breakfasts Archives - Page 5 of 10 - Feathers in Our Nest

Whole Wheat English Muffins

March 12, 2013 by Aliesha

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

If you’ve never tried making homemade English muffins, it’s easier than you might think! I’ve been keeping us “stocked” with these for a couple of weeks now so that Tad can have a quick “egg muffin” breakfast on the go. They are so good when they are warm, so we usually toast them before serving. You can certainly make them with white flour (or half and half) if your family isn’t quite ready for 100% whole wheat (though try them… you may be surprised!).

Whole Wheat English Muffins

4 cups whole wheat flour, freshly ground (divided)
1/2 tsp. Real Salt
2 tsp. instant yeast (or 1 packet)
1 cup hot water
1/2 cup milk
2 tsp. honey
3 Tbsp. softened butter
cornmeal, for dusting surface

Grind wheat in the WonderMill.

Combine 2 cups flour, salt, yeast, water, milk, and honey in the base of a stand mixer. Mix until combined. The “batter” will be thin and runny.

Cover and let rise for an hour.

Add remaining 2 cups of flour and softened butter and mix to combine.

Turn dough onto a surface sprinkled with cornmeal and roll dough out (I just use my hands) to a 1/2 inch thickness. Sprinkle the top of the dough with cornmeal as well.

Using a biscuit cutter or a juice glass, cut out rounds from the dough. Continue until all the dough has been cut.

Let muffins rise until doubled, which is usually and hour or so (depending on the temperature of your kitchen).

Heat a skillet over medium heat and cook the English muffins (in small batches) on each side until golden brown. (Sometimes mine get to be a darker brown, but they still taste good!) Repeat until all the English muffins have been cooked.

Allow to cool (or not), then enjoy!

We love using them to make egg breakfast sandwiches. Delicious!

These also freeze beautifully if you can’t enjoy all of them before they’d get stale.

Makes about 16, depending on the size of your biscuit cutter.

Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.

This post contains an affiliate link to the grain mill I use and love!

Savory White Cheddar and Chive Cornmeal Waffles

December 4, 2012 by Aliesha

At our house, “breakfast for dinner” is one of our go-to meals when we’re in a hurry or I forgot to plan something. I often make waffles for lunch too, so don’t think that waffles are limited to just breakfast!

I love these savory waffles because they are 100% whole grain (whole wheat & cornmeal), they have a wonderful flavor and texture, and you can top them in a variety of ways!

This recipe comes together in about 10 minutes (maybe less!), plus the cooking time for the waffles. It’s a delicious, fast meal!

These reheat well in a toaster oven, so if you have extras, you can enjoy them for breakfast throughout the week!

Savory White Cheddar and Chive Cornmeal Waffles
(adapted from here)

1 1/4 cup whole wheat flour, freshly ground
1 1/2 cup cornmeal, freshly ground
2 Tbsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 eggs
1 3/4 cup buttermilk (I used 1 Tbsp. vinegar plus enough milk to make 1 3/4 cup)
1 Tbsp. maple syrup
2 Tbsp. butter, melted
1 cup grated white cheddar cheese
1 Tbsp. snipped fresh chives

Grind wheat and popcorn in WonderMill.

Plug in and start heating your waffle iron.

In a large mixing bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Whisk to combine.

In a smaller bowl, mix together eggs, buttermilk, maple syrup, and butter.

To the dry ingredients, add grated cheese and chives.

Add wet ingredients and stir just until combined.

Pour into waffle iron, but don’t overfill.

Follow manufacturer’s directions for cooking your waffles. When done, remove waffles using tongs.

Topping ideas:
-butter
-butter + honey
-crumbled bacon
-additional chives
-a fried egg
-chili & cheese

Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.

This post contains an affiliate link to the grain mill I use and love!

Blueberry Banana Quinoa Flour Muffins

November 6, 2012 by Aliesha

This past week my sweet mother in law brought me a large bag of organic quinoa. I started searching for yummy recipes and ways to use it creatively. I made these muffins and was delighted with how well they turned out!

Blueberry and banana are one of my favorite combinations, and these muffins are so guilt-free that I can enjoy several! They are gluten-free, high in fiber, and loaded with protein (thanks to the quinoa). I love how moist and delicious they are, and I had a hard time keeping my two-year-old from eating them all right off the kitchen counter!

Blueberry Banana Quinoa Flour Muffins (from here)

2 cups organic quinoa flour (freshly ground)

1/4 tsp. sea salt
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 banana, mashed
2 eggs
3 Tbsp. melted butter
1 cup milk
1/3 cup 100% pure maple syrup
1 cup blueberries (frozen or fresh)

Preheat oven to 375 degrees. Grease a muffin tin or line with liners.

Grind quinoa in WonderMill (pour slowly so you don’t clog the mill).

Stir together dry ingredients in a medium mixing bowl.

In a large mixing bowl, mash the banana. Add the eggs and mix. Add butter, milk, and maple syrup and stir until combined.

Add the dry ingredients to the wet ingredients and stir.

Fold in the blueberries gently.

Fill muffin liners with batter and bake for 25 minutes.

Yield: 12 muffins

Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.
This post contains an affiliate link to the grain mill I use and love!