Couples that bake together stay together.
Our friends who know us well know that when Trevor and I cook together we always have to declare a “executive chef” and a “sous chef.” This way we know who is in charge, and who is helping. (It has actually worked out very well, highly recommended.)
Baking is a whole other world though. The reason being that a) I don’t bake often and b) I tend to take too many liberties with the recipe. These are the reasons why when I told Trevor I wanted to make these muffins this morning using our dried figs from our fig tree, and the honey from my godmother’s bee’s he said he would (graciously) help me.
I measured the dry ingredients, and he measured the wet. I worked on the cheese mixture, and accidentally added all of the vanilla from this Eating Well inspired recipe. (We actually like it better this way though.) Trevor folded in the wet to the dry ingredients and came up with the idea of adding in walnuts, which was clutch.
Yes, this is cheesy story, and yes these muffins were baked with lots of love. But come on, we have just 90 days until our wedding -anything to keep the dreaded planning at bay!
We hope you enjoy this very unique and very tasty recipe!
Honey and Goat Cheese Filled Fig Muffins with Walnuts
Yield: 12 Muffins
- 3/4 cup crumbled goat cheese
- 2 Tablespoons local honey
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup white all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 large egg white
- 3/4 cup brown sugar
- 1 cup lowfat buttermilk
- 1/3 cup olive oil
- 1 cup chopped dried figs
- 1/2 cup chopped walnuts
- 1/2 Tablespoon granulated sugar
- Preheat your oven to 425 degrees. Coat a 12 muffin tin with cooking spray.
- Combine the goat cheese, honey, lemon zest and vanilla in a small bowl, mix and set aside.
- Combine the dry ingredients in a large bowl: wheat flour, white flour, baking powder, baking soda and salt. Set aside.
- Combine the eggs, egg white and brown sugar and whisk in a medium bowl. Gradually whisk in the buttermilk and olive oil until smooth.
- Combine the wet ingredients in to the large dry ingredient bowl, and stir until just combined (do not overmix).
- Fold in the chopped figs and walnuts.
- Spoon half of the batter into each of the 12 muffin tins – you should still have some remaining.
- Create a small divet in each muffin, and fill with about 1 teaspoon of the cheese filling. Cover with the remaining batter (the filling should not be visible).
- Sprinkle each muffin with a small amount of granulated sugar.
- Bake the muffins until the edges are brown, about 13-15 minutes.
- Let the pan cool for 5 minutes before transferring onto a wire rack and NOM!
Who knew muffins could include such random but delicious ingredients? Why not put something better in there besides some super solid mystery fat and other big words we probably can’t pronounce? Bananas, cranberries, oatmeal, and carrots make a surprisingly fantastic muffin. So I cheated and bought the bag of shredded carrots and this suited my needs just fine. If you are looking for more of a carrot cake consistency (hidden carrots) then you’ll need to shred them with the box grater yourself. These taste just delightful toasted and with a little butter or jam on it. Perfect for breakfast or snack! NOM.
Breakfast Cranberry Carrot Muffins
Makes: 12 Muffins
- 1 1/2 cups all purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup rolled oats
- 1/2 cup dried cranberries
- 3 tablespoons olive oil
- 1 large egg
- 1/3 cup 1% milk (or milk of choice)
- 2 cups shredded carrots (chop a little extra with a knife if using bagged carrots)
- 2 medium ripe bananas, mashed
- Preheat the oven to 400 and spray or line a 12 tin muffin pan.
- n a large bowl combine the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. Sift well or mix with a fork until combined.
- Next add the oats, cranberries, olive oil, egg, milk, carrots, and mashed banana. Stir well until all ingredients are blended.
- Divide the batter evenly in the muffin tin and bake for 15-18 minutes until cooked through.
Frigid winter nights and lazy shopping habits call for an easy dinner during the week. Eggs are among my most favorite ingredients, primarily because I can eat them for any meal of the day. If you have the ability to purchase local eggs, I highly recommend it. You will immediately notice the difference when cracking them open. Local fresh eggs, and most store bought organic eggs, will have a noticeably deeper yellow-orange color to the yolk. This is actually a very good thing, the deeper color means these chickens were fed healthy ingredients, which means their eggs are densely packed with nutrients. Enjoy this tonight and reheat for lunch tomorrow!
Savory Rosemary and Mushroom Frittata
Serves: 2 (with leftovers)
- 1-2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 package button mushrooms, thinly sliced
- 2 tablespoons fresh rosemary sprigs
- 2 cups baby spinach
- 6 eggs, beaten
- cheddar cheese
- salt & pepper
- Preheat the oven to 375 and heat an oven-proof skillet on medium heat. Add the olive oil and onions and sauté for 3-5 minutes.
- Add the mushrooms and sauté for another 3-5 minutes, stirring frequently. Once the mushrooms are toasted brown and soft, add the fresh rosemary and stir.
- Add the baby spinach and stir well until the leaves become slightly soft.
- Add the eggs to the pan and swirl to let the mixture flow through to the bottom. Sprinkle with a pinch of salt and pepper.
- Top the egg mixture with the cheese. Lower the heat to medium-low and let the eggs cook for 2-3 minutes.
- Swirl the pan and place into the oven. Bake for another 5-6 minutes until eggs are set.
- Top with parsley, scallion, and avocado. Serve with roasted vegetables and toast.
Until recently, I would not have considered myself a “breakfast person.” In fact, I didn’t even like eggs until I met Meaghan in 2011 …. and I was 22. Back in our MUSC days, I used to eat a 1/2 cup of dry breakfast cereal every morning. There is even a picture of our pantry with all of our 12 cereals lined up in our Mt. Pleasant apartment. I would eat my dry cereal in the car, while driving to work (you can imagine what my car looked like).
Then I got a job, moved to Greenville, and started trying to eat a big girl breakfast: oatmeal. I tried the instant oatmeal, then the organic instant oatmeal, and even tried making baked oatmeal. I never quite felt right after eating oatmeal, and was absolutely ravenous after 30 minutes.
In April we completed about 6 weeks with whole foods only: no processed out of the box type stuff, we made everything. During this time, I got hooked on this simple, yet healthy and very satisfying breakfast. Every Sunday night I make a big batch of quinoa with cinnamon apples and walnuts or pecans, and eat off of it throughout the week. This provides everything you need in a healthy breakfast: carbs from the apples and quinoa, protein from the quinoa and nuts and healthy fat from the nuts. This recipe has 5.2g of protein – almost as much as an egg!
Cinnamon Apple Quinoa with Nuts
Servings: 6 (3/4 cup each)
- 3/4 cup uncooked quinoa
- 3/4 cup water
- 3/4 cup skim milk
- 2 small apples, chopped (I use organic pink lady)
- 1/2 cup chopped nuts of your choice(I typically use pecans or walnuts)
- 2 tablespoons butter
- Cinnamon to taste
- Place the quinoa, water and milk in a small sauce pan. Bring to a boil, and reduce to simmer, stirring frequently to ensure the quinoa and milk do not brown to the bottom ~ 15 minutes.
- While the quinoa is cooking, melt the butter in a medium sized frying pan over medium-low heat. Add the chopped apples and season with cinnamon to taste. Stir frequently and cook for ~5 minutes.
- In a large serving dish with a lid, combine the quinoa, cinnamon apples and nuts and place in the refrigerator. (It will last up to 7 days.)
- Reheat 3/4 cup of the quinoa breakfast mix in the morning by placing in the microwave for 30 seconds – and you’re good to go!
Nutrition facts: 214 calories, 11.9g total fat, 3.2g saturated fat, 23g total carbs, 5.2g protein, 45mg sodium
What’s your go-to work day breakfast?
Mug: Fiestaware Poppy Jumbo Cup
Sometimes, mornings are hard. I recently had an unfortunate morning that involved my phone alarm not going off, spilling a bag of coffee grounds all over the kitchen floor, and worst of all – forgetting my well packed bag of food for the day!! I’m sure you’ve been there and its not fun!! These types of days usually result in a medley of unorganized eating patterns because a rough morning really screws with my whole day. These 5 Ingredient no-bake bars are a great staple to keep in your freezer to grab when you’re simply on the go, in need of a snack, or having a disastrous morning! Not too mention, the Trader Joe’s Coco Chips I used as a topping are AHHmazing.
Peanut Butter Banana Coconut Breakfast Bars
Makes 4 Bars!
- 1 1/2 cups Whole Rolled Oats
- 1/4 cup natural peanut butter of your choice
- 1 medium mashed banana
- 1/4 tsp cinnamon
- 1 tbsp honey
- Handful of Trader Joe’s Coco Chips on top (Can also use 2 tbsp regular shredded coconut)
- Optional extras: cranberries, chocolate chips, slivered or whole almonds/pecans, chia seeds, flaxseeds
1. In a large bowl, mix together the oats, peanut butter, mashed banana, and cinnamon. It works well to microwave the peanut butter for 15 seconds to soften it slightly, prior to mixing. Mix well until thick mixture is well combined.
2. Place a large piece of plastic wrap in a loaf pan, this will allow you to easily remove the bars when finished. Press the, oatmeal mixture into the bottom and evenly flatten. Top the mixture with the honey and coco chips. Wrap up with the extra plastic wrap and place in the refrigerator for 1 hour. Slice and serve, keep in the fridge for 5 days or freeze individually wrapped!
Individually wrapped and ready to go!