Category Archives: Sweet breakfast recipes

Glazed Carrot Cake Muffins

I was looking for something different to make for breakfast last weekend. As I was looking through recipes, I found this one from the Weight Watchers website, and it looked really good. So – I thought – why not? That morning, John was still sleeping, so I had time to work on making these muffins. By the time he woke up, these were baking in the oven, and he was surprised with a fun breakfast of freshly-baked muffins. These were *really* tasty, and I can’t wait to make them again! Enjoy!

Glazed Carrot Cake Muffins

From WW website
makes 12 muffins

1 cup all-purpose flour (I use Ultragrain all-purpose)
3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp table salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 large egg
1 cup light unsweetened coconut milk
1/3 cup dark brown sugar, firmly packed
3 Tbsp canola oil
1 1/2 tsp vanilla extract
1 1/2 cup uncooked carrot, finely grated

1 1/2 oz Neufchatel cheese, softened
2 Tbsp powdered sugar
1 1/2 tsp light unsweetened coconut milk
1/4 tsp orange zest, grated

1. Preheat oven to 425°F. Line 12 standard muffin cups with paper liners (or coat muffin pan with cooking spray).

2. In a large bowl, combine both types flour, baking powder, salt, cinnamon and nutmeg.

3. In a medium bowl, whisk together egg, 1 c coconut milk, brown sugar, oil and vanilla until blended; stir in carrots.

4. Stir carrot mixture into flour mixture just until blended.

5. Divide batter among prepared muffin-pan cups (a rounded 1/4 cup in each). Bake until a toothpick inserted in center of each muffin comes out clean, about 18 minutes. Remove muffins from pan and transfer to a wire rack; cool completely.

6. Meanwhile, to make glaze, whisk together cream cheese, powdered sugar, 1 1/2 tsp coconut milk and orange zest in a small bowl until smooth; spread glaze evenly on tops of cooled muffins.

Nutritional info:
Calories: 154.2
Total Fat: 6.4 g
Saturated Fat: 2.0 g
Polyunsaturated Fat: 1.2 g
Monounsaturated Fat: 2.5 g
Cholesterol: 18.2 mg
Sodium: 216.9 mg
Potassium: 55.4 mg
Total Carbohydrate: 21.5 g
Dietary Fiber: 2.0 g
Sugars: 7.6 g
Protein: 3.6 g


Blueberry sour cream muffins

Sometimes, I just crave a great blueberry muffin.  I thought I had tried the best blueberry muffins, until I had this one.  My college roommate made these when we visited her family a few years ago, and she was nice enough to tell me that the recipe came from the package of King Arthur flour!

As I’ve mentioned before, I collect recipes from *everywhere*, so I will gladly take a recipe from King Arthur via my college roommate, for sure!  Enjoy!

Blueberry Muffins with Sour Cream

From King Arthur Flour
Makes 12 muffins

2 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 Tbsp unsalted butter
3/4 cup sugar
2 large eggs
2 tsp vanilla extract
1/2 cup low-fat sour cream
1 1/2 cups blueberries

1) Preheat the oven to 375°F. Line a muffin tin with papers, and grease the papers.

2) In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.

3) In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.

4) Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.

5) Add the vanilla and sour cream or yogurt, and mix until incorporated.

6) Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick.

7) Fold in the berries by hand.

8) Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired.

9) Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.

Nutritional Info Per Serving:
Calories: 205.1
Total Fat: 5.7 g
Saturated Fat: 3.3 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 1.5 g
Cholesterol: 44.5 mg
Sodium: 232.4 mg
Potassium: 55.5 mg
Total Carbohydrate: 33.9 g
Dietary Fiber: 1.1 g
Sugars: 15.2 g
Protein: 4.3 g

Buttermilk Pancakes

We love pancakes at our house. But we’re particular. We recently tried a recipe from a popular recipe blog, and I have to say – we were not impressed. But we keep coming back to this recipe, and it is always fantastic! In fact, my nephew recently asked which “mix” I use for these pancakes. When I told him they were homemade, he was blown away – he said they were better than any mix he’d had. I’ll take that compliment!

This recipe goes back several years for me. It actually first appeared in Cooking Light as a savory dinner recipe – Green Onion pancakes with Tomato-Avocado salsa. That recipe was great, but to be honest, I haven’t made it in years! But – what I loved were the actual pancakes. I knew there must be a way to tweak the recipe just slightly to make them from a savory pancake into a sweet breakfast pancake, and that’s exactly what I did! Ever since then, I’ve actually kept this recipe (the dry ingredients) in quart-sized ziplock bags in my pantry for my own homemade mix. I just write the remaining ingredients and instructions on the outside, and that way these pancakes are super-easy for my coffee-deprived brain to make on a weekend morning. Enjoy!

Buttermilk Pancakes
Adapted from Cooking Light, April 2003 (originally Green Onion pancakes with Tomato-Avocado salsa)
Makes 12 pancakes

1 1/2 cups all-purpose flour
2 tsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups low-fat buttermilk
1 large egg, beaten

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine buttermilk and egg in a bowl; add to flour mixture. Stir just until moist. Let stand 10 minutes.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked (about 3 minutes). Serve with maple syrup.

**Note** These are great with blueberries, too. Just add 1 cup blueberries to batter, and cook as directed.

** Another note** For quicker preparation, the dry ingredients can be made up ahead of time and stored in the pantry (can be stored for 3-4 months). Just add the buttermilk and egg (and fresh or frozen blueberries, if desired) to the dry mix and make as directed.

Nutritional info (per pancake):
Calories: 77.9
Total Fat: 0.8 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 0.3 g
Cholesterol: 16.7 mg
Sodium: 280.9 mg
Potassium: 69.0 mg
Total Carbohydrate: 14.2 g
Dietary Fiber: 0.4 g
Sugars: 2.2 g
Protein: 3.1 g

Nutritional info With Blueberries (per pancake):
Calories: 84.8
Total Fat: 0.8 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 0.2 g
Cholesterol: 16.7 mg
Sodium: 281.5 mg
Potassium: 79.6 mg
Total Carbohydrat: 15.9 g
Dietary Fiber: 0.7 g
Sugars: 3.5 g
Protein: 3.2 g

Multigrain French Toast

For the first time in a long time, I was in the mood for French Toast this weekend. So – I took a quick inventory of what we had on-hand in the pantry and fridge, and made some fantastic French Toast. I’ve always made it this way (give or take a few ingredients), but I thought I’d make it into a formal “recipe” and share it with you. Enjoy!

Multigrain French Toast
A Karen original recipe
Serves 2

6 slices Alpine Valley Organic 12-grain bread with Omega-3 (45 cal/slice)
3 eggs, beaten
3/4 cup skim milk
dash salt
dash cinnamon
dash cardamom
dash freshly grated nutmeg

1. Place bread into shallow casserole dish (I use a 13×9 pyrex dish).

2. Whisk eggs, milk, and seasonings in a bowl. Pour over bread.

3. Let bread soak in the egg/milk mixture, turning once.

4. Cook French toast on a non-stick griddle pan set to 325 degrees. Cook for about 2-3 minutes per side, until browned and puffy. Repeat with any remaining pieces. 

5. Serve hot, with fresh fruit and maple syrup, if desired.

Nutritional info:
Calories: 286.6
Total Fat: 7.6 g
Saturated Fat: 2.6 g
Polyunsaturated Fat: 1.6 g
Monounsaturated Fat: 2.9 g
Cholesterol: 292.1 mg
Sodium: 418.8 mg
Potassium: 259.3 mg
Total Carbohydrate: 33.7 g
Dietary Fiber: 6.4 g
Sugars: 8.4 g
Protein: 19.3 g

Multigrain Pancakes with Blueberries

I love pancakes on a Saturday morning. And so does John! So, several years ago, I sought out the best pancake recipes I could find, and I started making them. Then I realized that I’m lazy on weekend mornings, so I figured out that I could package the dry ingredients ahead-of-time, then just assemble the pancakes right before cooking (see Note below). Perfect!

The original recipe was for plain multigrain pancakes (which you can certainly make, if you’re not a fan of adding fruit!), but we love to add bluberries (either fresh or frozen) to this for a fantastic blueberry pancake! Either way, they are delicious!

Multigrain Pancakes with Blueberries
Adapted from Cooking Light, March 1997
Serves 4 (4 pancakes each for blubeberry, 3 pancakes each for plain)

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup quick-cooking oats
2 tablespoons yellow cornmeal
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup plain fat-free yogurt
1 tablespoon canola oil
1 large egg
1 cup fresh or frozen blueberries

Combine first 7 ingredients; stir well. Combine remaining ingredients (except blueberries); stir well. Add to flour mixture, stirring until smooth.

Gently fold in blueberries (if using).

Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup and low-fat granola, if desired.

*Note* I like to keep the dry ingredients in a jar or a zip-top bag in the pantry, ready-to-go. I label the bag and write the additional ingredients & amounts on it (egg, milk, yogurt, & oil). Then, I just add the wet ingredients, mix, and it’s ready to go!

Nutritional info (for 4 blueberry pancakes):
Calories 266.6
Total Fat 8.5 g
Saturated Fat 1.1 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.8 g
Cholesterol 47.8 mg
Sodium 540.1 mg
Potassium 203.9 mg
Total Carbohydrate 48.6 g
Dietary Fiber 4.0 g
Sugars 17.1 g
Protein 8.5 g

Nutritional info (for 3 plain pancakes):
Calories: 246.1
Total Fat: 8.4 g
Saturated Fat: 1.1 g
Polyunsaturated Fat: 1.5 g
Monounsaturated Fat: 2.7 g
Cholesterol: 48.1 mg
Sodium: 532.1 mg
Potassium: 165.2 mg
Total Carbohydrate: 43.6 g
Dietary Fiber: 3.0 g
Sugars: 13.5 g
Protein: 8.2 g

Blueberry Coffee Cake

Along with our other menu items, I finally tried this recipe and served it with Easter brunch, too. I used frozen wild blueberries, since blueberries aren’t in season here yet, and they worked beautifully. The leftovers froze well (and re-heated well), too!

Blueberry coffeecake - done

Blueberry Coffee Cake
Slightly adapted from Cooking Light, May 2008
Serves 8

1 1/2 cups all-purpose flour (about 6 3/4 ounces)(I use ultragrain)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1 large egg white
1 cup low-fat buttermilk
Cooking spray
1 1/2 cups fresh blueberries
1 tablespoon turbinado sugar

1. Preheat oven to 350°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.

3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
Blueberry coffeecake - ingredients

4. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Blueberry coffeecake - assembly 1 Blueberry coffeecake -assembly 2
Nutritional info:
Calories: 276.5
Total Fat: 9.9 g
Saturated Fat: 5.8 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 2.6 g
Cholesterol: 47.7 mg
Sodium: 283.9 mg
Potassium: 82.5 mg
Total Carbohydrate: 42.4 g
Dietary Fiber: 2.2 g
Sugars: 25.4 g
Protein: 5.5 g

Apple Cinnamon Baked Oatmeal Muffins

Every so often, I have a craving for something sweet (but not too sweet) to go along with a cup of tea or coffee. Or for something that is a great grab-and-go sort of breakfast. These muffins fit the bill, and are easy to make and tasty, too!

Baked apple cinnamon oatmeal - done

Apple Cinnamon Baked Oatmeal Muffins
Adapted from Emily Bites
Serves 12

Cooking spray (I use my misto)
2 cups old-fashioned oats
1/4 cup packed brown sugar
1 ½ teaspoons baking powder
¾ teaspoon cinnamon
1/4 teaspoon salt
1 egg white
1 egg
¾ cup skim milk
2/3 cup unsweetened applesauce
½ teaspoon vanilla extract
2/3 cup peeled chopped fresh apples

1. Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.

2. Combine the oats, brown sugar, baking powder, cinnamon and salt in a large bowl and stir until thoroughly mixed.

3. In a separate bowl, whisk together the egg white, egg, applesauce, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Fold in the chopped apples.

4. Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

Nutritional info:
Calories: 90.4
Total Fat: 1.4 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 0.2 g
Cholesterol: 15.8 mg
Sodium: 128.5 mg
Potassium: 64.2 mg
Total Carbohydrate: 18.7 g
Dietary Fiber: 1.7 g
Sugars: 9.3 g
Protein: 3.1 g

Harvest Pumpkin Pancakes with Apple Topping & Bacon

We wanted to try something different for breakfast this weekend, and I had just seen this recipe in my Clean Eating magazine, so we thought we would give it a try. The result? It was tasty! We still have 4 servings left (in the freezer), so I’m glad it was a good recipe!

Pumpkin pancakes - done and plated

Harvest Pumpkin Pancakes with Apple Topping & Bacon
Slightly adapted from Clean Eating, Jan/Feb 2014
Serves 6 (3 pancakes per serving)

1 1/2 cups 1% milk
1 cup canned pumpkin puree
3 eggs
1 Tbsp melted coconut oil
1 Tbsp raw honey
1 tsp vanilla extract
2 cups whole wheat flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1 tsp ground allspice
1/8 tsp sea salt
cooking spray (I used my misto)

2 large apples, cut into cubes
1/4 tsp ground cinnamon
1 Tbsp maple syrup
1/2 cup water

6 slices bacon, cooked

1. In a large bowl, whisk milk, pumpkin eggs, oil, honey, and vanilla.

2. In a medium bowl, whisk flour, baking powder, cinnamon, baking soda, allspice, and salt. Add to pumpkin mixture and stir until just combined; set aside.

3. Cook bacon in skillet. Once it is crisp, blot on paper towels. Set aside.

4. Prepare topping: Mist a small saucepan with cooking spray (I use my misto). Add apples and cinnamon. Heat over medium-high heat and add water and honey; cover and bring to a boil. Reduce heat to a simmer, and cook until apples soften and liquid is reduced by half, about 5 minutes. Remove from heat, keep covered.

Pumpkin pancakes - making bacon and apple topping

5. Meanwhile, mist a griddle with cooking spray. Working in batches, add batter to skillet in 1/4 cup portions, leaving space between each pancake. Cook until bubbles form around edges, about 3 minutes. Flip and cook until golden brown, about 2 more minutes. To serve, garnish pancakes with topping and add one slice of bacon.

Pumpkin pancakes - cooking Pumpkin pancakes - done

Nutritional info:
Calories: 309.2
Total Fat: 7.8 g
Cholesterol: 99.8 mg
Sodium: 518.8 mg
Total Carbs: 51.9 g
Dietary Fiber: 8.8 g
Protein: 12.7 g

Cranberry Tea Bread

After we returned from traveling, I started taking inventory of the random bits & pieces left in the freezer… I save all sorts of things – from a bit of lemon juice, egg whites, chopped veggies, fruits, breads, etc. I came across a small bag of fresh cranberries that I froze after making a few of the cranberry recipes – cranberry sauce and cranberry margaritas. I had clipped some recipes last year using fresh cranberries (believe it or not, recipes with fresh cranberries are HARD to find!), and I decided to give this one a try. I had all of the ingredients on-hand, and I thought it would make a perfect New Year’s day brunch. The original recipe suggested toasting the bread and serving with a bit of cream cheese, so we tried that. The result? This is tasty! And the it’s good with or without the cream cheese – your choice! Enjoy!

Cranberry tea bread

Cranberry Tea Bread
Adapted from Body + Soul, Nov/Dec 2006
Serves 8

1 cup rolled oats
1 cup all-purpose flour (spooned and leveled)
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cardamon
3/4 cup plain fat free yogurt
1/4 cup sunflower oil
2 large eggs
1 cup cranberries, fresh or frozen (not thawed)
1/4 cup crystallized ginger, coarsely chopped (about 1.5 oz)
canola oil spray (I use my misto)

1. Preheat oven to 350 degrees. Spread oats on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and cardamom.

2. In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.

3. Spray an 8 1/2-by-4 1/2-inch loaf pan with canola oil spray (I use my misto). Spoon mixture into the prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.

To serve, toast slices and serve with cream cheese, if desired.

**Note** This lasts several days in the refrigerator or can be frozen.

Nutritional info:
Calories: 259.4
Total Fat: 15.0 g
Cholesterol: 47.0 mg
Sodium: 308.1 mg
Total Carbs: 38.6 g
Dietary Fiber: 2.6 g
Protein: 4.6 g

Overnight Oatmeal Muffins

I’m a big fan of easy breakfast ideas, and these are easy and tasty, too! You just mix the oats and buttermilk overnight, then add the remaining ingredients and bake! To make it even easier, I make a bowl with the remaining dry ingredients the night before, too (I don’t measure things well before I’ve had my coffee)!

This makes quite a lot of muffins, but they freeze well. Enjoy!

Overnight Oatmeal Muffins

Overnight Oatmeal Muffins
Adapted from Cooking Light, Aug 2002
Makes 24 muffins

1 cup regular oats
2 cups low-fat buttermilk
1 2/3 cups whole wheat flour
3/4 cup packed dark brown sugar
2 tablespoons canola oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, lightly beaten
1/2 tsp cinnamon
Cooking spray

Optional – 1 cup fresh blueberries

Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 7 ingredients (flour through cinnamon) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries, if using.

Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Nutritional info:
Calories: 76.1
Total Fat: 2.2 g
Cholesterol: 17.0 mg
Sodium: 111.2 mg
Total Carbs: 12.0 g
Dietary Fiber: 1.4 g
Protein: 2.9 g

Nutritional info (with blueberries):
Calories 76.3
Total Fat 2.2 g
Cholesterol 16.3 mg
Sodium 106.9 mg
Total Carbohydrate 12.3 g
Dietary Fiber 1.5 g
Protein 2.8 g