Cinnamon Sugar Pull Apart Bread

Cinnamon Sugar Pull-Apart Bread


Makes: one 9x5x3-inch loaf

Recipe adapted from HungryGirlPorVida

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.

Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

Pumpkin pancakes.... WHAT??? YUM!

Maple, Pumpkin Pancakes:

Ingredients:
2 cups Original Bisquick® mix

2 teaspoons pumpkin pie spice
1 1/2 cups buttermilk
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/4 cup toasted pecan halves, finely chopped
1 tablespoon finely chopped crystallized ginger
Pecan halves, if desired
Butter, if desired
Maple-flavored syrup, if desired

Directions:
1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.


2 Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.

3 For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.

Pumpkin Scones

(adapted from Pinch My Salt)

2 c. flour (I used all-purpose instead of cake flour or something fancy, but I'm scandalous like that)
6 Tbs. cold butter (I only had salted, and it turned out just fine)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg (woohoo!)
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/3 c. pumpkin puree
1/3 c. half and half
6 Tbs. brown sugar
1 tsp. vanilla

Directions:
1. Mix pumpkin, half and half, brown sugar and vanilla in a small bowl, then place in the fridge to keep cold.

2. In a separate bowl, mix flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger together. Take the butter from the fridge and cut it into small pieces, and cut it into the flour mixture with a pastry blender. Add the wet ingredients all at once, stir until just moistened, and turn out into a lightly floured surface. Use your hands to lightly push all the dough together into a ball, knead it once or twice to finish any mixing, and then pat it into a small circle about 1 inch thick. Cut the scone dough into 8 pieces and put them on a pan so they are not touching.
3. Bake at 425-degrees for 15 minutes. Scones should be light brown on top -- don't overbake.

Ginger Molasses Glaze (also adapted from Pinch My Salt)
2 Tbs. Molasses
2 Tbs. half and half
1/4 tsp - 1/2 tsp. powdered ginger (depending on your taste... I like a little ginger kick)

Then mix in enough powdered sugar for your desired consistency. I like it thick, so I think I used around 1 c. of powdered sugar... but don't quote me.

I do not remember where I originally got this recipe from, so PLEASE if t is from your blog, please let me know, so I can give you credit! 
 
Enjoy,
~Mommy of 6 <3

The first pumpkin recipe of the month!!!!

How exciting, Fall is here!!!

Cool weather, Check!
Fall recipes in hand, Check!
Blog before my finger tips, Check!
Sweater, because I woke up to 40s this morning, CHECK!!! 

I can not believe it is Ocotber already!  I feel like we should just be going into spring... How can almost a whole year fly before my eyes, before I even notice?

So here is the first Pumpkin recipe for the month!  And many many more to come!

Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees.

Makes 24-30 muffins

Apple Coffee Cake

Homemade Apple Coffee Cake in 3 steps, SIGN ME UP!!!  Really, this was yummy!  Feeling the FALL yet???  Tomorrow starts our Month Of Pumpkin!!!  There is nothing that makes you get ready for fall like cooking with apples and pumpkins!  OH MY FAVORITE TIME OF YEAR!!!!

Streusel Topping

2/3 cup Original Bisquick® mix
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup cold butter or margarine

Coffee Cake
2 cups Original Bisquick® mix
2/3 cup milk or water
3 tablespoons granulated sugar
1 egg
2 medium cooking apples, peeled and thinly sliced (2 cups)
2 tablespoons chopped nuts

Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk

Directions:
1. Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In smal bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside.


2. In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.

3. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.

Glazed Apple Fritters

Vegetable oil for deep frying

2 cups Original Bisquick® mix
1/2 cup cold water
1 egg
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 large unpeeled Granny Smith apple, chopped (about 1 3/4 cups)
1/4 cup powdered sugar

1. In deep fryer or 4-quart heavy saucepan, heat oil to 350°F.

2. In large bowl, stir Bisquick mix, water, egg, granulated sugar and cinnamon. Fold in apple. Working in batches, drop batter by tablespoonfuls into hot oil. Cook 2 to 3 minutes, turning occasionally, or until golden brown. Use a metal slotted spoon to remove fritters from oil; drain on paper towels.
3. Before serving, sprinkle fritters with powdered sugar.

The last time I made these I made a simple glaze of powdered sugar, vanilla, and water, and glazed them, and they were delish!

~Enjoy!
Mommy of 6 <3

Vegan French Toast Sticks

Better than ever...  I love these!  My kids {LOVE} french toast.  So much thatoen morning I couldn't get them out of bed, so I told them I made french toast... and Viola, they got up ran down stairs, and enjoyed their french toast that morning...  This is the french toast I made!  It really, {truly} is the best ever French Toast Sticks
Ingredients (use vegan versions):
1/2 cup nondairy milk
1/2 teaspoon almond or vanilla extract (almond works best)
2 tablespoons oil
1/4 teaspoon salt
1 tablespoon flour
2 tablespoons cornstarch
3 teaspoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 slices bread, each cut in 4 sticks
oil, as needed
fresh fruit cut up, optional
powdered sugar, to serve, optional

Directions:
1. Mix first 9 ingredients in bowl (through nutmeg). Dip sticks individually into mixture.
2. Over medium/low heat, on a well greased pan, lay sticks flat down. After 2 to 4 minutes turn sticks, they should be a light brown.
3. Sticks should turn easily when done. Fry for another 1 to 2 minutes before removing.
4. Top with fruit, and sprinkle some powdered sugar.  Serves: 2, Preparation time: 10-20 minutes

Enjoy,
Mommy of 6 <3

Pepperoni Pizza Bites

Pepperoni Pizza Bites

Adapted from Everyday
Makes 24 (I actually got exactly 24!)

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup pizza sauce (I buy the 8 oz cans of pizza sauce)
2 Tablespoons finely chopped fresh basil (optional)

Directions:
Preheat oven to 375. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. (Watch them close. I have found that all mini muffin cups are not created equal. My new pan has smaller cups than my old one.)

Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Serve the puffs with the pizza sauce for dipping

Almond Crumple Peach Muffins

ANOTHER MUFFIN recipe!!!  Can you tell Muffins are my favorite breakfast food!!!  You have to try these!

Picture and recipe from Life is a party blog

Ingredients:

2 1/3 cups all-purpose flour
1/3 cup whole wheat flour (Use all all-purpose flour if preferred)
1 teaspoon baking soda
1 pinch salt
1 cup brown sugar, packed
1 cup plain yogurt
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup peach, peeled, pitted and diced

Topping
1/2 cup brown sugar, packed
1/2 cup almonds, sliced
1/2 teaspoon ground cinnamon
4 teaspoons vegetable oil

Directions:
1.To make the topping, stir together the brown sugar, sliced almonds and cinnamon.

2.Stir in the oil until the topping clumps together.
3.Set aside.
4.In a large bowl, whisk together the flours, baking soda and salt.
5.In a separate bowl, whisk together the brown sugar, yogurt, oil, eggs and vanilla.
6.Pour over the flour mixture.
7.Sprinkle with the peaches and stir to just mix.
8.Spoon into greased or paper-lined muffin cups and sprinkle with the topping.
9.Bake in a 350 degree F oven until the tops are firm to the touch, about 25 minutes.

~Enjoy
Mommy of 6 <3

Its so bad for you!!!

This recipe is BY NO MEANS good for you... it will plain out drop kick your diet good bye!!!  But it taste too good not to share! 

Easy Gorilla Bread

Thanks ladies for posting such a great recipe!  We loved it!

Ingredients:
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Directions:
1. Preheat the oven to 350 degrees F.  Spray a bundt pan with nonstick cooking spray.
2. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
3. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
4. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
5. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert
Recipe from Paula Deen and pictures from a guest post from Six Sisters Stuff, on the Blog: Polka Dots on Parade

Apple Cornbread

Ingredients:
2 cups white cornmeal
2 tablespoons sugar
¾ teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 2/3 cups milk
3 apples, pared, cored, sliced

Directions:

1. Mix the dry ingredients together.
2. Add the milk and beat thoroughly.
3. Add the apples and mix.
4. Pour into well-buttered pan and bake at 450 degrees for 10 to 12 min

A Healthier Version of Cornbread

Cornbread

Less egg, less sugar, and less butter- you can't go wrong.

Ingredients:
1 cup cornmeal
1 cup flour
1/4 cup white sugar
1 tsp baking powder
1 cup 1% fat buttermilk
1 cup whole egg
1/4 cup tub margarine

Directions:
1. Preheat oven to 350 degrees F.
2. Mix together cornmeal, flour, sugar, and baking powder.
3. In another bowl, combine buttermilk and egg. Beat lightly.
4. Slowly add buttermilk and egg mixture to dry ingredients.
5. Add margarine and mix by hand or mixer for 1 minute.
6. Bake for 20 - 25 minutes in an 8-by 8-inch, greased baking dish. Cool, cut into 10 squares
Recipe from Babyfit.com

Buttermilk Pancakes

What a great breakfast, best when topped with fresh fruit, and whip cream. These can even be wrapped in plastic wrap and frozen and then reheated.  My kids love them!

Ingredients:

1 1/2 cups buttermilk
2 cups all purpose Flour
1/4 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon

1 teaspoon salt
2 eggs
1/4 cup butter, melted
1 teaspoon vanilla
1/3 cup apple sauce
Cooking spray

Directions:
1. Combine dry ingredients into a boal, and whisk together.


2. In a small bowl whisk together buttermilk, eggs, vanilla, butter, and apple sauce.

3. Pour the wet ingredients into the dry ingredients and mix until lumps are smooth.

4. Heat a skillet to 300 degrees or medium temperature and coat with cooking spray.

5. Pour 1/3 cup fulls onto skillet and cook until bubbles start to appear on the surface. Flip with a spatula, and cook until browned on the other side (about 3 minutes).

Enjoy,
~Mommy of 6 <3

Lower Calorie Blueberry Muffin

Blueberry Muffins

Recipe from Babyfit.com
Serves: 12
Serving Size: 1 muffin
Everyone knows I love muffins!  They are so yummy in the morning, but you seriously have to watch that the ones you like the most aren't loaded in fat, and sugars.  Thats makes them more like cupcakes instead of muffins!  I love this recipe, one because they are a little bit better, without loosing any flavor, they are quick and easy to make, and they use one of my favorite berries to pick (and man have we hit the mother load of berries living here)!  This is a a lower-fat version of my perennial favorite - prep and bake in less than 25 minutes!

INGREDIENTS
1 cup unsweetened blueberries, fresh or frozen
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/3 cup sugar
1 egg, slightly beaten
1/4 cup olive oil
1/2 cup skim milk
1 teaspoon sugar

DIRECTIONS
1. Preheat oven to 400 F. Lightly spray a muffin tin with vegetable spray.
2. Wash and drain blueberries. Set aside.
3. In a large bowl, sift flour, baking powder and 1/3 cup sugar together.
4. In a small bowl, combine egg, oil and milk.
5. Pour all at once into dry ingredients. Stir just enough to blend. Gently stir in blueberries.
6. Pour batter into prepared muffin tin, filling each cup 2/3 full. Sprinkle lightly with 1 teaspoon sugar and bake 17 minutes, or until light brown. Allow muffins to cool 2 minutes before removing from pan.


NUTRITION INFO
(per serving)
Calories: 119.4
Fat: 0.8 g
Carbohydrates: 24.9 g
Protein: 3.1 g
Enjoy,
~Mommy of 6

Banana Chocolate Chip Muffins with Macadamians!!!

With such great ingredients, you gotta love these!!!
Ingredients:
1 cup all-purpose flour

1 cup whole wheat pastry flour or whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup packed brown sugar
1/4 cup canola oil (for healthier lower calorie substitute oil for 1/4 cup white bean puree)
2 large eggs
1 tsp vanilla extract
3/4 cup fat-free plain or vanilla yogurt
2 very ripe bananas, mashed
1/4 cup semisweet mini chocolate chips
1/4 cup chopped unsalted macadamia nuts

Directions

1. Preheat oven to 400°F. Place 12 paper liners in muffin cups. Combine flours, baking soda, salt, and cinnamon in bowl. Stir to blend. Set aside.
2. Combine sugar and oil in bowl of electric mixer. Beat until mixed. Add eggs, one at a time, beating after each addition. Add vanilla extract. Add one-third of the reserved flour mixture, then one-third of the yogurt, beating on low speed after each addition. Repeat 2 times until all of dry ingredients and yogurt are incorporated. Add bananas, chocolate chips, and nuts and stir.
3. Divide batter evenly among muffin cups and bake 18 to 22 minutes, or until wooden pick inserted in center of muffin comes out clean. Note: Batter can be prepared, put in pan, refrigerated overnight, and baked in morning.
recipe and picture adapted from Women's health.
Enjoy~
Mommy of 6 <3

Cran-Almond Muffins

Ingredients:
1 C all-purpose flour

1/2 C whole wheat flour
3/4 C plus 2 tsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 lg egg
1/2 C milk
4 tbsp butter, melted
1 tsp almond extract
1 2/3 C whole cranberries
1 tbsp butter, cut in 12 cubes
1/4 tsp ground cinnamon
1/2 C sliced almonds (optional)

Directions

1. Heat oven to 375°F. Mix first 5 ingredients. Whisk next 4 ingredients. Fold into flour mixture. Stir in cranberries. Put batter in muffin pan lined with 12 baking cups. Top with butter, 2 teaspoons sugar, cinnamon, and almonds. Bake until test done, about 22 minutes
 
The best thing about these muffins is that there is only 168 calories per muffin, and I am talking the big muffins!  :D  You can't beat that!
Enjoy~Mommy of 6 <3

Mexican Sweet Corn Cake

Ok, so we were at Chevy's the other day, and on my plate was this gorgeous scoop of this sweet corn pudding like substance, oh man it was to die for.  My husband, do to his I-Can't-Eat-Mushy complex thought it was gross, but then again he doesn't like cornbread either, I know GASP!!!  What weirdo doesn't eat cornbread, only the best cake like bread ont his earth!  :)  This corn pudding reminded me of the one my great grandma used to make.  IT WAS DELISH!  I remember this when I was little, but I don't remember her making it any more once I got older.  I think she called hers a corn souffle'.  LOL!  So I came up with my own recipe, and I LOVED IT, however only two of my kids liked it.  I think they may have that same complex the mister has!  LOL!  So here is the recipe:

Mexican Sweet Corn Cake

Ingredients:
1 stick (1/2 cup) salted butter, softened
1/2 c self rising corn flour
1/4 cup yellow corn meal
1/4 cup sugar
1/2 teaspoon baking powder
1-14 3/4 oz can of creamed corn
1/4 cup evaporated milk
1 tablespoon honey

Directions:
1.  Preheat oven to 350 degrees.  Mix the softened butter, corn flour, corn meal, sugar and baking powder in a medium bowl until the butter is well mixed.
2. In a separate bowl mix together corn, milk, and honey.
3. Pour the wet mixture into the dry ingredients and stir again.
4. Spray a 8x8 pan with cooking spray, and pour mixture into pan.  Bake for 25-35 minutes, or until set, the cake will still be a little moist but not soaked.  serves 6-8
ENJOY~
Mommy of 6 <3
 

Lemon Blueberry Drop scones

This recipe is so tasty and perfect from weekend mornings!  I LOVE Blueberry scones and this one is my favorite, despite that it has way too much sugar!!!

Lemon Blueberry Drop Scones

Ingredients:
2 cups all-purpose flour

1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon yogurt
1 egg
1/4 cup butter or margarine, melted
1 cup fresh or frozen blueberries*

GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

Directions
1.In a large bowl, combine the first six ingredients.
2. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
3. Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400 degrees F for 15-18 minutes or until lightly browned.
4. Combine glaze ingredients; drizzle over warm scones.

Blueberry Scones

This recipe is perfect for that Mother's Day brunch, or an Easter Breakfast... Or just another weekend breakfast!  Whatever the occasion we have you covered!  This is easy to make, and even easier to eat!  Isn't that the way everythign that isn't good for you is?  :)  I am working a good for you recipe of these though, but give me time!!!  I always have to make a unhealthy (not that it is unhealthy, just not weight conscience, or low in sugar) version for you first!

Ingredients:
2 cups all-purpose flour

1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg

Directions:

1.Preheat oven to 375 degrees F (190 degrees C).

2.Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
3.In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
4.Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
5.Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Breakfast worthy muffins!!

These are muffins that even the health nut mommies can agree on...  Hmm, like me!  I really hate the muffins that are basically cupcakes but without the frosting, but I make them because, well we are muffin junkies!  I really like these, and will be making these from now on.  These are perfect for all my groups out there, well almost!  They are healthy, kid-friendly, waist friendly, small families, and I have been told they are only 3 points on the WW diet!  But that isn't from a official source, I don't even know how to find that particular information out.  I hope you guys can enjoy them as well as my family does.

Breakfast-Worthy Muffins


Dry Ingredients

3/4 C. Whole Grain Flour (Spelt, Whole Wheat, Buckwheat, Oat)
1/4 t. Baking Soda
1/2 t. Baking Powder
1/2 tsp nutmeg
1/4 tsp all spice
1 t cinnamon
pinch Salt


Wet Ingredients
1/4 C. Liquid Sweetener (Agave, Honey, Maple Syrup, Molasses)
1 Egg, beaten (or 1 T. Ground Flax Seed mixed with 3 T. Water)
1/4 Plain Yogurt (Dairy or Non-dairy)
1 t. Extract (Vanilla, Almond, Lemon), optional
1/4 Unsweetened Fruit Puree (Applesauce, Mashed Banana, Pumpkin)
1 C. Shredded Fruit/Vegetables (Carrot, Zucchini, Sweet Potato, Apple, Pear)
1/4 C. Dried Fruit (Raisins, Dates, Figs, Currants, Cranberries, Cherries)

Two Optional Topping Ideas:
Option 1: Sticky Nut Topping
1/4 C. Chopped Nuts (Pecans, Walnuts, Almonds, Hazelnuts)
1 T. Molasses
1/4 t. Cinnamon

Combine all ingredients until nuts are evenly coated with molasses.


Option 2: Streusal
2 T. Oats
1 T. Finely Shredded Coconut (or more Oats)
1 T. Coconut Oil at room temperature
2 T. Sugar (preferably raw sugar, sucanat or coconut sugar)
1/2 t. Cinnamon

Combine all ingredients with a fork until crumbly.


To Make the Muffins:
1. Preheat oven to 350 degrees. Line a muffin pan with paper liners.
2. In a mixing bowl, use a whisk to combine the dry ingredients.
3. In a separate bowl, combine the wet ingredients.
4. Add the dry ingredients to the wet ingredients, and stir until just combines.
5. Divide batter evenly among 6 muffin cups.
6. If using one of the optional toppings (My kiddos like both toppings, but prefers the streusal), sprinkle it evenly on top of each muffin.
7. Bake for approximately 25 minutes, until a toothpick inserted in the center comes out clean!

LOVE THESE MUFFINS!!! ~ Recipe from the "Delshad Duo" blog, ~Thank you Ashlie and Alfred
~Mommy of 6 <3