Tuesday, October 23, 2012

breakfast is served

One thing I've been doing more of since I've been home full-time,
is baking and cooking. I've always loved to bake and cook, but sometimes didn't have
the time - or "gumption". (Love that word.)
I made these muffins yesterday morning and they were so delicious
with a cuppa coffee. Perfect for fall weather!

MAPLE OATMEAL MUFFINS
1 c. oats (quick-cooking or regular rolled)
1/2 c. milk (I used skim)
1 c. flour (I used King Arthur white whole-wheat)
2 tsp. baking powder
1/4 tsp. each salt & cinnamon
3/4 c. pure maple syrup
1/4 c. butter, melted
1 egg, lightly beaten
3/4 c. chopped pecans

Grease a 12- cup muffin cup. In a medium-sized bowl, combine oats & milk; let stand 5 min. In a large bowl, combine flour - cinnamon. Make a well in center of mixture & set aside. Stir syrup, butter & eggs into oat mixture. Add all at once to flour mixture. Stir just until moistened. Fold half of pecans into the batter. Spoon batter into muffin cups 2/3 full. (I found that the batter only filled 11 of the muffin cups.) Sprinkle tops with remaining pecans. Bake at 400 degrees F. for 15 min.


My friend, Heidi ~ from Holland ~ shared this recipe on her blog for Crustless Zucchini Pie:

I made this recipe this morning for breakfast and it was delicious!
It'd also make a great light lunch or dinner.
The changes I made to Heidi's recipe though were to use Swiss cheese instead of Gouda
(because I had Swiss on-hand), and I used only 1/2 onion, as the onion could get
too overpowering in this small pie.


Happy cooking ~ and eating! What's been cooking in your home?



3 comments:

  1. Both recipes sound delicious, Melanie! Thanks for sharing them with us.

    xo
    Claudia

    ReplyDelete
  2. Yum, and YUM! I just found you and am now following! (I love the pics of your kitties!) I'd love you to visit and say hi:)
    Susan

    ReplyDelete
  3. Gumption is a great word! :-) Your muffins and the crustless pie both look delicious!!

    ReplyDelete

I read and appreciate every comment!