When spring comes around our family looks forward to eating out of garden, and this easy frittata is a great garden recipe. We use the fresh chard, green onions, and garlic chives we pick right before cooking, and add purchased mushrooms. Frittatas are an easy meal for the kids to help with because they cook up quickly and require just a little work. Older children can help at the stove and the younger ones can crack and whisk eggs and help with cutting the vegetables.

Here’s how we make our mushroom chard frittata, demonstrated by Top  Gun (7) and Monkey Boy (5).

Sauté the mushrooms in olive oil.

Add the chard and sauté.

Add the eggs.

Add the chives and green onions and press them gently into the egg mixture. Continue cooking on the stove until the eggs start to set, then broil in the oven.

How Adults Can Help the Kids

• Demonstrate and assist with any tasks that might be new: measuring, stirring, pouring, chopping, sauteeing.
• Assign the simpler tasks, such as mixing the marinade and sauce and washing and drying the chard, to the younger kids, and save the more challenging tasks for the older kids and adults.

Safety Tips

• Make sure an adult is present at all times.
• Young children should not handle sharp knives or use the stove by themselves. Make sure an adult or older child or teenager does the chopping and cooking.
• The oil in the pan will be hot, so be careful when adding ingredients and watch for splatters.

MUSHROOM CHARD FRITTATA

Adapted from Cooking Light.

Serves 8.

Equipment

10-inch ovenproof skillet
medium bowl

Ingredients

2 tablespoon olive oil
1 (8-ounce) package exotic mushroom blend, rinsed and patted dry
2 large handfuls sliced chard, about 1 inch wide, rinsed and dried
4 large egg whites
4 large eggs
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 1/2 teaspoons chopped fresh chives
2 green onions, thinly sliced
1/2 cup shredded Parmesan cheese

Preparation

1. Preheat the broiler.

2. Heat the olive oil in the ovenproof skillet over medium-high heat. Add the mushrooms until soft and lightly browned, about 12 minutes. Add the chard and cook until limp and still bright, about 4 minutes, then reduce heat to medium.

3. In the medium bowl, whisk together the egg whites, eggs, salt, and pepper. Pour into the pan, making sure the mixture covers the pan completely. Sprinkle the chives and green onions around the top and gently pat them into the egg mixture. Cover and cook until almost set, about 3 to 4 minutes.

4. Sprinkle the cheese all over the top, then transfer to the oven and broil 3 minutes or until the egg is set. Remove from the oven and allow to cool for minute, then cut into wedges and serve.

More Kids Cook Monday Recipes

More Frittata Recipes From Other Blogs

Sass & Veracity – Whole-atta Frittata: Chicken,Asparagus & Mushroom

Good Life Eats – Individual Zucchini, Pepper, and Fontina Frittata

Kalyn’s Kitchen – Frittata with Canadian Bacon, Green Onions, and Cheese

Closet Cooking – Roasted Red Pepper and Italian Sausage Frittata topped with Marinara and Mozzarella

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Weekday breakfasts are so rushed. I run around making breakfast and lunches at the same time, trying to get the boys moving so they can get to school on time. I usually don’t eat breakfast until they’ve all gone to school and I have a chance to sit for a few minutes by myself and have some tea and leftovers (I love soup for breakfast), or a bowl of Greek yogurt with a little honey and slivered almonds.

But it’s not the same as a leisurely weekend breakfast with the family. The boys help make muffins and waffles or taste test the pancakes, and we all sit down together and talk about our plans for the day. It’s a chance to slow down and enjoy time together, a nice relaxing start even if we have a busy day ahead.

Recipe Notes

I make these homey banana maple grits with stone ground grits because they are my favorite for flavor and texture, but you can also use quick grits if you prefer, which will shorten the cooking time. It’s also good with fried apples.

BANANA MAPLE GRITS

Serves 4.

Equipment

4 quart saucepan with a rounded bottom
8-inch nonstick skillet

Ingredients

1-2/3 cups water
1-2/3 cups whole milk
1-1/2 tablespoons demerara sugar
1/4 teaspoon kosher salt
3/4 cup stone ground grits
2 tablespoons butter, divided
2 tablespoons light brown sugar
1/8 teaspoon grated nutmeg
2 ripe bananas, peeling and sliced 1/4 inch thick
warm maple syrup

Preparation

1. In the saucepan, stir together the water, milk, sugar, and kosher salt and bring to a boil. Reduce heat to low and slowly add the grits, gently whisking until all the grains are added. Cover and bring back to a boil. Uncover and reduce heat to medium –low and allow to simmer, stirring occasionally until the grits have thickened, about 1-1/2 hours. Add a little more milk if the grits are too thick. Stir in 1 tablespoon of butter.

2. Start the bananas when the grits are almost done. Melt 1 tablespoon of butter in the nonstick skillet, then stir in the brown sugar and nutmeg. Add the sliced bananas and cook until the bananas are soft, about 3 minutes.

3. Serve grits in small bowls topped with bananas and warm maple syrup.

More Weekend Breakfast and Brunch Recipes

More Weekend Breakfast Recipes From Around the Blogs

Kalyn’s Kitchen – Breakfast Casserole with Sweet Italian Sausage, Mushrooms, and Cheese

Gluten-Free Goddess – Maple Apple Breakfast Sausage

Pham Fatale – Hash Browns with Goat Ricotta and Chorizo

Bakergirl – Maple Pecan Pull-Apart Scones

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

It was a warm winter. Each time there was snow in the forecast, I would get excited and get my camera gear ready to set out early in the morning to visit the farms, hoping to catch some snow on the ground, clinging to the trees and vines, and resting on the fences. Instead, it would melt as the sun rose each time, dripping off the trees, the sound of each drop a disappointment. Then one Saturday morning late in February we woke up to a dusting of snow that seemed to stick. The temperature hovered at 35° F, so we jumped in the car and raced to the the closest Farm Project location, Chrysalis Vineyards, hoping to make it before the thermometer went any higher and another snow opportunity was lost.

The temperatures were slightly colder out in the hills, and I had to wear fingerless gloves while shooting. The snow was still gently falling, sometimes barely a flake here and there, and sometimes the snow was swirling in front of the lens. It was a magical day to photograph the vineyard. The canes have been cut back, which is common practice in the winter, and as the temperatures start to warm up in the spring the new growth will begin.

During my previous visit I learned that visitors can purchase eggs from the heritage free-range hens that are raised on Locksley Estate, the location of the vineyard. The owners have eight different breeds, including Delaware, New Hampshire, Ameraucana, Welsumer, Heritage Leghorn, Ancona, Black Copper Marans, and Rhode Island Reds, and I have to say that the eggs they produce are both beautiful and delicious. Our boys were fascinated with all the different colors and their comments were so cute. “Mommy, are these Easter eggs?” “Did the chickens paint these?” It was a teaching moment.

Recipe Notes

The eggs said breakfast to me, so I made a puff pastry braid filled with sautéed new red potatoes, mushrooms, shallots, ham, scrambled eggs, green onions, and a little goat cheese. The filling can really be whatever you want, swap the vegetables, use bacon, change the cheese, go vegetarian, whatever sounds good or is in your frig. Just be careful not to overstuff the braid. Brush it with a little egg wash before baking so it gets nice and golden and crispy, then serve it with fruit and a cup of tea or coffee or mimosas and you’ve got weekend breakfast.

PUFF PASTRY BREAKFAST BRAID WITH EGGS, HAM, POTATOES, MUSHROOMS, AND GOAT CHEESE

Serves 4 to 6.

Equipment

large skillet
small bowl
baking sheet lined with parchment

Ingredients

1 sheet frozen puff pastry, thawed
3 tablespoons olive oil
3 small new red potatoes, scrubbed clean, diced
2 large shallots, thinly sliced
3 white mushrooms, diced
4 eggs
3 green onions, thinly sliced
1/4 cup crumbled goat cheese
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 egg white + 1 tablespoon water

Preparation

1. Place the oven rack in the middle and preheat to 375° F/190° C.

2. In the large skillet, warm the olive oil over medium heat. Sauté the potatoes until they start to soften, about 3 or 4 minutes, then add the shallots and mushrooms and continue cooking until the all the vegetables are tender and browned, about 6 to 8 minutes. In the small bowl, whisk the eggs and green onions together, then pour into the skillet and add the goat cheese. Scramble the eggs with the vegetables, just until the eggs are set, not dry. Remove from heat and allow to cool.

3. Remove the puff pastry from the package and lay out on a floured surface. Roll into a rectangle 10 inches by 12 inches. Fold the puff pastry in half and transfer to the parchment on a cutting board. Using a sharp knife, make angled cuts all the way down the edges of the pastry evenly spaced approximately 1 inch apart. (This is approximate, as you can see below, mine aren’t perfect.) The center of the pastry should be about 4 inches wide. Trim the triangles from the top edges and the triangles from the bottom edges, leaving a short rectangle at the base about 4 inches wide. Transfer the parchment to the baking sheet.

4. Arrange the filling on the puff pastry in the middle section, leaving space at the top and bottom of the pastry for folding. Fold the top edge over the filling and begin braiding the strips, laying them across the middle. When you reach the bottom, fold it over the filling and tuck the last braids under, trimming away any extra. Brush the braid all over with the egg white wash.

5. Bake in the preheated oven until the pastry is crisp and golden, about 30 to 35 minutes. Remove from the oven and allow to cool about 5 minutes, then slice with a sharp knife to serve.

More Farm Project Recipes

More Brunch Recipes with Eggs from around the Blogs

Cooking on the Side – Crab, Scallion & Tomato Quiche

Gluten-Free Goddess – Gluten-Free Potato Frittata

Pinch of Yum – Parmesan Baked Eggs

Two Tarts – Baked Eggs with Crispy Hash Brown Crust

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Breakfast is one of our favorite things about Christmas day. We sit down together later in the morning after all the presents have been unwrapped but before Michael and the boys begin work on assembling toys, and enjoy a hot breakfast of homemade cinnamon rolls, scones, pancakes, cranberry apple French toast, panettone, or waffles. These eggnog waffles are a Christmas morning favorite we savor with butter and warm maple syrup, and small glasses of eggnog on the side with a sprinkling of nutmeg. These waffles energize the boys for a full day of play, including time outside in the snow when we’re lucky enough to have some during the holidays.

Merry Christmas from our family to yours.

EGGNOG WAFFLES

Makes 6 or 7 Belgian waffles.

Equipment

large mixing bowl
Belgian-style waffle machine

Ingredients

3 (360 g) cups unbleached all-purpose flour
2 tablespoons granulated sugar
5 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2-1/4 cups (540 ml) light eggnog (Rich eggnog may cause the batter to be too thick.)
1/4 cup (60 ml) sunflower or canola oil
2 large eggs, lightly beaten

Preparation

1. Whisk together the flour, sugar, baking powder, salt, and nutmeg in the mixing bowl. Add the eggnog, oil, and eggs. Stir well, until all the dry ingredients are coated, but don’t over mix.

2. For each waffle, pour 3/4 cup of batter onto the hot waffle iron, spreading it around lightly to even it out a bit, then cook according to the manufacturers directions. Keep finished waffles warm in the oven at 150° F until ready to serve.

More Christmas Morning Breakfast Recipes

More Recipes with Eggnog From Around the Blogs

Pinch My Salt – Spiked Egg Nog French Toast

Brown Eyed Baker – Eggnog Fudge

Eclectic Recipes – Panettone Eggnog Bread Pudding

FatFree Vegan Kitchen – Vegan Eggnog Cheesecakeg

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

It’s apple butter season! Ok, well, it’s apple season, and just like every year I find myself craving apple butter, apple pie, apple dumplings, apples in salads, apple cakes, apple cider, I could go on for a while. I like Empires, Honeycrisp, Cortland, and Fuji for eating out of hand, and usually bake with Granny Smith or Gala. I’ve tried a number of different apples for apple butter, and finally settled on Gala as my favorite due to it’s slight sweetness and soft texture, which easily cooks down.

I found this recipe for muffins at Eating Well and as soon as I saw they had apple butter in the ingredients this recipe went on my to do list. I first made them for a girls’ brunch, where they were a hit, and have also sent them to school for teacher breakfasts. My family loves them and I always make a double batch so we can have some for another day, and they keep pretty well because they are so moist. I make the muffins according to the recipe with only one change, I grate the apple rather than chop it because I like the texture better that way, but you can certainly chop if you prefer.

Applesauce has long been used as an ingredient in muffins, and apple butter makes so much sense because it adds flavor as well as moisture. You can use just about any kind of apple butter you like, but I recommend choosing one with plenty of spices. I also love the molasses in the muffins, which gives them a rich flavor.

APPLE BUTTER MUFFINS

Adapted from Eating Well.

Makes 12 muffins.

Equipment

small bowl
large mixing bowl
medium bowl
muffin tin, lined with muffin papers and lightly coated with cooking spray

Ingredients

1/2 cup (80 g) golden raisins
3/4 cup (96 g) whole-wheat flour
3/4 cup (90 g) unbleached all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (70 g) oat bran or wheat bran
1 large egg
1/2 cup (120 ml) low-fat milk
1/2 cup apple butter
1/2 cup (55 g) packed light brown sugar
1/4 cup (60 ml) sunflower or canola oil
3 tablespoons molasses
1 Gala apple, grated

Preparation

1. Preheat oven to 375°F/190° C. Put the raisins in the small bowl and cover with hot water. Set aside for about 15 minutes.

2. In the large mixing bowl, whisk the whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon. Stir in the bran.

3. In the medium bowl, whisk the egg, milk, apple butter, brown sugar, oil, and molasses until
blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the raisins and add them and the grated apple to the bowl. Stir just until combined; don’t over mix. Scoop the batter into the prepared muffin pan. Each cup will be full.

4. Bake the muffins in the preheated oven until the tops spring back when touched lightly, about 18 to 22 minutes. Let cool in the pan for 5 minutes, then loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

More Autumn Muffin Recipes

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Gluten-Free Goddess – Gluten-Free Pear Polenta Muffins

Pinch My Salt – Sour Cream Cinnamon Streusel Muffins with Pecan Filling

My Baking Addiction – Morning Glory Muffins

FatFree Vegan Kitchen – Carrot Spice Muffins

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Ranchera. Say it. Try flipping the “r”. I still have trouble making that sound, even after living in a Spanish-speaking country for two years and developing an accent that could almost pass for a native. The Rs always gave me away. When I first moved to Colombia I couldn’t speak any Spanish except for the numbers I’d learned from Sesame Street, and to further complicate matters I’d recently finished a semester studying Japanese. Add that to my high school German and all the languages I used to sing in at college, and my early Spanish was a mess. I’d try talking with locals at the shops, asking for certain things, and instead of Spanish a mix of English/German/Japanese/Spanish would flow forth. I got some very confused looks those first couple months.

Even if I can’t quite say it like a native speaker, I still love ranchera sauce. It’s the classic sauce for eggs in Mexico, but there’s no one right way to make it. This version, which was inspired by a recipe from Chef Roberto Santibañez, is my favorite because the fresh tomatoes are roasted and then cooked with onions, garlic, chiles, and a stick of cinnamon. Sublime, I say. Chef Santibañez broils the tomatoes whole and removes the skins after roasting, whereas I halve the tomatoes before roasting on high heat and leave the skins on in the sauce because they add a bit of smokiness, which I like. My sauce is a little bit thicker, but not too much. If you use a Mexican cinnamon stick as Santibañez recommends, make sure to wrap it in cheesecloth because it tends to fall apart. Other kinds of cinnamon sticks remain intact while cooking.

After I made the sauce, Hockey Guy got in the kitchen with me and helped cook the eggs for Sunday brunch. He even plated up the dish for the photos, not bad for an 8-year-old food stylist. The sauce is easy to make, just have the older kids help with halving the tomatoes and be sure an adult is around to supervise all the cutting and blending.

Many traditional recipes for huevos rancheros have you briefly fry the tortillas in oil to soften them, but instead I dunk the tortillas in the hot sauce. Less mess and one less pan to clean.

To serve, dunk each tortilla into the sauce just long enough to soften it, about 30 seconds or so, then stack two on a plate. Pour on more sauce, add a fried egg, then top with a little more sauce and eat with your favorite Mexican rice, beans, and some avocado.

Make sure to visit The Kids Cook Monday for more recipes to cook with your kids.

How Adults Can Help the Kids

• Demonstrate and assist with any tasks that might be new: cutting, blending, using the oven.
• Onions can be a little tricky to grasp while chopping, so let an adult or older child take on that job if you are making the salsa with young children.

Safety Tips

• Make sure an adult is present at all times.
• Young children should not handle sharp knifes. Teach older children knife safety, such as keeping fingers back from the blade, and laying the knife down on the board when not in use.
• Wear protective gloves while working with hot chilies. Keep chilies and gloves away from your face.

HUEVOS RANCHEROS

Inspired by Rosa’s New Mexican Table, by Roberto Santibañez. (review)

Makes about 4 cups.

Equipment

baking sheet
blender
3-quart saucepan with lid
cheesecloth (optional)

Ingredients

3 pounds (1.36 k) ripe plum tomatoes
2 serrano or jalapeno chiles, seeded and sliced
2 large cloves garlic, peeled
1/4 cup (60 ml) canola oil
1 medium white onion, finely chopped
1-1/2 teaspoons kosher salt
1 Mexican cinnamon stick wrapped in cheesecloth (or other cinnamon stick)

SERVE WITH
corn tortillas (see below)
Mexican rice
beans
fried eggs
avocado slices

Preparation

1. Preheat the oven to 475° F/250° C. Cut the tomatoes in half and remove the seeds and juices. Arrange them cut side down on the baking sheet and brush with olive oil. Bake until the skins are evenly black all over, about 20 minutes. Remove from the oven and allow to cool in the pan. Discard the skins and transfer the tomatoes and the juices to the blender. Blend with the chiles and garlic until smooth.

2. While the tomatoes roast, heat the canola oil in the saucepan over medium heat. Add the onion and cook while stirring until the onion is soft and translucent, and 4 minutes. Add the tomato puree, cover, and bring to a boil. Stir in the salt and cinnamon stick, reduce heat, and cook uncovered at a simmer. Cook until the sauce is thickened, about 30 minutes. If sauce thickens too much, like a paste, reduce the heat slightly and add water a tablespoon or two at a time.

3. Taste for seasoning and add more salt to taste.

4. TORTILLAS: Dunk each tortilla in the sauce for about 30 seconds to 1 minute to warm and soften, then lay each tortilla on a plate.

5. SERVE: Spread some sauce on the tortilla, then lay a fried egg on top and pour some more sauce on the egg. Serve with Mexican rice, beans, and sliced avocado.

6. Sauce will keep in the refrigerator up to 3 days or freeze for up to 3 months.

More Kids Cook Monday Recipes

More Mexican Style Eggs Recipes From Around the Blogs

Gluten-Free Goddess – Santa Fe Huevos on Polenta aka Eggs Rancheros

Kalyn’s Kitchen – Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro

Pinch My Salt – Butternut Squash Hash with Mexican Chorizo and Eggs

The Perfect Pantry – Black Bean, Green Chile and Tomato Frittata

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

When it comes to savory breakfast casseroles and quiches, I’m not a fan of crust. Unlike my love of a good sweet pie crust, I want to just taste the fillings without anything surrounding it. And I like mine stuffed with plenty of vegetables, like this one. My sister shared this recipe with me last week, a healthy, low calorie breakfast casserole she makes once a week. The good thing about these kinds of casseroles, besides the flavor and the fact that it’s healthy, is that there are so many ways to vary the vegetables and have something different each time. This time I made it with spinach, some frozen bell peppers leftover from the summer garden, onions, and a couple chopped tomatoes, but you can add just about anything and it will still be good, and it’s easy to make gluten-free, too. For a weekend breakfast when you have more time, try sautéing fresh chard and using it instead of the spinach.

(Print this recipe)

EGG WHITE BREAKFAST CASSEROLE WITH SAUSAGE, SPINACH, AND TOMATOES

Adapted from my sister, Angela Hayes.

Serves 8.

Equipment

medium skillet
3-quart deep casserole dish, coated with cooking spray

Ingredients

12 ounces (340 g) turkey sausage, crumbled
1 small onion, chopped
1 (10 ounce/284 g) box frozen spinach, thawed and thoroughly drained
2 Roma tomatoes, chopped
32 ounces (946 ml) liquid egg whites
1 cup (113 g) grated 2% cheddar cheese

Preparation

1. Preheat the oven to 350° F/175° C.

2. In the skillet, sauté the sausage over medium heat until browned, about 10 minutes. Drain the sausage on a paper towel, then add the chopped onion and continue to cook over medium heat until the onion is slightly soft, about 5 minutes.

3. Add the drained spinach to the skillet and stir into the sausage mixture. Cook for about 3 minutes, until the spinach is warm. Add the chopped tomatoes and cook for another 2 to 3 minutes.

4. Pour the meat mixture into the prepared casserole dish, then add the liquid egg whites and top with the grated cheese.

5. Bake in the preheated oven until the cheese is browned and the egg whites stop bubbling, about 1 hour. Remove from the oven and allow to cool for about 10 to 15 minutes, then serve.

Variations

Gluten-free: Use gluten-free sausage. My sister uses Jimmy Dean Turkey Sausage Crumbles.

Other things to add: crushed red pepper, diced bell peppers, chili powder.

Sauté fresh chard and use it instead of spinach.

More Breakfast Recipes

More Breakfast Recipes From Around the Blogs

Just Bento – 1 Egg Tamagoyaki (Japanese Omelette)

Pinch My Salt – A Portable Omelette: Southwest Style Egg Muffins

Hunter Angler Gardener Cook – Trout or Salmon Omelet

From Argentina with Love – Tortilla Española (Potato Omelet)

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

More Recipes for The Kids Cook Monday

More Grits Recipes From Around the Blogs

Ezra Pound Cake – Smoked Gouda-Chipotle Grits

Cooking by the Seat of My Pants – Beer Braised Beef Shank with Garlic Grits

Homesick Texan – Jalapeño Cheese Grits

What We’re Eating – Grits and Grillades

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

The final weekend of Mardi Gras is approaching, which means Pancake Day (aka Pancake Tuesday, Shrove Tuesday, Fat Tuesday) is next week. In our home one would think that it’s Pancake Day just about every Sunday morning since that’s our weekly ritual, though these pancakes were born on a snowy weekday morning this winter when the boys were trapped at home and schools were closed. The morning was much more relaxed than our usual rush to get everyone fed, dressed, and off to school on time. The boys played while I took my time making breakfast, then they eagerly asked for syrup and apple butter to top their plate of pancakes.

The boys liked these so much that they asked for them every morning of that week we were snowed in. Thankfully we had heat to keep us warm with all that snow and ice piled up, and there were plenty of pancakes to go around.

(Print this recipe)

WHOLE WHEAT, OATMEAL, AND BANANA PANCAKES

Makes 4 to 5 servings.
Time: about 30 minutes

Equipment

food processor
medium mixing bowl
small mixing bowl
griddle or skillet

Ingredients

1 cup (80 g) uncooked whole oats
1 cup (128 g) white whole wheat flour
3/4 cup (90 g) unbleached all-purpose flour
1/4 cup (28 g) packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups (480 ml) buttermilk
2 tablespoons unsalted butter, melted
1 very ripe banana, mashed

SERVE WITH
maple syrup
apple butter
fried apples

Preparation

1. Process the rolled oats in a food processor until the texture resembles coarse flour. In the medium bowl, whisk together the oat flour, whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and salt in a bowl. Set aside.

2. In the small bowl, whisk together the egg, buttermilk, and melted butter. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.

3. Warm a lightly oiled griddle over medium-high heat. Ladle the batter onto the hot griddle and cook until bubbles form and the edges turn dry, about 2 minutes. Flip and cook until browned on the other side. Keep warm on a covered plate while cooking the rest. Repeat with remaining batter.

More Pancake Recipes

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Kitchen Parade – My Mom’s Pancake Recipe

Appetite for China – Chinese Scallion Pancakes

Kalyn’s Kitchen – Socca (Garbanzo or Chickpea Flatbread Pancake from France)

The Perfect Pantry – Latkes, Potato Pancakes

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

We’ve had quite a few snow and ice days recently, more than we thought we would have this year. I guess after the unusually powerful snow storms we had last year we thought the next few winters would be milder, more like the average winters for this area. But there is still snow on the ground and just a couple days of sunshine sprinkled here and there, and with being cooped up we’ve been baking more than usual. Not that that’s a bad thing, and the boys appreciate having fresh muffins and scones for breakfast.

These whole wheat ricotta muffins \stick to the ribs and keep the boys going in the mornings, and they love the flavor and smell of the orange zest with the dried cranberries. After zesting the orange, I rub it into the sugar with my fingers and let it sit for a few minutes before mixing with the butter, which gives the sugar a distinct orange flavor that permeates the muffins. You can also use orange sugar leftover from storing candied orange peels for more fabulous orange flavor.

Whole wheat muffin batter tend to be stickier than muffins made from all-purpose flour, and coating the muffin papers with nonstick spray helps them to peel off easier without the muffin sticking. The texture is best on the first day, but if you have some leftover muffins you can warm them up a bit the next morning and they’ll be fine.

WHOLE WHEAT CRANBERRY ORANGE RICOTTA MUFFINS

Makes 12 muffins.

Equipment

muffin tin, lined with paper liners coated with nonstick spray
small mixing bowl
medium mixing bowl
stand mixer with paddle attachment, or hand mixer and large bowl

Ingredients

1 cup (175 g) granulated sugar plus more as needed for sprinkling
1 orange, zested and juiced
2 cups (256 g) white whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (57 g) unsalted butter, room temperature
1 cup (248 g)  whole-milk ricotta cheese
2 eggs
1 tablespoon fresh orange juice
1/2 cup (80 g) dried cranberries

Preparation

1. Preheat the oven to 350° degrees F/175° C.

2. In a small bowl, combine 1 cup of sugar with the orange zest, using your fingers to rub the zest in. Set aside and allow the orange to infuse the sugar for about 15 minutes. You can also do this the day before to really let the flavor soak in.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the stand mixer, beat the infused sugar and butter until light and fluffy. Beat in the ricotta until it’s thoroughly mixed, then add the eggs and orange juice, mixing until thoroughly combined. Add the dry ingredients and stir by hand just until blended (the batter will be thick and fluffy), but don’t over mix or the muffins will become tough. Gently fold in the cranberries.

4. Divide the batter among the prepared muffin cups. Sprinkle a little sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

More Muffin Recipes

More Whole Grain Muffin Recipes From Around the Blogs

Farmgirl Fare – Whole Grain Pear Bran Muffins

Guilty Kitchen – Brown Butter Whole Wheat Blueberry Muffins

This Week for Dinner – Whole Wheat and Flax Cornbread Muffins

Pinch My Salt – Pumpkin Maple Muffins

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.