Apple Streusel Muffins
Makes 12 muffins
1 ½ cups flour
2 tablespoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ cup fine sugar
¾ cup buttermilk
4 tablespoons unsalted butter, melted
1 cup apple, pared and chopped
1/3 cup brown sugar
2 tablespoons flour
½ teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
½ cup walnuts, chopped
In a small bowl place all ingredients for the streusel topping, combine and set aside. In another bowl mix together sugar, flour, baking powder, salt, cinnamon and nutmeg. In another bowl add buttermilk and one egg beaten. Combine wet ingredients and add to the dry ingredients in the other bowl. Mix until incorporated and add melted butter and apple. Mix again. Take a lined 12 muffin tin and fill each muffin tin to 1/3 with batter. Top the batter for the 12 muffins with ½ of the streusel topping. Put remaining batter into each tin and then finally top with the remaining streusel topping. Bake in a preheated 350F degree oven for 35 minutes or until tester comes out clean. Remove from oven and cool on rack.
Oatmeal, we all know it’s heart healthy and a great breakfast to start your day. It wasn’t until I tried steel cut oats that I went from liking oatmeal to loving it. Oats are grass and the grain is called a groat. Steel Cut oats are made from the inner portion of the oat kernel. The grain is run through steel blades and cut into tiny pellets. It’s the least processed of the oat cereals and the results when cooked is a nuttier taste with more texture. This is a much more chewy, hearty and tasty oatmeal. Cooking with steel cut oats takes longer to make but it’s well worth the results. This oatmeal stands alone well, but it you are looking to pump up the flavor top your oatmeal with maple soaked raisins for a real breakfast treat!
From by the bay wishing you some tasty maple soaked food memories!
Toasted Steel Cut Oatmeal
1 tablespoon unsalted butter
1 cup steel cut oats
3 cups boling water
1 cup whole milk
2 tablespoons brown sugar
1/4 teaspoon fine sea salt
In a large sauce pan, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes without stirring or until liquid is almost gone. Add the milk and simmer for 10 minutes, Add brown sugar and salt to the oatmeal stirring gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl.
Maple Soaked Raisins
1/4 cup raisins
1/2 cup maple syrup
In small sauce pan add the raisins and maple syrup and gently simmer for 5 minutes. Set aside and let cool and let the raisins continue to soak in the syrup. Rewarm to serve on top of hot oatmeal or any other breakfast favorite such as pancakes , waffles or french toast.
Every year as I am looking towards the holiday, I’m stocking up on all kinds of food items for entertaining my family and friends. Once we get past Christmas I’m beginning to see what I still have left and how to use it. Something I buy every year is eggnog, I can’t help myself, but no one really seems to drink it anymore. It doesn’t stop me from buying it though, in fact, I like to use eggnog to transform something ordinary into a delicious holiday or post holiday treat. This year was no different as I looked into the refrigerator to see a bottle of eggnog with a mid january expiration date, I decided to make pancakes for a weekend brunch with fantastic results. The eggnog gave a richer egg taste to the pancakes, but the pancakes were still light and fluffy. I think it’s the perfect comfort food for a cold January weekend morning to bring some warmth and a little post holiday cheer into your day.
From by the bay wishing you, eggnog food memories!
11/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon grated nutmeg
2 cups eggnog
2 large eggs, at room temperature
optional: confectionery sugar and maple syrup
In a medium bowl combine all dry ingredients and mix. To this add the eggnog and eggs and combine. Do not over mix. Batter will be a little lumpy. Set aside for 20 minutes. Heat a griddle pan and spread 1/4 cup of batter for each cake, Cook two minutes on the first side until the edge starts to bubble and flip and cook another minute. Place on baking sheet and keep warm in oven until all cakes are made and ready to serve. Serve with confectionery sugar and maple syrup
Waking up to a beautiful fall morning, I decided to capture the flavor of fall at breakfast with this delicious maple bacon scone. These scones are light and tender as well as slightly sweet and savory. They are perfect eaten just as they are or with little butter on the side. This is definitely a recipe to be tried, especially for a nice leisurely weekend morning when it’s slightly cool out of doors. Enjoy!
From by the bay wishing you maple bacon food memories!
Maple Bacon Scones
2 cups all-purpose flour (9 ounces), plus 1/4 cup
2 tablespoon granulated sugar or maple sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon fine sea salt
8 tablespoons chilled unsalted butter, cut into small pieces ( 1 stick)
6 strips thick cut bacon cooked and cooled and diced
1/2 cup heavy cream, plus 1 tablespoon for wash
2 large eggs
1/3 cup grade B maple syrup
Preheat your oven to 425 degrees. Line baking tray with parchment paper and set aside. In the bowl of an electric mixer fitted with a paddle attachment mix 2 cups flour, 2 tablespoons sugar, baking powder and salt . Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs with the heavy cream and at to the flour and butter mixture at a low speed. Add the maple syrup next still at a how speed and then the bacon. Mix until just blended. Dump the dough on to a well floured work surface. Using a fork, whisk together half and half and egg white in liquid measuring cup. Then add half and half mixture and maple syrup to your flour. Flour your hands and pat dough into a 6-inch square about 1 1/4 inches thick. Flour a 2 1/2 inch cutter and make 12 rounds. cut into four 3-inch squares. Transfer to prepared baking sheet. Place baking sheet into refrigerator for 30 minutes. Remove from refrigerator and use a pastry brush to wash the tops of the scones with the cream and then sprinkle with sugar. Bake at 425 degrees for 18 to 20 minutes, or until the tops are golden. Transfer to w wire baking rack to cool. The scones are best eaten as soon as possible.