Breakfast is the most important meal of the day. Make that meal count and lessen your hectic morning life with this delicious, travel ready, pancake breakfast sandwich. Sausage, hashbrowns, red peppers and eggs sandwiched between two fluffy pancakes. What could be better than that! Continue reading
Muffins are one of my favorite things. I love making different kinds, and having them in the freezer at all times. My 7-year-old is also a big fan of them. I have nothing short of 20 recipes for different muffins on my site, Dinners, Dishes and Desserts. I like to bake them, eat a couple for breakfast that day, then put them in a freezer storage bag to store in the freezer. Then, on busy mornings, I can just take some out, microwave for about 30 seconds, and you have a great breakfast everyone will love. They would even be great to put in a lunch box. They would thaw by lunch time, for a fun treat!
My 7-year-old thought these were one of the best he has had in a long time. Chocolate Chip Muffins are normally his favorite, but he is also a fan of anything with cinnamon. So I decided to mix it all together for these. I am not sure muffins have ever disappeared more quickly from my freezer. He had them every day until they were gone.
If a recipe has cinnamon in it, I think you need to taste it! So I added a full tablespoon to this batter. If you don’t want cinnamon to be the dominant flavor, you could cut back to 1-2 teaspoons. But, I think you should go all the way :) It is fall, after all, and cinnamon is the perfect fall spice.
I am always posting new recipes over at my site Dinners, Dishes, and Desserts. Come check it out, I love meeting new people!
Cinnamon Chocolate Chip Muffins
Adapted from Bake Space
2 cups flour
1/2 cup sugar
1/2 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 Tbls cinnamon
1/2 cup butter, melted and slightly cooled
2/3 cup milk
2 tsp vanilla
3/4 cup mini chocolate chips
Preheat oven to 350 degrees. Spray a 12 cup muffin tin with non stick spray, or line with liners.
In a small bowl mix together butter, eggs, milk and vanilla. In a large bowl whisk together flour, sugar, brown sugar, baking powder, salt and cinnamon. Add the butter mixture, and mix until just combined. Fold in chocolate chips. Scoop batter into prepared muffin tins. Bake for 18-20 minutes, or until a tester comes out clean.
What’s for breakfast or brunch?
Pioneers in Missouri and Kansas used sweet potato plants to help break up the prairie soil in their gardens.
This recipe uses the same tuber to break up the monotony of ho-hum pancakes.
With a boost of color and Vitamins A and C from sweet potatoes, these waffles are delicious any time of year. Topped with a dollop of fluffy orange butter, the waffles don’t really need syrup. But go ahead if you must.
Sweet Potato Waffles with Whipped Orange Butter
Adapted from Heartland: The Cookbook. This batter also makes delicious pancakes.
Makes about 6 large waffles or 12 pancakes
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine kosher or sea salt
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 1/4 cups milk
1/3 cup sorghum or molasses
1/2 cup fresh, cooked or canned sweet potato or pumpkin puree (not pie filling)
1 large egg
Whipped Orange Butter
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon fresh orange zest
1 tablespoon granulated sugar
1. In a medium bowl, combine flour, baking powder, salt, brown sugar and spices. Add milk, sorghum, pumpkin, and egg. Whisk until smooth. For best results, bake in a waffle iron according to manufacturer’s directions, about 90 seconds. Baking time will vary with the consistency of the batter and your preference for browning.
2. For the butter, place the butter, orange zest, and sugar in a mixing bowl and whip until light and fluffy with an electric mixer. Serve with the waffles.
I absolutely adore oatmeal. It’s delicious and creamy, hearty and satisfying. It’s also amazingly good for you: with 130-150 calories, 5g fiber and 5g protein for 1/2 a cup (dried), which makes up to 2 cups of cooked oatmeal.
It’s the perfect healthy breakfast, and I literally eat it almost every day.
There are so many ways you can dress up oatmeal – it really is a great base for all kinds of toppings: nuts like walnuts and almonds, fruit like berries, apples, pears, bananas, seeds like chia or flax, or even spices like cinnamon or unsweetened cocoa powder.
The possibilities are endless!
But there’s one combination of ingredients that I think really makes the perfect bowl of oatmeal. So here is my recipe for the perfect breakfast: Oatmeal with Berries, Walnuts, and Creamy Milk. Hope you enjoy it!
- 1/2 cup rolled oats
- 1.5 cups of water
- 1/2 cup – 3/4 cup of frozen organic wild blueberries
- 1 Tbsp chopped walnuts
- 1/4 tsp cinnamon
- 1/2 cup 1% organic milk, or 1/2 cup unsweetened soy milk, or 1/2 cup unsweetened almond milk
- Stevia, Agave, or Honey to taste (no more than 1 Tbsp honey or agave)
Step 2: Stir in the blueberries, cinnamon, and walnuts
Step 3: Stir in the the milk and agave/stevia/honey until the oatmeal is creamy and the consistency you like
This whole recipe takes less than 10 minutes to make, and it’s so tasty, it’s addicting. This whole recipe is about 250 calories, with about 8g fiber and 10g protein. It truly is the perfect morning breakfast. Enjoy!