- Brussels Sprout and Avocado Salad with Lemon Dijon Dressing
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- Honey and White Cheddar Apple Bites
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- Black Bean and Mango Salsa
- Berry Studded Honey Cloud Pancakes
- Shredded Pork and Grilled Pineapple Tacos
- Sassy Tex-Mex Slow Cooker Shredded Pork
- Peanut Chicken Lettuce Wraps
- Biscoff Milkshake
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Category Archives: muffins
I am always on the hunt for interesting new breakfast ideas particularly ones that incorporate protein instead of just straight out carbs. I found a recipe for Savory Breakfast Muffins over on The Comfort of Cooking.
I decide to healthy the recipe up a bit with a few little changes. I swap out pork sausage for turkey sausage and used a white and wheat flour blend instead of Bisquick among a few other tweaks. The result was a tasty cheesy sausage biscuit.
My family really enjoyed this change of pace a breakfast. I hope yours will too.
Savory Sausage and Cheese Breakfast Muffins
Prep time: 5 minutes - Cook time: 35 minutes - Makes: 16 muffins
- 1 lb turkey breakfast sausage
- 1 tsp. chili powder
- 1 cup all purpose white flour
- 1 cup white whole wheat flour
- 1 1/2 tablespoon baking powder
- ½ tsp. salt
- ½ tsp. pepper
- 1/4 tsp. garlic powder
- 1 1/2 cups shredded cheddar cheese
- 1 tbsp. fresh thyme leaves
- 3 eggs, whisked
- 1 1/2 cups milk
Preheat oven to 375º F. Line one medium-sized-cup muffin tin with paper liners and set aside.
Saute sausage crumbling the sausage with a metal spoon as it cooks. Drain excess grease and place in a large bowl.
Add white all purpose flour, whole wheat flour, baking powder, salt, pepper, garlic powder shredded cheese and thyme leaves. Toss together with a fork.
Add eggs and milk to the other ingredients in the bowl. Mix well.
Scoop 1/4 cup of the muffin mixture into each preprepared muffin tin. Bake for 25 minutes. Allow to cool completely. Serve and enjoy!
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Sometimes we need a house guests with a unique diet requirement to urge us to mix up our cooking routines. What can sound like a challenge can really be an opportunity to step out of our comfort zone and try something new.
My mom came to visit for Christmas and her new news was that she had recently gone wheat-free. I never really thought about how much wheat we actually eat until I started trying to make a week of meals without it. (Did you know there is even wheat in soy sauce?? Who knew?)
The week turned out to be a great growing experience for me. It really got me thinking outside of the flour canister. It was less about what I couldn’t put in and more about what options had I never thought of before.
I wanted to make muffins for Christmas breakfast because they are one of my breakfast favorites and you can make them ahead of time. However if my mom hadn’t prompted me I would have never tried something new – (wheat-free) Blueberry Oatmeal Almond Muffins. I used oatmeal flour and almond meal to replace the flour that you normally use to make muffins. Almond meal is just ground up almonds. I found it at Trader Joe’s. If you can’t find it you can always make your own in a food processor.
Happy to say that my little cooking experiment turned out deliciously. I have made the muffins twice again since my mom and her diet requirements went home. Little dude and I love ‘em. Hope you like them too.
(Wheat-Free) Blueberry Oatmeal Almond Muffins
- 6 oz plain or vanilla yogurt
- 1 ½ cup milk
- ¼ cup butter, room temperature
- 2 large eggs
- 1 ½ teaspoon almond extract
- 2 tablespoons brown sugar
- 1 teaspoon lemon zest
- 1 cup quick cook oats
- 1 ¼ cup oat flour
- ¾ cup almond meal
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 ½ cup frozen blueberries.
Preheat oven to 350º F. Either place muffin liners into muffin tins OR spray muffin tin with non-stick cooking spray and set aside.
In a large mixing bowl whisk together yogurt, milk, butter, eggs, almond extract, lemon zest and brown sugar. Add quick cook oats and stir to incorporate.
In a medium sized bowl mix oat flour, almond meal, quick cook oats, baking powder, baking soda, salt, cinnamon and nutmeg.
Add dry ingredients to wet ingredients and stir. Gentle stir in frozen blueberries until just combined.
Scoop ¼ cup of muffin batter into each muffin holder in the muffin tin. Bake for 25 minutes or until fully cooked. Serve and enjoy!
Note: The Undercover Cook is not a nutritionist or health care professional. If you have specific dietary restrictions or requirements, please check with your health care provider or a register dietician to make sure your needs are met.
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I have really been on a muffin kick lately. I found this recipe for oatmeal muffins on Epicurious and had to give them a try. I modified the recipe a little bit to accommodate the ingredients I had on hand. I had 2 very ripe bananas on hand that were at the use-immediately-or throw-away stage, so I dropped the blueberries and used the bananas. I also swapped out the buttermilk for regular milk.
The ingredient swaps worked out beautifully! These muffins were sooo very tasty! They tasted like banana bread crossed with an oatmeal cookie. I served them with honey butter and everyone when back for seconds and thirds!
Banana Oatmeal Muffins
Prep time: 10 minutes – Cook time: 25 minutes - Makes: 18 muffins
- Nonstick vegetable oil spray
- 2 1/3 cups quick-cooking oats
- 1 cup whole wheat flour
- 1/2 cup chopped pecans (about 2 ounces)
- 1/2 cup (packed) dark brown sugar
- 1/4 cup sugar
- 2 tablespoons wheat bran bran
- 2 tablespoons wheat germ
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 very ripe bananas, smashed
- 1 cup milk
- 1/2 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup boiling water
Preheat oven to 375°F. Spray a muffin tin with nonstick spray. Set aside.
Place oats and next 9 ingredients in large bowl and stir together with a fork or whisk.
Place bananas in a medium bowl and smash. Add milk, oil, egg, and vanilla to bananas. Whisk to blend. Pour mixture into large bowl with oats and flour. Mix. Stir in 1/3 cup boiling water and let stand 5 minutes.
Scoop batter into prepared muffin cups (about 1/4 cup of batter per muffin).
Bake muffins 20-25 minutes or until fully cooked. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.
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