Category: Breakfast


Dec
2020

Crispy Homemade Hash Browns

categories: Breakfast, Side Dishes, Vegetable Dishes
58 Shares
Pin58
Share
Tweet
Yum
Email

It’s easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they’re DELICIOUS!
It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!

Anyone want hash browns with their breakfast? Me, me, me! My husband and I love crispy hash browns, especially with a good egg breakfast, but don’t have them too often.

Most weekday mornings we grab coffee and an English muffin or have granola. HOWEVER… there is nothing like a big hearty breakfast on the weekends!

These crispy homemade hash browns are a wonderful accompaniment to a “full-on” breakfast, and they are very easy to make! They don’t take too much time or effort to make, either. I’ve been making them this way for years, and finally took photos so I could share the recipe with you on my blog!

Golden brown, crunchy on the outside and soft on the inside, these buttery, shredded potatoes taste amazing! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Potatoes

When I make hash browns, I like to use medium-sized Yukon gold or red potatoes. I had a few German butterball potatoes left from our garden (very similar to Yukons), so I used them for the photos. It’s certainly okay to use russets, but I personally like the color and flavor of the other varieties best. If using russets, use one really large or two medium sized potatoes to make two servings (as written in the recipe card)

Peel the potatoes, and then use a box grater to shred them immediately. Be sure to grate the potatoes immediately before cooking, so they don’t turn brown from exposure to air! I always shred them onto several thicknesses of paper towels, to help absorb moisture. Cover the shredded potatoes with several more paper towels, and press firmly to remove as much moisture from the potatoes as possible.

Removing as much moisture as possible will help create CRISPY hash browns. The potatoes will turn crispy while cooking instead of steaming in the additional moisture that was not removed. Trust me.

Potatoes are peeled, then grated onto paper towels.Paper towels are used to press into the grated potatoes to absorb excess moisture.

Time To Cook Crispy Homemade Hash Browns!

Okay… the potatoes are grated, and the excess moisture has been absorbed. Now it’s time to cook some crispy homemade hash browns! Add vegetable oil and butter to a large heavy skillet.

TIP: If you have a cast iron skillet, use it! Cook on medium-high heat, stirring until the butter melts, and the skillet is really hot, but not smoking.

Carefully add the shredded potatoes to the hot skillet, evenly distributing them on the bottom of the skillet in a shallow layer. Season with salt, pepper and garlic powder. Once you have the layer of potatoes spread out, do not disturb or move them.

Butter is melted into vegetable oil in large skillet.The hash browns are placed in hot skillet and seasoned.

Flip And Continue Cooking

Cook the crispy homemade hash browns for 3-4 minutes without disturbing them. When you begin to see the bottom edges begin to get golden brown and crispy, carefully turn the hash browns over in one piece, if possible.

Continue cooking an additional 3-4 minutes, occasionally pressing down firmly on the top of the hash browns with the back of a spatula. Flip the hash browns back over to the original side and cook 1-2 more minutes until they are crispy on the outside and lightly browned all over.

The crispy homemade hash browns are cooked, then flipped to cook other side.Seasoned crispy hash browns are fully cooked and ready to serve.

Time To EAT!

Evenly divide the crispy homemade hash browns into two portions and place on plates, keeping each portion intact, if possible.  Serve immediately, adding additional salt and pepper, if desired, to suit your own personal taste.

We enjoyed these hash browns served with a ham and cheese egg scramble and a slice of toast with my homemade strawberry jam. They were crispy, buttery, and absolutely DELICIOUS!

Crispy homemade hash browns, served with scrambled eggs, ham, and toast.

Sure do hope you have a chance to try these delicious crispy homemade hash browns. I’m sure you and those you love will enjoy them, too! Thanks for stopping by. Come back soon… and have a GREAT day!

Looking For More BREAKFAST RECIPES?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few breakfast dishes I think you will enjoy. They include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

5 from 1 vote
PRINT
Crispy Homemade Hash Browns
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 

It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!

Category: Breakfast
Cuisine: American
Keyword: crispy homemade hash browns
Servings: 2
Calories Per Serving: 367 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon butter
  • 2 Tablespoons vegetable oil
  • 3 medium Yukon gold potatoes (or red) , peeled and grated
  • ½ teaspoon salt/pepper (each) plus more, to taste if desired
  • 1 pinch garlic powder
US Customary - Metric
Instructions

  1. Peel potatoes, and use a box grater to shred them immediately onto several thicknesses of paper towels to absorb moisture. Grate potatoes immediately before cooking, so they don't turn brown from exposure to air! Cover shredded potatoes with more paper towels, and press firmly to remove as much moisture as possible, which helps to create CRISPY hash browns.

  2. Add vegetable oil and butter to a large skillet. TIP: If you have a cast iron skillet, use it! Cook on medium-high heat, stirring until butter melts, and skillet is really hot, but not smoking. Carefully add potatoes to skillet, evenly distributing them in skillet in a shallow layer. Season with salt, pepper and garlic powder. Once you have potatoes spread out, do not disturb or move them.

  3. Cook 3-4 minutes without disturbing. When you see bottom edges turn golden brown and crispy, carefully turn the hash browns over in one piece, if possible. Continue cooking for 3-4 minutes, occasionally pressing down firmly on the top of the hash browns with the back of a spatula. Flip the hash browns back over to the original side and cook 1-2 more minutes until they are crispy on the outside and lightly browned all over.

Nutrition Facts
Crispy Homemade Hash Browns
Amount Per Serving (1 g)
Calories 367 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 15g94%
Cholesterol 15mg5%
Sodium 647mg28%
Potassium 1074mg31%
Carbohydrates 45g15%
Fiber 6g25%
Sugar 2g2%
Protein 5g10%
Vitamin A 175IU4%
Vitamin C 50mg61%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!


Nov
2020

Rum Raisin Muffins

categories: Breakfast, Muffins
61 Shares
Pin61
Share
Tweet
Yum
Email

Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.
Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.

I originally found this recipe for rum raisin muffins in one of the many cookbooks I have collected over the years. This recipe has a very basic brown sugar batter, and has lots of rum-marinated raisins inside. It sounded intriguing, so I made them the first time for my husband and I.

We really liked them! They are not overly sweet, and honestly don’t taste too “rum-like” (in case you’re wondering), but are a moist, yummy muffin. They’re perfect for a quick breakfast or snack, and are very easy to make! Here’s how:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Do You REALLY Soak The Raisins In Rum?

Yes. For this recipe, the raisins are soaked in a very small amount of rum. The alcohol will cook out as the muffins bake, leaving a small bit of flavor behind. You can use light rum, dark rum, or coconut rum, whatever type you have access to.

The raisins will take an hour to soak, so plan ahead! Truly, this is the only thing about the entire recipe that will take time. Place the raisins in a small bowl, and stir in the rum, until the raisins are coated. Let them sit for one hour, stirring occasionally, to allow the rum to lightly infuse the raisins with extra flavor. Do NOT drain, once done.

Raisins are soaked in rum before adding to muffin batter.

Prepare The Muffin Batter

Before beginning, preheat your oven to 400°F, and grease or line with paper liners a 12 cup muffin pan. Now let’s make the batter! It’s a cinch. Sift all purpose flour, baking powder, cinnamon and salt into a large mixing bowl. Add the brown sugar, and stir well, to combine the dry ingredients.

Brown sugar is stirred into sifted flour, baking powder and salt.

Place two eggs in a separate bowl, and whisk them lightly. Add the oil and milk, and whisk these wet ingredients together until fully combined.

Milk is added to beaten eggs and oil in large bowl.Wet ingredients are whisked together before adding to dry ingredients.

Finish The Batter

Hollow out a “well” in the middle of the bowl of dry ingredients, and pour in the wet ingredients. Now add the rum-soaked raisins (and any leftover liquid from their bowl) to the mix. Stir all the batter ingredients together gently until everything is combined. Be careful to not overmix the batter. Stir only until all ingredients have been incorporated into a slightly thick batter.

Wet ingredients and rum-soaked raisins are added to dry ingredients.The batter for the rum raisin muffins is ready to use.

Bake The Rum Raisin Muffins

Carefully pour or spoon the batter into the 12 prepared muffin cups, evenly dividing the batter between them. The batter will fill each cup to between 1/2 and 2/3 full.

Bake the rum raisin muffins at 400°F for 18-20 minutes. Test to see if they are done around the 18 minutes mark, by inserting a toothpick into the top of a muffin. If it comes out clean, they are done. The finished muffins will have risen considerably, and be nicely browned. Remove pan from oven. Let muffins cool (still in the pan) for 5 minutes, then transfer them to a wire rack to finish cooling.

Paper-lined muffin cups are filled with the muffin batter.After baking, the rum raisin muffins are nicely browned on top.

Time To Eat!

The rum raisin muffins are delicious, served warm, with a dab of softened butter. They are also yummy, when eaten at room temperature, just as they are. They are filled with plump, chewy raisins, and taste wonderful. I really hope you enjoy them.

Each of the rum raisin muffins is full of rum-soaked raisins!

Thank you so much for stopping by. I hope you have the opportunity to try this recipe for rum raisin muffins. They freeze well, so if you can’t possibly finish them all in one sitting, pop a few into re-sealable freezer bags and toss ’em in the freezer to enjoy at a later date.

Looking For More MUFFIN Recipes?

You can find all of my yummy muffin recipes in the Recipe Index, which is located at the top of the page. I have lots of them, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Adapted from: The book “1 Mix, 100 Muffins”, by Susanna Tee, published by Parragon Books, 2008, page 28 (Caribbean Rum & Raisin Muffins)

0 from 0 votes
PRINT
Rum Raisin Muffins
Prep Time
10 mins
Cook Time
18 mins
Marinating Time For Raisins (inactive)
1 hr
Total Time
1 hr 28 mins
 

Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.

Category: Breakfast, Snack
Cuisine: American
Keyword: rum raisin muffins
Servings: 12 muffins
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1½ cups raisins
  • 3 Tablespoons rum white, dark or coconut
  • 2 cups all purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ½ cup dark brown sugar* * a HEAPING, packed ½ cup
  • 2 large eggs
  • 1 cup milk* * a SCANT cup of milk
  • 6 Tablespoons vegetable or sunflower oil can sub. melted/cooled butter
US Customary - Metric
Instructions

  1. Place raisins in small bowl; stir in rum. Let raisins sit for 1 hour, stirring occasionally. Do NOT drain, once done.

  2. Preheat oven to 400°F, Grease or insert paper muffin liners into a 12 cup muffin tin.

  3. Sift flour, baking powder, cinnamon and salt into a large mixing bowl. Add brown sugar; stir well, to combine these dry ingredients. Set aside.

  4. Place two eggs in separate bowl; whisk lightly. Add oil and milk; whisk until these "wet ingredients" are combined. Hollow out a "well" in the middle of the bowl of dry ingredients; pour in these wet ingredients. Add rum-soaked raisins (and any liquid from their bowl). Stir gently until all ingredients are combined. Be careful to not overmix the batter... only stir until ingredients have been incorporated into a slightly thick batter.

  5. Evenly divide batter into 12 prepared muffin cups. Fill each cup between 1/2 to 2/3 full. Bake at 400°F for 18-20 minutes. Test to see if done at the 18 minute mark, by inserting a toothpick into the top of a muffin. If it comes out clean, they're done. They will have risen considerably, and be nicely browned. Remove pan from oven. Let muffins cool (still in pan) for 5 minutes, then transfer to wire rack to finish cooling. Enjoy!

Recipe Notes

Caloric calculation made utilizing vegetable oil in recipe.

Nutrition Facts
Rum Raisin Muffins
Amount Per Serving (1 muffin)
Calories 255 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Cholesterol 32mg11%
Sodium 54mg2%
Potassium 326mg9%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 10g11%
Protein 4g8%
Vitamin A 84IU2%
Vitamin C 1mg1%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.


Nov
2020

Cranberry Orange Bread

categories: Breads, Breakfast, Holidays!
22 Shares
Pin22
Share
Tweet
Yum
Email

Make a large, delicious loaf of Cranberry Orange Bread! You’ll love this EASY recipe which is perfect for snacking, holidays, or gift-giving!Make a large, delicious loaf of Cranberry Orange Bread! You'll love this EASY recipe which is perfect for snacking, holidays, or gift-giving!

Do you like the flavor combination of cranberries and oranges? I sure do! In the past I’ve posted recipes here using cranberry-orange flavor palettes for cake, scones, and muffins.

I’ve even used the cranberry-orange combo for salads, Israeli couscous, bagels, sauce and cookies, but realized I’ve never posted my tried and true recipe for simple, easy cranberry orange BREAD. No glazes, icings, etc. to complicate it… just sweet, delicious cranberry orange bread. YUMMO.

This recipe is SO EASY to make! The prep time is very minimal, and then into a hot oven a pan full of batter goes, only to re-appear as a golden loaf of amazing tasting bread!

Cranberry Orange Bread is a yummy treat you will enjoy for breakfast, snacking, OR giving lovingly to a dear friend or family member over the holidays! Here’s how easy it is to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The  Batter

Before beginning, preheat your oven to 350°F. Whisk (or stir) together flour, granulated sugar, baking powder, salt and baking soda in a large mixing bowl, until combined.

Add one egg (lightly beaten), orange juice, orange zest, and vegetable shortening to the flour mixture. 

The dry ingredients are whisked together in a large bowl until combined.Egg, orange juice, orange zest and shortening are added to dry ingredients.

Use an electric mixer to fully combine these ingredients together, then remove the beaters.

Once mixed, STIR in finely chopped cranberries and nuts (walnuts or pecans). Stir only until all ingredients have been incorporated into the batter.

Wet and dry ingredients are mixed together to form batter for the bread.Finely chopped cranberries and pecans are added to the bread batter.After stirring, the cranberry orange bread batter is ready for a baking pan.

Bake The Cranberry Orange Bread

Now that the batter for the cranberry orange bread is ready, it’s time to bake! Grease or spray the bottom only of a 9×5 inch bread pan.

Transfer the batter into the prepared bread pan, evenly distributing the batter. Place the pan on the middle rack of a preheated oven.

Time to bake the cranberry orange bread.

Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the top of the loaf comes out clean.

Oven temperatures tend to vary quite a bit, so I recommend checking the bread at the 50 minute mark, just to make sure you don’t over-cook it.

Removing The Bread From The Pan

When done, the top should be beautiful and golden brown, and a toothpick will come out CLEAN. Transfer the pan to a wire rack, and let cool for about 10 minutes, before attempting to remove it from the pan.

After it cools, gently slide a butter knife around the edges of the bread to loosen it from the pan.

Place a platter on top of the bread pan. Quickly turn the loaf upside down, and tap on the bottom of the pan until the bread releases. If it doesn’t immediately release, turn it back over, re-do the sides with the butter knife, and let it cool a few more minutes.

Carefully place the loaf back onto a wire rack to finish cooling after removing it from the pan.

When done, the cranberry orange bread is golden brown on top.A side view of the finished loaf of bread while cooling on wire rack.

Cool, Slice, And Eat!

Let the cranberry orange bread cool for awhile before slicing. This will ensure a nicely cut slice! You can eat the bread warm with a dab of butter if desired. We enjoy this bread the most when served at room temperature, but it’s most certainly YOUR choice.

However you choose to eat it, either still warm or at room temperature… it really is delicious! The cranberry orange flavor is wonderful, and I am confident you will like it! The bread also freezes well, if wrapped very well!

Two slices of cranberry orange bread and remaining loaf on a white plate.

Thank you so much for stopping by. I am grateful you took some of your precious time and spent it here. Hopefully you will have the opportunity to try this delicious bread for yourself, or can make a loaf for someone you love.

Please come back again soon for more family-friendly recipes! Have a great day, and may God bless you.

Looking For More “SWEET” BREAD Recipes?

You can find all of my bread recipes (sweetened and savory) in the Recipe Index, located at the top of the page. I have quite a few “sweet” bread recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureOriginal recipe source: unknown (written on an index card I’ve had for over 30 years)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Cranberry Orange Bread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Make a large, delicious loaf of Cranberry Orange Bread! You'll love this EASY recipe which is perfect for snacking, holidays, or gift-giving!

Category: Bread/Breakfast, Snack
Cuisine: American
Keyword: cranberry orange bread
Servings: 9
Calories Per Serving: 278 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup orange juice
  • 1 large egg , lightly beaten
  • 2 Tablespoons vegetable shortening
  • 1 Tablespoon orange zest , finely grated orange peel
  • 1 cup cranberries , finely chopped
  • ½ cup walnuts or pecans , finely chopped
US Customary - Metric
Instructions

  1. Preheat oven to 350°F. Grease or spray the bottom only of a 9x5 inch bread pan.

  2. Whisk (or stir) flour, sugar, baking powder, salt and baking soda in a large bowl, until combined. Add egg (lightly beaten), orange juice, orange zest, and vegetable shortening to flour mixture. Use an electric mixer to mix ingredients together. STIR in cranberries and nuts. Stir only until all ingredients have been incorporated into batter. Transfer batter into prepared pan, evenly distributing batter. Place pan on middle rack in preheated oven.

  3. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the top of loaf comes out clean. I recommend checking the bread at 50 minutes, to make sure you don't over-cook it.

  4. When done, the top should be golden brown, and a toothpick has come out CLEAN. Transfer pan to a wire rack; let cool for 10 minutes, before attempting to remove bread from pan. After it cools, slide a butter knife around edges of the bread to loosen it from pan. Place a platter on top of the bread pan. Holding both platter and bread pan carefully turn loaf upside down; tap on bottom of pan until bread releases. If it doesn't immediately release, turn it back over, re-do sides with butter knife, and let cool 3-4 more minutes. Carefully place loaf on wire rack to finish cooling after removing it from pan. Let cool, slice and enjoy warm, or at room temperature.

Recipe Notes

Caloric calculation made using pecans.

Nutrition Facts
Cranberry Orange Bread
Amount Per Serving (1 g)
Calories 278 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 21mg7%
Sodium 329mg14%
Potassium 184mg5%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 25g28%
Protein 5g10%
Vitamin A 78IU2%
Vitamin C 13mg16%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a large, delicious loaf of Cranberry Orange Bread! You'll love this EASY recipe which is perfect for snacking, holidays, or gift-giving!

 

 


Jul
2020

Mini Dutch Babies

categories: Breakfast
32 Shares
Pin31
Share
Tweet
Yum1
Email

Mini Dutch Babies are simple to make, and will be a hit at any breakfast or brunch. Mix in blender, bake, then top with fruit fillings or maple syrup!
Mini Dutch Babies are simple to make, and will be a hit at any breakfast or brunch. Mix in blender, bake, then top with fruit fillings or maple syrup!

Looking for a FUN way to serve breakfast or brunch? You’ve gotta try these yummy mini Dutch babies! Set out a platter of them, along with a variety of colorful and yummy toppings, and you will be amazed how crazy everyone goes for them!

The topping possibilities are endless, and these little Dutch babies are ridiculously EASY to make – this will be a popular breakfast or brunch… guaranteed! Here’s how to make them for those you love (a printable recipe card is also available at the bottom of this post):

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Lots Of Toppings Make This A Great Breakfast!

Before you begin preparing and cooking the mini Dutch babies, it’s a good idea to get all your toppings ready to go. That way, when they come out of the oven, you are ready to roll! When you offer a variety of toppings, it makes this a FUN and easy breakfast bar!

Our mini Dutch babies were served with the options shown below: Maple syrup, whipped cream, sliced fresh strawberries, apple pie filling, blueberry pie filling, lemon wedges and sifted powdered sugar. Each of these really compliment the Dutch babies with added color and flavor!  My all-time favorite way to enjoy them is to squeeze fresh lemon juice onto the Dutch baby, and then sift powdered sugar over the top. YUM!

Strawberries, apple pie & blueberry fillings, lemon, powders sugar, whipped cream and syrup ready for Dutch babies.

Prepare The Batter

The batter is super easy to prepare using a blender. The ingredients are milk, eggs, flour, salt, vanilla extract, orange zest (optional but good), and butter. Place all the ingredients EXCEPT FOR THE BUTTER into a blender. Cover and blend on medium-high speed for about a minute. Scrape down the sides of the blender and make sure any flour “clumps” are incorporated/blended into the batter.

The batter is made using flour, eggs, vanilla, butter, salt and milk.All batter ingredients (except butter) are mixed in a blender.

Melt the butter, let it cool for a minute, and then SLOWLY drizzle it into the top of the blender while it is running on low speed. You need to slowly drizzle that melted butter in, because that helps to “temper” the raw eggs in the batter, instead of scrambling them!

Melted butter is streamed into the batter, a bit at a time.

Bake The Mini Dutch Babies

Preheat oven to 400°F.  Grease each muffin cup well (bottom and sides) with non-stick spray, butter or oil. Carefully pour the batter (evenly  divided) into the muffin tin(s). I pour the batter straight from the blender, for convenience. The muffin cups should be filled halfway with batter. 

NOTE: This recipe makes approximately 18 mini Dutch babies. If you only have one  (12 cup) muffin tin, simply repeat the process with the 2nd batch, using up the rest of the batter.

Mini Dutch babies are baked in standard sized muffin tins.

Bake the mini Dutch babies in a preheated 400°F oven for 15 minutes, or until they are lightly browned and are puffy on the top.  Remove the muffin tin from the oven and place on a wire rack.

As the Dutch babies cool slightly, the puffy top will collapse (as air dissipates), which will naturally form a small “crater” in the middle. That is PERFECTLY done, because the crater will hold the various toppings you serve with these little treats.

Once removed from oven, the mini Dutch babies will create their own crater in the middle.

Time To Serve The Mini Dutch Babies!

Once the “craters” have formed, it’s time to serve these delicious and colorful little treats. Lift each mini Dutch baby out of the muffin tin, and place a few warm ones on each plate. Let your family or friends then choose the toppings they want for each one. Aren’t they CUTE?

To serve, fill the mini Dutch babies with favorite fruit toppings.Top each one with sifted powdered sugar, whipped cream or maple syrup.

This is such a fun, EASY breakfast or brunch, and your family or guests will enjoy choosing the toppings to enjoy on their yummy breakfast treats. I hope you have the opportunity to make and enjoy mini Dutch babies soon. They’re delicious!

Thanks for stopping by, and I trust you will have a fantastic day. There is a complete, printable recipe card at the bottom of this post, if you decide you would like to try this recipe. Enjoy!

Looking For More BREAKFAST Ideas?

You can find all of my breakfast recipes, from egg dishes, smoothies, pancakes, muffins, scones, etc. in the Recipe Index, located at the top of the page. I have quite a few, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: Laura Powell, at https://www.realmomkitchen.com/mini-german-pancakes/

0 from 0 votes
PRINT
Mini Dutch Babies
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Mini Dutch Babies are simple to make, and will be a hit at any breakfast or brunch. Mix in blender, bake, then top with fruit fillings or maple syrup!

Category: Breakfast, Brunch
Cuisine: All Cuisines, American
Keyword: mini Dutch babies
Servings: 18 (approx.)
Calories Per Serving: 78 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup milk , I use 1%
  • 6 large eggs
  • 1 cup all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest , optional, but good!
  • ¼ cup butter , melted (= 4 Tablespoons or ½ stick)
US Customary - Metric
Instructions

  1. TIP: Before you begin preparing and cooking the mini Dutch babies, it's a good idea to get all your toppings ready to go. See optional toppings below.

Make The Mini Dutch Babies:

  1. Place milk, eggs, flour, salt, vanilla, and orange zest in blender. **Do NOT add butter yet. Cover and blend on medium-high speed for about a minute. Scrape down sides of blender and make sure any flour "clumps" are incorporated/blended into batter.

  2. Melt butter, let it cool for a minute, and then SLOWLY drizzle it into the top of the blender while it is running on low speed. You need to slowly drizzle melted butter in, because it helps "temper" the raw eggs in the batter, instead of scrambling them!

  3. Preheat oven to 400°F.  Grease each muffin cup well (bottom and sides) with non-stick spray, butter or oil. Pour batter (evenly  divided) into muffin tin(s), filling each muffin cup half full.  Bake for 15 minutes, or until puffy on top and golden brown. Transfer pan to a wire rack. **As the Dutch babies cool slightly, the puffy top will collapse (as air dissipates), which forms a small "crater" in the middle.

  4. Remove Dutch babies from muffin tin(s), and serve warm, along with your favorite toppings!

Recipe Notes

Optional Toppings: (not included in caloric calculation) - blueberry or apple pie filling, strawberries, maple syrup, whipped cream, lemon wedges and sifted powdered sugar.

Nutrition Facts
Mini Dutch Babies
Amount Per Serving (1 g)
Calories 78 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 69mg23%
Sodium 117mg5%
Potassium 50mg1%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 194IU4%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mini Dutch Babies are simple to make, and will be a hit at any breakfast or brunch. Mix in blender, bake, then top with fruit fillings or maple syrup!


Jul
2020

Fresh Strawberry Muffins

categories: Breakfast, Muffins
25 Shares
Pin25
Share
Tweet
Yum
Email

Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.
Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.

We love muffins for breakfast in our home! I probably make muffins about twice a month! That might not sound like a lot to you, but since there are only TWO of us at home these days, a dozen muffins go pretty far!

I typically like to freeze some OR give a few to family members or friends, in order to spread out the “muffin love”.

Strawberry muffins always taste wonderful, and I’ve made several different recipe versions over the years. Recently I tried a NEW (to me) recipe, and it was so good, I decided to post it here.

I happily shared several of these muffins with our neighbors, so we didn’t have to eat the entire dozen by ourselves (nobody needs THAT)! 

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Use FRESH Strawberries

This muffin recipe is very straightforward, and simple to prepare. One catch is that you will need to use FRESH strawberries!

Frozen strawberries become mushy once thawed, and produce too much syrup for this light batter, so using fresh fruit is necessary.

This year has been a bumper crop for our little raised garden bed of strawberries in the backyard! I went out and picked a large amount (in photo below) over the course of two mornings, just to make these delicious, fresh strawberry muffins.

Here’s how to make them.

Fresh strawberries from our garden will be added to muffin batter.

Make The Muffin Batter

Making the muffin batter is very easy. The first thing you will need to do is cream softened butter with granulated sugar (using an electric or stand mixer) for a couple of minutes.

Add a large egg, and then continue mixing these ingredients until they have been fully combined.

Butter and sugar are creamed using a mixer, and then an egg is added to batter.The batter is fully mixed together before adding dry ingredients and milk.

In a medium bowl, sift together all purpose flour, baking powder and salt. Add a little bit of flour mixture to the batter, alternating it with some milk.

Continue to add flour mixture, then some milk, beating a little bit at a time until blended. Add vanilla extract to the batter, and blend.

Dry ingredients (flour, baking powder, salt) are slowly added to muffin batter in batches..Milk is added to muffin batter in batches (alternating with dry ingredients).

Add Strawberries – GENTLY!

Now it’s time to add chopped fresh strawberries to the batter. This is where you need to be careful. The strawberries must be gently stirred or folded into the batter.

By gently folding in the strawberries, it will help prevent the muffin batter from turning red (or pink), or possibly looking like a murder scene.

Be Gentle. Stir/Fold only until the strawberries are worked into the batter.

Chopped fresh strawberries are added to the bowl of muffin batter.The fresh strawberries are GENTLY mixed into the muffin batter.

Preparing Fresh Strawberry Muffins For Baking

This recipe will yield 12 muffins. Spray a standard, 12 cup muffin tin (each cup) with non-stick spray OR line each cup with paper muffin liners.

TIP: Lightly spray the paper liners. A co-worker (whose hubby was a professional baker) told me over 25 years ago that he always lightly sprayed paper liners, so I’ve done it ever since, to prevent sticking!

Evenly divide the batter between the prepared muffin cups (they’ll be about 2/3 of the way full). Use a scoop or large spoon to do this.

In a small bowl, mix 1 Tablespoon of granulated sugar with 3/4 teaspoon of ground cinnamon. Sprinkle this cinnamon-sugar mixture over the top of each muffin, dividing the mixture evenly.

Once they’re all topped with cinnamon-sugar, your fresh strawberry muffins are ready to bake!

Batter is placed into greased paper liners in muffin tin.A cinnamon sugar mixture is sprinkled over top of fresh strawberry muffins before baking.

Ready For The Oven

Bake the fresh strawberry muffins in a preheated 400°F oven. The muffins will take between 20-25 minutes to bake.

Because ovens can vary widely in temperature settings (and run hot), it is wise to check the muffins for done-ness at the 20 minute mark.

TIP: You can place a large piece of aluminum foil directly under the muffin tin while baking. If any strawberry juice oozes out and over the edges of the muffin tin, you’ll have an easier cleanup. Mine did not do this, but “just in case”, you might want to consider this useful tip.

You can tell when the muffins are done by inserting a toothpick into the center of a muffin. If it comes out clean (free of batter), the muffins are finished baking.

The muffins will be a light golden brown in color. Remove the pan from the oven, and let the muffins rest (still in the pan) for 2-3 minutes.

Baked fresh strawberry muffins, hot from the oven.

The Fresh Strawberry Muffins Are Ready To Eat!

Transfer the fresh strawberry muffins to a wire rack, and let them cool a bit. We prefer to eat these muffins just slightly warm, or at room temperature.

The flavor of the strawberries seems to be more prevalent when they are not served totally smokin’ hot. Just my experience!

The strawberry muffins cooling on a wire rack.One of the fresh strawberry muffins, cut in half, buttered, and ready to eat!

I sure hope you have the opportunity to try these yummy fresh strawberry muffins. If you store them in an airtight container, they will keep for 2-3 days.

Fresh strawberry muffins also freeze well (for 1-2 months), IF you have any leftovers. They are so good, you might not have any leftovers. Amen.

Thanks for stopping by, and I hope you come back soon. Take care, be kind to others, and have a wonderful day. There are a lot of hurting people out there that might just need YOU to encourage them today.

Looking For More MUFFIN Recipes?

You can find all of my muffin recipes in the Recipe Index, located at the top of the page, I have quite a few you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: Monica, at: oldermommystillyummy.com/strawberry-muffins/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Fresh Strawberry Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.

Category: Breakfast, Snack
Cuisine: American
Keyword: fresh strawberry muffins
Servings: 12 muffins
Calories Per Serving: 214 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup butter , softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup milk
  • ¾ teaspoon vanilla extract
  • 1½ cups chopped fresh strawberries
  • 1 Tablespoon granulated sugar (for topping)
  • ¾ teaspoon ground cinnamon (for topping)
US Customary - Metric
Instructions

  1. Preheat oven to 400°F. Spray a standard 12 cup muffin tin with non-stick spray, or insert paper liners into each muffin cup.

  2. Use electric mixer to cream softened butter with granulated sugar (1-2 minutes). Add egg; continue mixing until fully combined.

  3. In a medium bowl, sift flour, baking powder and salt together. Add flour mixture and milk to the batter, a little at a time (alternating between the two), beating after each addition. Add vanilla extract, and mix well. Remove mixer. Gently stir or fold chopped strawberries into batter. Stir only until strawberries are incorporated into the batter. Evenly divide batter between 12 prepared muffin cups (they will be about 2/3 of the way full).

  4. In a small bowl, combine 1 Tablespoon granulated sugar with ¾ teaspoon cinnamon. Sprinkle this cinnamon-sugar mixture over the top of each muffin, dividing mixture evenly between the 12 muffins.

  5. Bake muffins in preheated 400°F oven for 20-25 minutes. Check for done-ness at the 20 minute mark, by inserting a toothpick into the center of a muffin. If it comes out clean (free of batter), muffins are done. Muffins will be light golden brown in color. Remove pan from oven; let muffins cool (still in pan) for 2-3 minutes. Transfer muffins to a wire rack to finish cooling before serving. Enjoy!

Nutrition Facts
Fresh Strawberry Muffins
Amount Per Serving (1 muffin)
Calories 214 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 36mg12%
Sodium 176mg8%
Potassium 138mg4%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 278IU6%
Vitamin C 11mg13%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.


Jun
2020

Coconut Pineapple Smoothie

categories: Beverages, Breakfast
41 Shares
Pin41
Share
Tweet
Yum
Email

Enjoy a simple, delicious Coconut Pineapple Smoothie, made w/ coconut Greek yogurt, banana, pineapple, and coconut milk (or other refrigerated milk).
Enjoy a simple, delicious Coconut Pineapple Smoothie, made w/ coconut Greek yogurt, banana, pineapple, and coconut milk (or other refrigerated milk).

Well, well, well… Summer is almost here! I don’t know about you, but when it’s hot outside, I enjoy a cold fruit smoothie for breakfast or a snack.  Thick, cold and creamy, and full of flavor, this coconut pineapple smoothie with only 4 ingredients is a personal favorite of mine!

One of the other COOL things about this smoothie is that it can also be FROZEN, to enjoy later in the day as a frozen (like ice cream) treat. YUMMO. You can read about that further down in this post.  Here’s how to make this delicious smoothie:

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

What’s IN This Smoothie?

This coconut pineapple smoothie only has 4 basic ingredients, plus an optional garnish. They are: frozen pineapple chunks, a frozen banana, coconut-flavored Greek yogurt, and milk. I love to use refrigerated coconut milk (not the canned kind), but any milk that you enjoy or have on hand will do the trick.

Ingredients for the smoothie are yogurt, pineapple, banana and milk.

Let’s Get This Blending Party Started

Making the smoothie is a cinch. We ALL KNOW it is not rocket science to make a smoothie, but here’s what ya need to do. Pour the milk into a blender.

Add the frozen pineapple chunks, coconut yogurt and banana (peeled and still frozen). By using frozen banana and pineapple, you will NOT need to add ice (which could water down the drink a bit).

Mix on high speed (pulsing if needed), until the mixture is completely blended, creamy and smooth. TIP: You may need to stop the blender and scrape down the sides a couple of times to make sure the ingredients fully combine.

This usually takes only 1-2 minutes. Once fully blended, your coconut pineapple smoothie is ready to serve.

All four ingredients are placed in a blender, and mixed until smooth.Once the ingredients are fully blended, the coconut pineapple smoothie is ready.

Ready To Serve The Coconut Pineapple Smoothie!

The recipe will make enough for two medium sized servings, but if you’re really hungry, then by all means go for it, and make it one huge smoothie! It will be really cold, due to the addition of that frozen pineapple and banana.

Here is a coconut pineapple smoothie, served with a straw.

One of my FAVORITE ways to enjoy this smoothie is to add a small pinch of ground cinnamon to the top of the drink before serving.

I love the little hint of cinnamon flavor. This is absolutely optional, but I highly recommend it, because it looks good and tastes good.

The coconut pineapple smoothie has a sprinkle of ground cinnamon on top for garnish.

You Can Freeze The Coconut Pineapple Smoothie, Too!

Another way I enjoy this, is to only drink half of the finished smoothie. Then I take the other serving and place it in a sealed freezer-safe container and place it in the freezer for 1 hour or more. This will become an amazing afternoon snack!

Once it has frozen most of the way through, remove it from the freezer, grab a spoon and dig in. It will “feel” like you are eating coconut pineapple ice cream.

When partially frozen, it will have the texture of thick frozen yogurt. Leave it in the freezer longer than a couple hours, and it will become very firm, so you need to let it sit out for 10 minutes or so to soften it up before scooping.

Freezing a portion of the smoothie is a great way to enjoy it in another form, like ice cream You can also freeze it for another day, then let it defrost to drinking consistency, and enjoy round #2 of the smoothie as a beverage.

The smoothie can also be frozen to be eaten later like ice cream.After freezing for an hour, the smoothie "ice cream" is ready to scoop and enjoy!

I hope you enjoy this delicious fruit smoothie recipe, perfect for any time of the day, or any time of the year! Thanks for stopping by. Take care, and have a wonderful day, full of love, hope, and joy.

Looking For More SMOOTHIE Recipes?

You can find all of my smoothie recipes in the Recipe Index, located at the top of the page. A few of our family favorites include:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Coconut Pineapple Smoothie
Prep Time
3 mins
Cook Time
0 mins
Total Time
3 mins
 

Enjoy a simple, delicious Coconut Pineapple Smoothie, made w/ coconut Greek yogurt, banana, pineapple, and coconut milk (or other refrigerated milk).

Category: Beverage, Breakfast, Snack
Cuisine: All Cuisines
Keyword: coconut pineapple smoothie
Servings: 2
Calories Per Serving: 150 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5.3 ounces Coconut Greek yogurt (Oikos Triple Threat)
  • ½ cup frozen pineapple chunks (do not thaw)
  • 1 medium frozen banana (do not thaw) , peeled and cut in chunks
  • ½ cup coconut milk or other milk , refrigerated (not canned)
  • 1 pinch ground cinnamon (for garnish-optional)
US Customary - Metric
Instructions

  1. Pour milk into blender. Add frozen pineapple chunks, coconut yogurt and frozen banana chunks. By using frozen banana and pineapple, you will NOT need to add ice (which could water down the drink).

  2. Mix on high speed (pulsing if needed), until mixture is completely blended, creamy and smooth. TIP: You may need to stop the blender and scrape down the sides a couple of times to make sure the ingredients fully combine. Once fully blended, the coconut pineapple smoothie is ready to serve.

  3. Garnish each drink with a pinch of ground cinnamon, if desired. Enjoy!

  4. IF FREEZING: Place smoothie in covered, freezer-safe container. Freeze for 1-2 hours. If freezing longer than that, remove frozen smoothie from freezer about 10 minutes before eating to allow it to soften up a bit.

Nutrition Facts
Coconut Pineapple Smoothie
Amount Per Serving (1 g)
Calories 150 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 34mg1%
Potassium 285mg8%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 20g22%
Protein 8g16%
Vitamin A 67IU1%
Vitamin C 11mg13%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy a simple, delicious Coconut Pineapple Smoothie, made w/ coconut Greek yogurt, banana, pineapple, and coconut milk (or other refrigerated milk).


Jun
2020

Blueberry French Toast Cups

categories: Air Fryer Recipes, Breakfast
71 Shares
Pin71
Share
Tweet
Yum
Email

Blueberry French Toast Cups are delicious, single serving breakfast treats that are easy to make, and can be cooked in an air fryer OR in an oven.
Blueberry French Toast Cups are delicious, single serving breakfast treats that are easy to make, and can be cooked in an air fryer OR in an oven.

If you enjoy the taste of French toast, then I am confident you will also enjoy these blueberry French toast cups! This version of the classic uses overnight-soaked bread cubes in an egg mixture (with lemon zest, maple syrup, cinnamon and vanilla).

With this overnight refrigeration, the bread cubes really soak up some flavor before being cooked in an air fryer OR in a traditional oven. So… yes, you will need to make this recipe up the night BEFORE you want to enjoy it, but the prep time is minimal!

Then, when you wake up the next morning, all you have to do is cook it! BOOM. A wonderful “mini” French toast breakfast for two awaits, filled with juicy blueberries, and served with your choice of powdered sugar and/or maple syrup.

I created this dish after experimenting with (and being inspired by) my recipes for classic French toast and Blueberry and Cream-Cheese Stuffed French Toast. Then I adapted the recipe I came up with, to allow it to be cooked in an oven OR an air fryer.

It turns out like a cute individual serving of French toast “casserole”, and it sure is yummy. Here’s how to make this dish for two:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Preparing The Ingredients

The first thing you will need to do is prepare the ingredients for their overnight “soak”. Generously butter the bottom and sides of 2 oven-safe ramekins. The ramekins I use are a standard size, which is about 4½ wide by 2″ tall.

Cut some (one to two day old- i.e. “stale”) French bread into bite-sized pieces, leaving the crusts ON the bread. Divide the cubes of bread between the 2 ramekins, and then evenly divide and add the fresh blueberries to each dish.

IMPORTANT: The reason for using stale, or one or two day-old bread is that it has hardened somewhat, which will allow it to soak in an egg mixture overnight without it becoming so soggy (as with fresh bread) that it falls apart into MUSH.

Day old french bread is cut into cubes for this recipe.Bread cubes and fresh blueberries are placed into well-buttered ramekins.

Prepare The Egg Mixture

In a medium bowl, place the eggs, vanilla, milk, maple syrup, cinnamon, and lemon zest. Whisk together (with fork or wire whisk) until well blended.

Pour the egg mixture into the ramekins, evenly dividing between the two dishes. The mixture should come to almost the top of the ramekins.

Eggs, milk, cinnamon, vanilla and maple syrup are mixed together for the batter.The egg mixture is poured over the blueberry french toast cups.

Let Rest Overnight In Refrigerator

Use a spoon or fork to lightly press the bread cubes down into the egg mixture. You will want as many of the bread cubes covered with the liquid as possible.

Cover the ramekins with plastic wrap, and place them in the refrigerator overnight (at least 6 hours). The bread cubes will soak up a lot of the egg mixture overnight.

Remove the ramekins from the fridge about 15 minutes to take some of the chill off before cooking. Remove plastic wrap, and press the bread cubes back down into any remaining liquid.

The ramekins are covered then refrigerated overnight to soak up egg mixture.

Cooking Blueberry French Toast Cups In An Air Fryer OR Oven

Now you’re ready to cook the blueberry French toast cups! They can be cooked in an air fryer, or in a traditional oven. My photos reflect the air fryer version. Here is how to cook the French toast cups, using either method:

To Cook In An Air Fryer: Preheat air fryer to 350° F. Place both of the ramekins carefully into air fryer basket, being careful not to spill. Cook for 13 minutes, then reduce the temperature to 250°A, and cook for 3 more minutes, or until a toothpick inserted into the middle comes out free of “batter”. The French toast cups should be nice and golden brown on top.

IMPORTANT: Since air fryer AND oven temps can vary with different manufacturers, be sure to check on your blueberry French toast cups occasionally toward the end of the cooking time, to ensure they do not overcook.

To Cook In An Oven: Preheat oven to 375°F. Bake both of the ramekins for approximately 30 minutes. or until a toothpick inserted into the middle comes out free of “batter”. The French toast cups should be nice and golden brown on top.

Blueberry french toast cups are lightly browned after cooking in an air fryer.

Serving Blueberry French Toast Cups

Once the blueberry French toast cups are finished cooking (either method), transfer the ramekins to a wire rack to cool. Sift powdered sugar over the top of each ramekin before serving.

We think they taste best when they have had time to cool a bit, and like to eat them while still warm, but not blazing hot!

My husband likes to eat his right out of the ramekin, with only sifted powdered sugar. I prefer to slide a butter knife around the edges of the ramekin and remove the French toast cup from the ramekin.

Then I place the French toast cup on a plate, and add maple syrup! YUMMO. Both ways to serve it are shown below.

Powdered sugar is sifted over the top of the french toast cup before serving.The blueberry french toast cup (with syrup) has been removed from the ramekin.

Here’s a peek at the inside of one of the blueberry French toast cups, before I devoured it. The inside was cooked all the way through, and there were an abundance of juicy, warm blueberries. This was a wonderful breakfast treat we both enjoyed.

The inside of the french toast cup is filled with juicy blueberries!

I hope you have the opportunity to try this recipe. All you have to remember is to prepare it the evening before you want to enjoy it.

A little bit of pre-planning never hurts, and then all you have to do in the morning is cook it and enjoy it! Thanks for stopping by. Take care and have a wonderful day.

Looking For More BREAKFAST Recipes?

You can find all of my breakfast recipes in the Recipe Index, located at the top of the page. I have quite a variety, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

 

0 from 0 votes
PRINT
Blueberry French Toast Cups
Prep Time
5 mins
Cook Time
16 mins
Total Time
21 mins
 

Blueberry French Toast Cups are delicious, single serving breakfast treats that are easy to make, and can be cooked in an air fryer OR in an oven.

Category: Breakfast
Cuisine: American
Keyword: blueberry french toast cups
Servings: 2
Calories Per Serving: 431 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons butter , softened (to butter ramekins)
  • 2 cups stale Italian bread , cut into bite sized cubes
  • 3 large eggs
  • 1 cup milk
  • 2 Tablespoons maple syrup , can substitute pancake syrup if necessary
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ½ lemon (zest from) , only use the lemon zest
  • ½ cup fresh blueberries
  • powdered sugar and maple syrup , as desired for serving
US Customary - Metric
Instructions

  1. Generously butter bottom/sides of 2 oven-safe ramekins. Cut 1-2 day-old french bread into bite-sized pieces, leaving crusts ON. Divide bread cubes between 2 ramekins; then add blueberries.

  2. In a medium bowl, whisk eggs, vanilla, milk, maple syrup, cinnamon and lemon zest until mixed well. Pour egg mixture evenly into ramekins, dividing between both. Mixture should come to almost the top of dish. Use a spoon/fork to lightly press the bread cubes down into egg mixture to cover as much of the bread cubes as possible.

  3. Cover ramekins with plastic wrap. Chill in refrigerator overnight (at least 6 hours). Remove from fridge for 10-15 minutes before cooking, to take some chill off. Remove plastic wrap. Press bread cubes back down into any remaining liquid.

  4. To Cook In An Air Fryer: Preheat air fryer to 350° F. Place both ramekins carefully into air fryer basket, being careful not to spill. Cook for 13 minutes; reduce temperature to 250°F, Cook 3 more minutes, or until a toothpick inserted into the middle comes out free of "batter". They should be nicely browned on top.

    IMPORTANT: Since air fryer AND oven temps can vary, be sure to check on your French toast cups occasionally, so they do not undercook OR overcook.

    To Cook In An Oven: Preheat oven to 375°F. Bake both ramekins for approximately 30 minutes. or until a toothpick inserted into the middle comes out free of "batter". The French toast cups should be nicely browned on top.

  5. Transfer ramekins to a wire rack to cool for 10-12 minutes. Sift powdered sugar over the top before serving. Serve with maple syrup, if desired.

Recipe Notes

NOTE: Caloric calculation does not include powdered sugar or maple syrup, which are optional and used for serving.

Nutrition Facts
Blueberry French Toast Cups
Amount Per Serving (1 g)
Calories 431 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Cholesterol 296mg99%
Sodium 300mg13%
Potassium 415mg12%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 31g34%
Protein 16g32%
Vitamin A 761IU15%
Vitamin C 6mg7%
Calcium 211mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Blueberry French Toast Cups are delicious, single serving breakfast treats that are easy to make, and can be cooked in an air fryer OR in an oven.


May
2020

Apple Cinnamon Baked Doughnuts

categories: Breads, Breakfast, Doughnuts/Pastries
57 Shares
Pin57
Share
Tweet
Yum
Email

Make 18 delicious apple cinnamon baked doughnuts topped with cinnamon sugar. An easy to make treat for breakfast or snacks for family or friends.
Make 18 delicious apple cinnamon baked doughnuts topped with cinnamon sugar. An easy to make treat for breakfast or snacks for family or friends.

Do you enjoy baked doughnuts? You know, the kind that you don’t have to deep fry in oil? Well we do! Our favorite doughnuts are (truthfully) the deep-“fried” kind you get at a doughnut shop. BUT… after finding our local doughnut shop closed due to the pandemic, I decided to make my own at home. The result was delicious apple cinnamon BAKED doughnuts, made in my cute little doughnut pan!

You will need to have a doughnut pan for this recipe. The little “6 doughnut” one I use was purchased online (Amazon) several years ago very inexpensively. My pan only makes 6 baked doughnuts, so I made 3 batches, since this recipe yields 18 doughnuts. We gave 6 to our son for his birthday, 6 to our other son to devour, and we enjoyed the other 6! They are so easy to make… here’s how:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Batter

Before making the batter, preheat your oven to 350°F. Prepare the dry ingredients by sifting flour, baking powder, baking soda, and cinnamon into a large bowl. Add the brown sugar, and whisk these ingredients together.

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined. Pour the wet ingredients into the large bowl with the dry ingredients. Whisk or stir well, to fully combine the batter ingredients.

Dry ingredients for doughnuts are whisked together in bowl.The wet ingredients are then whisked into the dry ingredients.

Once the batter has been combined, add the apple pie filling, and stir it in. I was able to use some of my home-canned apple pie filling. This is now the finished batter for the apple cinnamon baked doughnuts.

Apple pie filling is stirred into the batter for the doughnuts.

Bake The Doughnuts

Spoon or pipe the batter into a greased doughnut pan. I used a spoon to fill the “wells” of the pan, but you can use a large piping bag to fill them, if desired. Fill each doughnut “well” 3/4 full, and spread the batter evenly. Because this recipe makes 18 doughnuts, you will need to make a couple batches, if you only have one pan, like me!

Bake the doughnuts at 350°F for 11-12 minutes (mine took 12), until a toothpick inserted into the middle comes out clean. The doughnuts will be light golden brown. Remove the pan from the oven and place on a wire rack. After a couple minutes, remove the doughnuts from the pan. I inverted the pan to release the doughnuts, then let them cool slightly on the wire rack.

Repeat process with remaining batter, washing and re-greasing pan after each batch of doughnuts.

The doughnut batter is placed into a doughnut baking pan to cook.The baked doughnuts, cooling in pan on a wire rack.

Adding The Topping To The Apple Cinnamon Baked Doughnuts

For the doughnut topping, melt butter in a small bowl. Combine granulated sugar and ground cinnamon in another bowl (that is large enough to hold a doughnut)/ While the doughnuts are still warm (after each batch), brush the top of the doughnut with melted butter.

Immediately place the buttered side of the doughnut into the cinnamon sugar mixture, Coat the top surface of the doughnut with the mixture, and then place doughnut back onto a wire rack to finish cooling. When all the doughnuts have been covered with topping, dip each one of them back into the cinnamon sugar mixture for a second coat.

Each baked doughnut is brushed with melted butter on top.The doughnut is placed, butter side down into cinnamon sugar mixture.

Follow this process until all of the doughnuts have been baked and double dipped in the cinnamon sugar mixture. Now the apple cinnamon baked doughnuts are ready to EAT! (insert my smiley face here… ha ha!) In the photo below, you can see the doughnuts after the FIRST cinnamon sugar dipping.

Apple cinnamon baked doughnuts resting on wire rack before eating.

Here are four of the finished doughnuts on a plate, just begging to be eaten. See all the double dipped cinnamon sugar topping on each one?  I saved one for you. Go ahead, take the one you want, and enjoy it. Oh yeah… these doughnuts are good!

A plate with four of the apple cinnamon baked doughnuts, ready to eat.

I hope you have a chance to try these easy, but yummy apple cinnamon baked doughnuts. Thank you for stopping by, and I hope you have a really GOOD day. Take care.

Looking For More DOUGHNUT recipes?

You can find all of my doughnut recipes in the Recipe Index, located at the top of the page. I have several, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: Lyuba, at https://www.willcookforsmiles.com/apple-pie-baked-doughnuts/

0 from 0 votes
PRINT
Apple Cinnamon Baked Doughnuts
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Make 18 delicious apple cinnamon baked doughnuts topped with cinnamon sugar. An easy to make treat for breakfast or snacks for family or friends.

Category: Breakfast, Snack
Cuisine: American
Keyword: apple cinnamon baked doughnuts
Servings: 18
Calories Per Serving: 139 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Doughnuts:
  • 1½ cups all purpose flour
  • ¾ cup brown sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ cup apple pie filling
  • ¾ cup buttermilk
  • 2 large eggs
  • 3 Tablespoons butter (salted) , melted
  • 1 teaspoon vanilla extract
For Doughnut Topping:
  • 1½ Tablespoons butter , melted
  • ⅓ cup white granulated sugar
  • 1 Tablespoon ground cinnamon
US Customary - Metric
Instructions

  1. Preheat oven to 350°F

Make The Batter:

  1. Sift flour, baking powder, baking soda, and cinnamon into a large bowl. Add brown sugar, and whisk together. In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until combined. Pour wet ingredients into dry ingredients. Whisk or stir well, to fully combine. Add apple pie filling, and stir until fully incorporated.

Bake The Doughnuts:

  1. Spoon or pipe batter into a greased doughnut pan. Fill each doughnut "well" 3/4 full, and spread batter evenly. You may need to make a couple batches, if you only have one pan, like me. Bake at 350°F for 11-12 minutes (mine took 12), until golden brown and a toothpick inserted into the middle comes out clean. Transfer pan from oven to a wire rack. After 2 minutes, remove doughnuts from pan. I inverted the pan to release doughnuts, then let them cool slightly on the wire rack before adding the cinnamon sugar topping. Repeat process with remaining batter, washing and re-greasing pan after each additional batch of doughnuts.

Add Cinnamon Sugar Topping While Doughnuts Are Still Warm:

  1. Place melted butter in a small bowl. In a separate bowl (large enough for a doughnut), combine granulated sugar and ground cinnamon. While doughnuts are still warm (after each batch), brush the top of the doughnut with melted butter. Immediately place buttered side of doughnut into cinnamon sugar mix. Coat the top surface of the doughnut with the mix, and then place doughnut back onto wire rack to finish cooling. When all doughnuts have been covered with topping, dip each one back into the cinnamon sugar mixture for a second time. Once doughnuts are double-dipped with topping, they're ready to eat! Enjoy.

Nutrition Facts
Apple Cinnamon Baked Doughnuts
Amount Per Serving (1 g)
Calories 139 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 29mg10%
Sodium 82mg4%
Potassium 83mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 134IU3%
Vitamin C 1mg1%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 18 delicious apple cinnamon baked doughnuts topped with cinnamon sugar. An easy to make treat for breakfast or snacks for family or friends.


Apr
2020

Air Fryer Bacon

categories: Air Fryer Recipes, Bacon, Breakfast
14 Shares
Pin14
Share
Tweet
Yum
Email

Have an air fryer? Learn how easy it is to make crispy air fryer bacon in just a few minutes, using this method of cooking it with super-heated air!
Have an air fryer? Learn how easy it is to make crispy air fryer bacon in just a few minutes, using this method of cooking it with super-heated air!

I don’t know about you, but we LOVE bacon! Really, really love bacon. Amen! For most of our married life, I’ve cooked bacon slices in a large skillet on our stove top.

I’ve also cooked bacon in the oven (see how to do this in my blog post here).

With the addition of an air fryer (thanks to birthday gift cards), now we’ve started cooking bacon in our Cosori air fryer. It’s easy. Here’s how to make air fryer bacon.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Get Ready, Get Set… Go!

Preheat your air fryer to 400°F. This will take a 2-3 minutes to bring the air fryer to temperature. While the machine is preheating, separate the strips of bacon.

Bacon strips are separated before loading into the air fryer.

Time To Cook Some Air Fryer Bacon!

Lay the strips of bacon in the basket of the air fryer. I have had the best results when I keep the bacon strips in a single layer, so that is what I recommend.

You might have to cook the bacon in batches, if you are making a large amount.

I typically use a thick cut of bacon, so if using very thin slices, keep a close eye on your air fryer bacon, to make sure you don’t overcook it!

Thin slices will take less time to cook, so remember that, once they start cooking, and adjust times as necessary!

The bacon strips are laid side by side in the basket of the air fryer to cook.

Cook the air fryer bacon at 400°F for 10 minutes. Halfway through the cooking time, turn the bacon strips to the other side, and then continue cooking.

NOTE: Since air fryers tend to vary quite a bit, temperature-wise, I recommend checking the bacon occasionally, to ensure it cooks thoroughly, but doesn’t overcook!

The thick slices of bacon I used were done in 10 minutes of total cooking time (5 minutes per side).

Ten minutes at 400 degrees is the setting used to cook thick bacon slices.

The photo below shows what the air fryer bacon looked like after 5 minutes. This is right after I turned the bacon over to cook the other side.

You can see how browned it already is, after 5 minutes. Again, remember that your bacon might cook cooler or hotter, depending on the type of air fryer you use.

Checking on the bacon at the half way mark through cooking.

Time To Eat Some Air Fryer BACON!

When the bacon has finished cooking, transfer the slices to paper towels. The paper towels will help to absorb any accumulated bacon grease.

After that is done, these crisp pieces of yummy bacon are ready to enjoy! Don’t they look good? Well guess what? They WERE Good!

We enjoyed the bacon with some scrambled eggs, and a biscuit! It was nice to be able to scramble the eggs, without having to cook bacon in a skillet at the same time!

The finished air fryer bacon on paper towels to absorb any grease.

Making bacon in an air fryer is really easy, and I hope you will consider trying it, also! Take care, thanks for stopping by, and I sincerely hope you have a great day.

Looking For More AIR FRYER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several air fryer recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Air Fryer Bacon
Prep Time
4 mins
Cook Time
10 mins
Total Time
14 mins
 

Have an air fryer? Learn how easy it is to make crispy air fryer bacon in just a few minutes, using this method of cooking it with super-heated air!

Category: Breakfast, Brunch, Side Dish
Cuisine: American
Keyword: air fryer bacon
Servings: 6 slices
Calories Per Serving: 92 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 slices bacon , preferably thick cut bacon
US Customary - Metric
Instructions

  1. Preheat air fryer to 400°F. This will take about 2-3 minutes. While machine preheats, separate strips of bacon.

  2. Lay bacon strips in basket of air fryer. Try to keep them in a single layer. You might have to cook bacon in batches, if you're making a large amount. If using thin slices, keep a close eye on it, to make sure you don't overcook it! Thin slices will take less time to cook, so adjust time as necessary!

  3. Cook air fryer bacon at 400°F for 10 minutes total. Halfway through cooking time, turn bacon strips to other side, and continue cooking. NOTE: Since air fryers tend to vary quite a bit temperature-wise, I recommend checking bacon occasionally, to ensure it cooks thoroughly, but doesn't overcook! When finished cooking, transfer bacon slices to paper towels, to absorb any accumulated bacon grease. Serve, and enjoy!

Nutrition Facts
Air Fryer Bacon
Amount Per Serving (1 g)
Calories 92 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 146mg6%
Potassium 44mg1%
Carbohydrates 1g0%
Protein 3g6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Have an air fryer? Learn how easy it is to make crispy air fryer bacon in just a few minutes, using this method of cooking it with super-heated air!


Apr
2020

Chocolate Chip Banana Nut Muffins

categories: Breads, Breakfast, Muffins
202 Shares
Pin202
Share
Tweet
Yum
Email

Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!

Well… here we are, in the first week of being advised to basically confine ourselves to our homes for two weeks due to the coronavirus that is spreading rapidly around the entire world! We are rightfully concerned, but not overly dismayed or fearful, because our trust is ultimately in God, so we have great HOPE, in spite of circumstances! Our future is secure, no matter what happens, and for that, we are truly GRATEFUL!

If you’re like me, you still want to make sure you have adequate food prepared in a time like this. Muffins are a great way (with not too many ingredients) to provide an easy, tasty breakfast or snack for yourself or other family members!

So, I decided to make a batch of chocolate chip banana nut muffins to have around, because I had the ingredients in our pantry. I’ve made them for years using my Mom’s banana nut bread recipe, with a couple slight modifications! These muffins are easily made with fairly common ingredients, so I thought I would share this family-friendly recipe to all who might want it!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Making The Muffin Batter Is EASY!

While you make the muffin batter, preheat your oven to 350°F. Sift the flour, baking powder, baking soda, salt and granulated sugar into a large mixing bowl. Add the miniature chocolate chips and chopped pecans to the bowl.

Sifted dry ingredients, chocolate chips, and chopped pecans in mixing bowl.

In a separate bowl, mix together three very ripe bananas, an egg, and the vegetable oil. Use a fork to mash the bananas very well, and combine the wet ingredients until fully incorporated.

Ripe bananas, an egg, and vegetable oil are mixed together in medium bowl.Once mixed, the banana, egg and oil mixture is ready to add to dry ingredients.

Combine The Wet And Dry Ingredients

Pour the banana/egg/oil mixture into the large mixing bowl with the dry ingredients. Stir this very well, to fully combine all the batter ingredients. The muffin batter will be fairly thick, once done.

Time to stir together all the ingredients for the chocolate chip banana nut muffins.The muffin batter is now ready to scoop into the muffin cup paper liners.

Time To Bake The Chocolate Chip Banana Nut Muffins!

Okay… now it’s time to get these chocolate chip banana nut muffins in the oven to bake! Place paper cupcake liners into the muffin tin holders. NOTE: If you do not have paper liners, no worries. Simply lightly spray each muffin “well” with non-stick baking spray or grease well.

Fill each muffin holder about 3/4 of the way full with the batter. You should have enough batter to make 12 chocolate chip banana nut muffins! Place the muffins into your preheated 350°F. oven, and bake between 25-30 minutes.

The muffins are done when golden brown and a toothpick inserted into the middle comes out clean. Check them at 25 minutes for done-ness, because oven temps can vary greatly, and you do not want dry muffins! Mine were perfect when cooked for 25 minutes.

The 12 muffin cup holders are each filled 3/4 of the way with batter.The finished chocolate chip banana nut muffins are golden brown when fully baked.

Let Cool A Bit, Then It’s Time To EAT!

Remove the muffins from the oven and pan once done, and let them cool on a wire rack for a few minutes before serving. If you are NOT using paper liners, let the muffins cool for 5-6 minutes BEFORE attempting to remove them from the pan.

Once they have cooled down a few minutes, they are ready to eat! Slice one open, add butter if that’s your thing, and enjoy these absolutely delicious chocolate chip banana nut muffins!

A dozen muffins are cooling on a wire rack.Chocolate chip banana nut muffins are filled with chocolate and taste delicious.

I truly hope you enjoy these muffins for your family breakfast or just as a yummy snack! They sure are GOOD! Have a blessed day, friends.

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many muffin recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From: my mom’s recipe for banana nut bread

0 from 0 votes
PRINT
Chocolate Chip Banana Nut Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!

Category: Breakfast, Snack
Cuisine: American
Keyword: chocolate chip banana nut muffins
Servings: 12
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup granulated sugar
  • 1 cup pecans or walnuts , chopped
  • ½ cup mini chocolate chips (semi-sweet) *can substitute regular sized
  • 1 large egg
  • ¼ cup vegetable oil
  • 3 medium bananas (very ripe)
  • 1 Tablespoon fresh lemon juice
US Customary - Metric
Instructions

  1. Preheat oven to 350°F. Sift flour, baking powder, baking soda, salt and granulated sugar into a large mixing bowl. Add chocolate chips and chopped pecans to the bowl.

  2. In a separate bowl, mix together bananas, egg, and vegetable oil. Use a fork to mash the bananas very well, and mix wet ingredients until fully incorporated. Add banana mixture to the dry ingredients. Stir well, to fully combine batter ingredients. Batter will be fairly thick,

  3. Place paper liners into the muffin tin. NOTE: If you don't have paper liners, lightly spray each muffin "well" with non-stick baking spray, or grease well. Fill each muffin holder 3/4 of the way full with the batter. You should have enough batter to make 12 muffins! Bake at 350°F. between 25-30 minutes. Muffins are done when golden brown and a toothpick inserted into the middle comes out clean. Check them at 25 minutesfor done-ness, because oven temps can vary greatly, and you do not want dry muffins!

  4. Remove muffins from oven and pan once done, and let them cool on a wire rack for a few minutes before serving. NOTE: If you are NOT using paper liners, let muffins cool 5-6 minutes BEFORE attempting to remove them from pan. After they've cooled a few minutes, they're ready to eat! Enjoy!

Nutrition Facts
Chocolate Chip Banana Nut Muffins
Amount Per Serving (1 muffin)
Calories 295 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 18mg6%
Sodium 200mg9%
Potassium 291mg8%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 16g18%
Protein 4g8%
Vitamin A 54IU1%
Vitamin C 3mg4%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!