Tag Archives: breakfast

Lemon Blueberry Muffins

lbmuffs

“Mom, a muffin is sort of like a little cake, right?” This is what my 6 year old son asked as he took one of these sweet little muffins. Yes, they are very much like a little lemon cake with some blueberries in it and they are fabulous. Also, quite easy to make. Your breakfast table will thank you for it.

I used frozen blueberries here. Dropping them into the dry mixture allows each berry to be coated so they don’t clump together. When I stirred the dry in with the wet ingredients the frozen blueberries created a lovely lavender hue in the batter.

  • 1 3/4 cups all-purpose flour
  • 3/4 cup plus 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup blueberries, fresh or frozen.
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • Finely grated zest of 1 lemon
  • 1/4 cup fresh lemon juice

Preheat the oven to 375°. Butter a standard 12-cup muffin pan or use paper liners like I do. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries. In another medium bowl, whisk the eggs with the milk, oil and lemon zest, then whisk in the lemon juice. Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not overmix.

Spoon the batter into the muffin cups and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Serve warm or at room temperature.

all gone

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Adapted from Food & Wine August 2005

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Breakfast Burrito

I don’t know about you but I get really hungry in the mornings. Around mid-morning I am ravenous and in need of a second breakfast since the first one probably consisted of cereal or instant oatmeal with my coffee. This breakfast burrito hits the spot and gives me energy to make it through whatever the rest of the morning has in store for me. Spit-up in my hair? Explosive diaper changes? Bring it on!

 

2 eggs beaten

1 flour tortilla or 2 corn tortillas*

salsa

1 oz Monterey jack cheese grated

¼ avocado cut into slices

canola or vegetable oil

Heat a large fry pan on medium heat. Put the tortilla in the pan and flip frequently, until it gets hot. Before it starts to burn, put the tortilla on a plate, sprinkle with cheese. Reduce the heated pan to medium low and add a little vegetable oil, enough to coat it. Add the beaten eggs and scramble. Put the scrambled eggs on the tortilla(s), top with salsa and avocado slices.

*Flour tortillas tend to be larger, burrito-sized but corn tortillas are almost always smaller-taco size. For those of you going wheat-less, corn tortillas should be a staple in your refrigerator.