During the week, we sometimes race so quickly to get out the door we don’t have a chance to enjoy breakfast. This is where breakfast treats are perfect. We suggest making these on the weekend, and enjoy throughout the week!
These breakfast recipes are courtesy of our friends at Big Girls Small Kitchen.
Orange Marmalade Muffins
This recipe makes 12 muffins and will be perfect for weekdays and weekends alike.
Ingredients
2 cups flour
2/3 cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
2/3 cup orange juice
½ cup safflower oil (or any oil with a neutral flavor)
2 eggs
¼ cup orange marmalade
2 tablespoons chopped walnuts (optional)
Directions
First, preheat your oven to 350° and place muffin liners in your muffin pan. Be sure to grease muffin cups liberally.
Then, in a small bowl, combine the dry ingredients. In another bowl, whisk together the orange juice, oil, eggs and marmalade. Add the dry ingredients to the wet ones, and fold to combine.
Next, fill the cups 2/4 of the way. Here’s where the optional walnuts come in. If you decide to use, top each muffin with one walnut.
Finally, bake the muffins for 20-25 minutes.
Apple Crumb Coffee Cake
This coffee cake is so decadent you could swear it came directly from heaven.
Ingredients
Crumb topping:
1 cup pecans
1/3 cup plus 2 tablespoons sugar
1 ½ teaspoon cinnamon
½ cup flower
4 tablespoons butter, melted
Cake:
1 apple, peeled and thinly sliced
1 teaspoon lemon juice
Two eggs
2/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 ¾ cups flour
1 cup sugar
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, softened at room temperature
Directions
Preheat your oven to 350°.
We’re going to make the crumb topping first which also works for the filling. Combine the nuts, sugar and cinnamon in a food processor. Pulse to chop, and then remove about 1/2 cup and set aside. Add the flour and butter to the processor and pulse until it resembles crumbs. Place this mixture in the refrigerator while you’re making the cake batter.
For the cake, toss the apple in lemon juice. In a separate bowl, whisk together the eggs, 3 tablespoons of applesauce and vanilla until combined.
Using either a handheld or stand mixer, mix together the flour, sugar, baking powder, baking soda and salt. Add both the softened butter and the rest of the apple sauce and mix until the dry ingredients well absorbed.
Add the egg mixture to the rest of the ingredients. Be sure to do it in two parts, allowing half to be beating in before adding the second half.
Next, get your cake pan ready. You’ll want to line it with parchment paper at the bottom, and also grease the entire pan with butter. Add 2/3 of the batter to the pan, and then sprinkle it with the 1/2 cup of sugar and nuts. After, add the apple slices and the rest of the batter on top.
Now it’s time to cook! Bake for 35 minutes. When it’s done, sprinkle the crumb topping that was in the fridge over the cake. Then, place it back in the oven for about 20 or 30, and voila!
Photo Credit: istockphoto.com
