Chocolate chip muffins

 

Chocolate chip muffins - from BBC Good Food

Ingredients

• 250g self-raising flour
• 1 tsp bicarbonate of soda
• 150g chocolate chips, milk, white, dark or a mix of all three
• 100g golden caster sugar
• 2 eggs, lightly beaten
• 150ml natural yogurt
• 100g unsalted butter, melted

Method

• STEP 1

  Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Add the beaten eggs, yogurt and butter, and stir to combine. It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough.
• STEP 2

  Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool – or eat slightly warm. Will keep for three days in an airtight container.

 

Brilliant breakfast waffles

by Jamie Oliver 

Ingredients

• 150 g self-raising flour 
• 1 teaspoon baking powder 
• 1 teaspoon sugar 
• 1 large free-range egg 
• 240 ml semi-skimmed milk 
• 1 orange , optional 
• vanilla extract , optional

Method

1. Mix all the dry ingredients together in a large bowl. Gradually beat in the egg, then add the milk slowly, whisking well to get as smooth a batter as possible. 
2. If you’re making sweet waffles, grate in the orange zest and add a few drops of vanilla extract. 
3. Get your waffle machine ready. Once it’s hot, ladle in the batter mixture and seal, following the machine instructions until your waffles are cooked.
4. Serve with whatever takes your fancy! Let the kids invent their own, or see some of our favourite ideas below for inspiration.

* Julie's note: We need to do at least a batch and a half, likely 2 batches. 

Easy Morning Glory Muffins

Easy Morning Glory Muffins

These morning glory muffins are easy to make and a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.

Recipe by lilly26

 

Updated on August 8, 2022

Prep Time:

 

25 mins

Cook Time:

 

20 mins

Total Time:

 

45 mins

Ingredients

• 2 cups all-purpose flour

• 1 ¼ cups white sugar

• 2 teaspoons baking soda

• 2 teaspoons ground cinnamon

• ¼ teaspoon salt

• 2 cups shredded carrots

• 1 apple - peeled, cored and shredded

• ½ cup raisins

• ½ cup chopped walnuts

• ½ cup unsweetened flaked coconut

• 3 large eggs

• 1 cup vegetable oil

• 2 teaspoons vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

2. Mix flour, sugar, baking soda, cinnamon, and salt together in a large bowl; stir in carrots, apple, raisins, walnuts, and coconut.

3. Beat eggs, oil, and vanilla together in a separate bowl. Stir egg mixture into the carrot mixture until just moistened. Spoon batter into the prepared muffin cups, filling each 2/3 full.

4. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Best Ever Pumpkin Muffins

1. Best Ever Pumpkin Muffins - Lovely Little Kitchen

•  Prep Time: 20 minutes
•  Cook Time: 22 minutes
•  Total Time: 42 minutes
•  Yield: 12 
• 
  

• 1 3/4 cups all purpose flour
• 1 cup sugar
• 1/2 cup dark brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 2 eggs
• 1 15 ounce can pure pumpkin puree
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract.

Directions: 

1. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
5. It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
6. Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Strawberry Crepes

Strawberry Crepes - from Broma Bakery

★★★★★

 

5 from 4 reviews

These scrumptious strawberry crepes are stuffed with strawberry jam and whipped cream for a perfectly sweet way to start the day!

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
 
• Cook Time: 5 minutes
• Total Time: 20 minutes
 
• Yield: 16 crepes 1x
• Category:breakfast
 
• Method: stovetop
• Cuisine: french

SCALE

INGREDIENTS

• 4 eggs, room temperature
• 3 Tablespoons unsalted butter, melted
• 2 1/4 cups milk
• 2 cups all purpose flour
• 3 Tablespoons sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 8 ounce jar Bonne Maman INTENSE Strawberry Fruit Spread
• 1 cup heavy whipping cream

INSTRUCTIONS

1. Liberally grease a medium sized frying pan with cooking spray and set over medium heat to warm up.
2. While the pan warms up, make the crepe batter. Place the eggs, melted butter, milk, flour, sugar, vanilla and salt in a high powered blender and blend until homogenous. Do not over mix.
3. Use ¼ cup measure to drop the crepe batter into the warm skillet. As soon as the batter hits the center of the pan, lift the pan from the stove entirely and roll in a circular motion to the batter moves evenly around the skillet to form a tin circle.
4. Cook for about 30 seconds, or until the crepe begins to bubble around the edges and goes from gloss batter to a matte surface. Use a spatula to flip the crepe over and cook the other side for around 30 seconds. Transfer the crepe to a drying rack. Repeat with the remaining crepes.
5. In a stand mixer fit with the whisky attachment, whisk the heavy whipping cream until it forms soft peaks and is light and fluffy.
6. To serve the crepes, spread one half of the circle with a big dollop of whipped cream and a heaping tablespoon of Bonne Maman INTENSE Strawberry Fruit Spread. Fold the crepe into thirds. Top with powdered sugar and a drizzle of maple syrup for the ultimate breakfast treat!

Keywords: strawberry crepes, homemade crepes, crepes

Tonga Toast

Tonga Toast Recipe from Disney’s Polynesian Village Resort - from Disney Parks Blog

Tonga Toast Ingredients (Serves 4)

For the Cinnamon Sugar:

3/4 cup granulated sugar 

2 teaspoons cinnamon

For the Batter:

4 large eggs 

1 1/3 cups whole milk 

1/4 teaspoon cinnamon 

1 tablespoon granulated sugar

For the Tonga Toast:

1 quart canola oil, for frying 

1 loaf sourdough bread (uncut, 12 inches long) 

2 large bananas, peeled

How to Make Tonga Toast

For the Cinnamon Sugar:

Mix sugar and cinnamon in a medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.

For the Batter:

Whip eggs in a medium bowl (large enough to dip toast) until well-beaten. Add milk, cinnamon, and sugar. Mix well and set aside.

For the Tonga Toast:

Using caution, preheat oil to 350°F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.) 

Cut the bread into four three-inch-thick slices. 

Cut each banana in half crosswise, then each piece lengthwise. 

Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice. 

Dip stuffed bread into batter, covering both sides and allowing excess batter to drip off. Place carefully into hot oil. 

Cook four to five minutes until golden brown. If needed, turn toast over after two minutes and cook for another two minutes on the other side. Remove and drain excess oil. 

Roll toast in cinnamon sugar. Repeat for each piece of toast.

Butterkuchen (German Butter Cake)

Butterkuchen ~ German Butter Cake Recipe ❤️

From Quick German Recipes

Ingredients:

Yeast Dough
• 1 package (1 Tbsp) active dry yeast
• ¼ cup lukewarm water
• 1 tsp granulated sugar
• 1 cup milk (lukewarm)
• ½ cup oil
• 1 egg
• ½ cup granulated sugar
• about 4 to 4½ cups all-purpose flour
• ½ cup milk or cream
• Topping
• ⅔ cup granulated sugar
• ¾ cup chopped almonds
• ⅓ cup cold butter

See Oma's Favorite German Recipes Cookbook

Instructions:

• In a large bowl, mix yeast, water, and 1 tsp sugar. Let stand for about 5 - 10 minutes. This should be foamy. (It will be if the yeast is not old.)
• Mix in 1 cup milk, oil, egg, and ½ cup sugar. Beat in 2 cups flour and mix well. Let stand 10 minutes.
• Add more flour until a soft dough results. 
• Remove from bowl and knead until smooth and elastic, adding flour ONLY if necessary if it is too sticky.
• Put dough into a greased bowl. Cover and put in a draft-free warm place for about 30 - 60 minutes, until it has doubled in size.
• Grease a 15" x 10" jelly-roll pan. Roll out dough to fit pan and place in pan.
• Make small hollows in the surface of the dough with your fingers.
• Brush dough with ½ cup milk or cream.
• Cut butter into small pieces and place in hollows. 
• Sprinkle ⅔ cup sugar and nuts over dough.
• Cover and let stand in a warm draft-free place for about 30 minutes.
• Preheat oven to 400° F. Bake for 20 to 25 minutes until golden brown.
• Let cool slightly and cut into 20 pieces.

Hints:

• Change this basic butter cake recipe by adding 1 tsp cinnamon to the ⅔ cup sugar before sprinkling on top of dough.
• Omit nuts if desired or use hazelnuts instead of the almonds.
• Add little dollops of sour cream over top, using about ½ cup, before baking.
• Or make a streusel topping (as shown above) by mixing together 2 cups all-purpose flour, 1 cup sugar, and 1 cup butter into a crumbly mixture. Spread on top of dough instead of sprinkling the sugar and nuts over the dough.

Ube Pancakes and Ube Sauce

Ube Pancakes - Honolulu Family 

Pancake Ingredients

• 1 cup (or more) of instant Krusteaz pancake mix 
• 3/4 cup water for every 1 cup of pancake mix
• 1/4 cup *ube jam (see below for jam details)
• Butter or oil for cooking

Pancake Instructions

1. Mix water and pancake mix according to directions on the box
2. Blend with whisk until smooth
3. Add ube jam into the pancake mixture and blend well
4. Add oil or butter to pan to prevent sticking
5. Heat pan to medium heat
6. Pour 1/4 cup of batter to make one pancake
7. Flip when pancake batter begins to bubble
8. Grill until pancake is golden brown on each side

Ube Sauce Ingredients

• 1 tbs butter
• 1/2 cup heavy cream
• 3 tbs *ube jam (see below for jam details)
• Sugar to taste
• Melt 1 tablespoon of butter in a small sauce pot on low heat 
• Add heavy cream and turn heat up to medium

Ube Sauce Instructions

1. When cream starts to boil, mix in Ube jam and simmer on medium low for about 10 minutes or until desired thickness
2. Add sugar to your desired sweetness

*Ube jam can be found in most Asian grocery stores on Oʻahu, or can be ordered from local company Ubeologie, which makes fresh-to-order Ube Jam and other ube desserts. Ubeologie can be reached via Instagram @ubeologie or call (808) 990-5559.

Mochiko Pancakes

Mochiko Pancakes - Honolulu Family Magazine

Ingredients

• ¾ cup all-purpose flour
• ¾ cup mochiko flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• ⅛ teaspoon salt 
• 2 large eggs
• 1 cup milk
• ¼ cup vegetable oil
• 1 ½ teaspoons vanilla extract

Directions

1. Mix dry ingredients in a bowl.
2. Separate eggs. Mix yolks with wet ingredients.
3. Stir wet mixture into dry ingredients.
4. Whisk egg whites until you have stiff peaks.
5. Fold egg whites into batter. 
6. Pour about ¼ cup of batter onto griddle and flip over when batter bubbles. 

Thanks to tworedsuitcases.wordpress.com for the recipe.

Banana Cereal Pancakes

Banana Cereal Pancake Recipe - Chef Lee Ann Wong

Makes 8-10 medium pancakes

In a large mixing bowl, combine the following and whisk until well combined:

• 2 cups All Purpose Flour
• 1/4 cup Granulated Sugar
• 4 teaspoons Baking Powder
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Salt

In a separate mixing bowl, whisk together until smooth and homogenous:

• 1 Large Egg
• 2 teaspoons Vanilla Extract
• 1 1/2 cups Milk
• 1/4 cup Melted Butter

Have ready:

• 2 cups Sliced Bananas
• 1 cup Favorite Breakfast Cereal
• Butter for the griddle

Preheat a non stick skillet or griddle to 375F. Combine the wet mix and dry mix and stir with a whisk or spoon until a lumpy batter forms, being careful not to overmix (it will make the pancakes tough!). Allow the batter to rest for 5 minutes then give it another quick stir. Lightly butter your pan or griddle then drop 2-3 pieces of banana onto the pan then scoop 1/4-1/3 cup portion of pancake batter on top of the bananas. Alternatively, you can fold the chopped or sliced bananas into the batter. Once the batter is on the griddle, you can top the top/wet side with your favorite cereal (about a tablespoon). Allow the pancakes to cook on the first side for 4-5 minutes until light golden brown, then flip the pancakes and cook for 3-4 minutes more on the other side. Serve warm, with the creamy maple syrup.

Creamy maple syrup:

• 1/2 cup Grade A Maple Syrup
• 1/4 cup Sweetened Condensed Milk
• 1/4 teaspoon fine sea salt

Stir until well combined. Keep refrigerated until needed.