Doughnut Muffins

I really enjoyed these muffins! If it's dipped in butter and cinnamon/sugar it's got my vote. I like things a little sweet for breakfast, and these hit the spot! I found the recipe at How-to Simplify.

 For the muffins:

• 1 3/4 cup flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/3 cup oil
• 3/4 cup sugar
• 1 egg
• 3/4 cup milk

For the coating:

• 1/4 -1/2 cup butter, melted
• 1/3 cup sugar
• 1 tablespoon cinnamon

Preheat oven to 350 degrees and grease a muffin tin. 

Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl. 

Combine oil, sugar, egg and milk in a large bowl. 

 

Add dry ingredients and stir only to combine. 

Pour batter into muffin tins.

 

Bake at 350 degrees for 15-20 minutes. 

 

While muffins are baking, melt butter in a small bowl. In another small bowl, combine the sugar and cinnamon.

 

Dip muffins in the melted butter and then into the sugar and cinnamon mixture. Place on a wire rack and allow to cool.

Enjoy!

Lemon-Blueberry Pancakes

I pretty much love anything with lemon, so I really enjoyed these pancakes. The recipe is from Pioneer Woman, so you know it's a keeper!

 

• 1-1/2 cup Cake Flour
• 1 Tablespoon (additional) Cake Flour
• 1/4 teaspoon Salt
• 1 Tablespoon (heaping) Baking Powder
• 3 Tablespoons Sugar
• 1-1/2 cup Evaporated Milk (more If Needed)
• 1 whole Lemon (more If Needed)
• 1 whole Large Egg
• 1-1/2 teaspoon Vanilla
• 2 Tablespoons Butter, Melted
• Zest From 1 Lemon
• 1 cup Heaping Blueberries
• Extra Butter
• Maple Or Pancake Syrup

Heat heavy skillet or grill over medium low heat.
In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.

In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick.

Stir in blueberries.
 
 
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
 
 
Serve and enjoy!

 

Hash Browns

We are going to visit my parents soon and are trying to use up our bag of potatoes before we leave, so I made hash browns for breakfast today. Hash browns are actually one of my favorite breakfast foods, so I'm not sure why I don't make them more often. I should change that...   potatoes (I used 5 red ones)3 tbsp canola oilsalt and pepper I have the slicer/shredder attachment for my Kitchenaid mixer, so shredding potatoes was a cinch (I used the coarse shredder).   Next, I used a plethora of paper towels to get as much moisture out of the shredded potatoes as possible.  Dry potatoes = crispy hash brownsHeat up oil on frying pan and add the shredded potatoes, spreading them out along the bottom of the pan. The potatoes should be spread pretty thin so you get the perfect crispy hash brown.  Sprinkle some salt and pepper on the potatoes.   After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes. Continue to cook until they are golden brown on the bottom. 

Cinnamon Swirl Pancakes

Imagine pancakes and cinnamon rolls had a baby. A very tasty baby. You'd have these little wonders:I highly recommend them. My husband doesn't really like breakfast, but he gobbled them up this morning. Recipe from Frugal Antics of a Harried HomemakerPancakes  (I halved the recipe and made 8 pancakes)

2 eggs

1/2 cup oil

3 cups buttermilk

3 cups flour

2 tsp baking soda

2 tsp baking powder

pinch salt

1/4 cup sugar

Cinnamon Swirl

1 stick butter, softened
1 cup brown sugar
2 Tbsp cinnamon

Cream Cheese Icing 

2 cups powdered sugar
2 ounces cream cheese
1 tsp vanilla
4 Tbsp milk

 Pancakes

Combine all ingredients in a bowl and mix with a mixer. Make it as smooth as possible. Pour on a hot griddle and cook. Add cinnamon swirl (see below) before flipping.

 

 

 

Cinnamon Swirl

In a large microwave safe bowl, combine the butter, brown sugar and cinnamon until smooth.  Microwave on high for 10 second increments until it is soft and can be squeezed through a pastry bag.  Transfer mixture into a pastry bag fitted with a medium tip.  Or, you can use a Ziploc bag with the corner snipped off.

Pour pancake batter onto hot griddle.  Pipe cinnamon mixture onto batter in a swirl shape.

When pancakes are lightly browned, flip and cook until done.

Cream Cheese Icing 

Combine ingredients using a hand mixer, mixing until smooth. Pour the icing into another pastry bag or Ziploc bag. 

Drizzle it over the cooked pancakes.

 

Cinnamon swirled deliciousness!