Breakfast Puffs

I used to make these a long time ago when I was first getting my baking-legs.  Today, I revisited these and I still love them!

Topping Mixture:

Combine 1/4 cup sugar and 1/2 teaspoon ground cinnamon in a small bowl. Set aside.

Ingredient and Directions:

1. In a large bowl, stir together:

• 1 1/2 cups All purpose flour
• 1/2 cup sugar
• 1 1/2 tsp baking powder
• 1/8 tsp salt

2.  In a small bowl combine:

• 1 beaten egg
• 1/2 cup milk
• 1/3 cup melted butter

3. Add wet mixture to flour mixture. Stir until just combined.

4. Lightly grease muffin cups or line with paper cups. Fill 2/3 full.

5. Bake at 350 for 20 to 25 minutes. 

6. Immediately dip tops in 3 tablespoons melted butter then dip into topping mixture. Serve warm.

Squash Bread

I love squash.  Butternut, pumpkin or any pumpkin like squash.  I make sauces for pasta, pancakes, soups...just about anything from it.

So, once again using one of my grandmother's recipes as inspiration, here is my lower in sugar, higher in squash recipe.  This recipe is better if made a day or two in advance.

Ingredients

• 3 1/2 cups flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp each cinnamon and nutmeg
• 3 cups cooked squash (pumpkin, butternut, kuri, etc)
• 1 1/2 cups light brown sugar, firmly packed
• 1 cup vegetable oil
• 3/4 cup cold milk
• 4 eggs, lightly beaten

Directions

• Preheat oven to 350
• Grease two loaf pans
• In a medium bowl, mix first four ingredients and set aside.
• In large bowl, mix squash and sugar til sugar is mostly dissolved. Add in oil, milk, and eggs.
• Add in dry ingredients and mix til smooth.
• Pour into greased loaf pans and bake 45 to 60 mins.
• Cool 10 mins in pans, then wrap in aluminum foil while warm and refrigerate 24 hours.

Banana Bread - the sequel

Awhile back I took a stab at making the recipe for banana bread that my grandmother gave me. The result was delicious, but more like banana cake.  I really wanted a recipe that I could make and not feel guilty about eating for breakfast. Something with not as much sugar and more banana.  Here's my result.  I generally make this in a loaf pan, but you can also bake them as muffins.

Ingredients

• 2 cups flour 
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, soft
• 3/4 cups brown sugar
• 2 eggs
• 4 ripe bananas

Directions

• Preheat oven to 350.
• Mix dry ingredients in small bowl and set aside.
• Whip bananas in mixer 3 to 5 mins til fluffy, transfer to another bowl and set aside.
• In same bowl, cream butter and sugar til fluffy.  Add in eggs, one at a time.
• Add bananas til blended
• Add dry ingredients to wet
• Pour into greased loaf pan and bake 45 to 50 mins.

Blueberry Muffins

These are by far the best blueberry muffins I've ever had.  It's the whole package of flavor and texture!

Pictured without topping

Ingredients:

   2 cups flour
   2 teaspoons baking powder
   1/2 teaspoon salt

   1 1/2 tablespoons flour
   1 1/2 cups fresh blueberries

   1/2 cup butter, softened
   3/4 cup sugar
   2 eggs
   1 teaspoon vanilla extract
   1/4 teaspoon lemon zest
   1/2 cup milk

Topping:

   2 tablespoons flour
   5 tablespoons white sugar
   1/2 teaspoon ground cinnamon
   2 tablespoons butter, cold


Directions:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. 
• In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This will keep you from having purple muffins)
• In a large bowl, cream 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs (one at a time), vanilla and lemon zest. 
• Fold in dry ingredients alternately with milk, flour last. 
• Fold in blueberries. Remember, fold gently, don't stir. 
• Spoon batter into prepared cups.
• Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons cold butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans.

Pumpkin Pancakes

I made these over the weekend, and lets just say... OMG YUM!  Tom and I both were in heaven.  Amazing flavor and they are so thick and dense you only need to eat two to feel full.  You make these and you may never go back to plain pancakes again!

Ingredients:
   1 1/4 cups all-purpose flour
   2 tablespoons sugar
   2 teaspoons baking powder
   1/2 teaspoon cinnamon
   1/2 teaspoon ground ginger
   1/2 teaspoon salt
   1/8 teaspoon nutmeg
   1/8 teaspoon ground cloves
   1 cup milk
   1 cup pumpkin puree
   2 tablespoons butter, melted
   1 egg

Directions:
1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
3. Melt additional butter in a skillet over medium heat.
4. Pour 1/4 cup batter for each pancake (you will have to kinda scooch the batter around to get it to spread out) and cook approximately 3 minutes per side.
5. Serve with butter and maple syrup.

Microwave Coffee Cup Scramble

I found this in the Better Homes & Garden magazine and it's proven to be a go to for a quick breakfast when the normal cereal isn't enough but there just isn't enough time for pancakes.

Ingredients:
   2 eggs
   2 Tbsp milk
   2 Tbsp shredded cheese
   salt and pepper

1. Coat 12 oz mug with cooking spray.  Add eggs and milk, beat with fork til blended.
2. Microwave on high 45 sec, stir.  Microwave til eggs are almost set, 30 to 45 sec longer.
3. Top with cheese, season with salt and pepper. (Tom likes to put hot salsa on his and loves it)