Posts Tagged ‘breakfast’

It’s no secret that I’m a morning person.  And there’s nothing more I like to do (well, not much) than wake up early and bake something delicious to share for breakfast.  Today, it was these muffins, which we accompanied with mocha yogurt and bohemian raspberry (green tea with raspberry plant leaves) tea.  It was such a treat, and was helpful in getting my cooking bug/procrastination out of the way for a big day of essay writing.

It took a few tries to perfect this recipe – to make them fluffy and not too sweet or too tart, with a hint of lemon.  I think it’s now ready to share with you all!  I can also add this recipe to the cranberry compilation I posted right at the beginning. I love cranberries.

Ingredients – 12 beautiful muffins

-1 1/2 cup all-purpose flour
-1 cup whole-wheat flour
-1 Tbsp baking powder
-1/4 tsp salt
-pinch (1/8 tsp) cinnamon

-1 large egg
-1 1/4 cup milk + juice from 1/2 lemon
-1/2 cup vegetable or canola oil
-1 tsp vanilla
-1/2 cup granulated sugar
-zest from 2 washed lemons

-2 cups fresh or frozen (but try to avoid dried – you would need less sugar if you used those) cranberries


Preheat the oven to 400F.  Line a 12-muffin tin with muffin liners (the easy version) or grease and dust with flour.

In a large bowl, mix all wet ingredients, the sugar and the lemon zest.  In a separate bowl, combine all the first 5 dry ingredients, and stir well.  Quickly incorporate the dry ingredients into the wet ones, and add the cranberries.

Spoon mixture into the muffin tins evenly.  They should fill almost to the top. Bake for 25 minutes, or until a tooth pick comes out clean and the tops are golden.  Remove the muffins from the tin and let cool on a wire rack for a few minutes.  Enjoy for breakfast, a snack, or with tea!  These are definitely a treat anytime.


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I like reading cookbooks for fun.  I’ve been doing this since I was little – I even looked at the pictures before I could read.  This has resulted in a huge repertoire of cooking information, including about 10 different ways of making omelettes.  Eventually, I’ll post them all.  For now though, I’m focusing on a recipe I learned from Julia Child’s Mastering the Art of French Cooking. This is also the same style of omelettes they make at La Mère Poulard at the Mt. St. Michel in France where the cooks actually create rhythms while beating the eggs in large copper bowls.

I love that omelettes can be eaten for breakfast, lunch, or dinner, depending on the mood, the time the craving strikes, and what I have to accompany them.  They are never boring because so many different varieties exist.

On the topic of omelettes, I figured I’d also weigh in with an interesting fact about eggs.  Eggs are truly the perfect protein for humans.  Different types of protein (lamb, chicken, beans, or lentils, for example) have different amounts of specific amino acids needed by humans.  Humans also need specific types of amino acids in specific ratios, and the egg happens to have the closest thing to the perfect ratio of amino acids to nourish a human at least for its protein requirement.  How cool is that?  Eggs were, until recently, used as the standard against which to measure the quality of other proteins relative to what humans need.  It has between 90 and 99% of the perfect match with human amino acid needs.  A “perfect artificial standard” has since been created, retiring the egg from its standard position, but its composition should nonetheless be remembered.

Ingredients – 2 servings

-3 large eggs
-1 Tbsp salted butter
-1/2 cup grated cheese of your choice – in this case cheddar


Whisk the eggs together, beating vigorously until they tripple in volume.  That is the key step, according to Julia Child.  I’d never done this before myself, and I was pleasantly surprised by the outcome.  This takes between 4-8 minutes, depending on your level of experience or use of an electric beater.  In an oven-proof frying pan, heat the butter.  Once it is bubbly, pour over the frothy egg mixture.  Let it cook over medium-low heat, until the edges are golden.  Preheat the broiler at maximum.  When the mixture is mostly solid, sprinkle the grated cheese over top, careful to spread it out and not to put too much in.  Place this under the broiler for 1-3 minutes, depending on the strength of the broiler, until it puffs up more, and is golden on top.  Serve over fresh toast, home-fries, or whatever you like to have omelettes on!  Just a note – hold the salt and pepper until you’ve tried it – I don’t even think this omelette needs anything, except perhaps a few snipped chives from the garden if it is that kind of day.


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