Restaurants & Recipes

I like trying new restaurants. I collect business cards from each. I also love to cook. 
Tags


Filed under

Breakfast

 
October 4, 2009

Perfect Breakfast Bran Muffin

 

After channeling Paula Deen's Butter Love (PDBL) in my last post, I thought I'd make a batch of healthier muffins, versatile enough to handle different kinds of mix-ins and flavorful enough to simply stand on their own.  

This bran muffin recipe comes from one of the most health conscious people I know.  Fortunately, this girl also loves good food, good wine and thinks developing new flavors for Ben & Jerry's would be a dream job.  So you can be assured these muffins will achieve two goals: good nutrition and good taste!

I made three versions with this most recent batch - plain, with chocolate chips and with currants.  You could also include nuts or raisins to add a little protein and different flavors.  As with the PDBL Pecan Pie Muffins, I froze the leftovers for easy weekday breakfast options.

Ingredients:
1.5 c bran cereal (not flakes - I used Fiber One)
1.5 c Bran flakes
1/3 c unsweeted apple sauce
1 c hot water
2 eggs
1 c whole wheat flour
1.5c reg. flour
1 c sugar (I go lighter on this and they still taste great)
2 Tb canola oil
1/2 tsp. salt
1/2 Tb + 1/2 tsp. baking soda
2 c lowfat buttermilk (or, mix 1 T vinegar with ~ 1c skim milk) 
2 Tb cinnamon

Directions:
Preheat oven to 350.  Lightly coat muffin tin with oil.  Place all ingredients in large mixing bowl and stir until blended - don't overmix.  Fill tins 1/2 to 3/4 full, bake for 25 min.  Allow to cool a little for easier removal.  Batter will keep in fridge up to 1 month.

Yield: 24 muffins  


 

Loading mentions Retweet
Filed under  //   Breakfast   Recipe   Yes  

Comments [1]

September 22, 2009

Pecan Pie Muffin Recipe

My friend Danielle made these pecan pie muffins for me and a group of girlfriends over the summer and I fell in love at first bite.  Served warm, they were slightly crisp on the outside and gooey on the inside, just like a pecan pie should be.  I recently made a batch, served a few for dessert with vanilla ice cream and put the rest in the freezer for an on-the-go weekday breakfast option.  I substituted almonds and walnuts in part of the batch because I ran out of pecans and they turned out just as good.

Pre-heat oven to 350 degrees
Bake for 25 minutes
Yield: 6-8 muffins

Ingredients:
1 cup chopped pecans
1 cup brown sugar (firmly packed)
1/2 cup flour
2 larges eggs (beaten until foamy)
1/2 cup butter (melted)

Directions:
Mix pecans, brown sugar and flour together is a large bowl
Make a well in the mixture
Whip eggs with a whisk until foamy
Add room temperature melted butter to eggs
Pour liquid mixture into the well in your dry ingredients and mix until just combined
Fill muffin cups almost to the top (muffins do not rise very much in oven)

Loading mentions Retweet
Filed under  //   Breakfast   Brunch   Dessert   Recipe   Yes  

Comments [4]