Breakfast
Apr
29
2021

Lemon White Chocolate Chip Pancakes

These light, fluffy pancakes are filled with citrus flavor from the fresh lemon zest and juice and are balanced out nicely by the sweetness of the white chocolate chips.

Print Lemon White Chocolate Chip Pancakes

Ingredients

2 whole Lemons zested and juiced 2-1/4 cups milk 1 Tablespoon Vanilla Extract 3 cups Flour
1/4 cup Sugar
2 Tablespoons Baking Powder
1/4 teaspoon Salt
2 large Eggs lightly Beaten
1?2 cup white chocolate chips
1/4 cup Butter Melted

Instructions

Combine milk and lemon juice. Gently stir in the vanilla.
Combine the flour, sugar, baking powder, and salt. Pour in the milk/lemon mixture, stirring gently until almost combined. Stir in the eggs, then the melted butter. Stir in the lemon zest last.
Heat an electric griddle and coat with cooking spray. Ladle six spoons of batter onto griddle, evenly spaced apart. Sprinkle white chocolate chips evenly on top of each pancake. Cook until bubbles start to form on the surface then flip. Cook other side until golden brown. Transfer pancakes to serving dish.
Serve with butter, syrup, chopped nuts, and extra white chocolate chips and lemon zest. Enjoy!
2.6wk_bootstrap();

Breakfast
Mar
25
2021

Lemon Smoothie (Sunshine in a Bottle!)

Print Lemon Smoothie

Lemon Smoothie

Ingredients

1 cup low fat French vanilla yogurt 1 cup ice cubes 2 tablespoons fresh lemon juice 2 tablespoons honey 1 tablespoon grated fresh ginger 2 teaspoons grated lemon zest 1/8 teaspoon ground turmeric (optional)

Instructions

In blender, combine all ingredients;
blend until smooth.
Serve immediately.2.6wk_bootstrap();

Breakfast
Dec
16
2017

Morning Glory Muffin

Print Morning Glory Muffin

Ingredients

Dry Ingredients 2 cups flour 2 cups bran 2 tbsp sugar 1/4 tsp salt 1 1/4 tsp baking soda 1 large shredded carrot 1/2 cup walnuts 1/2 cup raisins (I use golden raisins) Wet Ingredients 1 cup milk 1 cup yogurt or instead of milk/yogurt use buttermilk
1 egg beaten
1/2 cup molasses
2 to 4 tbsp canola oil

Instructions

Pre-heat oven to 350
Mix dry ingredients
Mix wet ingredients
Pour wet ingredients into dry ingredients and fold till mixed
Pam spray two muffin tins and scoop in mix
Bake 25 minutes
Wonderful with cheddar cheese!
2.6wk_bootstrap();

Breakfast
Sep
24
2015

Glazed Apple Crumb Muffins

Print Glazed Apple Crumb Muffins

Ingredients

CRUMB TOPPING 1/3 cup (67g) packed light or dark brown sugar 1 Tablespoon (15g) granulated sugar 1 teaspoon ground cinnamon 1/4 cup (60g) unsalted butter, melted 2/3 cup (84g) all-purpose flour MUFFINS 1/2 cup (115g) unsalted butter, softened to room temperature 1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, room temperature preferred
1/2 cup (120g) yogurt1
2 teaspoons vanilla extract
1 and 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup (60ml) milk (any kind)
1 and 1/2 cups peeled, chopped apple (2 small apples)

GLAZE
1 cup (120g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
1/2 teaspoon vanilla extract

Instructions

Make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Preheat oven to 425°F (218°C). Spray a jumbo muffin pan with nonstick spray. See notes for using a standard size 12-count pan.
Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the apples with a wooden spoon or rubber spatula.
Spoon the muffin batter evenly between all 6 muffin tins. There may be enough to make a 7th muffin in a 2nd batch, depending if there were a few extra apple chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
Bake for 5 minutes at 425°F (218°C) degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 21-23 more minutes or until a toothpick inserted in the center comes out clean. The total time these jumbo muffins take in the oven is about 26-28 minutes.
Make the glaze: whisk all of the ingredients together and drizzle over warm muffins.
Make ahead tip: Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.2.6wk_bootstrap();

Breakfast
Sep
04
2013

Pumpkin Waffles

Print Pumpkin Waffles

Ingredients

1 cup flour 3 Tbs sugar 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 tsp cinnamon 1/4 tsp nutmeg 1 egg 1 cup plain low-fat yogurt 1/4 cup canned pumpkin puree 2 Tbs butter, melted and cooled, plus 1 Tbs for the skillet

Instructions

1. Preheat a large nonstick skillet on medium-high heat. In a bowl, stir together all the dry ingredients.
2. In a large bowl, beat the egg for 30 seconds. Add yogurt, pumpkin puree, and 2 tablespoons melted butter and beat well.
3. Stir in dry ingredients and beat just until combined.
4. Grease skillet lightly with butter. Pour 1/4 cup batter per pan-cake; flip with spatula when tops bubble and edges are slightly dry. Cook until other side is golden brown, 2 minutes per side.
2.6wk_bootstrap();