2. In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
3. Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

*a note. if you like less sweet muffins, make recipe as directed above. however, a lot of the reviewers made some recommendations to add 1 tsp vanilla, 1/2 tsp cinnamon and 1/4 brown sugar. so that is how i made them and i loved the flavor. sweet but not cupcake sweet.

Sticky Pull Apart Buns

these are a favorite for when company comes and we also make them for birthdays at our house. they are super easy to whip up at night and in the morning, they make your kitchen smell so great!

18 Rhodes frozen rolls
2/3 cup brown sugar
1-2 tsp cinnamon (depends on how cinnamony you like them)
1 cup chopped pecans (optional)
1/2 cup butter, cut into small slices
1 small pkg cook and serve butterscotch pudding
1/4 cup light corn syrup

lightly grease a bundt pan, place the frozen rolls around the bottom. sprinkle and pour all ingredients in order. put clean, DAMP dish towel over pan, leave on counter over night. in the morning, remove towel and bake in at 350 for 25-30 minutes.

*a note. once you have removed from oven, let cool for 10 minutes before flipping the contents of the bundt pan onto a plate. this is two-fold. #1) it allows the ooey gooey hot liquid on the bottom of the pan to be absorbed by the buns, and #2) i have burned myself more times than i care to tell, the liquid shot out while i was flipping. so a word to the wise, let it cool!!

Mini Pecan Crumb Cakes

these tasty little coffee cakes are sure to become a household favorite! (says the recipe)

makes 1 dozen cakes (really, muffins, lets be honest)

topping:
2/3 cup all purpose flour
1/2 cup firmly packed brown sugar
1/3 cup finely chopped pecans (about 1 1/3 oz)
1 1/2 teaspoons ground cinnamon
1/3 cup chilled butter, cut into small pieces

cakes:
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/8 tsp allspice
1/4 tsp nutmeg
3/4 cup sugar
1/2 cup butter, melted and cooled slightly
2 eggs
1 tsp vanilla
3/4 cup milk

1. Preheat oven to 350. grease or paper line 12 standard size muffin pan cups
2. to prepare topping, mix together flour, brown sugar, nuts, and cinnamon. using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. set aside.
3. to prepare cakes, mix together flour, baking powder, salt, nutmeg, and allspice. mix together sugar, melted butter, eggs and vanilla until blended.
4. alternately stir flour mixture and milk into butter-egg mixture. spoon batter into prepared pan, filling cups two-thirds full. sprinkle topping over batter, press in slightly.
5. bake until toothpick inserted comes out clean, 20-25 minutes. transfer pan to wire rack to cool slightly. optional: drizzle cakes with an icing made with 1 cup powdered sugar and 2 tbsp milk.

Sour Cream Blueberry Coffee Cake

Another of Anne's delish recipes.

1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1/2 t vanilla
2 cups cake flour (which I never have on hand and regular flour always turns out just fine)
1 t baking powder
1/2 cup blueberries

filling:
1/2 cup packed brown sugar
1 t cinnamon
1/2 cup chopped nuts
mix until combined

cream butter and sugar, add eggs. fold in sour cream and vanilla. sift together dry ingredients, add to wet mixture. fold in blueberries. pour 1/3 batter into greased bundt pan. sprinkle with 1/2 the filling. pour 1/3 batter over top, sprinkle remaining filling. gently swirl cake with a spatula. bake at 350 for one hour. cool and invert onto a serving platter. dust with powdered sugar. serves 12-16

*a note as of 4/20/10. This is Anne. Made this again recently, and this time I actually had cake flour on hand as well as fresh blueberries and its the best this cake has ever tasted. So if you want to take the extra effort, its well worth it to use those 2 ingredients. It takes it from good to extraordinary!

Oatmeal Pancakes

I am a huge breakfast fan and these are a fav of mine. J loves them too.

1 cup milk
2/3 cup quick oats
2/3 cup flour
2 T. brown sugar
1 ½ t. baking powder
¼ t. salt
¼ t. ground cinnamon
2 eggs, beaten
2 t. oil
¼ t. vanilla

In a small saucepan heat milk until hot; remove from heat. Stir in oats. Cover and let stand five minutes. Meanwhile, stir together flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients.

In a small bowl mix together eggs, oil and vanilla. Add egg mixture and oat mixture all at once to dry ingredients. Stir until well combined.

Pour ¼ cup pancake mix onto greased griddle or skillet. Cook over medium heat, about four minutes until pancakes are golden brown, flipping once.

Pumpkin Muffins

FAVORITE PUMPKIN CHOCOLATE CHIP MUFFINS

Printed from COOKS.COM

---

Make 1 or 2 days ahead for best flavor.

1 2/3 c. flour
1 c. sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 lg. eggs
1 c. plain pumpkin (half of 1 lb. can)
1/2 c. (1 stick) melted butter
1 c. (6 oz.) chocolate chips

Mix dry ingredients in large bowl. In another bowl whisk until well blended: eggs, pumpkin and butter. Stir in chocolate chips. Pour over dry ingredients and fold in until just moistened. Bake 20 minutes or until puffed and springy to tough. Grease muffin cups or use paper baking cups. Bake at 350 degrees for 20 to 25 minutes.

Makes 12 regular or 48 miniature.

Staci's super cinnamon rolls

cinnamon rolls

1/2 cup sugar
1 pkg yeast
1 1/2 cups warm water
1 cup prepared instant mashed potatoes
1/2 cup butter
2 eggs
1 1/2 tsp salt
6-7 cups of flour

dissolve yeast in warm water. stir in potatoes, sugar, butter (softened), eggs, salt and 3 cups of flour. beat until smooth. mix in enough remaining flour to make dough easy to handle. knead. let rise in a warm, dry place until doubled in size, (approx 1-2 hours). punch down. Roll out on floured work surface into a rectangle shape. with a spatula, spread 1/4 cup room temperature butter (not melted) onto dough. then sprinkle generous amounts of brown sugar and white sugar. sprinkle cinnamon and a few drops of vanilla. roll dough on the long side, cut into 12 cinnamon rolls. let rise on pan until rolls touch each other. bake at 375 for about 15 minutes, if browning too quickly, drape with tin foil.

steve's yummy cream cheese frosting:

1/2 pack of 8 oz cream cheese, softened
1/8 cup butter
1/2 tsp vanilla
1/8 cup milk
2-3 cups powdered sugar, depending on how thick you like your frosting

mix all together and spread over warm rolls, enjoy!!!