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BLUEBERRY MUFFINS WITH STREUSEL TOPPING

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Muffin Memories

Blueberry muffins with streusel topping always seemed so fancy to me as a kid. What in the world was that magical topping? Why didn’t we get this topping on the muffins we made from a box mix? I recall blueberry muffins being something we ate on special occasions, like on Christmas morning. Always made from a box mix. And I loved them. In short, those muffins were something special and yet I still longed for that streusel topping. Friends, this was the 80’s and streusel seemed fancy. Today, you can get a box mix that includes a streusel topping and I will never judge you for making those. I get it. Busy lives need simple solutions. But I promise you, the homemade version is also very doable.

Dark gray tray of blueberry muffins with extra blueberries on the tray.

That Homemade Touch

Now that I’m an adult and the primary cook in the household, I find little ways to treat myself. One of the ways I treat myself is with homemade muffins. Yes, I still make a boxed mix on occasion but homemade always tastes better and don’t actually take much longer to make. I use frozen blueberries because they aren’t as delicate as fresh and don’t streak juice throughout the muffins. As for that *magical* streusel topping? Turns out it is quite easy to make! In fact, I might never make another muffin recipe without it. There is something about that crunchy, sweet topping that I can’t resist. With blueberry muffins being such a strong memory of childhood, I knew I needed to start here. Classic blueberry muffins with streusel topping. These make you feel like you’re eating something from your favorite corner bakery without actually having to leave the house.

Dark gray tray of blueberry muffins with extra blueberries on the tray.
Dark gray tray of blueberry muffins with extra blueberries on the tray.

Blueberry Muffins with Streusel Topping

Sarah Baade
Classic blueberry muffins with a light streusel topping.
Print Recipe Pin Recipe
Course Breakfast, Brunch
Cuisine American
Servings 12 muffins

Ingredients
  

Blueberry Muffins

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup frozen blueberries

Streusel Topping

  • ⅓ cup all purpose flour
  • ⅓ cup brown sugar, packed
  • 3 Tablespoons unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions
 

For the Muffins

  • Preheat oven to 350°F and place paper liners in muffin tin.
  • In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together butter and sugar.
  • Mix eggs and vanilla into butter mixture.
  • Stir in half of the dry ingredients, then all of the milk, then the rest of the dry ingredients until just combined.
  • Gently fold frozen blueberries into the batter.
  • Pour batter into prepared muffin tin.

For the Streusel Topping

  • In a small mixing bowl, stir all ingredients together. Sprinkle mixture over muffins.
  • Bake 35 minutes or until a test toothpick comes out clean.
Keyword Blueberry, Blueberry Muffins, Blueberry Muffins with Streusel Topping, Breakfast, Easy Breakfast, Easy Recipe, Homemade Muffins, Muffins, Streusel Topping

Looking for more easy breakfast recipes? I’ve got you covered…

Baked Oatmeal

Southwestern Hash Brown Waffles

Savory Spinach Turnovers

Pumpkin Spice Granola

Best Banana Bread

CRANBERRY ORANGE BREAD PUDDING WITH BOURBON SAUCE

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A hand holding several bright red cranberries.

Historically, cranberries have not been my thing at Thanksgiving. Am I alone in this? I doubt it. In my earlier childhood, I remember our family having the canned, gelatinous cranberry sauce on the table. The image still doesn’t settle well with me but also, the texture isn’t something I enjoy eating. As I got older, homemade cranberry sauce found its way to the Thanksgiving spread. Certainly more appetizing but still not my thing. I totally get the nostalgia of the canned stuff and I appreciate the effort in the homemade version. However, neither one gets served on my Thanksgiving table.

White casserole dish of bread pudding with cranberries next to a small black plate with a single slice of the bread pudding topped with bourbon sauce and a spoon resting next to it.

It might sound like I have something personal against cranberries but I don’t. I promise. In fact, I very much enjoy cranberries in other dishes. Sauce is the issue. Really, the texture of the sauce is the root of the problem. So, in a year when nostalgia is bringing more joy than ever, I’m making a cranberry dish but with my own twist. Bread pudding. Yes, friends, cranberry orange bread pudding with bourbon sauce to be exact. That cranberry flavor is there, its just in a different form. This bread pudding is absolute comfort food. It is rich and sweet but also a little bit tart from those cranberries. A beautiful balance of flavors. Serve it warm with a spoonful of the bourbon sauce and you’ll be in heaven.

A single serving of cranberry orange bread pudding with bourbon sauce served on a small black dish with a spoon resting next to it.
A single serving of cranberry orange bread pudding with bourbon sauce served on a small black dish with a spoon resting next to it.

Cranberry Orange Bread Pudding With Bourbon Sauce

This cranberry orange bread pudding is the perfect dish for a cozy holiday dessert.
Print Recipe Pin Recipe
Course Breakfast, Dessert
Servings 9

Ingredients
  

Cranberry Orange Bread Pudding

  • 4-5 croissants cut into 1"pieces (this will end up being approximately 7 cups) Croissants that are 1-2days old are ideal for this recipe
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup sugar
  • 2 teaspoons orange zest
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup frozen cranberries

Orange Burboun Sauce

  • 1/4 cup unsalted butter
  • 1/3 cup sugar
  • 1/4 cup heavy cream
  • 2 tablespoons bourbon
  • 2 tablespoons fresh squeezed orange juice
  • 1/4 teaspoon salt

Instructions
 

For the bread pudding:

  • In a medium mixing bowl, soak croissant pieces in cream and milk for 10 minutes. Gently stir as needed to ensure all pieces become saturated.
  • Leaving any residual cream in the bowl, transfer croissants into an 8×8 baking dish. gently stir cranberries in with croissant pieces.
  • Beat sugar, orange zest, nutmeg, vanilla and salt in with cream. Pour mixture over croissants and cranberries.
  • Refrigerate for 30 minutes. While pudding chills, preheat oven to 350F.
  • Remove from refrigerator and bake for 50 minutes.

For the bourbon sauce:

  • In a medium saucepan, melt butter and sugar over medium heat.
  • Whisk in cream, bourbon, orange juice and salt. Continue to stir until mixture starts to thicken, about 5 minutes. Sauce will continue to thicken as it cools.
  • Serve sauce over bread pudding.
Keyword Bourbon Sauce, Bread Pudding, Cranberry Orange

Looking for more Thanksgiving dessert ideas?

Pumpkin Pecan Pie

Orange Spiced Monkey Bread

Lemon Iced Ginger Cookies

Turmeric Granola

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I always have a running list of recipe ideas. Some ideas get tested and some don’t. Some recipes become “blog worthy” after just a couple of trials and others are still getting fine tuned after several revisions. But this week I experienced a first. I was thinking about creating a new granola (because I looooooooove granola) when I suddenly realized I created a turmeric granola several months ago but never posted it. I started digging through my usual notebooks of recipes and couldn’t find it anywhere. Then it dawned on me that I texted the recipe to a friend when I came up with it. Thank goodness! Copy, paste and here we are today!

I came up with this recipe out of a lack of options at the grocery store. More specifically, a lack of savory notes in granola. I see tons of options for fruit, vanilla or chocolate flavored granolas but that is pretty much it. Surprising since there are more brands and packages there than I would have guessed for this breakfast option. I wanted something different so I created it. Yes, there is still a bit of sweetness here with the honey and coconut. But, the savory spices in this turmeric granola give you something new and interesting to put in your breakfast bowl.

My preferred way of eating granola is over vanilla yogurt with a few frozen raspberries in the mix. However, you can get nice chunks of granola from this recipe which are perfect for snacking on as is. If you prefer a looser granola, more crumbly, just shake it up in your storage container before eating. To date, I’ve found the best way to store granola is in the freezer. It stays fresh longer and doesn’t get sticky or soft as it can after being stored at room temperature for a few days.

Turmeric Granola

Sarah Baade
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr
Course Breakfast
Cuisine American

Ingredients
  

  • 2 cups old fashioned oats
  • 1 cup sliced raw almonds
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup brown sugar, packed
  • 1 tablespoon chia seeds
  • 2 teaspoons turmeric powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/3 cup melted coconut oil
  • 1/4 cup honey

Instructions
 

  • Preheat oven to 300°F.
  • In a large bowl, mix together all ingredients.
  • Spread mixture out on a parchment lined sheet pan.
  • Bake for 1 hour.
  • Let cool completely before breaking into pieces and serving.
Keyword Granola, Turmeric

I think you’ll also enjoy my other granola recipes. Click the links below for full recipes.

Pumpkin Spice Granola

Vanilla Almond Granola

BEST BANANA BREAD

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Our perspectives have changed lately. Wouldn’t you agree? What we need or want most in our day to day isn’t what we were probably focusing on most a few weeks ago. Just this week, I was reassigned from my office to work from home. My husband had already been working from home for a few weeks. We have a lot to be thankful for that both of our jobs are considered “essential” and I truly don’t take that financial blessing lightly. However, just like everyone else, there is still a lot of stress to be had. Backup plans for childcare, how to get groceries, will we find toilet paper before we run out? More than anything, are all of our loved ones okay? It is all so strange but I am thankful to be home and thankful I have a loving family to spend my time with.

As mentioned above, grocery shopping has become an interesting adventure. We have managed curbside pickup at our local grocery store as well as Target. We have also purchased some basic provisions from local restaurants. Still, I was struggling to find flour. This is where my husband’s office comes into play. He works for a large company and their cafeteria services started offering grocery pick up for certain items. Friends, I finally scored a 5lb bag of flour! What will I be baking first with this prize? My best banana bread. I created this recipe a couple of months ago as part of my recent trend of comfort food recipes. If ever there was a time for comfort food, I think this is it! This weekend, I’ll be baking up a loaf of this sweet and easy to make banana bread.

Best Banana Bread

Sarah Baade
Super moist and easy to make. This is my go-to banana bread recipe!
Print Recipe Pin Recipe
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 1 loaf

Ingredients
  

  • 1 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup sour cream (can substitute with plain Greek yogurt if desired)
  • 1 cup granulated sugar
  • 3 very ripe, medium bananas
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/3 cup milk

Instructions
 

  • Preheat oven to 350°F. Grease or line a 9×5 loaf pan with parchment paper.
  • In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. Set aside.
  • In a large bowl, beat together butter, sour cream and sugar. Beat in bananas. Mix in eggs and vanilla.
  • Gradually stir in half of the dry ingredients. Add milk and stir to combine. Gradually stir in remaining dry ingredients.
  • Pour batter into prepared loaf pan and bake 1 hour and 10minutes or until cake tester comes out clean.
Keyword Banana Bread, Easy Recipe, Homemade Banana Bread

If you enjoyed this recipe, you might also like my Pumpkin Bread.

BAKED OATMEAL

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Three Years!

This week is the 3rd anniversary of Slice Of Honey! As I look back over all of my posts, I find myself filling up with joy and pride. When I started, I wasn’t sure how long I would last or if I was capable of making the progress I knew I needed. Here I am. Three years in and I almost can’t believe the improvements I have made in my recipes, my photography, and my writing. There is still plenty of room for improvement (believe me, I’m aware of this). But still… Go ahead, look back at my first few posts back in 2017 and you’ll see what I’m talking about. I haven’t updated very many of those original posts because they are such a strong reminder of how far I’ve come. And yes, I am absolutely giving myself a pat on the back! I’m also celebrating with this new baked oatmeal recipe.

Adapting & Getting Creative

While I’m celebrating this blog, I also find myself in a tornado of other emotions. The world is trying to cope with the COVID-19 pandemic. We are all learning how to isolate while trying to remain social at a healthy distance. Thank you modern technology!!! We are learning to adapt to new work and education environments. We are also learning how to be more creative. That is my angle with this baked oatmeal recipe – you can adapt and get creative with this one! I’m giving you the recipe as I created it. However, I’m also giving you some alternate ingredients in case you haven’t been able to acquire the exact ones I used. When you make this, I would love to hear how you changed it to make it your own! Leave comments at the bottom of this post or hit me up on Instagram or Facebook and share a pic of what you ended up with.

Baked Oatmeal

A very adaptable oatmeal recipe for when you have limited ingredients in your kitchen.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 9 servings

Ingredients
  

  • 2 cups old fashioned oats
  • 1/2 cup pecan pieces
  • 1/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups milk
  • 2 tablespoons melted butter, slightly cooled
  • 1 1/2 cups frozen blueberries

Optional Toppings:

  • vanilla yogurt
  • whipped cream

Instructions
 

  • Preheat oven to 375°F and grease a 9×9 baking pan.
  • In a medium bowl, stir together oats, pecans, brown sugar, salt,cinnamon, nutmeg, allspice and baking powder. Set aside.
  • In a second medium bowl, whisk together egg, vanilla, milk, and butter.
  • Place dry ingredients and frozen blueberries in baking pan, gently stirring berries into mixture.
  • Pour liquid ingredients over oats and berries. Let liquid begin to set into dry ingredients for about 1 minute then bake for 35-40 minutes or until center is set and top is slightly golden brown.
  • Serve warm or cold with toppings as desired.

Notes

Substitutions:
  • No pecans? Use walnuts or sliced almonds.
  • No brown sugar? You can use an equal amount of honey or maple syrup.
  • No eggs? You can use 3 tablespoons of aquafaba (the liquid in a can of chickpeas).
  • No vanilla extract? Try almond extract.
  • No cow’s milk? You can use almond, soy, or coconut milk. 
  • No butter? Try margarine or a butter flavored shortening.
  • No blueberries? Use blackberries, raspberries, banana slices or peaches.
Keyword Baked Oatmeal, Blueberry Oatmeal, Breakfast, Easy Breakfast, Oatmeal, Oatmeal Recipe

Looking for more breakfast options? Try these Blueberry Muffins With Streusel Topping or Savory Spinach Turnovers.

ORANGE SPICED MONKEY BREAD

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Before we ever met, my husband and I each had a family tradition of making Monkey Bread during the holidays. One year we even had a bake off with the two family recipes. I can’t recall who the judges were but I sadly didn’t win that competition. We had a lot of fun but, if I’m honest, we also had way too much monkey bread for two people to finish off.

A couple of weeks ago we lost my oldest brother in a car accident. There is a void in the family. I loved baking with my brother, Ron. We didn’t see each other often but when we did, activities often revolved around food. He was the bread master of the family and would make delicious loaf breads and bagels. My absolute favorite of his? Orange rolls. Nothing can compare to his orange rolls.

Let me just admit right here that breads are not my specialty. As much as I love baking, I can screw up bread with the best of them. In other words, replicating those orange rolls on my own is not a very realistic goal. To honor Ron’s baking legacy, and still keep things really easy, I’ve mashed up the family tradition of monkey bread with the flavors of his orange rolls. This orange spiced monkey bread is much lighter in flavor than the traditional version. It is bright and sweet and a perfect dish for sharing with family as a dessert or a breakfast option.

ORANGE SPICED MONKEY BREAD

Sarah Baade
Citrus and spices give this monkey bread a bright twist to the classic monkey bread.
Print Recipe Pin Recipe
Course Breakfast, Dessert
Cuisine American

Equipment

  • 12 cup Bundt Pan

Ingredients
  

For the Monkey Bread

  • 1 1/4 cup sugar
  • 1 1/4 teaspoons ground ginger
  • 2 1/2 teaspoons ground nutmeg
  • 2 Tablespoons orange zest
  • 2 packages 8-count canned flaky biscuits
  • 1/2 cup unsalted butter, melted

For the Glaze

  • 1 1/2 cups powdered sugar
  • 3 Tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon orange zest

Instructions
 

  • Preheat oven to 350°F. Grease a 12cup sized bundt pan.
  • In a medium bowl, stir together sugar, ground ginger, ground nutmeg and orange zest. Set aside. Cut each biscuit into quarters. Dip each piece of biscuit into melted butter then coat with the sugar mixture. Arrange coated biscuit pieces evenly in the bundt pan.
  • If you have any remaining melted butter and sugar mixture, stir them together and pour over arranged biscuit pieces. Bake for 35-40 minutes or until cooked through.
  • Let cool 5-10 minutes then turn over onto a serving plate.
  • For the glaze, stir together powdered sugar, milk, vanilla extract and orange zest. Drizzle over monkey bread and serve warm.
Keyword Monkey Bread, Orange Monkey Bread, Orange Spiced Monkey Bread
Love and miss you, big brother.

PUMPKIN BREAD

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There are days when I want to challenge myself in the kitchen. Then, there are days when I just want something easy to make. I’ve been spending a lot of time baking challenging desserts lately. It gives me a great sense of pride to accomplish a recipe from my baking bucket list but it can also take a great deal of time and energy. Life is about balance though and I am thankful for easy recipes! These are my go-to when I want something homemade with limited effort. These are also the recipes that are great for passing along to friends.

When I create recipes, I want them to be achievable, not stressful. My goal is for even a beginner baker to be able to have a successful outcome. Something easy to make that is beautiful on its own and tastes amazing. Quick breads are exactly that. Now that we’re in November, I’m hitting up this pumpkin bread recipe on the regular. It is such a hit with friends and a perfect addition to any get together. Flavorful, moist and easy to make. I’m sure you’ll fall in love with this beautiful pumpkin bread.

PUMPKIN BREAD

Flavorful, moist and easy to make – I’m sure you’ll fall in love with this beautiful pumpkin bread.
Print Recipe Pin Recipe
Course Breakfast, Snack
Cuisine American

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 1 Tablespoon unsalted pepitas (optional)

Instructions
 

  • Preheat oven to 350°F and line a 9×5 loaf pan with parchment paper.
  • In a small bowl, whisk together flour, spices, baking soda, baking powder and salt. Set aside.
  • In a large bowl, beat butter and brown sugar together. Mix in pumpkin puree then add in eggs and vanilla.
  • Stir in half of the dry ingredients. Add milk and stir to combine. Stir in remaining dry ingredients.
  • Pour batter into prepared loaf pan and top with pepitas. Bake 55-60 minutes or until cake tester comes out clean.

Notes

  • In a pinch, you can sub the brown sugar for white sugar. The brown sugar brings out the flavors of the spices a bit more but you’ll get a taller rise from the bread with white sugar.
  • You can butter and flour your loaf pans if you don’t have parchment paper.
Keyword Pumpkin, Pumpkin Bread, Pumpkin Loaf, Pumpkin Spice

PUMPKIN SPICE GRANOLA

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I’m going to tell you a secret. This is something I’ve been holding back from you for fear of judgement. Are you ready for it? I don’t like pumpkin spice lattes. I know, it seems almost un-American but I’m hoping you won’t judge me. Seriously though, what I’ve learned over the years is that I very much enjoy it in all sorts of other foods. Pumpkin bread? Sign me up! (In fact, I’m working on my own recipe for a loaf right now.) Scones? Score! Cheesecake? Yes! Just please keep it out of my coffee.

My foodie brain has been stuck on pumpkin spice for weeks. That being said, I’ve also been trying not to overindulge in baked goods. I mean, we haven’t even hit Halloween yet, let alone the major baking holidays of Thanksgiving and Christmas. So, I’m easing into this pumpkin spice craving with granola. Eat it as cereal or add it to yogurt for a parfait. For next level breakfast, mix in some dark chocolate chunks and sprinkle it over some toast with peanut butter or even over French toast. Get creative and let me know how you use this delicious pumpkin spice granola!

Tips

  • You can substitute the cinnamon, nutmeg, ginger and allspice for 1 tablespoon of pumpkin spice blend.
  • Store granola in the freezer to keep it fresh and crunchy longer.

Pumpkin Spice Granola

Warm flavors make this the perfect granola for Fall.
Print Recipe Pin Recipe
Course Breakfast, Snack
Cuisine American

Ingredients
  

  • 2 cups old fashioned oats
  • 1 cup raw, unsalted pecan halves
  • 1/2 cup pepitas
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/3 cup coconut oil, melted
  • 1/4 cup maple syrup
  • Optional: 1/4 cup dark chocolate chunks

Instructions
 

  • Preheat oven to 300°F.
  • In a large bowl, mix all ingredients together. Spread mixture out on a parchment lined sheet pan. Bake 1 hour.
  • Let cool before serving. If adding in dark chocolate, stir in after granola has cooled.
Keyword Granola, Pumpkin Spice, Pumpkin Spice Granola

TURMERIC SPICE MUFFINS

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My daughter loves muffins. Like REALLY loves them. I think she’d eat muffins for every meal if we let her. Unfortunately, she’s not into having fruit or grated veggies in her muffins right now – I think it’s a texture issue. So, I won’t be making my favorite, blueberry muffins, any time soon. I don’t want to fill her muffins with chocolate chips every time either so I’ve started experimenting with flavors and spices. To my surprise, and delight, my girl gave me her stamp of approval on these turmeric muffins. “Mama, I like your muffins” is pretty high culinary praise when your critic is only two years old.

Do you remember that episode of Seinfeld where Elaine wants to donate all the muffin stumps? My brain goes to that show every time I make muffins. To be clear, I do eat my muffin stumps and I enjoy them. This particular recipe did something amazing inside the stumps. I tried various amounts of turmeric with each revision of the recipe. The flavor would change slightly but the color ended up with an ombre type of effect regardless of how much turmeric I added. Cut one of your muffins in half before biting in and you’ll see what I’m talking about. Maybe Elaine wouldn’t have been ditching all those muffin stumps if they had been this pretty inside.

Tips

  • You can freeze these muffins and then reheat as needed – about 45 seconds in the microwave should do it.
  • The sugar topping is completely optional but it does add a nice texture and sweetness.

Turmeric Muffins

Turmeric gives a balance between sweet and savory in these ombre shaded muffins.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/2 cup milk
  • Optional: course sugar such as turbinado or demerara for sprinkling on top.

Instructions
 

  • Preheat oven to 350°F and line muffin pan with paper liners.
  • In a large bowl, cream the butter and sugar. Beat in the eggs and vanilla.
  • In a separate bowl, whisk together dry ingredients. Stir half of the dry ingredients into the sugar mixture. Add milk then remaining dry ingredients.
  • Scoop batter into muffin pan, filling each cup two thirds full. Lightly sprinkle each muffin with course sugar. Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Keyword Breakfast, Muffins, Turmeric, Turmeric Muffins

Looking for other breakfast ideas?

Savory Spinach Turnovers

Farm-Style Biscuits

Vanilla Almond Granola

SOUTHWESTERN HASH BROWN WAFFLES

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I went to the grocery store today and came across a group of volunteers asking for donations of school supplies. They handed me a list of what they were needing. I can’t lie, it took everything I had to not start crying. Guys, there are families in your very own town who can NOT afford school supplies for their kids! I’ve been aware of this for a long time but I suppose I’ve never really known what to do or how to help. These volunteers made it so easy for me to help. With tears welled up in my eyes, I gathered notebooks, dividers, highlighters and a backpack. It doesn’t even feel like enough but I’m hopeful the volunteers will receive enough to make a difference in my community.

Southwestern hash brown waffles

When kids don’t have school supplies, learning becomes more challenging. Similarly, when kids don’t start the day with a good meal, they have a hard time focusing. With school starting later this month, I wanted to create a breakfast recipe that is easy to freeze and reheat. Furthermore, I wanted to create a recipe that isn’t bread based – I love pancakes, muffins, etc. but we can do better. Let’s start our day with some protein and vegetables! I’ve taken the ingredients of an omelet, scrambled them together and cooked them in a waffle iron. Once they are cooked, you can easily freeze them and reheat as needed.

Tips:

  • Depending on the size of your family, you might want to double this recipe.
  • No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.

Southwestern Hash Brown Waffles

A hearty breakfast dish that is easy to freeze and reheat as needed.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 8 wedges

Equipment

  • Waffle Iron

Ingredients
  

  • 2 large eggs
  • 1 cup frozen hash browns
  • 1/4 cup black beans
  • 1/4 cup frozen corn
  • 1/4 cup red bell pepper
  • 1/4 cup Mexican blend shredded cheese
  • 1 Tablespoon yellow onion, chopped
  • 2 teaspoons jalapeño, stemmed, cored and finely chopped (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Optional Toppings

  • avocado
  • salsa
  • sour cream

Instructions
 

  • Preheat waffle iron on medium high setting.
  • In a medium bowl, whisk eggs together. Stir all remaining ingredients into eggs.
  • Spray heated waffle iron with non-stick cooking spray. Scoop ¾ cup of the mixture onto the waffle iron (amount will vary based on the size of your waffle iron). Close iron and cook until golden brown (approximately 5 minutes).
  • Let waffles cool completely. Cut into wedges and freeze in freezer bags. To reheat, remove from freezer bag and microwave 30 seconds.

Notes

  • Depending on the size of your family, you might want to double this recipe.
  • No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.
Keyword Back to school, Back to school recipe, Breakfast, Easy Breakfast, Easy Recipe, Eggs, Hash browns, Meal Prep