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Recipe: Cranberry Lemon Muffins

Posted by Jenny Lewis
Categories: Breakfast, Dessert, Comfort Food, Recipes, Fruit, Baking

cran-muffin

I’m on a personal mission to get you baking, readers! These cranberry lemon muffins, which I’ve adapted from Nigella Lawson’s classic “How To Be A Domestic Goddess: Baking and the Art of Comfort Cooking”, are easy, fast, and delish.

Ingredients:

  • 1/4 cup butter
  • 1 1/3 all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Juice and and chopped zest of 1 lemon
  • Approximately 1/2 cup milk
  • 1 large egg
  • 5 ounces dried cranberries

Click to continue reading Recipe: Cranberry Lemon Muffins


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Whole Wheat Blueberry Pancake Recipe

Posted by Jenni Burns
Categories: Breakfast, Recipes, Fruit, Grains, America

Whole Wheat Blueberry Pancakes

My kids love it when they hear the Vita-Mix (a high powered blender) grinding wheat in the morning because they know that it probably means I am getting ready to make ! These whole wheat pancakes are delicious. If you are used to white flour pancakes you will be surprised to see how moist and flavorful these taste. I altered this recipe from one of my favorite cookbooks, “The Joy of Cooking,” by Irma S. Rombauer and Marion Rombauer Becker. I hope you enjoy them as much as we do!

Whole Wheat Blueberry Pancakes

INGREDIENTS:

  • 3 cups whole wheat flour
  • 2 teaspoons salt
  • 3 1/2 teaspoons baking powder
  • 6 tablespoons sugar (optional-I leave this out)
  • 1 tablespoon cinnamon
  • 2 1/2 cups milk
  • 3 eggs (lightly beaten)
  • 6 tablespoons melted butter
  • 1 cup blueberries

DIRECTIONS:

  1. Sift the dry ingredients into a large bowl.
  2. In a separate bowl mix together wet ingredients. Pour wet ingredients into flour mixture and stir well. Add blueberries and stir until mixed into the batter.
  3. Scoop batter out with a 1/4 cup measure and pour onto greased skillet in rounds.
  4. Cook on one side until bubbly, flip and cook until golden brown.
  5. Slather on the butter and 100% maple syrup and enjoy!

This recipe should make around 18-20 pancakes. 


Summer Produce: Watermelon

Posted by Jenni Burns
Categories: Breakfast, Summer Cooking, Fruit, Vegetarian

WatermelonOne of the things I really look forward to come summer is all the wonderful fresh produce that we have available to us. During the summer I usually buy most of my produce at open market on the corner of Burlington Blvd and Hwy 20. They seem to have the best prices and the produce is fresh and local. My kids have enjoyed sitting down to a bowl full of nice juicy for breakfast at least once a week. It’s so refreshing to eat just fruit for breakfast, and to be able to eat enough of it to fill you up, you can afford it now because the prices are so good. Take advantage of these opportunities now because in just a few short weeks we are going to be heading (gasp!) into the fall season! Can you believe it?! Well, I’m heading tonight to pick up some of that wonderful juicy watermelon for breakfast tomorrow.

Tip on picking a good watermelon: I was always told that a good tip is to put your ear close to the melon and knock on it. If it is hollow sounding you know that it is juicy. Here is a discussion on choosing a good watermelon. Enjoy!


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