Breakfast Archives - Page 7 of 8

Apple Strudel Muffins

February 18, 2014 by Danielle

It’s raining muffins! Okay, not really, but some morning sit feels like that. My kids eat TONS of them, each, so I make a bunch. At least they’re getting a full belly to start their day off right! We tend to get a lot of apples, so a fun way to use them is making these Apple Strudel Muffins!

Apple Strudel Muffins / Busy Mom's Helper

Ingredients

1 1/4 tsp. Salt

1 1/2 tsp. Ground Cinnamon

1 Egg

3/4 cup Brown Sugar, packed

1 cup Applesauce

1 tsp. Vanilla Extract

1 cup All-purpose Flour

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/4 – 1/2 tsp. Nutmeg

2-3 Medium Apples, peeled and diced

Directions

Preheat oven to 350 Degrees F. Spray or line a 12-cup muffin tin.

In a bowl, combine the Salt, Cinnamon, Egg, Brown Sugar, Applesauce and Vanilla.

In a separate bowl, mix the Flour, Baking Soda and Baking Powder. Add to Applesauce mixture until well combined.

Add just a little of the mixture to each muffin up, about 1 tbsp. Just enough to cover the bottom a bit.

Add the Nutmeg and Apple bits to the remaining mixture until the apple pieces are well covered. Fill the muffin cups the rest of the way.

Bake for 20-30 minutes, or until done.

For a little extra on top, you can crumble some brown sugar before baking!

Caramel Apple Muffins

January 2, 2014 by Danielle

So going back to my muffin habit, these are FABULOUS – I mean, look at that caramel. Yumm-o! (I totally just heard Sid from Ice Age Continental Drift) Seriously, though, these Caramel Apple Muffins will have you drooling from baking to eating!

Caramel Apple Muffins / Busy Mom's Helper

Ingredients – Muffins

1 1/3 cup Brown Sugar, packed

2 1/2 cups All-purpose Flour

1/4 tsp. Salt

2 1/2 tsp. Baking Powder

1/2 tsp Baking Soda

1/2 cup Vegetable Oil

1 Egg

3 tsp. Vanilla Extract

1 cup Buttermilk (*see at bottom for a replacement if you don’t have it)

1-2 cups Apple, peeled and chopped small

Caramel Syrup for topping

Ingredients – Crumble Top

1 tbsp. Butter, cold but tiny bit soft

1/3 cup Brown Sugar, packed

1/2 tsp. Ground Cinnamon

Directions

Use a fork to ‘smoosh’ all of the crumble topping ingredients together. Until crumbly – obviously. Set aside.

Preheat oven to 350 Degrees F. Line or spray a 12-cup muffin pan and set aside.

Save apple for last. Combine the dry muffin ingredients together in a bowl. Set aside.

In another bowl, combine the wet muffin ingredients (not caramel). Add to dry bowl and mix until well combined. THEN add the apple, carefully mixing in so it’s well combined.

Fill the muffin cups 3/4 of the way full – or almost all the way if you want them puffy on top like mine. Sprinkle the crumble topping evenly over the muffins.

Bake for 20-30 minutes, or until muffins are done, springing up when pressed lightly.

Cool for about 15-20 minutes, then drizzle with Caramel topping.

*You can use this as a substitute for Buttermilk: 1 cup Milk with 1 Tbsp. Lemon Juice OR White Vinegar. Stir, then let sit for 5 minutes.

2013 Best of Busy Mom’s Helper Recipes

December 29, 2013 by Danielle

Okay all my fellow foodies, this may the list you’ve been waiting for – the 2013 Best of Busy Mom’s Helper Recipes! You clicked on, repinned, and viewed these recipes more than all the others, so they must be AMAZING!

Best of 2013 Series: Main Dishes, Sides & Other Tasty-ness / Busy Mom's Helper

Have I let on how ‘geeky’ my family is? I mean, on here my kids (including Hubby) all go by our superhero names: Flash, Wonder Woman, Batman, Superman, and Green Lantern…..so that should be a pretty good clue. However, my hubby pointed out that I’ve reached a top level of Nerd when we go to a movie and a superhero-type (Avengers, Spiderman, etc.) trailer comes on, and I giggle excitedly like a little school girl. Ya, I’m a nerd.

That being said, I’m DYING now that I’ve seen the 2nd Hobbit movie. I WANT TO KNOW WHAT HAPPENS!!! And I can’t just go read the book, because many have pointed out there’s characters and events in the movie that aren’t in the book at all – so if I read it, I’ll just be confused. ARGH!!!

Anywho….I hope you’re all having a fun and relaxing (can ‘motherhood’ and ‘relaxing’ be used in the same sentence without ‘isn’t’?) holiday season! Here’s the 3rd installment in the Busy Mom’s Helper Best of 2013 Series: Main Dishes, Sides & Other Tasty-ness!!!

Slow-cooker Caramel Apple Cider

Cheesy Pesto Stuffed Chicken

Cake Mix Rolls

Cherry Chocolate Bars

Dr. Pepper Slow-Cooker Roast

Cinna-Orange Muffins

(these were a guest post at Simply Sweet Home)

Balsamic Chicken Skillet

Pumpkin Breakfast Smoothie

Baked Zucchini Sticks with Sweet Onion Dip

Ham & Egg Cups

Fire-Roasted Fall Pasta

French Toast Bites

What do YOU consider the Best of Busy Mom’s Helper Recipes?

Stay tuned for more in this series:

Bring on the Sweets
Non-Recipes

Recipes (this post)

Pumpkin Spice Breakfast Scones

October 29, 2013 by Danielle

Okay, so many of you are, I’m sure, sick of pumpkin already this season. BUT…..my hubby is a pumpkin addict, so I try to do a new pumpkin SOMETHING once per month. He tolerates me always doing chocolate stuff (he doesn’t like chocolate – except brownies. Ya, he’s an odd duck!), so I figure I could be nice occasionally 😉 These Pumpkin Spice Breakfast Scones are so delish, full of pumpkin flavor, not too sweet but just enough, and are so FILLING. Perfect!!!

Pumpkin Spice Breakfast Scones / Busy Mom's Helper

Adapted from King Arthur Flour

Ingredients

2 3/4 cup All-Purpose Flour

1/3 cup Granulated Sugar

3/4 tsp Salt

1 tbsp. Baking Powder

1 tbsp. Pumpkin Pie Spice

1/2 cup Butter (1 stick), mostly melted

15 oz. can Pumpkin (not pumpkin PIE)

2 Eggs, large

Additives – I used 1 cup Chocolate Chips & 1 cup Vanilla Chips (see other ideas below)

1/2 cup Heavy Cream

2 tbsp. Cinnamon or more Pumpkin Pie Spice

Directions

Combine all ingredients above EXCEPT Heave Cream & 2 tbsp. Cinnamon/Pie Spice at bottom of ingredient list until well mixed. Dough will be sticky!

Line a baking sheet with parchment paper, then sprinkle a bit of flour on top.

Divide dough in half. Form two circles on the parchment paper, about 5″ in diameter.

Gently brush the Heavy Cream on top and sides of each circle, then sprinkle with 2 tbsp. Cinnamon or Pumpkin Pie Spice. I used cinnamon for this batch. Use a knife to gently cut each circle into 8ths. Wiggle a bit to create just a bit of space – this makes it much easier to slice when finished.

Place baking sheet in the freezer while you preheat the oven to 425 Degrees F. When oven is ready, cook the scones for 20-25 minutes.

Enjoy warm or cool – your choice!

Notes: Other mix-in options could be Cinnamon Chips, Pecans, etc.

Here’s some other delicious Pumpkin Recipes:

Pumpkin Breakfast Smoothie

Pumpkin Better than Disneyland Pie

Blueberry Lemonade Muffins

September 21, 2013 by Danielle

Okay, so some have said I have a bit of a muffin fetish. I’m here to put the record straight – it’s completely TRUE. I really love muffins, especially when they’re just so easy to make, and so easy to vary it up! When doing my meal planning for the week, I almost always have muffins on the menu. Honestly, though, I often don’t decide WHAT muffins until that morning! It’s fun to just see what we’re in the mood for, what ingredients we have, you know – be ‘spontaneous’. On that note – I also love flavored lemonades! So this particular morning, we happen to have some lemons and blueberries, so my choice attempt of the morning: Blueberry Lemonade Muffins!

Blueberry Lemonade Muffins / Busy Mom's Helper

Ingredients
4 cups Flour
2 tbsp. Baking Powder
1 tsp. Salt
2 Eggs
2 cups Sugar
1 Stick (8 tbsp) Butter, melted
2 1/2 cups Sour Cream
2 tbsp. Vanilla Extract
2 tbsp. Lemon Juice (can be increased/decreased based on your own preference of sour)
3 cups Blueberries

Directions
Preheat oven to 350 Degrees. Spray two 12-cup muffin tins, or line with baking liners. Set aside.

In a large bowl, mix the Flour, Baking Powder and Salt. Add the Blueberries, tossing lightly to coat.

In a separate, medium bowl, whisk the Eggs well, then add the Sugar and continue to whisk briskly until it’s thick and well-incorporated (about 45 seconds). Add the melted Butter, Sour Cream, Lemon Juice and Vanilla; mix until combined.

Add the wet mixture to the flour mixture and stir together carefully. Batter will be very thick.

Scoop the batter into the muffin cups. Bake about 25-30 minutes or until a toothpick inserted comes out clean.

Allow to cool and ENJOY!!!

Check out these other delish muffin recipes!!!

Simple Spice Muffins

September 12, 2013 by Danielle

I’m not a fan of cereal. Now, don’t get me wrong, I would eat all that sugary goodness multiple times a day if calories, cavities and health weren’t a factor. It’s just not the healthiest (at least the kinds my kids enjoy aren’t), and doesn’t keep them full as long. Muffins. Are. Amazing. Seriously! You can take a good base recipe and just switch it up a bit for a whole variety of new flavors. Woohoo for fun breakfast!

So the other day, in a muffin-making mood but wanting something different, I decided to do some Spice Muffins. We love pumpkin and spice and all that, and I’m trying to get into the fall mood (and not skipping straight to the holidays, although that’s my urge). These turned out fantastic, and you can just add more or less of the spice to fit your own preference. Booyah!!!

Ingredients
4 cups Flour
2 tbsp. Baking Powder
1 tsp. Salt
2 Eggs
2 cups Sugar
1 stick (8 tbsp) Butter, melted
1 cup Sour Cream
1 cup Milk
2 tbsp. Brown Sugar
2 tsp. Pumpkin Spice, plus sprinkling
2 tbsp. Vanilla Extract

Directions
Preheat oven to 350 Degrees F. Spray two 12-cup muffin tins, or line with baking liners. Set aside.

In a large bowl, combine all of the ingredients until well-mixed. Batter will be thick. Scoop the batter into the muffin tins. Sprinkle a little Pumpkin Spice on top of each.

Bake 25-30 minutes, or when a toothpick inserted comes out clean.

Notes: You can add more or less Pumpkin Spice, depending on your own tastes. Makes 24 large muffins.

PB & J Muffins

July 3, 2013 by Danielle

Adapted from Edible Perspective

Do your kids love PB & J sandwiches? Mine DEVOUR them….it’s like an absolute favorite no matter how recently we’ve had it, or how often. I don’t mind them, but come on, there’s a limit to how many I can eat, and especially how many I can MAKE!

In my never-ending struggle to find creative, inexpensive and EASY lunches for the kids….that they ALL enjoy…I decided to try PB & J in a different form: MUFFINS. I found these WONDERFUL recipe from Edible Perspective, and just changed some for my own family’s preferences.

PB & J Muffins

Ingredients – Muffins
2 1/4 cup Flour
1 tsp. Baking Powder
1/2 tsp Salt
2 Eggs
2/3 cup Milk
1/2 cup Applesauce
6 tbsp. Honey
1/4 cup Butter, melted
3 tbsp. Peanut Butter, creamy
1 tbsp. Vanilla
1/2 cup Jelly/Jam

Ingredients – Crumble Topping
6 tbsp. Oats
3 tbsp. Sugar
3 tbsp. Flour
3 tbsp. Peanut Butter, creamy
1 tbsp. Butter, melted

Directions
Preheat oven to 350 Degrees. Spray a 12-cup muffin tin, or line with muffin liners. Set aside.

In a large bowl, mix all of the dry muffin ingredients.

In a medium bowl, mix the Peanut Butter, Honey and Butter until smooth. Add the remaining muffin ingredients EXCEPT THE JELLY and mix until well combined.

Pour the butter mixture into the dry mixture and stir until just combined.

Pour enough batter into the muffin cups just to cover the bottom. Top with 1-2 tsp. Jelly, then cover with more batter until cups are 2/3 of the way full.

Make the crumble topping: In a small bowl, mix the Peanut Butter and melted Butter until smooth. Add the rest of the crumble ingredients and MUSH together with a fork until crumbly.

Sprinkle the crumble topping on top of the muffins. Bake for 20-30 minutes, or until a toothpick inserted comes out clean – keep in mind to stick it in the edge, as to avoid the jelly.

Look at that yummy jelly center – ooooh, yummy! The kids absolutely LOVED these, and are now asking for these even more than the PB & J sandwiches!!!

Red, White and Blueberry Muffins

June 30, 2013 by Danielle

Red White & Blueberry Muffins / Busy Mom's Helper

Just a Note: due to vacation and moving, new posts will be posted Monday, Wednesday and Friday, with an occasional ‘BONUS’ post. Thanks for allowing me this time with my family!

So I’ve seen about a million 4th of July posts lately: the colors, the fireworks, the USA pride…but it just hasn’t hit me how CLOSE that is. I mean, this week!!! I kept thinking ‘oh, I’ve still got time to get all celebrate-y’. Eeeeeek! So this was our breakfast yesterday, to get us in the spirit of the week – and it’s such an easy one! (I say easy, really I mean it was almost a cheat how easy it was to make this patriotic).

So these 4th of July muffins are very patriotic: Red White & Blueberry, yumm-o!!! (think of Sid’s voice from Ice Age Continental Drift here. What, nobody else has a million kid movie lines running through their head constantly? Just me? Oh well, ignore that, then!)

Red, White and Blueberry Muffins

Ingredients

4 cups Flour

2 tbsp. Baking Powder

1 tsp. Salt

2 Eggs

2 cups Sugar

1 Stick (8 tbsp) Butter, melted

2 1/2 cups Sour Cream

2 tbsp. Vanilla Extract

3 cups Blueberries

Directions

Preheat oven to 350 Degrees. Spray two 12-cup muffin tins, or line with baking liners. Set aside.

In a large bowl, mix the Flour, Baking Powder and Salt. Add the Blueberries, tossing lightly to coat.

Add the wet mixture to the flour mixture and stir together carefully. Batter will be very thick.

Scoop the batter into the muffin cups. Do about 3 randomly-placed drops of red food coloring over the tops of the muffins. Bake about 25-30 minutes or until a toothpick inserted comes out clean.

Allow to cool and ENJOY!!!

Look at all of that ooey-gooey Blueberry wonderfulness!!! Delish!!!

Pumpkin Choco-Chip Muffins

June 20, 2013 by Danielle

I redid these in a much better (and more attractive looking) recipe in this Pumpkin Chocolate Chip Muffins post.

Pumpkin Choco-Chip Muffins / Busy Mom's Helper

Adapted from Our Best Bites

You know how certain foods remind you of people? Like there’s just such a connection between that food and the memories you have of the person, that it instantly brings them to mind? For example, scones make me think of my Grandma Cole and drunken turkey reminds me of my Father-in-Law. It’s the same with these delicious Pumpkin Choco-Chip Muffins: they remind me of my dad. He LOVES pumpkin chocolate chip cookies, the ones he buys regularly, almost religiously, at the local grocery store bakery. So when I came across this recipe for them in muffin form, I just HAD to give it a try! They turned out so amazing, I’m going to be making a batch when we visit him next month.

Pumpkin Choco-Chip Muffins

Ingredients – Muffins

1 Spice cake mix

1 can Pumpkin (15 oz.)

1 cup Sour Cream

1/4 cup Vegetable Oil

3 Eggs

1 tsp. Vanilla

1 bag Chocolate Chips (about 12 oz.)

Ingredients – Crumble Topping

1/2 cup Sugar

1/4 cup Flour

1 tsp. Pumpkin Pie Spice

3 tbsp. Butter, softened but NOT melted

Directions

Preheat the oven to 350 Degrees F. Spray or line with muffin liners two 12-cup muffin tins.

Mix the Cake Mix, Pumpkin, Sour Cream, Oil, Eggs and Vanilla in a large bowl until smooth. Stir in the chocolate chips. Fill each muffin tin about 3/4 the way full.

Stir the Flour, Sugar and Pumpkin Pie Spice, then ‘smoosh‘ in the butter with a fork until it’s mixed well and resembles crumbs. Sprinkle over each muffin.

Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Cool and serve.

Lemon Poppy Seed Biscuits

June 14, 2013 by Danielle

Adapted from Our Best Bites

Don’t you just love it when you make a new thing, and everyone is happy with it? It doesn’t happen often that 6 out of 6 in our household all agree about a meal, but occasionally I hit it right on the mark. This is one of those! I was so glad when every single person was asking for more, especially since breakfast is such an important meal. These were so easy to make, too – double bonus!!!

Lemon Poppy Seed Biscuits

Ingredients – Biscuits
2 cups Flour
1/2 cup Sugar
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1/2 tsp. Salt (unless using salted butter, then omit)
3 tsp. Poppy Seeds (can decrease if you’d like, just your preference)
1 stick Butter, softened (8 tbsp.)
1/2 cup Sour Cream
1 Egg, large
1 Lemon, zest only

Directions
Preheat oven to 400 Degrees. Spray a baking sheet, or line with parchment paper/Silpat.

In a medium bowl, mix the Flour, Sugar, Baking Powder, Baking Soda, Salt, Poppy Seeds, Butter and Lemon Zest. Use a fork to combine.

In a small bowl, whisk the Sour Cream and Egg. Combine with the flour mixture until everything is moistened. On a lightly floured surface, roll the dough into a ball, then press into an 8′ disk.

Cut into 8 equal wedge pieces. Place the pieces evenly spaced on the baking sheet.

Bake for about 14 minutes, or until lightly golden. Remove and let cool.

Ingredients – Glaze
1/4 cup Lemon Juice
2 tbsp. Butter, melted
1 1/3 cup Powdered Sugar

Directions
Mix the three ingredients together in a bowl. Drizzle over the cooled biscuits.

Notes: Makes 8 biscuits.

Caramel Banana French Toast

May 23, 2013 by Danielle

Adapted from Sing For Your Supper

Today I have the immense pleasure of guest posting over at Frugal Foodie Mama, where I’m sharing Dr. Pepper Brownie Bowls, as well as a GIVEAWAY for two Brownie Bowl sets PLUS a $75 Amazon gift card. As soon as you’re done here, head on over to check it out!!!

Caramel Banana French Toast

Ingredients
1 loaf Bread (white works best)
2 Bananas
6 Eggs
2 cups Milk
1 tsp. Cinnamon
2 tsp. Vanilla
1/4 tsp. Salt
1 cup Caramel sauce, plus more for drizzling, if desired

Directions
Remove the crusts from the bread (trust me on this, the crusts turn out terrible), then break the bread into about 1 inch pieces. It works a bit better if the bread is slightly stale, but fresh works fine.

Slice the bananas and toss with the bread pieces. Put into a sprayed 9×13 baking dish.

Mix the eggs, milk, cinnamon, vanilla, and salt in a bowl, then pour over the bread. Push down slightly with a spatula so the bread absorbs more of the mixture.

Pour caramel sauce over the top. Cover with plastic wrap and refrigerate overnight.

In the morning, remove the plastic wrap and bake at 350 degrees for about 40 minutes. You can drizzle with more caramel sauce, syrup, or whipped topping, if you’d like!

Ham and Egg Cups

May 8, 2013 by Danielle

Has anyone else had trouble sleeping lately? I have! No matter how tired and exhausted I am, and whatever time I go to bed (usually between 10-11pm), I can’t fall asleep before 2am! It’s crazy, and very frustrating just laying there. Despite the little sleep, I still have to get up to get kids ready for the day, get Wonder Woman to the bus, make breakfast, all of that fun daily stuff. I’m just getting more tired, but still unable to sleep sooner. So if I seem a bit more grammatically incorrect or my spelling is struggling, please just know that I’m running on low (well, lower) energy than normal. Hopefully I’ll get my body back on schedule soon and can catch up on my ZZZZs!

My kids really love eggs, but I seem to run out of ways to serve them that keep their interest. These ham cups are just so fun and cute, they gobbled them up quick! It was interesting to see their differences, though. One would eat the egg first, then the ham. Another would eat all the ham around the edge, then move onto the egg. The silly little things you notice of your kids!

Ingredients – per cup:
1 Slice ham, preferably thick (I used 3 slices thin lunchmeat ham)
1-2 eggs
Sprinkle of diced green onion
Salt and pepper, to taste
Optional: diced mushroom, tomato, green peppers

Directions:
Preheat oven to 400 F.

In a sprayed cupcake pan, line each slot with the ham.

Mix the other ingredients together in a bowl, then divide among the ham cups.

Bake for about 15 minutes, or until edges of ham slices are turning crispy and eggs are the desired done-ness.