A breakfast treat that is under 300 calories? Yup, I got ya covered with this one! I used a dark honey to give it some real flavor.
3/4 cup old-fashioned rolled oats
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 teaspoon salt
1/2 cup plus 2 tablespoons honey
1/2 cup buttermilk
1/2 cup canola oil
2 large eggs
1 c blueberries, fresh or frozen
Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray.
In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, cardamom and salt. Stir in the honey, buttermilk, canola oil and eggs. Mix just until combined. Stir in blueberries.
Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they’re golden and a toothpick inserted into the center of the muffins comes out clean.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.
The figs from our tree are ripening just perfectly for desserts and snacks without having that desperate rush to make jam before the fruit goes bad. Great for us, not so good for those on our Christmas list, as I made some wicked jam a couple years ago. This dessert is super simple and tastes amazing. There will be extra thyme sugar – store it in a jar and use on other desserts.
15 or so figs, top sliced off
1/4 c or so of ricotta
4 TBSP or so of honey
Thyme sugar (2 sprigs of thyme – leaves only processes with 1/4 c sugar)
Place figs in a shallow dish. Combine ricotta and honey and spread over figs. Sprinkle a little thyme sugar over the top and broil for 3 – 5 minutes until a little caramelized.
Our fig trees have just started their second crop – yeah! Today I decided to keep it simple and roast them with a little honey and pecans for some crunch. Serve topped with a little whipped cream, over vanilla ice cream or just plain.
I love Dorie Greenspan – every recipe of hers that I have ever cooked has turned out amazing! These waffles sounded a bit odd, but I had some cottage cheese on hand so I thought I would give them a try. They are crispy in a burned sugar way on the outside and creamy on the inside – Dorie never let’s me down!
4 c flour
4 tsp baking power
2 tsp baking soda
1 tsp salt
1 stick butter, melted
4 eggs, beaten
2 c milk
2 c cottage cheese
4 TBSP honey, warmed in microwave
Combine wet. Combine dry. Mix together. Cook in waffle iron until crisp.
Makes a lot! I freeze the extra perfect for weekday breakfast.