Tag: breakfast

National Waffle Day!

Friday was National Waffle Day. For me waffles always seem to evoke an occasion. Most of us don’t make them at home because you need special equipment. At most restaurants waffles are “dressed up”. They are decorated in layers of whipped cream and strawberries. There are drizzles of caramel or chocolate sauce. My personal favorite is chocolate chips and whipped cream.

My family loves waffles so I did buy a waffle maker and away we went. The batter is slightly different from pancake batter because it has a little more fat in it. Think about those fluffy yet crispy waffles, that’s because of the fat. When we first got it I made waffles often. That waned not too long later because it does take some extra effort to clean. Remember, waffles mean celebration.

When I started writing Cake for Breakfast, I knew I had to honor waffles somehow. Introducing Waffle Cake with Maple Syrup Glaze.  This cake is all the things you love in a waffle and is a stacked cake which means you get more waffle and maple glaze for your fork. My secret flavor is Malted Milk Powder. Its one of those flavors that people can’t pinpoint but makes it tastes sooo good.

I made this cake in my standard waffle maker. It is really better made in a Belgian waffle or larger thicker waffle maker. My layers were a little too thin for a dramatic effect. The flavor and crispy fluffiness is all there, I just think it looks prettier with thick layers and sitting taller. The maple syrup glaze is out of this world! Have you ever had that whipped honey? Well that’s kind of what this is like. I like to make extra and keep the rest to schmear on toast or pound cake.

If you don’t have a large waffle maker, you can make this in cake pans. Use 9″ round pans and be sure line them with parchment and prepare with butter and flour. I hope you enjoy this sneak peek from my book.

Waffle Cake with Maple Syrup Glaze
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Waffle Cake with Maple Syrup Glaze
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Ingredients
Waffles (Cake)
Maple Syrup Glaze
Servings:
Instructions
Waffles
  1. Heat waffle iron. Whisk together flour, milk powder, baking powder, and salt. Set aside.
  2. In the bowl of stand-up mixer, cream together butter and sugars until fluffy. On a slow speed add eggs one at a time. Then add vanilla.
  3. Stir together milk and cream. Slowly add flour mixture to butter mixture, alternating with milks. Start and finish with flour.
  4. Scoop batter into waffle maker in batches. Stack cakes as they are done.*
Maple Syrup Glaze
  1. Bring syrup, butter and milk to a boil, over a medium heat. Remove from heat and stir in vanilla. Gradually beat in confectioners sugar with a handheld mixer, until smooth (No lumps).
  2. When the glaze has all come together, hand stir in 1-2 Tbs. of additional maple syrup. Pour glaze between layers* of waffles and over top, generously. Drizzle a small amount of maple syrup over top of whole cake.
Recipe Notes

You can make this cake in 2- 9" cake round pans. You will need to line them with parchment paper and then butter and flour them as well.

Make syrup first so that you can drizzle it between layers as you make "waffles".

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Chico Malo – Nana’s Drunken French Toast

While visiting friends in Phoenix, we had brunch at Chico Malo. For now, it is just the local Mexican/South American restaurant around the corner but keep an eye on this one. The Group that owns it is about to explode on the scene. Chico Malo literally means “bad boy” in Spanish. The menu is only good things but with a bad boy edge. The food was AMAZING!! Each item on the menu sounded better than the next. I loved that they aren’t trying to re-invent who they are with a whole new menu, for brunch.  There are things like burritos and Chimichangas and in some cases, they turn those up.

Everything we ordered was great, but I can’t get my mind off the Nana Marcella’s Drunken French Toast. I’m going to do my best to duplicate. The presentation was so beautiful and the melding of flavors so incredible. The long pieces of baguette and caramelized bananas were stacked as if building a campfire. I learned from the menu that the bread had been soaked in a tres leches bath that not only enhanced the flavor but softened the tough crust to make it easy to cut with a fork. The 5-spice butter was the perfect balance of flavors to cut the fat in the butter while giving a blend of spices that danced all around my tongue, finally landing at the back with just a hint of heat. I had my idea of what the spices were but a quick visit with the General Manager confirmed allspice, cloves, nutmeg, mace, and cinnamon.

These two hints gave me the start I needed to play mad scientist in the kitchen. I mixed eggs into the tres leches bath and I let the bread soak overnight. I did the same thing with the butter.  I played around with amounts of each spice until I felt they all shined but the heat from the cinnamon was what you remembered. And so, I began.  A couple of things I would be sure of before I started. When cutting your baguette, make sure your pieces will fit comfortably in the pan. You want them long but not so long that they fall apart when they are in the pan. Have everything you need to “build” the dish ready to go before you start cooking. This dish is better served hot, so don’t waste time getting everything together at the end. I noticed when I looked at the picture of the recipe again that there is a pool of tres leches under the toast then syrup. I ordered the Aged Rum Syrup and piloncillo from Amazon. You can probably get the piloncillo at a Latin market and make your own rum syrup by adding rum to maple syrup and reducing until the right thickness.

This dish was such a decadent start to the day. It was rich and the Mimosa I had helped to ease the richness. This is a great breakfast to share or even multiply for a breakfast buffet.


Chico Malo - Nana's Drunken French Toast
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Servings
1 but share
Servings
1 but share
Chico Malo - Nana's Drunken French Toast
Print Recipe
Servings
1 but share
Servings
1 but share
Ingredients
5-spice butter
Garnish
Servings: but share
Instructions
  1. Slice the baguette, lengthwise, about 1/2" thick
  2. Whisk together milks and heavy cream with eggs.
  3. Soak bread in mixture for at least 4 hours and up to overnight.
  4. Cream together spices and salted butter. Set aside.
  5. Whisk together extra condensed milk and heavy cream. Set aside.
  6. Heat 1 T. vegetable oil and 1 T. butter, in pan, over medium heat. If you have a griddle it is better.
  7. Cook bread until golden brown on both sides, about 3 minutes each side.
  8. Flood serving plate with extra cream/milk mixture.
  9. Stack "toast" upward, as if you were building a campfire, over sauce.
  10. Place sliced bananas on "toast" and sprinkle, just bananas, with granulated sugar.
  11. Using a kitchen torch, caramelized sugar on bananas.
  12. Pour some aged rum syrup over whole dish and add a dollop of 5-spice butter on side of plate. Grate some extra piloncillo over whole dish.
  13. Serve immediately!
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Caffeine to Go – Cappuccino Muffins!

There is a coffee store every 500 yards, on every block. The coffee shelf at your local grocery store has become the coffee aisle and the fact that bakers have been putting coffee in their chocolate recipes for years, is finally out of the darkness. I wanted to find the perfect recipe to encapsulate all I love about coffee and baking, but wasn’t overtly chocolate. Cappuccino Muffins!

I first tried Cappuccino Muffins when my second daughter was in pre-school. One of the Moms brought them in for the Mom’s whose kids were going through transition. At that point in pre-school you start the day with your child and then go sit outside for a while to make sure they can hack it without you. I have to admit, my girls were always independent enough that I could have dropped them off their very first day and they would have been fine. Other Moms didn’t have it so easy and we could hear their kid wailing, waiting for them to come back in. So those perfect muffins, flavored with espresso, and studded with chocolate chips were just what we all needed to settle our nerves and spark conversation.

I had been given the recipe but have searched high and low for my copy and couldn’t find it. Let the recipe testing begin! It was a truly fun day and I might have a mild case of the jitters, from all the caffeine, but I think I came up with just the right flavor and an added perk of espresso cream cheese schmear. I ran out of my instant espresso powder and my local grocer didn’t have it. They did have Starbuck’s Via Instant Coffee in Italian Roast. That worked just fine.

These are great to make ahead and keep on the counter for about a week. You can also make them and freeze them. I would wrap them individually and grab them on the way out the door. By the time you get to work they will have defrosted and be ready to eat. Even better, you can toast them, from frozen, and use a little of the schmear.

Cappuccino Muffins with Espresso Scmear
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Servings
12 muffins
Servings
12 muffins
Cappuccino Muffins with Espresso Scmear
Print Recipe
Servings
12 muffins
Servings
12 muffins
Ingredients
Espresso Schmear
Servings: muffins
Instructions
  1. In a medium bowl whisk together flour, sugar, baking powder and salt.
  2. In a large bowl whisk together milk and coffee until coffee dissolves.
  3. Add the butter, egg and vanilla and mix well.
  4. Stir dry ingredients into wet ingredients until just blended.
  5. Fold in chocolate chips.
  6. Fill paper lined muffin tins 2/3 full.
  7. Bake at 375° for 15-20 minutes. Just until tester comes out clean.
  8. Cool for 5 minutes in pan then on rack.
  9. Serve with schmear.
Espresso Schmear
  1. In a small bowl beat together all schmear ingredients until well blended. Refrigerate until served.
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My Refrigerator Wasteland

My refrigerator, after the Jewish Holidays, could be a case study for food waste programs everywhere! It happens every holiday. My family makes requests of what foods they would like, I make them and we end up with a refrigerator full of leftovers. Even this year when I tried so hard to avoid the excess, I am still have a fridge full. There’s even half an egg salad sandwich (on rye) in there.

Recently, the Save the Food campaign has really ramped up and it seems that I see the commercial every 20 minutes. This year it really got me thinking and I am going to share some recipes that I‘ll be using to re-use and repurpose some of my leftovers.

I was astonished to learn that 40% of all food in the United States is never eaten; but 1 out of 8 Americans struggle to put enough food on their table. This has inspired me to offer myself (and my fridge) as an example. Here are a few recipes I am using this week for my leftovers. The steak and kugels will definitely get eaten on their own. But there’s milk in there that was 2% instead of 1% and my picky kid wouldn’t drink it. If you can catch milk and that first tart smell, it makes great pancakes or biscuits. Then the blueberries and lemon will make a great syrup or jam. Finally, I’m going to make a carrot/potato soup and garnish with chives that I have crisped up in a little oil. Enjoy!

Leftover Carrot/Potato Soup
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Servings
8
Servings
8
Leftover Carrot/Potato Soup
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Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. In a soup pot, sauce the onions and garlic in the butter, until translucent.
  2. Add the chicken broth, carrots, potatoes, bay leaf and seasonings. Cook until carrots and potatoes are tender enough to puree. If you are using leftovers you may not have to cook too long. If not, cook 25-30 minutes.
  3. Discard the bay, then puree soup. I like an immersion blender. You can also do it in batches in a food processor, just do a little bit a time. You can puree until smooth, but I like a little of texture.
  4. In a separate saute pan heat 2 T. oil and saute chives until crisp. Transfer to paper towels to drain. Use to garnish soup.
  5. Adjust salt & pepper to taste and serve soup with five garnish.
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Sour Milk Pancakes
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Servings
8
Servings
8
Sour Milk Pancakes
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Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. In a large bowl wish together all dry ingredients.
  2. In a separate bowl whisk together milk, eggs and oil.
  3. Make a well in center of dry ingredients and stir in milk mixture until batter is smooth.
  4. Heat a large pan or griddle and grease.
  5. Ladle 1/4 cup of batter, onto pan, for each pancake.
  6. Once bubbles form and appear to be drying, flip pancakes and cook for another minute or two. Repeat until batter is finished.
  7. Brush with melted butter and serve with Blueberry Lemon syrup or your favorite toppings.
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Blueberry Lemon Syrup
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Servings
2 cups
Servings
2 cups
Blueberry Lemon Syrup
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Servings
2 cups
Servings
2 cups
Ingredients
Servings: cups
Instructions
  1. In a saucepan bring the berries and water to a boil, then reduce and simmer for 15 minutes.
  2. Pour berries, into a bowl, through a sieve. be sure to press down on the fruit to extract every bit of juice. Hopefully you have 3 cups of liquid. If not, add water to bring to measure.
  3. Return to saucepan and add sugar, salt, lemon peel and lemon juice. Bring to a boil, stirring to dissolve sugar.
  4. You can use a candy thermometer and boil until reaches 225° or reduce heat and simmer until syrup has reduced until thick enough to coat back of spoon.
  5. Remove from heat and discard lemon peel.
  6. Whisk in butter and vanilla.
  7. Allow to cool. Store in airtight jar in fridge, for up to 6 months.
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ALOHA!

Aloooooha! I am back from my happy place. It really doesn’t matter all the wonderful places that I am able to travel to, Maui, the Valley Isle, will always be my favorite. As you fly in you can see the lush green valleys and black lava peaks, formed from years of volcanic activity. I imagine that I can smell the sweet and salty water filled air and a smile spreads across my face. When I return to Maui, there are specific food rituals that I must do or I feel incomplete.

I usually start with an obligatory shave ice. Each time I am in Maui, I search for the perfect shave ice.  I try to find just the right  incarnation. Shave Ice is exactly what it says it is; a huge block of ice is put in a machine and finely shaved flakes of ice, fall into a cup ready to be adorned with sweet syrup. That is how most mainlanders enjoy it. Hawaiians add vanilla ice cream on the bottom and a drizzle of sweetened condensed cream, on top. This trip I found Tobi’s Shave Ice in Pa’ia. Like other shave ice shacks there is a myriad of syrup flavors and the ice is shaved to perfection. What I love is how they burrow the ice cream in the middle of the shave ice. This is assures that you get a little bite of creaminess with every bit of shave ice. And you can still get the drizzle of condensed cream. I have to say that Tobi’s rocked!

There is also the ritual of Hawaiian Breakfast. I love Hawaiian French Toast. I like it with bananas, macadamia nuts and coconut syrup. I’ve had the pancake version of this but they always seem heavy. There are so many great Hawaiian breakfast items. Things like Portuguese sausage, Spam and Pork Fried Rice with Eggs are traditional. I love macadamia nut sticky buns!

This trip I tried Kihei Caffe’s french toast. They use Portuguese bread; think Kings Hawaiian bread in a loaf. The bread is made with milk, sugar, eggs, honey and lemon zest. It has a sweet flavor and is really light in texture. You can use brioche if you can’t find Portuguese or Hawaiian Bread. The bread is soaked in an egg mixture, like traditional French toast but it is cooked in a sauté pan and then baked. This locks in the creamy texture in the center and a caramelized crunch on top. Once it’s baked slice some fresh or caramelized bananas and some chopped macadamia nuts over the top. I drizzle the toast with a little maple syrup and some coconut syrup. The combination of sweet and salty with just a little bit of crunch is phenomenal! I can smell the coconut syrup and ocean breeze and am ready for breakfast.

I have been going to Maui since 1974. I have witnessed so many changes. While I still long for the quiet uninhabited island that it once was, I love the new food and beverage scene that the growth has brought. Here is a recipe for Hawaiian French Toast that comes close to the one I had at Kihei Caffe. Enjoy!

Hawaiian French Toast
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Servings
4
Servings
4
Hawaiian French Toast
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 350°
  2. In a large bowl whisk together eggs, milk vanilla, honey and salt. Soak bread slices in egg mixture for 2 minutes each side.
  3. Melt 1 Tbsp. of butter in a large skillet and add half of the soaked bread. Cook for 2-3 minutes on each side until it is just golden brown. Repeat with remaining bread and butter.
  4. Place cooked bread on a baking sheet and cook in preheated oven for 5 minutes.
  5. Serve hot with whatever toppings you like. I like butter, and a mixture of bananas and chopped macadamia nuts with a drizzle of maple and coconut syrups.
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Cake for Breakfast!

Cake for breakfast! Yes it’s a thing and it is all over the Internet. It’s actually not a new thing. It started popping up in my feed in every blog I get, recently. So, I decided to do a little research of my own. Before I get to a really good chocolate cake recipe, that you will probably over indulge in, let me give you some of the Kisses and Nibs of it all.

The original study came out in 2011 and was conducted in the UK. It did say that eating cake for breakfast was a good thing and that you might lose some weight. However, it turns out the study was more about eating a big hearty breakfast than it was about eating cake. It also pointed out that if you’re going to eat sugary unrefined carbs, maybe you want to do it earlier in the day, rather than later. Finally, the UK study was a closed study, meaning that the participants were living and eating in a dorm facility. So the facilitators noted that perhaps the social nature of eating together might have had the participants eating less. Be more social when you eat breakfast, if you can. Talk more, eat less.

The second study was done at Tel Aviv University in 2013. This study suggested that the brain works better when it is stimulated immediately in the morning and that chocolate cake was a great conduit for that. The long and short of this is that chocolate has flavonoids and caffeine; both can act as a stimulant. Flavonoids are also a great antioxidant. Both supply energy to the brain and in my honest opinion are a great way to start your day.

I did the MOST official study of all in 2017. It shows that if you make a chocolate cake, somebody will eat it for breakfast!

Okay, enough with the science! Here is a great chocolate cake recipe. I put it together from several different recipes. Make a double batch of the frosting; one is just not quite enough to frost the whole cake.


Really Good Chocolate Cake
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This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Really Good Chocolate Cake
Print Recipe
This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Ingredients
Chocolate Cake
Milk Chocolate Frosting
Servings:
Instructions
Cake
  1. Preheat oven to 350°F. Grease and Flour three 9" round cake pans.
  2. In a medium bowl whisk the flour, baking powder, baking soda and salt together.
  3. In a large heatproof bowl, combine the unsweetened chocolate and cocoa powder. Heat the water and butter in a pot over medium heat until butter is melted but water is simmering not boiling.
  4. Pour hot liquid over chocolate and cocoa mixture and stir to combine and melted and smooth.
  5. Add the sugar and mix to combine. Make sure chocolate mixture has cooled then add the eggs, one at a time and use a hand mixer to just combine. Add vanilla extract.
  6. Add the flour mixture to the chocolate mixture alternating with the buttermilk, finish with the flour, being sure to scrape down the sides. Don’t over mix.
  7. Divide batter evenly between the prepared pans. Bake 20-30 minutes until a toothpick comes out clean.
  8. Cool in pan 15 minutes, then invert and cool on rack. Cool completely before frosting.
Frosting
  1. In the bowl of a stand up mixer, fitted with a paddle attachment, cream the butter and slowly add the sugar. Be sure to scrape down the sides. Drizzle in melted, cooled chocolate until evenly combined
  2. Frost each layer with about ¾ cup frosting and between each layer. Use remaining frosting to frost whole outer cake.
  3. Melt additional chocolate candy bars and drizzle over the top of frosted cake for decoration.
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A Pantry in Three Parts

To paraphrase Julia Child you should never makes excuses for your food.  Whether it is good or bad everybody already knows.  After a five month absence, I’m back.  This is for you Carl!

My pantry is my comfort zone, a larder that has evolved over twenty years of cooking every day. It is my haven and where I go to feel safe. I can look at my pantry and see nothing; my sister looks in my pantry and thinks, “This is where I’m going after the apocalypse.” My pantry is where I go to get my creative juices flowing. It is often where I go to have fun. I can always find a spice, or some ingredient that will spark whimsy and often a party.

There is no one size fits all. You have to start with a few rapid-fire questions. I mean it! Don’t think about your answers. Say the first thing that comes to your mind.

1- what is your (family’s) favorite home cooked meal?

2- what is your breakfast, every morning?

3- what is the meal you cook every week? This may not be the same answer as #1.

4- when asked to bake for a bake sale or office party, what is your go to recipe?

5- when you stand in front of your pantry or refrigerator, what do most often eat as a snack?

6- what is the one recipe that gets the most reaction, wow factor, when you serve it?

Write the ingredients from all your answers down. This is where you will start building your pantry. Be honest with yourself, too. When I was single I may never have thought of turkey burgers. I sleep soundly, now, knowing I have my go to ingredients on hand.

Now I face the conundrum of the well-stocked pantry. Mine is in three parts: Everyday, Panic and Entertaining. Everyday- Here I am a Mom that feeds her family. I can make lunch, snacks, and dinner for my family. This pantry makes me feel nurturing. Panic- this pantry may well have some overlap with Everyday.   It has the most basic of ingredients for a quick breakfast and at least chocolate chip cookies for a last minute bake sale. This pantry makes me feel safe. My last pantry is for Entertaining. Here you may find an atypical ingredient, like cherry preserves or capers, in mine. This is the pantry that may get stocked when a specialty ingredient is on sale or as the holidays approach and you know you will be living it up. This pantry excites me. For me some days are utilitarian and on other days I just want to have fun. My pantry in three parts lets me indulge any mood.

Your Everyday pantry will be very personal to you. Here is a glimpse into my Everyday pantry

A quick breakfast item – For me this is grits. For you it may be cereal or pancake ingredients. I like to keep these items at waist high level. That way the kids can be a part of the decision.

We always have PB&J at home – that means not only the best quality peanut butter, but also an almond butter to swipe on a banana for a snack. Because this gets used so often it is on the same shelf that includes the snack items, like dried fruit, or pita chips (for hummus)

A few dinner ingredients – I always have dried pasta on hand and some sundried tomato paste.   Sometimes you just have to throw it together quickly and that means dried pasta and jar sauce. I keep sundried tomato paste to stir into jar sauce and give it a richness and fresher taste. I try to keep my pastas, sauces and rice all on the same shelf.

Basics – I always keep cans of tuna (I like the Italian kind canned in olive oil). I like to keep chicken and vegetable broth on hand. They are both great for adding flavor to cooked rice, pasta and vegetables, instead of water. We love tomato soup with grilled cheese so there is usually a box or two of Pacific brand tomato soup. I also use the sundried tomato paste in here and maybe some Pomi diced tomatoes to doctor it up. These items I like to keep all on one shelf.

Baking – I always have flour, sugar, baking soda and baking powder on hand. I also make sure there is always a bag of chocolate chips. This makes it easy to do a cake, muffins or cookies at a moments notice.

Spices – I am pretty selective about what spices I will keep on hand. I have small shelves built into the side of my pantry, just right for holding an array of small bottles and jars. However, spices can go bad or lose their potency, quickly. For that reason I try to only “stock up” on the ones I go through quickly. You can see I need to do a New Year purge.There are spice stores popping up that you can but in small, or customized quantities, even some farmer’s markets have spice vendors. I love flake salt so Maldon Salt is always on hand. I love the way a fresh grind of nutmeg can add a secret flavor to cheese dishes so I usually have a couple of whole nutmeg in the house. My husband loves heat so we always have a large container of chili flakes. My daughters love cinnamon and I love garlic so these are staples too. For the cinnamon I give in and buy the Cinnabon cinnamon. They love it so why not? I love a product called Garlic Gold. It is chopped, roasted and then freeze-dried garlic that has amazing flavor. You can buy it dry or packed in olive oil. I use both versions.

IMG_4997

Speaking of oils, here is my take. I always have a vegetable oil. I don’t really have a preference of canola or corn. I have a less expensive olive oil for cooking and I have a really high-end olive oil for dressing. When I say high end, I mean you would and could just eat a spoonful of it. It taste that good. One I really like is Laudemio. It has a beautiful green color and a peppery taste.

Alright, get started! To help inspire you, here’s my recipe for Oatmeal Buttermilk Muffins. It’s one of my favorites from my everyday pantry.

IMG_4313

Oatmeal Buttermilk Muffins
Print Recipe
This is an easy muffin to make with your well-stocked pantry. This is also a great recipe to add some mix-ins, like chocolate chips or dried fruit.
Servings
12 muffins
Cook Time
12 minutes
Servings
12 muffins
Cook Time
12 minutes
Oatmeal Buttermilk Muffins
Print Recipe
This is an easy muffin to make with your well-stocked pantry. This is also a great recipe to add some mix-ins, like chocolate chips or dried fruit.
Servings
12 muffins
Cook Time
12 minutes
Servings
12 muffins
Cook Time
12 minutes
Ingredients
Topping
Servings: muffins
Instructions
  1. Soak oats in buttermilk, for 15 minutes, in a large bowl.
  2. Combine flour, baking powder,baking soda, salt and cinnamon, in a small bowl.
  3. Stir egg, sugar, oil and vanilla into oat mixture.
  4. Add dry ingredients to oat mixture and stir until just combined. Don't overwork.
  5. Line muffin tin with paper liners. Use an ice cream scoop to fill each cup so they are uniform size.
  6. For Topping, stir together butter, oats and brown sugar. Sprinkle over each muffin before baking.
  7. Bake at 400 degrees for 12 minutes. Let cool for 5 minutes and serve warm.
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