Muffins that taste like donuts

 

Some of you probably remember the cookbook Muffin Mania that came out quite a few years ago. It was a Canadian publication and there were many excellent recipes to try out. One of them that I quite enjoy making are Muffins that taste like donuts. They are fairly dense and simple but are elevated by the addition of raspberry jam in the middle. The original recipe called for way too much sugar in the topping. I cut it down and still had more than enough. Give this recipe a try.

Muffins that taste like donuts

1 3/4 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

1/4 tsp cinnamon

3/4 cup white sugar (first amount)

1 egg

3/4 cup milk

1/4 cup melted butter

1/3 cup white sugar 

1 tsp cinnamon

In a bowl combine dry ingredients. In a separate bowl, combine wet ingredients. Add liquid

to dry and stir to combine. Fill tins half full of batter, add 1 tsp of jam, then top with the rest of the batter.

Bake at 350F for 20-25 minutes. Makes smallish 12 muffins

Immediately turn out and dip in melted butter, then cinnamon/sugar mixture.  

Zucchini Pie

As most of you know, I have a small plot up at my local community garden. It isn't always that productive except for growing a big patch of weeds but it does seem to support my love for zucchini.
I'm at 37 and counting. So while I give a lot away, I wanted to try a few new ways of using it up.

Along came a recipe for this DELICIOUS zucchini pie. I made homemade Bisquick(remember all those Bisquick recipes we used to make?) Fun Fact: General Mills introduced Bisquick in 1931. Can you believe it's been around that long?

Try this recipe, you'll thank me. I can vouch for the fact that its just as good reheated for breakfast.

Zucchini Pie

3 cups zucchini (grated and water squeezed out) I used almost all of that bad boy pictured above

1 small chopped onion or bunch of green onions chopped ( I grated mine)

1 cup Bisquick (I used homemade, recipe to follow)

5 large eggs

1/2 cup vegetable oil

1/2 cup parmesan cheese

1/2 tsp ground mustard

1 tsp parsley

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/8 tsp pepper

Preheat oven to 350F. Grease a large pie plate.

Dump all ingredients into a big bowl and mix.

Bake for 50 min.

Homemade Bisquick

3 cups all purpose flour

1 1/2 Tbsp baking powder

1/2 Tbsp salt

1/2 cup vegetable shortening

You can use a food processor to pulse this until mixture resembles cornmeal or I just used a pastry blender.

Store the remainder in the fridge for up to 3 months. Can be used for lots of other recipes.

Kodiak Waffles

It's starting to feel like Groundhog Day over here. Week 2 of staying home. Every day seems to be pretty much like the day before, lots of dog walking, lots of talking on the phone and some crafting. Not too much cleaning. Still not enough time for THAT! 

I have been grateful to have the dogs for company and I finally got a chance to try my friend's waffle maker that she lent me over a month ago. I was thinking about buying one but have to make careful decisions about additional appliances due to storage issues. I also wanted to try the Kodiak mix that everyone raves about; high protein and let me tell you, it did not disappoint!

I loosely followed a recipe off the internet and they turned out great...

Kodiak Waffles
1/3 cup dry mix
2 Tbsp of water, ( I used about 3, it seemed thick)
1 egg
a sprinkle of cinnamon

Oil waffle maker after preheating and the waffles are ready in about 2 minutes.
*if you replace water with milk, one cup has 21 grams of protein

I used a sugar reduced syrup and it was just like the regular stuff. I may have to give this waffle maker back but for sure I will be purchasing my own. BONUS: if we ever go into full lockdown, I won't starve, this box of mix will last me for a good year.

Gluten Free Granola

You need to take out a bank loan and make this granola. Seriously, even though the ingredients add up just a spoonful or two on your yogurt turns it into a delicious treat worthy of being called dessert instead of breakfast. I'm sure you could substitute your favourite nuts etc. Thank you, Janice for turning me onto Greek yogurt and this yummy granola.

Gluten Free Granola

1 cup of each of the following:
- chopped pecans
- sliced almonds
- slivered almonds
- pumpkin seeds
- sunflower seeds
- shredded unsweetened coconut 

1/4 cup of butter (melted)
1/4 cup of honey

1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves

1.  Preheat the oven to 325F
2.. Combine the dry ingredients in a large bowl.
3. Melt the butter in a pan over low heat and slowly stir in the honey.
4.  Pour the liquid ingredients over the nut mixture and stir well.
5.  Spread the contents over a large cookie sheet lined with parchment paper.
6.  Bake for approximately 25 to 30 minutes. Do not overbake!
7. Stir after the first 15 minutes.
8. Allow to cool completely then store in airtight containers. (it will crisp up as it cools)

You may add craisins in the last 5 minutes of baking.

Before baking

After baking

Brunch Casserole

Even though this is technically a "keto" recipe, I thought Brunch casserole sounded more user friendly and it's my blog so I can re-name at will.
I made this recently for an amazing weekend/week away with my peeps and I thought it was delicious enough to post AND make again.
I plan on making it and cutting it up into squares to pull out for a quick breakfast dish. I like the fact that it sneaks in quite a few veggies as well.

I just snapped one blurry photo. Perhaps when I make it again, I'll get a better pic.

Brunch Casserole
2 eggs
1 1/2 cups egg whites ( I just used whole eggs, I also added about 1/2 cup of milk)
1 package frozen spinach, thawed and drained well
6 slices bacon, cooked and crumbled
1 cup sliced mushrooms
1/2 cup red onion, diced
1/2 green pepper, chopped
1/2 red pepper, chopped
1 1/4 cup cheese grated ( I used cheddar)
salt and pepper to taste

Preheat oven to 375F. Spray a 9x13 baking dish.
Add the chopped veggies (excluding spinach to saute pan and cook until soft.
Add the veggies to bottom of dish. Add spinach.
Whisk eggs in a small bowl. Season with salt and pepper. Pour the egg mixture over the veggies. Create an additional layer by sprinkling cheese, then cooked bacon bits.
Bake for 35 min and enjoy.
 Keeps well in fridge. I'll let you know how it freezes.

Lemon Poppyseed Streusel Muffins

One can hardly call these muffins. They are more like delicious soft cakes in a muffin cup. The crunchy, buttery streusel topping takes them over the top. My favourite Rescue loves these muffins so I always try to take a batch when I drop off cards.

Sour Cream Poppyseed Streusel Muffins

2 cups all purpose flour
3/4 cup white sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk
1/4 cup butter, melted
1 Tbsp. grated orange or lemon rind
1 tsp. vanilla
1 tsp. almond extract
1 large egg
1 8 oz. container of sour cream (light works too)

Streusel
1/4 cup plus 2 Tbsp of white sugar
1/4 cup flour
2 Tbsp. butter, melted
2 tsp. poppyseeds

To make muffins, mix together dry ingredients then add to wet. Do not overmix.
To make streusel, stir together ingredients until crumbly.

Line muffin pan with cups. Fill 3/4 full and sprinkle with streusel topping.

Bake at 375F for 18 min.

I made 12 HUGE muffins, but realistically 18 smaller would be easy to do.

Morning Glory Muffins

These are my favourite muffins to get at the Stone Crock bakery in St. Jacobs but do you know what... I can make them just as easily at home. A delightful combination of carrots, apples, coconut and raisins. They were supposed to have nuts (I always use pecans) but I forgot them this time. You can really taste the different ingredients especially the fresh apple.  These are going to be a regular in the rotation now.

Morning Glory Muffins
In a large bowl mix:
2 cups all purpose flour
1 1/4 cups white sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt

Stir in:
2 cups grated carrot
1/2 cup raisins
1/2 cup nuts
1/2 cup coconut
1 apple, peeled, cored and grated

In a bowl beat 3 eggs, I cup vegetable oil and 2 tsp. vanilla
Stir all together and back at 350 F for 20 minutes or so. I made large muffins, filled the cups right up and it made about 15. I think the oil could be scaled back slightly, the muffin liners were a little greasy but they muffins were light and delicious.

Croissant and Cheese Strata

I love making dishes the night before or ahead of time, so I can relax when its time to make a meal especially when its in the morning. This make ahead breakfast casserole is one of my favourites. I especially like it because it doesn't contain meat, unlike most of the other make ahead brunch dishes that I have seen. Just out of the oven....

  

Goes nicely paired with a fresh fruit salad....

 





 

Here's the recipe, I hope you give it a try.

 

Croissant and Cheese Strata

 

4 croissants

1 Tbsp. butter

2 cups sliced fresh mushrooms

1/4 cup sliced green onions

4 eggs

1 cup milk

1 cup Swiss Cheese

1 cup Mozzarella Cheese

1/4 cup Parmesan Cheese

 

Split croissants in half lengthwise and place bottoms cut side up in 9 x 13 casserole dish.

Melt butter, saute mushrooms and green onions until tender and liquid evaporates. Beat eggs and milk together. Pour half the mixture over croissants. Layer with mushroom mixture, and cheeses. Pour on remaining egg mixture. Add croissant tops, cut side down. Let stand 1 hour or overnight in fridge. Bake at 350F for 25 to 30 min. Cover with foil if croissants get too brown.

Enjoy!