breakfast recipe Archives - Page 2 of 2

My boyfriend was told last-minute by his work that he was going to have to go to Costa Rica on and off for the next few months and that he was leaving on Monday! Our weekend was a blur of laundry, shopping, and packing to get him ready for the trip. We ate most of our meals out that weekend because of the lack of time, so on Sunday morning I felt like I needed to make him sometimes special. I didn’t want to go out to the store, so it basically had to come from ingredients I already had on hand. I found this recipe while looking through blogs and knew it was perfect. These muffins were so moist and very much like a glazed doughnut . My boyfriend loved them and so did I! It was the perfect sending-off treat.

Glazed Doughnut Muffins

Author: K

Recipe type: Breakfast

Serves: 12

Ingredients

¼ cup butter
¼ cup vegetable oil
¾ cup sugar
⅓ cup brown sugar
2 large eggs
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. ground nutmeg
2 tsp. cinnamon
¾ tsp. salt
1 tsp. vanilla extract
2⅔ cup flour
1 cup Skim milk
Glaze:
3 tbsp. melted butter
1 cup powdered sugar
1 tsp. vanilla extract
2 tbsp. hot water

Instructions

Preheat oven to 425 degrees. Spray a muffin pan with cooking spray.
In the bowl of a mixer combine butter, oil and sugars until smooth. Add in eggs and beat until fluffy about 2-3 minutes. Next add in baking powder, baking soda, nutmeg, cinnamon, salt, vanilla, milk and flour. Mix well.
With a muffin scoop or ¼ cup measuring cup, scoop batter into muffin tin. Place muffin pan in oven and let bake for 15-17 until golden. Allow muffins to cool in tin for 5 minutes, then take out of pan and let cool for an additional 5 minutes.
Prepare glaze by combining all the ingredients. Mixing until smooth. After the muffins have cooled for the 10 minutes, dip top of the muffins into the glaze. Let first layer of glaze dry and then dip in glaze a second time. Allow glaze to dry and serve.

Source– adapted from Lil’ Luna

I love to bake. It is a stress reliever for me to bake something up and to be able to share it with my friends, family and co-workers. There is only one problem to this though: I love desserts way too much. I was about to say I love dessert like a fat kid likes cake… but think about the end result of that saying! Don’t worry I am not calling myself fat, but I do have to control what I eat and how much dessert I make because it could easily lead to that. So you can see why I get excited to find desserts that are somewhat healthier.

I found this recipe on the blog Skinnytaste and was so excited to make them. Gina calls these “Skinny Chocolate Chip Buttermilk Scones,” but somewhere along the line my family and coworkers just starting calling them skinny scones. I have made them twice already, once for a meeting at work and then another time to bring with me when I visited my parents over the weekend. They are really easy to whip up so you have to try to make them.

Chocolate-Chip “Skinny Scones”
Ingredients
3/4 cup reduced fat buttermilk
1/4 cup sugar
2 tsp. vanilla extract
1 large egg
1 cup AP flour
1 cup whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt
3 tbsp. chilled butter
3/4 cup mini chocolate chips
Cooking spray
1 egg white
1 tbsp. sugar

Directions
Preheat the oven to 375 degrees. Combine first four ingredients with a whisk in a medium-sized bowl. Set aside. Spray baking sheet with cooking spray or like a baking sheet with a silicone non-stick mat.

In a large bowl, combine flour, baking powder, and salt with a whisk. Take cold butter and cut up into small pieces and put into flour mixture and cut into flour with pastry blender, until mixture resembles coarse meal. Fold in chocolate chips and then add in wet mixture. Stir gently until combined.

Place dough on a floured surface and knead lightly four times. Form the dough into a 9 inch circle that is 3/4” thick and place on baking sheet. Cut into 12 triangles all the way through. Take an egg white and whisk lightly. Brush the egg white on top of the dough and sprinkle with sugar. Place in the oven and bake for 18-20 minutes until golden. Serve warm.

Source– Adapted slightly from Skinnytaste.

Weight Watchers PointsPlus- 5 pointsplus per scone.