Tag Archives: muffins

• Jam Swirrled Muffins

  Submitted by Katrina on Wed, 21/11/2012 - 7:17

  Tags:Cooking, easy muffins, fruit, fruit muffins, jam, jam muffins, muffin, muffins, recipe, strawberry muffin, strawberry muffins
  

  

  Alright, back to baking! There is one heck of an explanation to the delay, but I’ll post that to the life section later. For now, on to the muffins!

  I finally started dipping my toes into the whole canning experience this summer. I am a fan. A fan who didn’t realize just how long it can take to do a big, year long batch, but a fan none the less. I made an absolute ton of strawberry jam, so what better when to use it than in some fresh made muffins. I’m big on breakfasts that my kids can just pick up and eat. I find some days it’s just easier to get food into them so they can shove it in their mouths while driving their cars, or jumping into a ball pit.  Read more...

• Apple Pie Inspired Muffins

  Submitted by Katrina on Wed, 15/08/2012 - 8:42

  Tags:apple muffins, apple pie muffins, breakfast, breakfast muffins, Cooking, healthy muffins, muffins, recipe
  

  

  I find breakfast to be the hardest meal of the day to figure out. It can be tough to switch things up enough that the kids don’t get board, without just filling a bowl with sugary cereal (though I do that quite frequently as a snack before breakfast, so don’t think I’m preaching here). Muffins, I’ve decided, are going to become a go-to for me. Both kids love them, they last for a couple of days so I usually get two days of breakfast out of them without any complaints, and they’re really not that hard to make.  Read more...

• French Breakfast Puffs

  Submitted by Katrina on Wed, 09/05/2012 - 7:49

  Tags:breakfast, breakfast muffins, breakfast puffs, cinnamon muffins, cinnamon sugar, cinnamon sugar muffins, Cooking, easy breakfast, easy muffins, french breakfast muffins, french breakfast puffs, french muffins, muffins, quick and easy, quick and easy breakfast, recipe
  

  

  Here’s a quick and easy recipe to change-up your breakfast routine. I get bored some times of the waffles, pancakes, french toast, eggs and bacon (though I will say that these are an awesome compliment to the eggs and bacon if you’re doing a big brunch style breakfast), etc. Some times it’s just nice to make a plate of something that you can pick at throughout the morning. And afternoon. And evening until they’re completely gone. Not that I’m saying this has happened before.

  Oliver’s quite the fan of them too, but how couldn’t he be. They’re little muffins rolled in cinnamon sugar. There is absolutely nothing not to like here. Let’s get to it!  Read more...

• Turkey Parmigina and Mini Banana Muffins

  Submitted by Katrina on Tue, 13/07/2010 - 1:14

  Tags:cheese, chicken, Cooking, muffins, shallow fry
  

  

  Turkey Parmigiana

  This recipe is one that I’ve tucked into my “perfected” file. I basically cook a recipe over and over again, trying to simplify everything I can while making absolutely fantastic tasting food (taste always comes first though, I just save the time consuming dishes for weekends).

  Prep Time: 10 minutes

  Cook Time: 20 minutes (10 of which are in oven)

  Serves: 4

  Ingredients:

  4 Turkey scaloppini (or chicken or veal, turkey is WAY cheaper though)

  1 cup Panko bread crumbs

  1/3 cup fresh grated parmigiana cheese

  1 egg

  Olive oil

  1 jar of pasta sauce (Bo makes me use Ragu, lol)

  1/3 cup grated mozzarella cheese

  Steps:

  1. Pre-heat your over to 400.

  2. Put the bread crumbs and parmigiana cheese in a dish and mix well together. Put the egg in a second dish and whip up with a fork.

  3. Dip each cutlet into the egg, and then put it into the bread crumb mixture. Make sure that they’ve evenly coated with crumbs. The panko crumbs won’t look as uniform as regular bread crumbs, but the crunch? Oh la!

  4. Heat some olive oil in a large, non-stick skillet (about 1/8″ think coating). Make sure the oil it super hot, but not smoking. Look for it to start to shimmer on the surface, this is when you’re ready to rock!

  5. Put the cutlets into the pan, carefully! Always start with the chicken hitting the pan closest to you, then drop it down towards the back, this way you don’t get splashed with boiling hot oil (trust me on this one). Cook each cutlet until well browned, about 3 or 4 minutes on each side over med-high heat. The best part about this, it’s totally ok to flip it back and forth a couple of times (I always do), to make sure it’s nice and brown!

  

  6. As the turkey is cooking, pour your pasta sauce into a large rectangular baking dish. HINT: Line the dish with foil first, this makes for a really easy clean up! When the turkey is done, lay the cutlets in the sauce and then top each one with a sprinkle of the mozzarella cheese. Throw this puppy in the oven for 10 minutes, just until the cheese has melted and the sauce heated up. If you’re in a rush, you can throw it under the broiler and it’ll be ready in 3 – 5 minutes, just be careful that it doesn’t burn!

  NOTES: Don’t put any sauce on top of the cutlets, as this gets rid of that incredible crunch that the panko crumbs adds. Instead, when you serve, put a nice dollop of sauce on the side for dipping, and if you want to go all fancy drag your spoon through it on a curve to make a tail.

  If you want to make the scaloppini yourself, just butterfly a chicken breast, and then pound to 1/4″ thickness between two sheets of cling wrap.  Read more...