Healthy Mediterranean Cooking at Home

Tag Archives: breakfast breads

Jumbo Blueberry Muffins

Makes 6 muffins

Ingredients

3 cups all-purpose flour (lightly scoop, don’t pack down)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, at room temperature
1 cup granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 and 1/2 cups fresh or frozen blueberries
Chopped walnuts and coarse sugar for sprinkling on top

Directions

Preheat oven to 425 F degrees. Spray a jumbo 6-cup muffin tin with non-stick spray. Set aside.

In a large bowl, gently toss together the flour, baking powder, salt, and cinnamon. Set aside.

In a medium bowl, whisk together the eggs and sugar until combined. Add the buttermilk, oil, and vanilla and whisk.

Fold wet ingredients into dry ingredients and mix together with a spatula. Avoid over mixing. Fold in the blueberries.

Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle of walnuts and coarse sugar.

Bake at 425 F degrees for 5 minutes.

Reduce the oven temperature to 375 F degrees and continue to bake for 25-30 minutes until the tops are lightly golden and a cake tester comes out clean when placed into the center of the muffins.

Allow to cool for 10 minutes and remove to a wire rack to cool.

Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.

Easy Pecan Sticky Buns

Ingredients

Sticky Syrup
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons brown sugar
2 tablespoons maple syrup
1 cup large pecan halves

Dough
2 cups self-rising flour
1 cup heavy cream

Cinnamon Filling
4 tablespoons softened butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans

Directions

Preheat the oven to 425°F.

Lightly grease a glass 9″ round cake pan or pie pan.

To make the syrup:

Melt the butter in the glass pan in the microwave. Add the brown sugar and maple syrup.

Stir well and spread evenly over the bottom of the pan. Place the pecan halves over the syrup in a single layer.

To make the dough:

Stir together the flour and cream to make a smooth dough. Turn it out onto a lightly floured work surface.

Gently roll the dough into a 12″ x 8″ rectangle.

To make the cinnamon filling:

Combine the brown sugar, cinnamon and chopped pecans in a small mixing bowl.

Spread the softened butter over the entire surface of the dough.

Roll the dough into a log. Position it so the seam is facing down.

Slice the log into 10 pieces, and place them in the prepared pan.

Bake the buns for about 20 minutes, until they’re bubbly and lightly browned on top.

Remove the buns from the oven, and immediately turn them out onto a serving plate.

Scrape any leftover syrup from the pan onto the buns.

To serve later, cool completely, then wrap well and store at room temperature for up to a couple of days.

Reheat in a 325-degree F oven. Freeze for longer storage.

Adapted from a King Arthur recipe.


Apple Flavored Baked Doughnuts With Maple Glaze

Makes 10

Doughnuts

1/4 cup vegetable oil
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsweetened applesauce
1/2 cup apple butter
2 tablespoons orange juice
1 1/2 teaspoons vanilla extract
1 teaspoon apple pie spice
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 cups whole wheat pastry flour

Glaze

1/4 cup maple syrup
1 cup powdered sugar
1 teaspoon honey
Pinch of salt

Directions

Preheat the oven to 350°F. Lightly grease two standard doughnut pans.

Beat together the oil, eggs, sugars, applesauce, apple butter, orange juice, vanilla, apple pie spice, salt, and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill 10 of the wells of the doughnut pans to the rim; using a scant 1/3 cup of batter in each well.

If you have a little dough left add a little to each of the doughnuts.

Bake the doughnuts for 15 minutes or until a cake tester inserted into the center of one comes out clean.

After about 5 minutes, remove the donuts from the pan and transfer them to a wire rack to cool.

Allow the doughnuts to cool completely before glazing.

To make the glaze:

Mix together all of the glaze ingredients, stirring until smooth.

Place waxed paper under the racks holding the donuts.

Spread the doughnuts with glaze (or dip tops in the glaze); return to the rack until the glaze is set.


breakfastcover

Even on busy mornings, don’t skip breakfast. With these quick and healthy choices you won’t have to. Make these recipes on the weekend, freeze in individual portions and defrost the night before. If time, in the morning heat in the microwave. Breakfast will be ready on busy weekday mornings as you go out the door. These breakfasts are also packed with healthy ingredients that will keep you from counting down the hours until lunch.

breakfast1

Zucchini Oat Bread

Ingredients

Makes Two 8 1/2 X 4 1/2″ Loaves

  • Nonstick cooking spray
  • 1 cup walnuts
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup (4 oz) unsweetened applesauce
  • 3/4 cups granulated sugar
  • 1/2 cup (packed) light brown sugar
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon freshly grated nutmeg
  • 3½ cups coarsely grated zucchini (from about 1 lb zucchini)
  • 1¼ cups old-fashioned rolled oats, divided

Directions

Preheat the oven to 350°F. Spray two 8 ½ x 4 ½ inch loaf pans with nonstick spray and line with parchment paper, leaving a generous overhang on the long sides.

Spread walnuts on a rimmed baking sheet and toast until slightly darkened and fragrant, 8–10 minutes; let cool, then coarsely chop.

Whisk eggs, oil, granulated sugar, applesauce, brown sugar and vanilla in a large bowl until smooth.

Whisk flour, salt, cinnamon, baking soda, baking powder and nutmeg in another large bowl just to combine.

Make a well in the center of the dry ingredients, add egg mixture and slowly incorporate dry ingredients with a fork (batter will look dry).

Fold in zucchini, walnuts and 1 cup oats. Divide batter evenly in the prepared pans.

Sprinkle remaining 1/4 cup oats over batter in both pans and bake until a tester inserted into the center comes out clean, about 60 minutes.

Transfer pans to a wire rack and let bread cool 30 minutes; turn out bread onto wire racks and let cool completely. Bread freezes well.

breakfast2

 

Pistachio Fruit Bars

Ingredients

Makes 12 bars

  • Nonstick cooking spray
  • 2 tablespoons coconut oil
  • 1½ cups old-fashioned oats
  • 3 tablespoons plus 1 cup pistachios
  • 1/2 vanilla bean, split lengthwise
  • 1 cup chopped dried figs
  • 1 cup chopped prunes
  • 1/2 teaspoon finely grated orange zest
  • 1 tablespoon fresh orange juice
  • 3/4 teaspoon kosher salt

Directions

Preheat oven to 200°F.

Lightly coat an 8 x 8 inch baking pan with cooking spray. Line the pan with parchment paper, leaving a generous overhang on all sides.

Heat coconut oil in a large skillet over medium. Add oats and cook, stirring often, until golden brown, about 4 minutes. Let cool on a plate.

Process the 3 tablespoons of pistachios in a food processor until finely ground; transfer to a small bowl.

Scrape seeds from the vanilla bean into the processor and add figs, prunes, ½ cup pistachios, orange zest, orange juice salt and 2 tablespoons water and process until smooth.

Transfer mixture to a medium bowl. Coarsely chop the remaining ½ cup pistachios and add to the bowl along with the oats; mix well.

Press firmly into the prepared baking pan. Sprinkle with the ground pistachios, pressing to adhere.

Bake 20–25 minutes, until no longer sticky. Let cool, then cut into 12 bars.

breakfast3

Bacon Omelet Wrap

4 servings

Ingredients

  • 2 slices bacon
  • Nonstick cooking spray
  • 1 teaspoon olive oil
  • 1/3 cup chopped red sweet pepper
  • 1/4 cup sliced green onions (2)
  • 2 cups coarsely chopped,  fresh baby spinach
  • 5 eggs, lightly beaten
  • 1/2 cup low-fat cottage cheese
  • 1/2 teaspoon dried Italian seasoning, crushed
  • 1/4 teaspoon freshly ground black pepper
  • 4 – 10 inch high-fiber whole grain flour tortillas, warmed

Directions

Coat a large skillet with cooking spray. Cook bacon in the skillet until crisp. Remove from the skillet and drain on a paper towel. Chop and set aside.

Add the olive oil to the same skillet and heat. Add the sweet pepper and green onions; cook about 2 minutes or until tender, stirring occasionally.

Add spinach; cook and stir for 2 to 3 minutes more or until spinach begins to wilt.

In a medium bowl, combine eggs, cottage cheese, Italian seasoning, black pepper and chopped bacon. Pour egg mixture over vegetables in the skillet. Cook over medium heat.

As mixture sets, run a spatula around the edges of the skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges just until egg mixture is set.

Slide egg mixture from the skillet onto a cutting board and cut into quarters.

For each wrap, place one egg portion in the center of each tortilla. Fold in opposite sides and roll up.

breakfast4

Cranberry Scones

12 scones

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger or cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 2 eggs
  • 1/3 cup buttermilk, plus extra for the tops of the scones
  • 3/4 cup dried cranberries or dried cherries
  • 3 tablespoons rolled oats

Directions

Preheat the oven to 400 degree F.

In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, ginger, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

In a small bowl, beat eggs slightly and stir in the 1/3 cup buttermilk and cranberries. Add buttermilk mixture all at once to the flour mixture. Stir just until moistened (some of the dough may look dry).

Turn out onto a floured surface. Knead dough for 10 to 12 strokes or until nearly smooth. Pat dough to an 8-inch circle about 3/4 inch thick.

Brush the top with additional buttermilk; sprinkle with oats, pressing gently into the dough. Cut into 12 wedges.

Place dough wedges 1 inch apart on an ungreased or parchment-lined baking sheet.

Bake 15 minutes or until the edges are lightly browned.

breakfast5

Ginger Pear Muffins

12 muffins

Ingredients

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 cup quick-cooking rolled oats
  • 3 tablespoons packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2/3 cup low fat milk
  • 1/3 cup cooking oil
  • 1 egg, beaten
  • 3/4 cup cored pear, chopped
  • 1/4 cup chopped walnuts
  • 1 tablespoon oat bran or wheat bran
  • 1/4 teaspoon ground ginger

Directions

Preheat oven to 400 degrees F.

Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Set aside.

In a large bowl, combine flour, rolled oats, brown sugar, baking powder, 1/2 teaspoon ginger and the salt. Make a well in the center.

In a small bowl, combine milk, oil and egg; add all at once to the flour mixture. Stir just until moistened. Fold in pear and walnuts.

Divide batter evenly among prepared muffin cups. Combine oat bran and the 1/4 teaspoon ginger; sprinkle over the tops of the muffins.

Bake for 18 to 20 minutes or until the tops are brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups to a wire rack to cool.

breakfast6



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