Preheat the oven to 375℉. Coat a 12-cup muffin tin with baking spray.
Stir two tbsp of lemon juice into the cream and set aside.
Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, whisk together cream, lemon zest, eggs, butter and vanilla until smooth.
Add cream mixture to flour mixture and gently mix just until incorporated. Do not overmix.
Divide batter evenly among prepared muffin cups. Bake until golden brown and a toothpick inserted in the center comes out clean or to an internal temperature of 200℉, 20 to 25 minutes.
While muffins are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.
Place muffin tin on a wire rack. Brush hot muffins with lemon syrup and sprinkle with coarse sugar.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.
Hack: Tightly cover muffins and store them at room temperature for up to 5 days or freeze for up to 3 months.
Hack: To easily zest a whole lemon, use a vegetable peeler and chop finely to use in the recipe. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
Hack: Puree any leftover lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. The puree can be sealed in a bag and stored in the freezer.
Hack: Leftover lemon juice can be frozen for up to 12 months. Pour lemon juice into an ice cube tray and place in the freezer until solid. Transfer to freezer bags or freezer safe containers for storage.
Place a skillet on the stovetop over medium heat. Place a silicone egg ring in the middle of the pan and drop the butter inside the ring to melt.
Crack the egg into a bowl, add milk, garam masala, turmeric, cayenne pepper, salt and green onion. Whisk until egg and spices are well incorporated.
Pour egg mixture into the egg ring. When the top of the egg mixture begins to set, remove the ring and flip it over. Cook until it’s completely set with no runny or wet spots.
Meanwhile, split the bagel and toast until it’s light brown. Place a slice of Swiss cheese onto the bottom portion of the bagel. Top cheese with the cooked egg and the other half of the bagel.
Serve hot or cold.
Hack: Make sure the pan is heated before adding the egg mixture to the egg ring. This will ensure that the begins to cook as soon as it hits the surface, avoiding any leakage at the bottom of the ring.
Get breakfast on the table in less than 15 minutes with these Quick and Easy Homemade Pancakes! Make some extra to freeze for another day!
Quick and Easy Homemade Pancakes
1 cup flour
2 tbsp sugar
2 tsp baking powder
½ tsp salt
1 tsp vanilla
2 tbsp melted butter
3/4 cup milk
Heat a large skillet or griddle on the stove over medium heat.
In a small bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together vanilla, butter, milk and egg. Add milk mixture to flour mixture and whisk just until moistened. Do not over mix (a few lumps are fine).
Coat skillet with cooking spray and pour batter by ¼ cupfuls into the pan. Cook until the surface of the pancake has some bubbles that have just begun to pop (about 2 minutes). Flip pancake and cook until the other side is browned (1-2 minutes). Pancakes will quickly over brown so don’t leave them unattended!
Serve warm with syrup, jam, sugar or other desired toppings.
6 pancakes, 165 calories per pancake
Hack: Pancakes can be frozen for up to 3 months. Allow to cool, lay on a baking sheet in the freezer for 30 minutes or until frozen. Transfer to freezer-safe bag or container and seal tightly. Reheat from frozen using oven, microwave or toaster.
Whisk egg, milk, sugar, cinnamon and vanilla in a square 6”x8” pan. Lay bread in egg mixture and let rest for 10-15 minutes, flipping once, to allow the bread to soak up the liquid.
Heat skillet over medium heat and coat with cooking spray.
Transfer bread slices to pan and cook, flipping once, until bread reaches desired brownness, 3-4 minutes per side. Remove to plate.
Top French toast with fruit, jam or syrup, if desired, and serve immediately.
1 serving, 300 calories (French toast only)
Hack: This recipe can be doubled or tripled for multiple servings and frozen for up to 3 months. Lay cooked french toast on a baking sheet and place in the freezer until frozen. Wrap toast tightly and store in the freezer. To reheat, microwave, covered with a damp paper towel, for 15-second intervals until hot. Alternately, warm in the oven for 8-10 minutes or pop in the toaster.