Category Archives: Breakfast

Baking Breads Breakfast Healthy cooking Recipes

Oatmeal and bran muffins

Looking for a delicious way to increase your fiber and fruit intake? Tired of overpriced bran and fruit bars? Need a little excitement in your life?

These muffins are really easy to make, and the recipe is adaptable for whatever fruits, nuts or other fillings you have on hand or want to add. For the muffins in these photos, I added frozen blueberries, almond slivers, chocolate chips, and a prune center for each muffin.

Here is the basic recipe:

Ingredients
1 1/4 cup milk
1 cup oats
1/2 cup bran
1 egg
1/4 cup sugar
1/4 cup butter or vegetable oil
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
Optional: nuts, fresh or dried fruits, chocolate chips, shredded coconut, etc.

-Combine milk, bran and oats in a small bowl. Allow to soak for 15 minutes.
-In a separate bowl, beat the egg, sugar and oil together.
-Add the egg, sugar and oil mixture into the oatmeal mixture.
-In another bowl, mix the flour, cinnamon, baking soda, baking powder and salt.
-Stir the flour mixture into the wet mixture.
-Mix the optional fruits, nuts, chocolate chips, etc., into the batter.

-Spoon batter into the muffin cups until about 3/4 full.
-Bake at 190 degree Celsius for approximately 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.

If you find the batter a little dry, try stirring in a little milk at the end before spooning the batter into the cups. Be careful when adding fresh fruits as the batter may become too moist; in this case, try adding less milk.

Wasn’t that easy?

Breakfast Recipes

Quiche with ham, vegetables, basil and cheese

Ingredients:
1 cup diced cheese
1 cup diced ham
1 tbsp dried basil leaves
1 tbsp dried parsley leaves
1 diced tomato
1 diced onion
3 Eggs
2 tbsp cream
salt and pepper to taste
1 uncooked 9″ pie crust (pate brisee crust recipe can be found here)

– lightly fry onion and ham
– add in tomato
– allow to cool
– combine milk and eggs
– mix in basil, parsley, ham and onion mix
– sprinkle cheese onto the bottom on the pie crust
– pour the egg mixture into the pie, leaving about 1 cm from the top of the pie
– bake at 350F for about 40-50 minutes, or until crust is golden brown and the filling has set and browned
– serve hot or cold

Breakfast Experimental Tools and kitchenware

Banana waffles- made with banana muffin batter

Looking for more ways to use my waffle maker, I decided to try using my favorite banana muffin recipe with it to make banana waffles.

They turned out surprisingly beautifully! They were crisp when cooled, and soft on the insides. It was almost like eating only muffin tops! Not only that, they also came off the waffle plate cleanly so cleaning was easy.

Another plus: waffles take less time to cook if you only want to make a few. And you can spice it up by adding chocolate chips, blueberries, walnuts etc. if desired.

Like muffins, they get soft after they have been sitting around for awhile, so I reheated leftover waffles in the iron again before eating them, and they regained their former crispiness. I also tried freezing and reheating them in the iron with the same results. I suspect reheating the frozen waffles in a toaster would give the same effect. (Just like cooking Eggo waffles from the freezer aisle. )

You can find the banana muffin recipe here, but instead of baking them in cups, place about two tablespoonfuls in the waffle maker and cook as you would normally when making waffles.

Baking Breakfast Sweets

Apple scone cake

This past weekend, looking for ways to use up the apples that had been collecting in my apartment, and to perpetuate my current scone craze, I decided to try out this recipe from joyofbaking.com, and made apple scone cake.

They weren’t joking when they said this cake resembled a pie more than anything. Since it has a “scone” crust, it was quick and easy to prepare, and left a wonderfully warm apple and cinnamon aroma in my cold apartment.

I served it warm with vanilla ice cream, as suggested. The only thought that came to mind white eating it was that it was a dangerous cake because it was too good, which made it hard to exert any form of self control to stop eating it.

I am really glad that I tried out this seemingly odd recipe. 🙂