Breakfast Blueberry Muffins

We call these Breakfast Blueberry Muffins, but they are great anytime.  I make a big batch of these little wonders and freeze them for breakfast.  A few seconds in the microwave and they are hot and ready to eat.  They are great on busy mornings or when we're running late.  I serve them with some fruit or scrambled eggs and they make a nice addition to the morning meal.  They are also great at Sunday dinner, or as an afternoon snack. And I love the bright flavor the orange zest gives them.

Breakfast Blueberry Muffins
Makes 24 muffins

4 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 cup milk
2 tsp. vanilla extract
2 tsp. orange zest (optional)
2 cups frozen blueberries (do not thaw)

Topping:

2 Tbs. sugar
1/2 tsp. ground nutmeg

In a large bowl, combine the flour, baking powder and salt.  In a mixing bowl, cream the butter and sugar.  Add the eggs, one at a time, beating well after each addition.  Add the milk, orange zest and vanilla and mix well.  Stir in the dry ingredients just until moistened.  Fold in the frozen blueberries.  Fill greased or paper lined muffin cups 2/3 full.  Combine the sugar and nutmeg and sprinkle over the muffins.  Bake at 375° for 20-25 minutes or until muffins test done.  Cool in the pan for 10 minutes before removing to a wire rack to cool completely. 

**Feel free to substitute fresh berries for the frozen!**

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French Toast Casserole with Fruit Syrup

What a perfect plan ahead breakfast.  It would be great on holiday mornings since all you would have to do is pop it in the oven.  I'm thinking Christmas or Easter.  My family loved this.  You could serve it with maple syrup or even with whipped cream, but I made this fabulous fruit syrup.  Since I do a lot of home canning I always have canned fruit on hand.  This also makes a great ice cream topping.

French toast casserole
Serves 8-10

2 tsp. butter, softened
8 slices white bread, cut in 1-inch cubes
7 large eggs
2 cups milk
1/4 cup heavy cream
1/4 cup maple syrup (I used our cheap sugar-free syrup)
4 T granulated sugar, divided
3/4 tsp. cinnamon
1/4 tsp.  nutmeg1/4 t cardamom
1/2 cup toasted pecans, chopped

Grease a 9 x 13 inch baking pan with butter and fill the dish with bread cubes, distributing evenly.  In large mixing bowl, whisk together the eggs, milk, cream, maple syrup, 2 T sugar, cinnamon, nutmeg, and cardamom.

Pour this mixture over the bread cubes, and press down over the surface of the casserole with a spatula to help the bread soak up the liquid.  Sprinkle the top with the remaining sugar.  Cover tightly with aluminum foil, and refrigerate overnight.

Remove from the fridge and allow to come to room temperature before baking.  Bake at 350° for 30 minutes with the foil still on.  Remove the foil and bake another 30-35 minutes or until the casserole if puffy and brown.  Let cool for at least 10 minutes before slicing into squares and topping with the chopped pecans.  Serve with fresh fruit.  Refrigerate all leftovers.

Fruit Syrup

1 quart apples, peaches or pears, sliced or a bag of frozen berries, thawed
1/2 tsp. cinnamon
1/2 cup sugar
2 Tbs. cornstarch
1/2 cup water

Drain the fruit thoroughly and place the juice in a medium sauce pan and bring to a boil.  In a small bowl, combine the cinnamon, sugar, cornstarch and water.  Mix into the boiling juice and stir until thickened.  Add the fruit and serve.

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Pumpkin Spice Pancakes with Cinnamon Syrup

'Tis the season for pumpkin!  If I had my way I'd eat it all the time.  Especially since I've been making my own pumpkin puree.  Yummy!  A dear friend gave me this recipe.  She said it is a family favorite and I can see why!  Colton, my 16 year old, told me I could make these every day.  I settled for making a whole bunch and freezing them so he can toast them for breakfast every morning.  It worked great and it means I can get an extra half an hour of snooze time.  We think this is the perfect fall breakfast!

Pumpkin Pancakes

1 1/4 cup flour
2 Tbs. brown sugar
1 Tbs. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1/2 tsp. nutmeg
1/8 tsp. cloves
1 cup buttermilk
1/2 cup pumpkin
2 Tbs. melted butter
1 egg
1 tsp. vanilla

Combing the dry ingredients in a bowl.  In a separate bowl, whisk the wet ingredients and then add to the dry and mix just until blended.  Cook on a hot griddle until golden brown.  Serve with cinnamon cream syrup.

Cinnamon Cream Syrup

1 cup sugar
1/2 cup cornstarch
1/4 cup water
1/2 tsp. cinnamon
1/2 cup evaporated milk

In a saucepan, add all ingredients except the milk.  Bring to a boil and cook 3 minutes.  Remove from heat and allow to cool for about 5 minutes.  Add the milk and serve warm over pancakes or waffles.

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