Spiced Pumpkin Breakfast Muffins
April 27, 2011
What You Need:
1/2 C of sugar
1/2 C light brown sugar, packed
6 tbsp unsalted butter, room temperature
2 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp vanilla extract
2 large eggs
2 large egg whites
1 1/4 C canned pumpkin
2 1/2 C of whole white-wheat flour
1/2 C of milk
How to Make It:
Set the oven temperature to 350 allowing the oven to preheat.
Line 20 muffin tin cups with paper liners or spray well with a non stick cooking spray.
Place the white and brown sugars into a mixing bowl.
Add the butter.
Sprinkle in the cinnamon ginger, cloves, baking powder, baking soda and salt.
Pour in the vanilla and beat with a hand held mixer on medium speed for 2 minutes or until just blended together.
Add the whole eggs, one at a time, beating after each addition.
Add the egg whites and beat until blended in well.
Add the pumpkin and beat in on low speed until just blended in.
Add the flour 1/3 at a time and alternate with the milk half at a time, beating until just blended in.
Transfer the batter to the prepared muffin cups filling each cup about 2/3 full.
Bake the muffins for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan then remove to a wire rack to continue cooling.
Makes 20 muffins
Most whole wheat flours are ground from red wheat which leaves the flour with a bitter taste. Whole white-wheat is ground from wheat grains that give us healthier flour along with better taste. Whole white-wheat flour can be used in place of all purpose flour or whole wheat flour in the same amounts. These muffins are great for a quick breakfast or a late afternoon snack.
Preparation Time: approximately 20 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 50 minutes + Cooling
Nutritional Information: (approximate values per muffin)
Calories 150; Fat 4g; Saturated Fat 3g; Carbohydrates 25g; Protein 3g; Fiber 1g;
Cholesterol 31 mg; Sodium 198 mg
Broccoli Strata
April 7, 2011
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12 thick slices of day old hearty bread (like French or Italian)
1 lb fresh broccoli florets, blanched and drained well
2 cups Monterey Jack cheese, shredded
1 cup onion, diced fine
5 eggs
1/2 cup grated Parmesan cheese, divided
2 Tbsp Dijon mustard
1 garlic clove, minced
1 tsp salt
1/4 tsp pepper
2 cups milk
Prepare a square 9 inch casserole dish by spraying with non-stick cooking spray or coating with butter.
Start layering ingredients: 4 slices bread, 1/3 broccoli, 1/3 Monterey Jack cheese, 1/3 onion.
Repeat layers two more times.
In separate bowl, whisk together the egg whites, the whole eggs, 1/4 cup Parmesan cheese, mustard, garlic, salt and pepper; then slowly pour in and whisk milk.
Pour milk mixture over the layers in the casserole dish.
Top casserole with remaining 1/4 cup Parmesan cheese.
Cover with tin foil and refrigerate for at least 3 hours, but can refrigerate up to a full day or overnight.
To bake: Preheat oven to 350 degrees.
Place casserole dish, covered, in preheated oven and bake for 45 minutes.
Uncover casserole and continue baking for 15 to 20 minutes more or until casserole browns around the edges and center is solid.
Basil and Egg Scramble
April 6, 2011
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Serves about 3
Ingredients:
1 tbsp olive oil
¼ cup onion, chopped
2 cups cooked potatoes, cubed
¼ cup red bell pepper, chopped
4 free-range, organic eggs, beaten
1 tbsp fresh basil leaves, chopped
Salt and pepper to taste
Instructions:
Heat the oil in a non-stick skillet and add potatoes, onion and bell pepper. Sauté vegetables for about 5 minutes until heated through.
Meanwhile, in a small bowl, whisk together the remaining ingredients. Pour into the skillet with the vegetables. Let the mixture slightly set at the bottom, before gently lifting the cooked parts with a wooden spoon. Continue this procedure until the egg mixture is thickened and cooked through.
