Over the weekend, Brent and I went to a friend’s lake house in Pickwick. I was asked to bring a dessert, or a dip, or something for Breakfast. But I brought all three. Lesson learned – don’t give me options because I will find great recipes for each and end up not being able to pick just one. Of course there were no complaints of excess food. You are welcome .
For Breakfast I made these muffins from Jessica at How Sweet It Is. The things she posts constantly are added to my bookmarked list, so I was really excited to get these into the oven. For some reason I was surprised by how quickly they came together. But I was not surprised in the slightest by how good they were. And then I had two for Breakfast.
1 cup 100% whole wheat all-purpose flour
1 cup all-purpose flour
1-1/2 tsp baking soda
1/2 tsp salt
2 Tbsp dark cocoa powder
2/3 cup brown sugar
1 tsp cinnamon
1 tsp vanilla extract
1/4 cup butter, melted
1 cup soy milk
1 cup blueberries
1/4 cup chopped dark chocolate
- Preheat oven to 350 degrees. Line a muffin tin with muffin liners.
- In a bowl, combine flour, baking soda, salt, cocoa powder, brown sugar, cinnamon and mix until combined. Using a whisk, stir in the egg, vanilla, melted butter and milk. If the dough still appears too dry, add another tablespoon or 2 of milk. Fold in blueberries and chocolate.
- Using an ice cream scoop, spoon muffins into liners. Bake for 13-16 minutes, or until muffins are cooked through.
Source: Slightly adapted from How Sweet It Is
I had to be at work by 6:30am today, which meant I didn’t wake up in time to prepare/eat anything. Thankfully the night before I baked these muffins (look at me planning ahead), and they were a great on-the-go breakfast after a quick zap in the microwave. Managed to grab a banana before I left as well. I think this could be a very versatile muffin and would be great with banana and peanut butter mixed in as well!
2 cups oats, old-fashioned or quick cooking
1-1/4 cups all-purpose flour
1/2 cup dark brown sugar, packed
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1/2 tsp ground cinnamon
1 cup buttermilk
2 Tbsp vegetable oil
1 large egg, lightly beaten
1 cup shredded fresh apple
1/2 cup walnuts, chopped
1/2 cup white chocolate chips, plus more for topping
- Pre-heat oven to 400 degrees. Grease 12 standard muffin-pan cups, or line with paper liners.
- In a large bowl, combine oats, flour, sugar, baking powder and soda, salt and cinnamon. Set aside.
- In a medium bowl, with a fork, beat buttermilk, oil and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture and stir just until the flour mixture is moistened (the batter will be very thick). Stir in chopped nuts and white chocolate chips.
- Spoon batter into prepared muffin pan and drop 5 or 6 white chocolate chips onto the top of each muffin. Bake for 20 to 25 minutes or until toothpick comes out clean. Remove muffins from pan immediately. Serve warm or freeze for a quick breakfast (I stored mine in the refrigerator then heated in microwave for 15 seconds).
Source: Adapted slightly from Bake Me More
I always have English muffins in my home, and usually have more stashed away in the freezer. True to my new desire to make things from scratch that I normally wouldn’t think of, I loved the idea of making them myself. So that’s what I did, and they are great! Not a difficult task, just a lot of waiting, typical of homemade bread-typed goods. They are a bit fatter than your everyday English muffin but who would complain about that? And they split apart with a fork, just like I think they should. I even saved an old store-bought English muffin tray plus bag to store any leftovers.
Next I would like to make whole-wheat English muffins, since those are my favorite.
I particularly enjoy them after being toasted, with crunchy peanut butter (or sometimes Nutella) spread on each slice. Oh how I love the gooey melty-ness!
2-1/4 cups unbleached bread flour
1/2 Tbsp sugar
3/4 tsp salt
1-1/4 teaspoons instant yeast
1 Tbsp shortening or unsalted butter, at room temperature (butter for me)
3/4 to 1 cup (6 to 8 ounces) milk or buttermilk, at room temperature (buttermilk was the chosen one)
Cornmeal for dusting
- Stir together the flour, sugar, salt, and yeast in a mixing bowl (or in the bowl of an electric mixer). Stir in (or mix in on low speed with the paddle attachment) the shortening and 3/4 cup milk until the ingredients form a ball. If there is still loose flour in the bowl, dribble in some of the remaining 1/4 cup milk. The dough should be soft and pliable, not stiff.
- Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed with the dough hook). Knead the dough for about 10 minutes (or mix for about 8 minutes), sprinkling in more flour if needed to make a tacky, but not sticky, dough. It should pass the windowpane test and register 77-81 degrees.
- Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for 60 to 90 minutes, or until the dough doubles in size.
- Wipe the counter with a damp cloth and transfer the dough to the counter. Divide the dough into 6 equal pieces of 3 ounces each. Shape the pieces into boules (or round rolls).
- Line a sheet pan with baking parchment, mist the parchment lightly with spray oil, and dust with cornmeal. Transfer the balls of dough to the sheet pan, spacing them about 3 inches apart. Mist them lightly with spray oil, sprinkle them loosely with cornmeal, and cover the pan loosely with plastic wrap or a towel. Proof at room temperature for 60-90 minutes, or until the pieces nearly double in size and swell both up and out.
- Heat a skillet or flat griddle to medium (350 degrees if you have a thermometer setting). Also, preheat the oven to 350 degrees with the oven rack on the middle shelf. Brush the pan or griddle with vegetable oil or mist with spray oil*.
- Uncover the muffin rounds and gently transfer them to the pan, sliding a metal spatula under them and lifting them to the pan. Fill the pan so that the pieces are at least 1 inch apart, not touching. Cover the pieces still on the sheet pan with the plastic wrap or a towel to prevent them from developing a skin.
- The dough that is being cooked will flatten in the pan and spread slightly, then the pieces will puff somewhat. Cook them for 5-8 minutes, or until the bottom of the dough cannot cook any longer without burning. The bottoms should be a rich golden brown; they will brown quickly but will not burn for awhile, so resist the temptation to turn them prematurely or they will fall when you flip them over. Carefully flip the pieces over with the metal spatula and cook on the other side for 5-8 minutes in the same manner. Both sides will now be flat.
- When the dough seems as if it cannot endure any further cooking without burning, transfer the pieces to a sheet pan and place the pan in the oven (don’t wait for the still uncooked pieces, or the ones just out of the pan will cool down and will not respond to the oven stage). Bake for 5-8 minutes on the middle shelf in the oven to ensure that the center is baked. Meanwhile, return to the uncooked pieces and cook them, then bake them, as you did the first round.
- Transfer the baked muffins to a cooling rack and cool for at least 30 minutes before slicing or serving.
*For the first batch I sprayed the pan with oil, which lead to the muffins burning very quickly (although still edible). The second batch I used a non-stick pan without the oil and they turned out perfect! It may require further tinkering depending on the pans you are using and your stove top settings.
Source: Brown Eyed Baker