kitchen

The Smell of Muffins in the Morning

IMG_20140715_110921_333~2A rainy day outside, Diana Krall on the stereo & homemade blueberry muffins in the oven = a pretty perfect little morning.

It has been a beautiful rainy morning here in Birmingham, ideal for a blueberry muffin breakfast. Perhaps it seems more wonderful than normal as we are finally settled into our new place! Having been in transition since our December wedding, it feels so good to wake up in the morning and walk into my very own kitchen.

Yesterday I brought home some fresh blueberries which looked too tantalizing to pass up (not to mention they were on sale!) This immediately got me thinking breakfast…

With nothing scheduled this morning, I took the time for a baking endeavor and came up with this yummy morning treat. You will love the blueberries that pop in your mouth as you bite into the sweet crust laced with coconut sugar.

If you try anything new this week, let this be it! They are well worth it and pretty simple at that. And hey– if blueberries aren’t your thing, any fresh berry will do! Think outside the box.

Blueberry Vanilla Almond Muffins

Makes 12 Muffins

  • 1/2 C. of Coconut Oil (Melted)
  • 1/4 C. of Honey
  • 1/4 C. Unsweetened Vanilla Almond Milk (Can also use rice milk)
  • 1/4 C. Coconut Sugar
  • 2 Eggs
  • 1 tsp. of Vanilla Extract
  • 1/2 tsp. of Pure Almond Extract
  • 1 C. of All Purpose GF Flour
  • 1 1/2 C. of Almond Meal
  • 1/2 tsp. of Baking Soda
  • 1/2 tsp. of Salt
  • 1 C. of Fresh Blueberries (or preferred fruit)
  1. Preheat your oven to 350 degrees.
  2. Grease a muffin pan with coconut oil (or use liners! I would recommend it 🙂 )
  3. Add all wet ingredients together, as well as coconut sugar.
  4. Beat well.
  5. Add all dry ingredients.
  6. Beat well.
  7. Add your blueberries and gently fold into your muffin batter.
  8. Spoon into muffin pan.
  9. Pop in the oven for 15-18 mins.
  10. Enjoy the scrumptious smell that fills your home (oh, and taste, too!)

Note: You can also use frozen berries if you wish; however, it will leave your batter a different color. If you want pretty muffins, use fresh. If you don’t mind greenish-blue muffins, then frozen works great, too!

 

Part of This Complete Dessert… I Mean, Breakfast.

Sweet Potato "Scramble" with Cinnamon Apple Topping.
Sweet Potato “Scramble” with Cinnamon Apple Topping.

The air today is crisp and clean with the breath of winter. This made it the perfect morning to warm up the kitchen and experiment with one of my favorite foods: the sweet potato. Not only are sweet potatoes delicious, but they are incredibly good for you! Filled with Vitamin A and C, beta carotene, fiber and antioxidants, sweet potatoes play an important role in preventing inflammation and keeping your body safe from free-radicals (which can cause cancer, among other health related issues).

Now that you know the beautiful benefits of this sweet treasure, let’s take it up a notch!  Add a few key ingredients and you’ve got yourself a delicious and nutritious way to start your day.

SWEET POTATO “SCRAMBLE” WITH CINNAMON APPLE TOPPING

Serves 4

You will need:

  • 2 Medium Sweet Potatoes
  • 2 Eggs
  • 1 tsp. Vanilla
  • 4 Tbsp. of Honey
  • 1 tsp. of Cinnamon
  • Pinch of Salt
  • 1 tsp. of Baking Powder
  • 1 1/3 C. of Almond Milk
  • 2 Tbsp. of Earth Balance Butter or Coconut Oil (for greasing)
  • 2 Chopped Apples (I used Macintosh, but any apple will do)
  • 2 Tbsp. of Honey
  • 1 tsp. of Vanilla
  • 2 Tbsp. of Earth Balance Butter (or Coconut Oil)
  • 1 tsp. of Cinnamon
  1. Begin by poking holes in your sweet potatoes. Place in the microwave for about 6 minutes, or until softened. Cut down the center of each potato (careful! They will be hot.) Allow them to cool if need be.
  2. Carve out the middles into a medium-sized mixing bowl.  Using a fork, mash the potatoes until most of the lumps have disappeared.
  3. Add in the egg, vanilla, honey, cinnamon, salt, baking powder and almond milk. Whisk together.
  4. Turn your stove to Med/High heat. Liberally grease your skillet with Earth Balance butter or coconut oil. When the butter/oil begins to bubble, pour your batter into the skillet.
  5. Leave it until you see the edges begin to cook. Using a spatula, “scramble” the batter like you’re making eggs. It will take several minutes before it is ready to eat.
  6. Heat another skillet on Med/High heat. Add 2 Tbsp. of Earth Balance butter (or coconut oil) and let it begin to bubble. Add in your cut apples, honey, vanilla and cinnamon.
  7. A glaze will begin to form in the pan, so be sure to coat your apples in it! This will only take a few minutes.
  8. Plate your Sweet Potato Scramble, topping it with the cinnamon apples. For a special touch, drizzle with honey and sprinkle with coconut flakes.

And Voila! You have successfully made a delicious and satisfying breakfast (that feels more like a dessert!) I hope you enjoy this one as much as we did. My husband and brother-in-law certainly didn’t mind being guinea pigs this morning! Perhaps you have a guinea pig or two of your own who’d like to try?