I’m always look for sweet stuff to eat for breakfast. Muffins are always a good choice and this one is better because it is low carb. These don’t rise as well as standard muffins but I guarantee the taste is just fine.
If gluten is a concern, these are gluten free an added bonus.
- ¼ cup butter
- ¾ cup canned pumpkin (those small cans under 15oz are perfect
- 1 egg
- 6 Tbsp. honey or 1/3 c date puree is fine (you could also substitute regular sugar or stevia or a derivative)
- ½ cup rolled oats
- 2 Tbsp. ground flaxseed
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- 1 tsp. vanilla extract
- ½ tsp. baking soda
- ¼ cup mini chocolate chips, plus more for sprinkling
- Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. (or use paper liners) Set aside.
- Add all ingredients except for chocolate chips to a blender or food processor or mixer, and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
- Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
NOTES: this are higher carb because of the oats but as you can see there is no flour. You might alternatively try other flours such as almond, but the taste and texture will be different. You might add a raisins instead of chocolate chips, or minced apple perhaps.
SOURCE: Adapted slightly from Running With Spoons
I’m learning that you can make pancakes out of just about anything.
But you get different results and that’s what makes it fun.
Coconut flour is absorbing, so you have to be careful, otherwise your result will be a trifle dry.
So you increase the eggs a bit, and that helps.
But in reality, this pancakes comes out fairly dense, and therefore it’s actually a good substitute for a dessert pancake. So feel free to slather it with some chocolate and fruit and use it that way.
It still works fine as a breakfast item however.
- 2 Tbsp. coconut flour
- 1 scoop vanilla protein powder
- 1 Tbsp. shredded coconut
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 2 whole eggs
- Mix all the ingredients together into a batter.
- Cook as you would any normal pancake.
SERVES: 5 pancakes
NOTES: You can omit the shredded coconut if you wish. You might substitute blueberries, or add some shredded coconut on top as a garnish. You might as well add a 1/3 c of sour cream to the batter. If it appears too thick, add a bit of milk until the consistency is right. Another egg could also be added, and the protein powder eliminated if you don’t want that. As you can see, you can play with this fairly easily. If you omit the protein powder, add another two tbsp of the coconut flour.
Source: Health Bites by Vitacost
Scones are so civilized. Don’t you think?
I mean they aren’t puffy airy sugar cubes.
They aren’t dried up old bran muffiny things
They are scones.
They have dignity.
So have a dignified breakfast.
Make some scones.
- 1 large egg
- 1/2 cup buttermilk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup ricotta cheese
- 3 tablespoons granulated sugar
- 2 tablespoons lemon zest
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into small cubes
- 1 cup chopped fresh strawberries
- Milk or heavy cream, for brushing the scones
- sugar, for sprinkling on scones
1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. Whisk together the egg, buttermilk, lemon juice, and vanilla in a medium bowl. Add the ricotta cheese and whisk until combined. There will still be a few lumps. Set aside.
3. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. In another large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon sugar mixture. Add the butter pieces to the flour mixture and toss with a fork just until the butter is coated with flour. Using a pastry cutter, fork, or your hands, cut the butter into the flour until you have a mixture of pea-sized or slightly larger clumps of butter and flour.
4. Pour the liquid ingredients over the dry ingredients and stir with a spatula until just combined. Don’t overmix the dough. Gently fold in the strawberries. Turn out the dough onto a well floured space and gently and shortly knead the dough. If the dough is too sticky, you can add a little bit of flour as you knead. Pat the dough down into a disk, about 1/2 inch thick. Cut the dough into 8 wedges or cut into rounds with a biscuit or cookie cutter.
5. Transfer the scones to the prepared baking sheet and brush with milk or heavy cream. Sprinkle scones with turbinado sugar. Bake for about 15-20 mins, or until the scones are golden brown. Let cool on a wire rack and serve.
Note-the dough is sticky due to the ricotta cheese. You might have to add more flour when kneading. Just try to be gentle and not overwork the dough.
NOTES: Try not to overwork this dough. Just bring it together, pat it out into a circular shape and cut. Could be used with other fruits. but ones with high liquid contents will probably not work well.
SOURCE: Two Peas and their Pod
If you have a sweet tooth when it comes to breakfast, well, I have a solution.
This is an interesting coffeecake. It really surprises you I think.
I’m tempted to think of all the neat things you could add to it, like lemons and blueberries, or strawberries, or chocolate chips.
And you can do that, very easily for sure.
But somehow it has this integrity of its own. A distinctive, not slap-you-in-the-face kinda taste that is somehow endearing and wonderful with a great cup of coffee. And it is COFFEE cake after all.
So try it on its own once, and then go ahead and fuss with it if you desire.
For the cake:
- 3/4 stick (6 tablespoons) softened butter
- 1 cup sugar
- 1 tsp vanilla
- 1/2 cup buttermilk
- 2 eggs
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- pinch of salt
For the cheesecake swirl:
- 1 (8 oz) package Philadelphia cream cheese, at room temperature
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
For the streusel:
- 1 cup AP flour
- 1/4 cup plus 2 tablespoons brown sugar
- pinch of salt
- 4 tablespoons cold butter, cut into small pieces
- First make the streusel by “forking” all the ingredients together until crumbly. Put in refrigerator until ready to use.
- Preheat oven to 350. Lightly grease an 8×8 baking pan.
- In a large bowl, make the cheesecake swirl by beating together the cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- In a large mixing bowl, cream together the butter and sugar. Add in the vanilla, buttermilk, and eggs.
- Gently mix in the flour, baking powder, and salt until just combined. Do not overmix.
- Pour half of the cake batter into the prepared pan. Pour half of the cheesecake mixture on top, using a knife to swirl. Repeat with the rest of the batters.
- Evenly distribute the streusel topping on top of the batter.
- Bake for 35-40 minutes.
NOTES: As I said, you could add a bit of lemon juice or zest. You could add some fresh blueberries or strawberries sliced. Little dabs of blackberry jam dropped in the middle layer is possible. Or a layer of chocolate chips.
OVEN TEMP: 350°
OVEN TIME: 35-40 min.
So you like Cinnamon rolls?
I know that you do.
And so do I.
And so it’s fall and all.
And pumpkins are in the air.
Well, actually they aren’t, but we are sure thinking about them.
And carving them.
And finding new ways to eat them.
So, make these babies and sit back and watch the leaves fall.
And eat them.
For the filling:
- 3/4 cup pumpkin puree
- 1/4 cup brown sugar
- 2 teaspoons pumpkin pie spice*
- 1/4 cup chopped pecans or walnuts, optional
For the dough:
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
- 6 tablespoons unsalted butter (divided), melted and cooled
For the icing:
- 2 tablespoons butter
- 1/4 cup packed brown sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- dash salt
- 1/4 cup to 1/3 cup powdered sugar
- Preheat oven to 425 degrees. Spray a 9-inch round cake pan with non-stick cooking spray.
For the filling:
- Combine pumpkin puree, brown sugar and pumpkin pie spice in a small bowl. Set aside.
To make your dough:
- Whisk together dry ingredients in a large bowl. Add 2 tablespoons melted butter to the buttermilk and whisk to combine. Add milk mixture to the flour mixture and stir with a wooden spoon until the liquid is absorbed. Transfer the dough to a lightly floured work surface and knead until the dough becomes smooth. This took about 10 kneads for me.
- Using your hands, pat the dough into a 12 x 9 rectangle. Brush with 2 tablespoons of the melted butter, then spoon the pumpkin filling mixture on top, leaving 1/2-inch border around the edges. Sprinkle nuts over the top, if desired. Press the filling down lightly so it will stick to your dough.
- Starting with the long side of your dough, roll dough to form a tight cylinder. Pinch the edge to seal. Using a sharp knife or dental floss, cut the dough into 8 equal segments. Slightly flatten each bun to seal your open edges and keep your filling inside. Put one roll in the center of a 9-inch cake pan. Place the remaining 7 buns around the perimeter of the pan. Brush the tops with the remaining 2 tablespoons melted butter.
- Bake until the edges of the buns are golden brown, 23 to 25 minutes. If desired, remove buns from pan to a wire rack. Allow to cool for 5 minutes before icing.
To make the icing:
- Melt butter in a small saucepan. Stir in the brown sugar and milk. Cook over medium heat for 1 minute, then add in vanilla, salt, and powdered sugar. Whisk until well blended. If needed, whisk in additional powdered sugar until you reach your desired consistency. Remove from heat and drizzle over buns.
NOTES: This dough is really great and very quick to run up, so I would use this dough recipe and vary the fillings as you desire. Just start out with the butter and then add whatever else you might get a desire for. I can imagine even using apple butter, jam of any kind, and then nuts that go with your innards. You can get these together in a jiffy, so do try them. Make a double batch and freeze one!
SOURCE: Kitchen Meets Girl
OVEN TIME: 23-25 minutes
Ever since I discovered monkey bread, I just can’t get enough of it. If you stay away from the “biscuit dough” in the tubes and make it from scratch, which takes no time at all, and doesn’t have unhealthy additives, you will do just fine.
If you are not living in a wonderful place like Las Cruces, then perhaps you can’t get egg nog year round. But I do believe there are eggnog recipes around which will allow you to whip some up!
I love this stuff. It makes a great breakfast item as far as I am concerned, but of course, it can be a dessert as well.
I have revised the recipe a bit, so it is adapted from Recipe Girl .
- 1 c eggnog
- 4 tbsp butter
- about 2 1/4 tsp fast rising yeast (1 pkt)
- 1 lg egg at room temp.
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 3 – 3 1/2 c bread flour (higher gluten than regular, but I think you can use regular)
- 1 – 1/4 c brown sugar, packed
- 1 tsp cinnamon
- 3/4 tsp nutmeg
- 1 c butter, melted and cooled
- 1 c powdered sugar
- 2 tbsp eggnog
- dash of nutmeg
- Melt the butter, and let cool down to below 110°. (tepid) Warm the eggnog in the microwave.
- Add the yeast to the bowl of a heavy-duty mixer, adding the eggnog, and mix, and add the butter.
- Add the egg, two cups of the flour, and nutmeg. Run mixer slow, just combining.
- Cover the bowl and let sit for 20 minutes to let the gluten start working.
- Add the salt, and begin adding the rest of the flour until the dough starts to pull away from the bowl. Once there, turn the mixer up and let it knead for five minutes (using a dough hook).
- Turn into a greased bowl, cover and let rise until double. ( a great way to do this in the winter is to turn on your oven light and place the bowl right in front of it)
- Prepare the coating mix by mixing it all together, except for the butter.
- When the dough is risen, turn out onto a floured surface and pat it into a rectangle of about 8 x 8 inches. With a sharp knife or pizza cutter, cut into strips about 3/4 inch wide and then into squares.
- Dip a few pieces into the butter and coat. Place them in a bundt pan or an angel food pan that has been greased.
- When you have a layer, sprinkle some of the brown sugar mixture over the pieces. (You can roll each piece in the sugar if you wish, but it’s way too tedious for me!)
- Do another layer, and if you have enough pieces, another. By the first layer you should have an estimate of whether you are getting two or three layers. Use the brown sugar mixture accordingly. There is no precision needed, just gently stack ’em and sprinkle. Drizzle any leftover butter and sugar mixture over the final layer.
- Preheat the oven to 375°
- Bake for around 30 minutes or until the top is hardened and you see some bubbling of the buttery caramel around the edges. The top will sound hollow when tapped.
- Cool on a rack for a few minutes (15 or so) and then turn out on a plate. Cool until fairly to room temp.
- Make the glaze (put everything together) and drizzle on with a spoon.
Serves: 10-12 servings
- Eggnog Cream Cheese Sweet Rolls (cookiescakespiesohmy.wordpress.com)
- Eggnog Baked French Toast (deliciousonadollar.com)
- Cranraisin Eggnog Muffins (unihomemaker.com)
What a real breakfast with no fuss and that is quick?
Well this is just wonderful, especially if you are like me and like sweets early in the morning.
I saw this on TV, but can’t remember the show, but I remembered the basics, and frankly the proportions are not all that important.
It’s again, quite versatile, and you know I love that.
So try it some time and see what you think.
- 2/3 c yogurt (you choice but I use the non-fat Greek yogurt which is so much better in my opinion than the regular stuff.
- 1/3 c ricotta cheese (part-skim)
- 2 tbsp honey
- 1/2 c granola or my recipe for GoodTime Granola
- 1/3 c fresh fruit of your choice, chopped
- Place the yogurt and the ricotta in a bowl and whisk until combined.
- Sprinkle the granola over the top.
- Drizzle with the honey
- Add the fruit
NOTES: Use any fruit you wish, fresh only, since there is plenty of dried fruit in the granola.