New to Me Recipe... Graham Cracker Muffins....

I thought I'd share a recipe that I found.... 

Adapted from: MOSTLY MUFFINS by Barbara Albright & Leslie Weiner, copyright 1984

Graham Cracker Muffins

Preheat the oven to 400*

Makes 12

1 1/4 Cup white flour  (OR 1 Cup white and 1/4 Cup whole wheat flour)

1/2 Cup graham cracker crumbs 

1/2 Cup wheat germ

1/4 Cup sugar

1 1/4 tsp. baking soda

1/2 tsp. salt

1 Cup buttermilk

1 Egg

1/3 Cup oil

1/3 Cup Molasses

1/2 Cup Raisins (optional)

Spray baking spray on a regular size 12 muffins tin or coat with shortening and flour.

Combine the dry ingredients in a bowl and stir.

Add the wet ingredients to the dry and mix well.

Stir in the raisins and then spoon the batter into the prepared muffin tin.

Optional: sprinkle the tops of muffins with cinnamon sugar before baking.

Bake 15-20 minutes or until it tests done (springs back when touched).

OPINION: I used white flour, no raisins, Smart balance oil and low-fat cinnamon graham crackers! I also sprinkled the tops with at little bit of cinnamon sugar. The muffins are moist and have a pretty good flavor! (Yes, I did put a little bit of Smart Balance butter on it!) Ymmmmmm.... 

INDIVIDUAL Breakfast Casserole

Individual Breakfast Casseroles                   (4 servings)

2 English muffins
1 tomato, diced
3/4 cup fresh mushrooms, sliced
1/2  red pepper, diced
1/4-1/2 cup grated cheese (I used mozzarella, next time cheddar)
Olive Oil
8 eggs   (2 per serving, so altar this if you are making less)
1/2 cup milk     (1/4 cup per 2 servings)
1/2 small onion, chopped  (preference; sweet onions)
dash salt
dash pepper
1 tsp. crushed basil
1/2 tsp. crushed garlic OR garlic powder

I have 16 ounce baking dishes which are perfect for individual sized meals!! The original recipe called for both halves of an English muffin, I used one half per dish. Now, depending on WHEN you prepare this recipe... omit this step!!! Since I decided this morning that I was going to make this for breakfast, I wouldn't have time to put them in the fridge overnight, so... I added a couple of tablespoons of HOT water (tea kettle hot) onto each of the muffin halves. My thought is that this will soften the bread like the eggs would if they were 'soaking' overnight! Now, on to the rest of the preparations....

2. In skillet, heat olive oil

3. Add chopped tomatoes, mushrooms, onions and red peppers and saute for about 10 minutes until soft. I did each separately because we don't all like mushrooms or onions! :) Add to the baking dishes on top of the muffins. Sprinkle the top with a pinch of basil & garlic powder (or fresh garlic)

4. In bowl, whisk eggs & milk

5. Pour egg mix over everything

6. Add the grated cheese on top and then sprinkle on the salt & pepper.

7A. Wrap with cellophane and put in refrigerator overnight.


7B. (OR, IF YOU DID AS I DID AND WANT TO BAKE THIS NOW, PUT THEM IN THE OVEN AT 375* AND BAKE FOR 50 MINUTES!)

8. The next day, take out and keep at room temperature for 45 minutes

9. Cook for 50 minutes at 375F

New Project to Share...

Queen Anne's Lace Scarf

It looks hard but it really isn't!

I made the first one using Red Heart's 'country blue' and

the second one that I'm working on is Red Heart's watercolor!



Happy Valentine's Day!

 

I found an easy, EASY pattern to make these awesome little hearts! I'm not sure just what I'll do with hem yet... but they are fun and FAST to make! The finished size is about 1 inch tall and 1 1/4 inch wide. Check out Little Birdie Secrets to watch her YouTube instructions!!  Happy Valentine's Day everyone.....