Moist Lemon Poppy Seed Muffins

The perfect morning treat, these moist lemon poppy seed muffins are bursting with bright citrus flavor and drizzled with a perfectly sweet lemon glaze.

Moist Lemon Poppy Seed Muffins

Moist Lemon Poppy Seed Muffins

Course Breakfast, Dessert, Snack
Servings 12
Calories 320 kcal

Ingredients
  

  • cups  light cream
  • 2 tbsp fresh lemon juice
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 2 tbsp poppy seeds
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp lemon zest
  • 2 eggs
  • 8 tbsp butter, melted and cooled (1 stick or 4 oz)
  • 1 tsp vanilla

Glaze:

  • ¼ cup sugar
  • 2 tbsp lemon juice
  • coarse sugar for dusting

Instructions
 

  • 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.
Keyword breakfast, childrens recipes, cooking tutorial, cooking video, dessert, kid friendly, lemon, lemon juice, lemon poppy seed, Lily Rose Kindergarten Cook, muffins, poppy seed, snack, sweet tart, sweets

Did you know that poppy seeds are rich sources of a number of nutrients?  Click here for more information!

Suggestion: Use leftover poppy seeds to make this oil-free lemon poppy seed dressing!

Spicy Egg Breakfast Sandwich

This vegetarian spicy egg breakfast sandwich will definitely give your morning a jump start! It can actually be a fast and easy meal for any time of day!

Spicy Egg Breakfast Sandwich

Spicy Egg Breakfast Sandwich

Course Breakfast
Servings 1
Calories 454 kcal

Ingredients
  

  • 1 tsp butter
  • 1 egg
  • 2 tsp milk
  • ¼ tsp garam masala
  • ¼ tsp turmeric
  • ¼ tsp cayenne pepper
  • tsp salt
  • 2 tbsp sliced green onion
  • 1 gourmet veggie bagel
  • 1 slice swiss cheese

Instructions
 

  • 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.
Keyword bagel, bagel sandwich, breakfast, breakfast sandwich, egg sandwich, eggs, spicy eggs, vegetarian

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Suggestion: Spread the toasted bagel with roasted garlic lemon aioli, if desired.

Eggs With Polenta

 

Eggs With Polenta

Eggs With Polenta

 

1 tbsp butter

⅓ cup tomato, chopped

½ cup onion, chopped

1 clove garlic, chopped (1 tsp)

½ tsp sugar

½ cup Creamy Cheesy Polenta, chilled

1 egg

 

Melt butter in a saute pan over medium heat.  Add tomatoes and onions.

When onions and tomatoes begin to simmer, turn the heat down to low.  Add garlic and sugar.  Cook for 30 minutes, stirring occasionally.   Remove from the pan, cover to keep warm and set aside.

Coat pan with cooking spray and turn heat up to medium.  Form the chilled polenta into a patty and place in the pan.  Cook until brown and carefully flip over.

Crack the egg into the pan beside polenta.  Cook to desired doneness, flipping once.

Remove polenta to a plate, top with egg and tomato/onion mix.  Serve immediately.

1 serving, 340 calories

 

Quick and Easy Homemade Pancakes

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
Quick and Easy Homemade Pancakes

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

1 egg

 

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.

 

 

Curry Barley with Cranberries, Raisins and Pecans

 

Curry Barley with Cranberries, Raisins and Pecans
Curry Barley with Cranberries, Raisins and Pecans

Curry Barley with Cranberries, Raisins and Pecans

 

1 tbsp olive oil

¾ cup onion, chopped

2 cloves garlic, minced (2 tsp)

1½ tsp curry powder

½ tsp turmeric

½ tsp allspice

¼ tsp salt

⅛ tsp pepper

3 cups chicken broth

1 cup dried pearl barley

⅓ cup cranberries

⅓ cup raisins

⅓ cup pecans, coarsely chopped

 

Heat oil in a skillet over medium heat.  Add onions and saute until crisp-tender, about 4 minutes.  Add garlic and saute for an additional 2 minutes.

Stir curry, turmeric, allspice, salt, pepper and chicken broth. Bring to a boil.

Add barley, cranberries and raisins.  Reduce heat to medium-low, cover and simmer for 40 minutes or until barley is tender and all water is absorbed.

Remove from heat and allow barley to stand, covered, for 10 minutes.  Stir in pecans and serve immediately.

6 servings, 200 calories per serving

Hack:  Leftovers can be stored in the fridge for up to one week or frozen for up to 3 months.

 

Basic French Toast

 

Basic French Toast
Basic French Toast

Basic French Toast

 

1 egg

2 tbsp milk

1 tbsp sugar

½ tsp cinnamon

½ tsp vanilla

2 slices day-old or stale bread

 

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.

 

 

Western Breakfast Burrito

Western Breakfast Burrito
Western Breakfast Burrito

Western Breakfast Burrito

 

¼ green pepper, chopped (¼ cup)

¼ orange pepper, chopped (¼ cup)

¼ onion, chopped (¼ cup)

1 slice ham, chopped (1 oz)

2 eggs

2 tbsp milk

Salt and pepper to taste

1 ounce shredded cheddar cheese (¼ cup)

1 10” tortilla or sandwich wrap

 

Heat skillet over medium heat. Spray with cooking spray. Add peppers and onion and saute until tender, 5-7 minutes. Add ham during the last 2 minutes of cooking.

Break eggs into a small bowl and add milk. Beat thoroughly to incorporate and add to the pepper/onion mixture. Add salt and pepper to taste. Sprinkle cheese over the top.

Scramble eggs until set and remove from heat.

Lay the tortilla on a plate or other flat surface. Spread eggs on ⅓ of tortilla, fold sides in and roll to form a burrito. Serve immediately.

 

1 serving, 500 calories

Hack: Frozen or dehydrated chopped peppers and onions can be used in this recipe

Hack: Substitute your favorite cheese for cheddar or use whatever you have on hand.

Hack:  Wondering how to roll a wrap sandwich so it doesn’t fall apart?  Check out these easy instructions!

 

Japanese Omurice (Rice Omelette)

Omurice is just a fancy name for rice omelette and I think this Japanese Omurice (Rice Omelette) is one of Japan’s best-kept secrets!

Japanese Omurice (Rice Omelette)

Japanese Omurice (Rice Omelette)

Course Breakfast
Servings 2
Calories 360 kcal

Ingredients
  

  • 1 tbsp vegetable oil
  • ½ cup cooked rice, cold
  • ½ cup onion, chopped
  • ¼ cup ketsup
  • 1 tsp soy sauce
  • ½ cup shredded cooked chicken (2.5 ounces)
  • 2 eggs
  • 1 tbsp milk

Instructions
 

  • Heat 1 tbsp oil in saute pan or wok over medium heat. Add rice and onions and saute until onion is translucent (4-5 minutes).
  • Add ketchup and soy sauce. Cook until ketchup begins to caramelize.
  • Add chicken and cook just until warmed through. Remove from pan and set aside.
  • Coat pan with cooking spray.
  • Beat eggs with milk in a small bowl until well combined. Pour into the saute pan and allow it to spread over the bottom of the pan. Cover and allow eggs to cook undisturbed until set (4-5 minutes).
  • Remove cover and arrange rice chicken mixture on one side of the omelette. Fold over and slide onto the plate.
  • Serve immediately.
  • Hack: Store leftover omelette in the refrigerator for up to 3 days. Reheat in the microwave or skillet for 1-2 minutes, just until warmed through.
  • Hack: As with all fried rice, cold leftover rice gives the best results.
  • Hack: If using raw chicken, cut into 1” cubes and allow 3-5 minutes to cook (until all pink is gone).
  • Hack: Although chicken is traditional in this dish, use whatever leftover protein you have on hand!
Keyword breakfast, easy, eggs, fast and easy, fried, Japanese, Japanese cooking, Jasmine rice, leftovers, omelet, omelette, quick and easy meal, rice dish, simple

Although ketchup is considered an American obsession, it originated in Asia as a thin sauce made from fermented fish!

Use any leftover rice for this dish, such as baked rice pilaf or easy vegetable rice!

Cinnamon Brown Sugar Oatmeal with Raisins

Cinnamon Brown Sugar Oatmeal with Raisins
Cinnamon Brown Sugar Oatmeal with Raisins

Cinnamon Brown Sugar Oatmeal with Raisins

 

½ cup milk

½ tsp vanilla

1 tbsp raisins

¼ cup old-fashioned rolled oats

2 tbsp brown sugar

⅛ tsp cinnamon

 

Measure milk, vanilla and raisins into a small saucepan and bring to boil over high heat.

Stir in oats, brown sugar and cinnamon and bring back to boil. Turn heat down to medium and cook for 5 minutes, stirring occasionally.

Cover the pan and let oatmeal stand for 3 minutes. Serve immediately.

 

1 serving, 250 calories per serving

 

 

Yogurt Granola Cup

This yogurt granola cup is made from homemade granola and Greek yogurt with a hint of honey, cinnamon and vanilla. It’s healthy, low in sugar and delicious!

Yogurt Granola Cup
Yogurt Granola Cup

Yogurt Granola Cup

 

½ cup plain Greek yogurt

1 tsp honey

⅛ tsp vanilla

Dash cinnamon

¼ cup fruit nut granola

 

In a small bowl, mix yogurt, honey, vanilla and cinnamon. Stir in granola just before serving.

1 serving, 280 calories

 

 

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