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  • Ingredients
  • 1 cup + 2 Tbsp. flour
  • 3/4 cup sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 cup cooking oil
  • 2 eggs
  • 1/2 tsp. vanilla extract or paste
  • 1 cup shredded zucchini
  • 1 cup shredded apple

Preheat oven to 350 degrees. Prepare a 12-cup muffin tin by spraying with non-stick or use paper liners.

In a large bowl, stir together dry ingredients. In a smaller bowl stir together oil, eggs, and vanilla. Stir the oil mixture into the dry ingredients until incorporated. Fold in the shredded zucchini and apple. Distribute batter equally into prepared muffin tin. Bake at 350 degrees for 25 minutes.

NOTES: I did not peel either the zucchini or the apple. I did drain the zucchini a bit before using it, but I don’t think it was that important. A wetter batter would take a few minutes more to bake, that’s all. Full disclosure, I had a giant zucchini and was making something else. I scooped out and discarded the seeds, then shredded the zucchini flesh. I had about a cup of shreds leftover from my original purpose, so saved that and used it to make these delicious muffins.

This recipe is from Ali at Alexandra’s Kitchen. I wish I had Alaska wild blueberries to use in this cake, but store-bought will have to do. It is delicious no matter what kind of blues you use.

  • Ingredients
  • 1 cup sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • Zest of one large lemon
  • 1 egg, room temperature
  • 1 tsp. vanilla extract (or paste)
  • 2 cups flour, divided
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup buttermilk
  • 2 cups fresh or frozen blueberries

Preheat oven to 350 degrees F. Butter an 8″ square baking dish (and use parchment paper if you so desire).

Remove a Tbsp. of sugar from a cup of it (use the Tbsp. later). Cream together butter, scant one cup sugar, and lemon zest in a mixer until light and fluffy. Stir in egg and vanilla until well mixed.

In a separate bowl whisk together 1-3/4 cup flour, baking powder, and salt.

In another bowl toss the blueberries with the 1/4 cup remaining flour. Set aside.

Add half the flour/baking powder mixture to the mixer and give it a few turns to incorporate the flour. Pour in the buttermilk and stir until mixed. Stir in remaining flour mixture until just moistened. Pluck the set-aside blueberries out of the flour and, by hand, stir them into the batter. Discard any leftover flour from the blueberries. The batter is very, very thick. Dollop the batter into the prepared baking dish and smooth out the top as best you can. Sprinkle the top with the remaining 1 Tbsp. sugar.

Bake at 350 degrees F for 40-50 minutes. Remove from heat and let stand 10 minutes. Remove cake from baking dish or serve from the dish. Good morning!

Notes: Ali says you can use different sizes of baking dishes, so you would reduce the cooking time depending upon the dish size. I use an 8″ square glass pan and it takes about 50 minutes to bake through. I always have buttermilk on hand, it has so many uses. If you do not have buttermilk there are ways to create a liquid that forces the correct chemical reaction in the cake as buttermilk. Ali talks about it at her site or you can do a search for “Buttermilk substitutes” for ideas.

This dish is also known as a puff pancake. The recipe is based upon one by recipegirl. I was recently gifted a non-stick cast iron Dutch oven. The lid is multi-use and may be used as a skillet. If you do not have a cast-iron skillet, or one that is bake-proof, then a 9×13″ baking dish should work fine.

  • Ingredients
  • 4 eggs (I use extra large)
  • 1 cup milk
  • 1 cup flour
  • 1/4 cup sugar
  • 1/2 tsp. lemon zest
  • 1/4 tsp. salt
  • 2 Tbsp. butter
  • 1 to 1-1/2 cups fresh berries
  • Syrup or powdered sugar (optional)

Preheat oven to 400 degrees. Put your skillet into oven as it’s heating.

In a blender or food processor, mix together eggs, milk, flour, sugar, lemon zest, and salt.

Remove the skillet from oven and place butter into it. Return to oven until butter has melted.

Pour batter over melted butter. Sprinkle berries over the top of the batter. Place the skillet back into the oven for 18-22 minutes. Remove from oven and serve sprinkled with powdered sugar or with syrup, however you like it.

Serves 4

This is gluten-free and really yummy, a great idea for fancy brunch. I found the recipe at and adjusted it somewhat.

  • Crust Ingredients
  • 1.5# sweet potatoes, peeled and grated
  • 1 egg
  • 2 tsp. salt
  • 1 tsp. pepper
  • Pinch red pepper flakes
  • Filling Ingredients
  • 1 Tbsp. butter
  • 1/2 cup red onion, small dice
  • 8 eggs
  • 1/4 cup cream
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 oz. crumbled Chevre (goat cheese)

Working in batches, put the grated sweet potato into a dish towel and squeeze as much liquid out as you can. This looks like too much sweet potato, but it’s going to be okay. Trust me. Preheat the oven to 450 degrees F. Yes, very hot. Prepare a 9 or 10″ pie plate with cooking spray or grease.

In a large bowl mix together the grated, wrung sweet potatoes, egg, salt, pepper, and red pepper flakes. Press the mixture firmly into the prepared pie plate, bottom and sides. Bake at 450 degrees for 30 minutes.

While that is baking, saute the red onion in butter until translucent. I have made this recipe using leeks instead and it’s also super yummy. Remove from heat and let cool.

Mix together filling ingredients: eggs, cream, salt, pepper, half of the Chevre, and the sauteed onions.

Remove sweet potato pie plate from oven and let sit for 10 minutes to cool slightly. Lower oven temperature to 350 degrees F. Pour filling mixture into crust. Sprinkle remaining Chevre over top. Bake at 350 degrees for 30 minutes. Remove from heat and let rest for ten minutes or so. Serve warm or at room temperature.

This was incredibly rich and delicious. It was easy to make. My pictures are awful, and I apologize. The tedious part of this was calculating the conversions from metric, so I want to get this down someplace so I don’t have to do it again. The recipe comes from so if you want your quantities in metric, that’s where you can find them.

  • Ingredients
  • 1-1/2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt (scant)
  • 1/2 cup baking cocoa
  • 1/2 cup butter
  • 1 Tbsp. Chambord (I used raspberry cassis)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 8 oz. bittersweet chocolate
  • 3/4 cup brewed coffee, cooled (or 2 tsp. instant with 3/4 cup water)
  • 3/4 cup water
  • 2 eggs, room temperature, slightly beaten
  • 8 oz. raspberries, fresh or frozen (thawed)

Prepare an 8 to 9″ springform pan by greasing or spraying with non-stick spray. Line the bottom with parchment paper. Preheat oven to 350 degrees F. Place a sheet pan under the springform or on a lower rack in the oven to catch drips from the springform while baking.

Mix flour, baking powder, salt, and baking cocoa together in a small bowl. Set aside. In a large saucepan, add butter, Chambord, sugar, brown sugar, chocolate, coffee, and water. Heat and stir until it’s all incorporated. The original recipe said it should be thick and glossy, but mine never did that. No worries. Remove from heat and let it sit for a couple minutes. Stir in the flour mixture and beat well. Gradually beat in the eggs. It’s a runny batter, but never fear, it works!

Pour half the batter into the bottom of the prepared springform pan. Sprinkle the raspberries across the batter in the pan. I used thawed frozen and gently scooped the raspberries out of the bag with my fingers and sprinkled them across the batter. I did not wring the juice out, nor did I pour the remaining juice over, but it might have been okay to do so. I simply sprinkled the wet raspberries across the top. Pour the remaining batter over the top, covering all the raspberries.

Bake at 350 degrees F for 40-45 minutes. The top of the cake does crack. You can’t use the toothpick test because this is supposed to be gooey in the center. Eyeball it so it’s not too jiggly. I baked mine about 43 minutes in a 9″ springform.

I let it sit for an hour and then removed the springform sides. The original recipe said to serve it on the springform bottom, but then you’re dealing with that parchment paper, as pictured. I should have slid it onto a plate, removing the paper. Next time!

You can sprinkle with powdered sugar to make it look prettier and you can serve with ice cream or whipped cream and fresh raspberries. It serves about 8 people.

It’s that zucchini time of year. So far, I’ve been able to keep up. A few weeks ago I read that it was National Leave A Zucchini On Your Neighbor’s Doorstep Day. It made me laugh because that actually happened to us one time. We still don’t know who left it, but it was the biggest zucchini I’ve ever seen. I tried a couple different zucchini breads last week. One was a Parmesan Gluten-Free Zucchini Loaf and I did not like the texture . . . at all. The other loaf was this delicious lemon raspberry one. It is not gluten-free. I went out and picked fresh golden raspberries for this. If I had used red raspberries it would have looked much more raspberryish. The taste was great. The recipe is based upon the one found at Eat Cake for Dinner.

  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs, slightly beaten
  • 2/3 cups sugar
  • 1/2 cup oil
  • 1/2 cup buttermilk
  • Grated zest on one lemon
  • Juice of one lemon
  • 1 cup grated zucchini, wring it out in a dish-towel to remove excess water
  • 1-1/2 cups fresh raspberries (I used golden raspberries)

Preheat oven to 350 degrees F. Line a 9×5″ loaf pan with parchment paper.

In a medium bowl combine the flour, baking powder, and salt. Set aside. In a large bowl stir together eggs, sugar, and oil. Stir in buttermilk, zest, and juice of lemon. Stir in zucchini. Stir in dry ingredients until just moistened. Fold in raspberries, gently, gently. Spoon batter into prepared pan. Smooth out the top to ensure even distribution. Bake for at least 55 minutes, until toothpick poked into center comes out clean. Mine took about an hour and ten minutes. The moisture content of the zucchini and the raspberries will determine the time for doneness. Cool in pan. I left mine overnight and then poured the glaze over the top. Then we ate several slices for breakfast. Yay!

  • 1 cup powdered sugar
  • Grated lemon zest
  • Lemon juice

I just eyeballed this part. Can you really have too much lemon zest? I think not. So, I zested lemon peel into the powdered sugar and squeezed lemon juice into it until it had a glaze-like consistency. Then I removed the loaf from the pan and poured the glaze over. The parchment paper caught the spills and it was really quite heavenly tasting. Repeat!!!

This recipe comes out of Bear Fare, A Cookbook Commemorating the 10th Anniversary of Bear Valley Elementary School, Anchorage, Alaska, 1993-94.

The recipe author calls it the Cadillac of Blueberry Muffins. I absolutely agree. It is the best blueberry muffin recipe, ever! Where it calls for a topping made by mixing 1 Tbsp. sugar with 1/4 tsp. ground nutmeg, I simply sprinkle sugar and cinnamon over the unbaked muffin tops. I’m not a big fan of nutmeg.

  • Blueberry Muffin Ingredients
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 large eggs (I use extra-large)
  • 1 tsp. vanilla extract (I use paste)
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 2 cups blueberries, fresh or frozen
  • 1-2 Tbsp. sugar
  • Sprinkle of cinnamon

Preheat oven to 375 degrees F. Prepare 16-24 muffin cups with papers or spray or grease. The number depends upon how big your cups are and what size eggs, etc. I usually overfill mine, but this time I made smaller ones (24).

In a mixing bowl beat together butter and 1 cup sugar until light and fluffy. I used an electric mixer. Add eggs and vanilla, beat well. Slowly stir in flour, baking powder, and salt, alternating with the milk. Fold blueberries in by hand.

The batter is thick. Spoon it into the tins as best you can, no more than 2/3 full. It doesn’t have to be even across the top. Sprinkle tops with a little bit of sugar and cinnamon.

Bake at 375 degrees for 20-25 minutes, until tops are golden and spring back when lightly touched. Remove from heat and cool in pans. These are the best!


I’ve made these for years and years. I don’t remember where the recipe came from. They are super simple to make and take no time at all. Many times I combine the dry ingredients in a bowl the night before, prepare the muffin pan with papers, and set my oven to come on at 375 degrees fifteen minutes before my morning wake-up alarm goes off. Then in the morning I add the three wet ingredients, distribute the batter into the prepared pan, pop them into the oven to bake while I shower, and have a tasty breakfast all ready for the day.

I’ve probably used every kind of dried fruit imaginable in these, and quite a few different frozen fruits, too. Today’s batch I threw in a handful of dried cranberries and a handful of frozen lingonberries. Yum!


1-1/2 cups flour
1 cup bran cereal FLAKES (NOT All-Bran)
1 cup rolled oats
1/2 cup brown sugar, firmly packed
1-1/2 tsp. baking soda
1-1/4 cups buttermilk
1 large egg
1/4 cup butter, melted
Optional: handfuls of dried, frozen or fresh fruit

Preheat oven to 375 degrees. Prepare a muffin tin by greasing or using paper liners. I use liners for easy clean-up. In a large bowl, stir together the dry ingredients. In a small bowl stir together the buttermilk, egg, and melted butter. Make a well in the center of your dry ingredients and pour the wet ingredients in. Stir until just combined. Batter will be thick and lumpy. Fold in optional fruit. Spoon batter evenly into prepared muffin pan. Bake at 375 degrees F for 20-23 minutes, until they spring back when lightly touched. Makes 12. These freeze very well.


So, I have been hosting World Cup viewing at my house for a couple weeks. We’re in Alaska, so the games played in Russia are early in the morning here. I’m trying to serve breakfast-type snacks to the assembled bleary-eyed hooligans, along with their coffee. Since the rhubarb is ripe, there’s been a lot of rhubarb bread. This egg muffin has also turned out to be quite nice. It’s very easy to make and keeps well in the fridge for several days.

Preheat oven to 350 degrees. Prepare a 12-muffin tin by spraying with non-stick spray or greasing very well.


An assortment of finely chopped vegetables and/or meat. Here are some 
ideas: spinach, onion, bell pepper, tomato, sun-dried tomato, 
green onion, mushroom, bacon, ham. You'll need 3-4 tablespoons of
each one, or you can make each muffin cup a different flavor. 

Grated cheese (I've tried mozzarella, Mexican mix, and sharp cheddar)

9-12 eggs, well beaten

Splash of half-n-half (optional)

Salt and pepper

Beat the eggs and optional half-n-half with salt and pepper. Pour just a little into each muffin cup to coat the bottom. Sprinkle a little of each of your vegetables and meat into each muffin cup. Sprinkle grated cheese into each muffin cup.


Fill each muffin cup up with the remaining egg mixture. Don’t overflow any of the cups, but being a little short won’t hurt anything.

EggMuffins5Bake at 350 degrees for 20-22 minutes. I like to see a tinge of golden brown across the top of mine. Eat right away or chill and eat later, reheated or not.

I usually chop the vegetables and meat the night before and put them into little plastic baggies. Then I shove the baggies into my 4-cup measuring cup and put it into the refrigerator. In the morning I spray my muffin tin, take the measuring cup out of the refrigerator, and remove the bags of vegetables. I crack open the eggs into the measuring cup and beat well, adding salt, pepper, and a splash of half-n-half. Then I proceed as listed above. By the time the oven is preheated I’m ready to pop the egg muffins into the oven.


Original recipe found at edibleSanFrancisco. I just love these. I would eat them often if I wasn’t trying to watch my carb intake. So, a couple times a year I splurge.


1 cup broccoli, chopped fine
1 cup cauliflower, chopped fine
1/4 cup green onion, chopped
1 cup milk
1 egg
3/4 cup grated cheese
1 cup flour
1/2 tsp. baking soda
3/4 tsp. salt
1/4 tsp. pepper
Dash of cayenne pepper

In a bowl, stir together the first 6 ingredients. In a separate bowl, mix together all the dry ingredients. Stir the dry ingredients into the vegetable mixture and mix until just combined. Dollop onto a medium-hot griddle (I use a 1/3 cup measurer) and cook through. Remember that you are wanting the vegetables to cook, that’s why they are chopped fine, and each batch will take awhile to cook. When the tops seem a little dry or bubbles are forming and bursting on the top, it’s time to flip them over. Too much heat will make them look nice on the outside, but once you cut into them they will be gooey and the veges will still be hard and you do not want that. Remove from griddle and keep warm in 200 degree oven until ready to serve. I make fried eggs and sausage to serve with these beauties.

I have made these using all broccoli, instead of the broccoli-cauliflower mix and that works too, equally delicious! I use a knife to chop the vegetables, but I think you could use a food processor, like making cauliflower rice, and it would be faster.



What kind?