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Category Archives: Breakfast

Gluten-free Blueberry Muffins….wild Maine blueberries at their best!

Good morning!! It’s a beautiful clear, crisp September morning and fresh blueberry muffins are on their way. I just went for a short paddle on the pond. The mist was rising over the warm water, the birds were chirping, the loon was diving for breakfast and the sun was peaking through the tree tops. This is my favorite time of year, when the air begins to cool and dry out. I love Fall!!!

I’m using up the last of the wild Maine blueberries in my refrigerator for a batch of muffins. We are heading to Belfast, Maine later today to meet up with my sister and her husband. They recently purchased an RV (a.k.a. motor home) and are camping on the coast. We decided to stay in a hotel instead of the cushion on top of their kitchen table…my aching back!

These muffins will be the perfect breakfast tomorrow morning as we sip coffee overlooking the Atlantic Ocean, watching the sun rise. I hope you are having a wonderful, long weekend…take some time to relax or do something fun…life is too short! Bon appetit!

P.S. I like to use my special “muffin-top” pan, but a regular muffin tin will work great, too.

Blueberry Muffins

2¾ cups Pamela’s Gluten-free Wheat-free Baking & Pancake Mix
2/3 cup sugar
1 stick butter(room temperature)
1 cup vanilla yogurt (room temperature)
2 eggs
1 teaspoon vanilla extract
1½ cups fresh blueberries (or thawed, drained frozen berries)

Preheat oven to 400 degrees. Grease 2 muffin pans. Combine Pamela’s mix and sugar in a large bowl. Cut in butter until it resembles fine crumbs. Combine yogurt, eggs and vanilla in a small bowl and pour all at once into flour mixture. Stir until just moistened. Gently fold in blueberries. Fill muffin cups two-thirds full and bake for 15-20 minutes or until golden brown. Remove from pans immediately. Makes 12-18 muffins.

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Posted by on September 1, 2012 in Breakfast

 

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Lemon Poppy Scones… a nice mid-morning snack with tea!!

Today was my day off and one of my good friends came over for a visit. We try to see each other every month or two, but this time it was longer. Even though we only live 25 minutes away from each other, our schedules get busy and our visits get further apart. We have similar interests and enjoy our leisurely conversations over tea and sweets. Sometimes we have lunch together, too. This morning I decided to whip up a batch of Lemon Poppy Scones for our morning together. She doesn’t have any particular dietary restrictions, but I always cook with my Pamela’s Gluten-Free Baking and Pancake mix so my husband can eat any leftovers.

These aren’t exactly like real scones, because they’re lighter in texture and more moist. Maybe half scone and half muffin? Also, they are not very sweet which makes them a great low-sugar treat. I know they would be super yummy with a little apricot jam or orange marmalade spread on top!

Another fun thing I did when I cooked these is I used a special baking sheet that my neighbor gave me. It’s called a “muffin top pan” and you can find them at Amazon – here. For those of you who really like the tops or caps of muffins, this baking sheet is for you. The indents keep the batter from spreading out too flat. I love to cook my muffins this way, so I tried it for my scones too – they came out perfect!

Add a mug of herbal tea, a good friend and enjoy!!

Lemon Poppy Scones

3½ cups Pamela’s Gluten-Free Baking & Pancake Mix
2 teaspoons baking powder
12 tablespoons butter, melted
1 cup milk
1 egg
1/3 cup agave syrup
1 tablespoon lemon or orange zest
1 tablespoon lemon juice
1 tablespoon poppy seeds
Brown sugar for sprinkling on top

Preheat oven to 350 degrees F. Grease two baking sheets with butter. In a large bowl, combine Pamela’s mix with baking powder. Add melted butter, milk and egg. Stir until well combined. Add zest, lemon juice and poppy seeds and mix very well. The dough will be sticky. Drop by large spoonfuls onto each pan, making 12 piles of dough. Sprinkle ¼ teaspoon brown sugar on top of each pile of dough. Bake for 20 minutes until lightly browned. Remove and cool on a cooling rack. Makes 12 scones.

 

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Posted by on May 22, 2012 in Breakfast

 

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My perfect scrambled eggs!

I have never been a fan of scrambled eggs. Their consistency and texture just didn’t feel right, all rubbery and lumpy. I’ll still eat them because I know the health benefits of eggs, but I don’t enjoy them. I do remember liking my mother’s scrambled eggs – probably because she cooked them in leftover bacon fat. She always had a small container of bacon fat in the refrigerator ready to slather into a fry pan for whatever needed frying. Those days are long gone in my house, in favor of healthier oils. But they sure tasted good – salty and dripping with grease…

Never mind the bacon fat… I have finally learned how to cook my perfect scrambled eggs. It’s all thanks to the April 2012 issue of “Bon Appetit” magazine. They have a great article on how to cook eggs many different ways – poaching, scrambling, making a souffle’, making carbonara or aioli sauce, and making flan. Even this old dog can learn some new tricks!

For my perfect scrambled eggs, there is no recipe. It’s the technique that’s most important – cooking slowly over low heat and stirring constantly. I made them two days in a row for breakfast using two different types of pans, just to be certain I could duplicate them. (That’s the scientist in me!) They came out creamy and rich each time!

I started by breaking two eggs into a small mixing bowl. I added a small amount of water – about 1 tablespoon – and using my whisk, I beat the eggs very well. I like my eggs simple so I added a dash of salt and pepper, but any spice could be added at this point. Whisk in the spices, too. I set the heat under my fry pan to medium low and added 1 tablespoon butter. Once the butter melted, I added the eggs. This part is critical – the eggs must be continually stirred/whisked while cooking, scraping the bottom and sides of the pan, until the eggs are just beginning to thicken. Turn the heat down if they start sticking to the pan. Keep stirring, but don’t let them dry out. Total cooking time is about 4 to 5 minutes. Remove the pan from the heat and serve. Yum!!

The article mentions the reason for the constant stirring and whisking is to keep the eggs from forming large curds. It aerates them so they will cook evenly and be fluffy.

Enjoy and happy cooking!!

 
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Posted by on April 6, 2012 in Breakfast

 

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Orange Cranberry Muffins…light and flavorful!

These gluten-free muffins are a wonderful addition to your breakfast table. They are fluffy and light, slightly sweet and tart, plus lower in fat than most muffins. My husband enjoyed one right out of the oven after he came home from snowshoeing with our dog. I love to go snowshoeing, as well, but occasionally he goes alone, so he can really move and go further. I like to enjoy the scenery and go at a slower pace. We recently had about 8 inches of fresh snow and the woods are very pretty. We’ve been luckier than most of New England this year, because we have snow on the ground to enjoy our Winter season.

Because I used Pamela’s Gluten-free Baking and Pancake Mix, these muffins were very quick to whip up. The extra sugar on top also gives them a nice little crunch. I think they would freeze well, but ours won’t be around long enough to find out! Enjoy!

Gluten-free Orange-Cranberry Muffins

2¼ cups Pamela’s Gluten-free Baking and Pancake Mix

½ cup sugar

2 teaspoons grated orange zest

1 cup dried cranberries

4 tablespoons vegetable oil

1 large egg

1 cup orange juice

2 teaspoons sugar

Preheat oven to 400 degrees F. Grease a muffin tin or line with 12 paper liners. In a large bowl, stir together the Pamela’s Mix, sugar, orange zest and cranberries. Add the oil, egg, and juice and mix until blended. Spoon the batter into the muffin tin, dividing evenly between the 12 wells. Sprinkle the tops of the muffins with the 2 teaspoons sugar. Bake for 20 to 25 minutes, until light golden brown or until a wooden toothpick inserted in the center of a muffin comes out clean. Makes 12 muffins.

 
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Posted by on February 28, 2012 in Breakfast

 

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Baked Apple Pancake…a special morning!

Happy Holidays to all! This post will be short and sweet. I wanted to share this recipe, just in case anyone was looking for that little extra special breakfast for Christmas morning. It’s more than a regular pancake made on the stove – it’s baked in the oven and very simple to prepare (especially after the long night of wrapping presents and assembling toys). It’s light and fluffy, plus it has the sweetness of baked apples and cinnamon. And, of course, it’s gluten-free!

If a large cast iron skillet is not available, use an 8 x 8 inch baking dish or a large deep-dish pie plate. My family will only eat it with real maple syrup (the real stuff is truly the best)!

Have a wonderful holiday!

Baked Apple Pancake 

2 tablespoons butter

2 apples, peeled, cored and chopped

½ teaspoon ground cinnamon

¼ cup pecans, chopped

4 eggs

1¼ cup Pamela’s Baking & Pancake Mix

1¼ cup milk

Preheat oven to 450 degrees. In a large 10-inch cast iron skillet (or 8 x 8 baking dish), heat butter, apples, cinnamon and pecans together in oven while it’s pre-heating. Cook, stirring occasionally, until apples begin to soften. Place eggs, Pamela’s mix and milk in a blender and puree until smooth. Pour batter over apples in the pre-heated skillet (or dish) and stir briefly to blend with apple mixture. Return skillet (or dish) to oven and bake for 15 minutes. Reduce heat to 375 degrees and bake for 10 more minutes, until golden brown. Serve with real maple syrup. Makes 4 servings.

 
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Posted by on December 22, 2011 in Breakfast

 

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