Three Recipes: Breakfast Muffins, French Breakfast Muffins, & Lemon Verbena-Blueberry Muffins

Blueberry muffins

Breakfast Muffins Three Recipes Sure to Please!
Original recipe makes 12 standard muffins Change Servings

1 3/4 cups all-purpose flour

1/3 cup white sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg, lightly beaten

1/3 cup butter, melted

1 cup fresh blueberries

1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
2.In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened.
Do not over mix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
3.Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.

French Breakfast Muffins

Original recipe makes 12 muffins

1 1/2 cups all-purpose flour

1/2 cup white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 egg, lightly beaten

1/2 cup milk

1/3 cup butter, melted

1/4 cup white sugar

1/2 teaspoon ground cinnamon

1/3 cup butter, melted
1.Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
2.In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
3.Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

Lemon Verbena-Blueberry Muffins

Original recipe makes 1 dozen muffins Change Servings

1 egg

3/4 cup milk

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/3 cup white sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup chopped fresh lemon verbena

1/4 cup cold butter

1 cup fresh blueberries
1.Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line pan with paper muffin liners. Whisk together the egg, milk, and vanilla extract until smooth; set aside.
2.Place the flour, sugar, baking powder, salt, and lemon verbena into a food processor. Pulse until the lemon verbena has been finely chopped. Add the butter, and pulse quickly until finely chopped. Pour the flour mixture into a mixing bowl, and stir in the blueberries. Pour in the milk mixture, and stir until just moistened. Fill the prepared muffin cups 3/4 full.
3.Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.


Recipe: Greek Style Quesadillas

Greek-Style Quesadillas

Greek Style Quesadillas
Nonstick cooking spray
4 7- to 8-inch whole wheat flour tortillas
1 cup coarsely shredded purchased roasted chicken
1/2 cup feta cheese
1/4 cup thinly sliced red onion
1/4 cup chopped cucumber
1/4 cup grape tomatoes, halved lengthwise
1/4 cup kalamata olives, halved
2 tablespoons whole flat leaf (Italian) parsley leaves
1 tablespoon whole fresh oregano leaves
1/4 cup bottled Greek vinaigrette salad dressing
1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.
2. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve Cut each quesadilla into three wedges. Makes 4 servings.

Credit: Recipe is from

Closed: Giveaway: Tiny Food Party Cookbook

GIVEAWAY: Tiny Food Party
Bite Size Recipes for Miniature Meals

Signed by the two co-authors
CONGRATULATIONS JASON for winning this fun cookbook!!
Giveaway rules:
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Ends February 08,2013


Healthy Recipe: Turkey Burgers with Mango Chutney

Turkey Burgers with Mango Chutney
From EatingWell: July/August 2010

1 16- to 20-inch-long baguette, preferably whole-grain
1 large red onion, cut into 1/4-inch-thick rounds, divided
1 pound 93%-lean ground turkey
4 tablespoons mango chutney (see Tips), divided
1/4 teaspoon salt
2 cups shredded romaine lettuce
1.Preheat grill to medium-high.
2.Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side.
3.Finely chop enough onion rounds to equal 1/3 cup. Combine the chopped onion with turkey, 1 tablespoon chutney and salt in a medium bowl; gently mix with your hands until well combined. Form into 4 burgers, about 1/2 inch thick and oval-shaped to match the shape of the bread.
4.Oil the grill rack (see Tips). Grill the remaining onion rounds until softened and blackened in spots, 3 to 4 minutes per side. Grill the burgers until cooked through and an instant-read thermometer inserted into the center registers 165°F, 4 to 5 minutes per side. Grill the bread, cut-side down, until just beginning to char on the edges, about 2 minutes.
5.To assemble sandwiches, spread the remaining mango chutney on the bottom pieces of baguette. Top with a turkey burger, grilled onion and lettuce. Cover with the remaining bread.

Tips & Notes
Look for prepared mango chutney—a sweet, tangy and spicy condiment—near other Indian ingredients in the international aisle at most supermarkets.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Per serving: 345 calories; 8 g fat ( 2 g sat , 0 g mono ); 65 mg cholesterol; 44 g carbohydrates; 9 g added sugars; 30 g protein; 6 g fiber; 735 mg sodium; 376 mg potassium
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