Category Archives: breakfast

September 5, 2015 · 7:40 am

Not-too-naughty Cinnamon Muffins 

I enjoy a muffin, but often they are dense and heavy. If I splurge and indulge, I want a yummy and light treat. After experimenting with recipes, I settled on one that my family love.

RECIPE

Cinnamon Muffins

Makes 12

Preheat oven to 375 F.  Spray the cups of a muffin pan with cooking spray.

In a mixing bowl, whisk together:

  • 1 1/2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 3/4 tsp. fine sea salt
  • 1/2 cup sugar

In a separate bowl, whisk:

  • 1 egg (room temperature, beaten)
  • 1 cup milk
  • 1/2 stick butter, melted 
  • 1/4 cup coconut oil
  • 1 tsp. pure vanilla extract

Pour liquid ingredients into the dry. Whisk just until batter is smooth. Don’t over-beat. Set aside. 

In a small bowl, combine: 

  • 1/4 cup brown sugar
  • 1 tsp. ground cinnamon

Fill each muffin cup with batter just shy of halfway. Add 1 tsp. cinnamon-brown sugar mixture to each muffin. Layer 1 Tbsp. batter followed by 1 tsp cinnamon-brown sugar mixture. Using a knife or skewer, swirl batter with the cinnamon-brown sugar.

Place muffin pan on the center rack of oven. Bake for 20 minutes or until a toothpick inserted in a muffin tests clean. Remove muffins and cool on a rack.

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June 28, 2015 · 3:38 am

NOT-SO-NAUGHTY DONUTS

Sift powdered sugar & cocoa over donuts Sift powdered sugar & cocoa over donuts

We enjoy donuts (or doughnuts, if we’re being formal), but they aren’t on our healthy eating plan. All things in moderation, though, right? So occasionally I make us a batch of not-so-naughty donuts. They’re healthier than the donut shop’s because they are baked, not deep-fried. And yet they’re very tasty. Try them and see for yourself. (You may use a boxed cake mix if you want, but this recipe isn’t difficult.) Donuts freeze well. If you aren’t serving all twelve at once, cool extra donuts completely (don’t glaze). Seal in a plastic bag and freeze. Thaw and prepare glaze before serving.

RECIPE

Not-so-naughty Donuts
Yields 12
Tools: Mixing bowl and nonstick donut baking pans (I recommend American Pans brand, or  Norpro).

Ingredients:

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. Kosher salt
  • ¾ cup milk
  • 2 eggs, beaten
  • 2 tsp. pure vanilla extract
  • 1 Tbsp. coconut oil
  • 1 cup cinnamon (or your choice) chips + ¼ cup milk for glaze

Directions:

  1. Preheat oven to 325°F.
  2. Lightly coat baking pan donut molds with nonstick cooking spray.
  3. Mix together dry ingredients.
  4. Stir in milk, eggs, vanilla, and oil. Beat until well blended.
  5. Fill each donut mold ¾ full with the batter.
  6. Bake in preheated oven approximately 10 minutes or until batter tests clean with an inserted toothpick.
  7. While donuts bake, make glaze by combining chips and milk in a microwave-safe bowl. Microwave in 1-minute increments, stirring to form the glaze.*
  8. Remove donuts from oven and allow to cool 5 minutes in pan.
  9. Move donuts from the pans to a cooling rack.
  10. Dip donuts in the glaze and serve.

*If glaze is too tight, add additional milk to thin. 100_1201100_1202100_1203100_1204100_1205

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