Category: Breakfast

Posted in Breakfast

Sunday Brunch: Strawberry Yogurt Muffins

Posted on by Northerly Nosh

Strawberry Yogurt Muffins

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar of your choice (I prefer coconut palm sugar)
1-1/2 teaspoons baking soda
1 cup chopped strawberries
2 eggs
1 cup greek yogurt
1/4 cup butter, melted
1 teaspoon vanilla extract
Coarse sugar (optional)

Prep Day: In a medium bowl whisk together all-purpose flour, whole wheat flour, sugar and baking soda. Stir in strawberries. Set aside.

In a large bowl, whisk together eggs, yogurt, butter and vanilla extract. Gradually stir the dry ingredients into the wet until well combined.

Divide batter evenly among a 12-cup greased muffin tin or line with paper liners. If you want strawberries to stay at the top of your muffins, cut up a few extra and place several pieces on top of the batter in each muffin cup. I also sprinkled each muffin with coarse sugar. Bake for 18-25 minutes in a 375 degree oven until the tops are golden brown. Mine were done in 18 minutes at this temperature.

Remove immediately from muffin tins and cool on a wire rack.

Serve Day: Thaw. Warm in microwave.

Posted in Breakfast

Sunday Brunch: Bagel and Cheese Bake

Posted on by Northerly Nosh

Bagel and Cheese Bake

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1/2 pound bacon, diced
1/2 cup chopped onion
3 plain bagels
1 cup shredded sharp Cheddar cheese
12 eggs, beaten
2 cups milk
2 teaspoons chopped fresh parsley
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Prep Day: Place the bacon and onion in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Slice each bagel into 4 thin slices. Arrange 6 bagel slices in the bottom of a lightly greased 9×13 inch baking dish. Cover with the bacon and onion mixture, followed by the Cheddar cheese. Top with remaining bagel slices. In a medium bowl, whisk together the eggs, milk, parsley, and pepper. Pour the egg mixture over the bagel layers. Cover, and refrigerate 8 hours or overnight or freeze at this point.

Serve Day: Thaw. Preheat oven to 400 degrees F (200 degrees C). Uncover the chilled bagel dish, and bake in the preheated oven 25 to 30 minutes, or until eggs are firm. Sprinkle with Parmesan cheese, and serve warm.

Posted in Breakfast

Sunday Brunch: Dark Chocolate Peanut Butter Swirl Banana Muffins

Posted on by Northerly Nosh

Dark Chocolate Peanut Butter Swirl Banana Muffins

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Makes 16

2 ripe bananas, mashed
½ cup brown sugar
1 large egg
1 egg white
¾ cup greek yogurt, vanilla or plain
2 teaspoons vanilla extract
1 cup white whole wheat flour
½ cup unsweetened dark cocoa powder
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
½ cup dark or bittersweet chocolate chips
½ cup creamy peanut butter, melted
⅓ cup peanut butter chips

Prep Day: Preheat the oven to 375 degrees F. Line 16 muffin cups with papers.
In a small bowl, whisk together whole wheat flour, cocoa powder, salt, baking soda, and baking powder. Set aside.

In a large bowl, mash the bananas. Whisk in the brown sugar, egg, egg white, greek yogurt, and vanilla extract. Mixture will be slightly lumpy.

Using a rubber spatula, gently stir the dry ingredients into the wet ingredients. Fold in the chocolate chips.

Fill the muffin cups ⅔ of the way full with batter. Spoon ½ tablespoon of the melted butter on top of the batter. Using a knife or a toothpick, swirl the peanut butter into the batter. Sprinkle with peanut butter chips.

Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 3 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room-temperature for up to 3 days or wrap individually to freeze. Then put in freezer gallon bag.

Serve Day: Thaw. Warm in the microwave if need be.