Aunt Lynnette's Favorite Muffins

The BEST muffin recipe ever. Oh, I love these.

Ingredients:
-2 eggs
-1 c sugar
-1/2 c oil
-1 tsp. vanilla
-1 c sour cream or plain/vanilla yogurt (low fat or light is fine)
-2 c flour
-1/2 tsp. salt
-1/2 tsp. baking soda
-1 tsp. baking powder
-1 c blueberries (fresh or frozen; if frozen do not thaw, just add frozen.)

Beat eggs. Add sugar, oil, vanilla, salt, and sour cream or yogurt. Mix well. All at once add flour, baking soda, baking powder. Stir until moistened but still slightly lumpy. Pour into 12 greased or lined muffin cups. Bake 20 minutes at 400 degrees.

***- can also add 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/8 tsp. cloves for a spice muffin (omitting the blueberries)
-can use fat free sour cream or yogurt
-can substitute applesauce for oil.

Cinnamon Crescents

I made these for the first time this morning for breakfast and they were so yummy. Just sweet enough, but not overly sweet at all. Evin loved them too. It is a lightened version of a favorite bakery treat. It really was a delightful breakfast served with hard boiled eggs, fruit (apples and pears), and a cup of milk. And it was very easy.

Cinnamon Crescents (Holly Clegg, The New Holly Clegg Trim and Terrific Cookbook)

Makes 8

Ingredients
1/4 cup light brown sugar
1/4 cup chopped pecans (I used walnuts)
1 tsp. ground cinnamon
2 cups baking mix (like Bisquick Baking Mix)
1 TBSP sugar
1/2 cup cold water
3 TBSP margarine, softened ( I used butter)
Glaze (recipe follows)

Preheat oven to 425 degrees. In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside. In a separate, large bowl, mix the baking mix, sugar, and water until a soft dough forms; beat vigorously for 30 seconds. Roll the mixture into a ball with hands dusted with baking mix so the dough will not stick. Knead 1 minute. Pat or roll the dough into a 10-12 inch circle. Spread with the margarine and sprinkle the brown sugar mixture, and cut into eight wedges. Roll up, beginning at wide edges, to point. Place crescents on an ungreased ( although I lightly greased it) baking sheet; shape into a semicircle. Bake for 10 minutes, or until golden brown. Cool slightly on the baking sheet; drizzle with the glaze ( see recipe below)

Glaze

1/2 c. confectioners sugar
1 TBSP margarine ( I used butter)
1/4 tsp vanilla extract
1 TBSP water

In a small bowl, mix the confectioners sugar, margarine, vanilla and water with a fork, adding more water as needed, until blended and smooth.

Nutritional Facts ( if you make substitions i.e. butter it would change )
Calories - 261 Carbs - 35 Fat - 13 Fiber - 1

German Pancakes

This is a recipe from my sister in law, Kyra. I have been making this for one of our General Conference breakfasts for years now. I love it because not only is it delicious, it is easy and quick.

German Pancakes

1/4 c. butter
4 eggs
1 c. milk
1 c. flour
1/2 tsp. salt

Preheat oven to 425. Melt the butter in a 9x13 pan in the oven. Combine the rest of the ingredients in a blender-pulse until smooth. Pour batter into pan and cook for 20 minutes.

Monkey Bread

This recipe is from the cookbook, Our Best Bites: Mormon Moms in the Kitchen by Sara Wells and Kate Jones. It is great for a special, out of the ordinary breakfast, that you don't want to be time consuming (i.e. General Conference weekend).

Monkey Bread
from Our Best Bites

1 c. sugar
1 TBSP cinnamon
3 (8 oz.) cans refrigerator biscuits, cut into fourths
1/2 c. butter
1/2 c. brown sugar
2 TBSP honey

1. Preheat oven to 400 degrees F. Spray bundt pan with nonstick cooking spray and set aside.
2. Combine sugar and cinnamon in a large zip-top bag. Add the quartered biscuits, close the top, and shake to coat the biscuits in cinnamon sugar. Arrange in the prepared pan.
3. Place butter, brown sugar, and honey in a medium or large microwave safe glass bowl or measuring cup. Cook on high for 1 minute at a time until the butter is melted and the ingredients can be easily mixed. Pour the mixture over the dough balls in the pan.
4. Bake for 20 minutes or until the bread is golden brown. Remove from oven and allow to stand for 5 minutes and then invert the pan onto a plate or serving platter.

My boys LOVED this!

Melt-In-Your-Mouth Muffins ( using Muffin Mix)

These are made using this Muffin Mix. I love it.

2 3/4 c. Muffin Mix
1 egg, slightly beaten
1 c. milk
1/2 cup melted butter or margarine, or oil ( I usually use oil)

Preheat oven to 400 degrees. Spray muffin tins with non-stick cooking spray or line with baking cups. Put Muffin Mix in a medium bowl. Combine egg, milk, and oil ( or other option) in a small bowl. Add all at once to Muffin Mix. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18-20 minutes, until golden brown. Makes about 24 cupcake size muffins.

Additions:
Cornmeal Muffins - decrease muffin mix to 2 1/4 c, and add 1/2 c cornmeal.

Blueberry Muffins - Gently fold 1 c. fresh, frozen or drained canned blueberries into basic muffin batter just before filling pans.

Banana Muffins - mash 1 - 2 bananas ( about 1/2 to 1 c) and add to liquid ingredients before adding liquid to Muffin Mix.

Fresh Peach Muffins - Gently fold 1 c. diced fresh peaches into batter before filling pans.

Cranberry Nut Muffins - gently fold 1 c chopped fresh or frozen cranberries, 1/2 c. chopped nuts and 3 TBSP sugar into basic muffin batter just before filling muffin pans.

Or try to make up your own combination!!!

Muffin Mix

Here is a basic muffin mix from the Make-A-Mix cookbook by Karine Eliason, Nevada Harward and Madeline Westover that you can make all sorts of different muffins with various additions. It tastes good, and once you make the mix it is so easy and quick, and it tastes fresher and heartier than a store bought muffin mix.

Muffin Mix

8 c all purpose flour ( I do a 4 or 5 cups of all purpose flour, and 3 or 4 cups of whole wheat and it still tastes great!)
3 c sugar
3 TBSP baking powder
2 tsp. salt
2 tsp. ground cinnamon
2 tsp. ground nutmeg

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in cool dry place. Use within 6-8 months. Makes about 11 c of Muffin Mix.

Whole Grain Waffles (Make-A-Mix)

Ingredients: 3 c. Whole Grain Pancake Mix, 3 c. buttermilk, 3 eggs, separated, 1/4 c. melted butter or vegetable oil.

Preheat waffle maker. In a large bowl, combine Whole Grain Pancake Mix, buttermilk, egg yolks, and melted butter or oil. Beat with a wire whisk until just blended. In medium bowl, beat egg whites until stiff. Fold into egg yolk mixture. Bake according to waffle maker instructions. Makes 3-4 large waffles.

I never make these for breakfast because of the whole separating the egg thing and beating the whites. Just too much work for the morning. But, I do make them for dinner (which my boys are ecstatic about even though its whole grain, they don't care), and it makes a lot. So I freeze the rest and use those for breakfast.

Whole Grain Pancakes (Make-A-Mix)

Ingredients: 1 1/2 c. Whole Grain Pancake Mix, 1 1/2 c. buttermilk, 1 egg, 2 TBSP melted butter or vegetable oil.

Put Whole Grain Pancake Mix in a small bowl. Set aside. In a small bowl combine buttermilk*, egg, and melted butter or vegetable oil. Add all at once to dry ingredients. Blend well. Let stand 5-10 minutes. Cook on hot, oiled griddle 3-4 minutes, until browned on both sides. Makes about twelve 4 inch pancakes. Eat with butter and syrup, or try it with a jam. Soooo good.

*if you do not have buttermilk, which I never do, in a 2 c. measuring cup but in 1 1/2 TBSP of lemon juice and then fill it to the 1 1/2 c. line. Works great.

Whole Grain Pancake Mix

I got this from the book Make-A-Mix by Karine Eliason, Nevada Harward,and Madeline Westover. I became enamoured with the idea of making my own mixes. This one makes whole wheat pancakes that are almost as good as the Our Best Bites recipe. We love them too. And once you've made the mix, it comes together really quick and easy.

Whole Grain Pancake Mix

Ingredients: 3 1/2 c. whole wheat flour, 3 1/4 c. white flour, 3/4 c. sugar, 1 TSBP. baking soda, 1 TBSP. salt

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 10 cup container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 7 1/2 cups Whole Grain Pancake Mix.

Whole Wheat Buttermilk Pancakes

I absolutely love these pancakes. My boys absolutely love these pancakes. And they have whole wheat, so they are good for you! And we eat ours topped with jam, mmmmm. But unfortunately, its not a quick and easy recipe so I don't make them too often. Its not a hard recipe at all, just takes time. But when I do make them I make a bunch and freeze them. From Our Best Bites.

Whole Wheat Buttermilk Pancakes
adapted from Cooking Light

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6″) and 2 T for kid-sized ones (2 /2-3″). Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.


Freezer Instructions: These pancakes freeze wonderfully. Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.

Blueberry Corn Breakfast Cake

This is from The Enlightened Homemaker. Since I am not a huge cold cereal fan I am always looking for other quick and easy alternatives and this is one of our favorites.

Blueberry Corn Breakfast Cake

1/2 C. Yellow Corn Meal
1/2 C. minus 2 T. Whole Grain Flour
1/4 C. sugar
1 t. baking powder
1/4 t. sea salt ( I just use regular table salt)
1/2 C. buttermilk or kefir (if I have buttermilk I use it, but if not I do the milk with lemon juice trick)
1 egg
4 t. oil
1 t. vanilla
1 1/2 C. fresh or frozen blueberries

Stir ingredients together except for blueberries. Pour into greased , round cake pan. Use a 9X13 if doubling. Top with berries and sprinkle with cinnamon and sugar.

Bake at 425 for 25-30 minus or until lightly golden.
Serve with whipped cream.

Hungry Idaho Boy's Meal

That's what I call it, but I think most people call it a hash of some sort.

Ingredients:
-diced potatoes, fresh or frozen (can substitute with hashed potatoes
-green pepper
-onion
-ground beef*

Sautee' onion and green pepper in a little bit of canola oil. Add potatoes, and ground beef. Cook till meat is done and potatoes are fork tender. Top with shredded cheddar cheese.

*for a breakfast version use ham or sausage or bacon and add an egg or two. So yummy!