Cream together butter, brown sugar and white sugar until well combined. Mix in milk and eggs. Stir in baking powder and flour.
Add vanilla, apple butter, cinnamon and cloves. Mix until smooth. Drain raisins and dates and fold into batter.
Grease 18 muffin cups or line with muffin papers. Fill each cup half full with batter. Set aside.
Place all streusel ingredients into a medium-sized bowl. Using a spoon or your hands, mix all ingredients until the mixture is well combined and crumbly. Sprinkle evenly over the tops of muffins.
Bake for 25 minutes or until the internal temperature reaches 209℉. Remove from the oven but allow muffins to remain in the pan until streusel has set up about 15 minutes. Remove muffins to a cooling rack and allow them to cool completely before storing.
Serving size: 1 muffin, 325 calories per muffin
Hack: Muffins can be stored, tightly cover, at room temperature for 5 days or frozen for up to 3 months.
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Preheat the oven to 375℉. Coat one 9” x 5” loaf pan with cooking spray and line with parchment paper.
Zest orange. Pulse the remaining orange in a blender or food processor until smooth. Set aside.
Cream eggs, butter and sugar together with a mixer until pale. Add orange zest, orange puree, ½ cup orange juice and vanilla. Mix until smooth.
Whisk together flour, baking soda and salt. Add to sugar mixture and blend until smooth
Place batter into loaf pan and bake until a skewer inserted in the center comes out clean or until the internal temperature is 190℉, about 60 minutes.
Immediately after taking the bread out of the oven, drizzle the top with ¼ cup orange juice, going slowly enough to allow the juice to soak into the top of the bread.
Allow to cool completely before slicing.
Hack: For smaller loaves (for freezing or giving away!), divide the batter between two 6’ x 4” loaf pans lined with parchment paper and bake for 40-45 minutes. Alternately, line 24 muffin cups with muffin papers. Divide batter between cups and bake for 25-30 minutes.
Hack: Store leftover bread at room temperature for up to 4 days or freeze, tightly wrapped, for up to 3 months.
Hack: To easily zest a whole orange, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
Hack: Zest and puree any leftover oranges in the blender or food processor for use in recipes such as cakes, cookies or breads. 1 orange yields about ⅓ cup puree, which can be sealed in a bag and stored in the freezer.
Hack: Leftover orange juice can be frozen for up to 12 months. Pour orange juice into an ice cube tray and place in the freezer until solid. Transfer to freezer bags or freezer safe containers for storage.
Using a box grater or grater attachment on a food processor, shred the potato using the largest holes. Grate potato on the long side to get longer shreds.
Submerge potatoes in a bowl of water and swirl around with your hand. Use a fine mesh colander to strain out the water. Repeat this process 1-2 more times until the water remains clear.*
After potatoes are strained the last time, place them on a linen hand towel or cheesecloth. Squeeze as much water out as possible.
Heat oil in a cast iron or non-stick skillet over medium heat. Add potatoes and onions. Sprinkle salt, black pepper, paprika and cayenne pepper over the mixture and stir to combine.
Allow potatoes to cook undisturbed for about 5 minutes or until the bottom is brown.
Turn in 2 or 3 sections and allow to cook undisturbed 2-3 minutes until the bottom is browned.
Continue turning the potatoes every few minutes until desired crispiness is achieved, about 10 minutes. Add more olive as necessary for potatoes to continue to sizzle. A non-stick pan will require less oil than a cast iron or stainless steel skillet.
* At this point, potatoes can be left in water and refrigerated for up to 24 hours.
Hack: Leftover hash browns can be stored in the refrigerator for up to 5 days. To reheat, place in a skillet over medium heat just until warm.
Preheat an 8” saute pan on the stovetop over medium heat.
Crack eggs in a deep bowl. Add milk and whisk with a fork until well blended.
Coat the pan with cooking spray and pour eggs carefully into the pan, covering the bottom of the pan evenly. Allow to cook undisturbed until eggs are set. If a “harder” cooked omelette is desired, gently flip it when it's cooked enough to be manageable.
Heat asparagus in the microwave just until warm, 20-30 seconds. Place in a single layer on half of the omelette, sprinkle with Gouda and fold the omelet in half to cover.
Sprinkle with salt and pepper to taste and serve immediately.
Keyword asparagus, breakfast, brunch, eggs, fast and easy, keto, light meal, low carb, lunch, omelet, omelette, quick and easy, quick meal preparation, vegetarian
Did you know? Despite the negative press that eggs have received in the past, they can absolutely be apart of a healthy diet!