Archive for breakfast

Pop on over for a popover

July 6, 2009 at 2:40 pm · Filed under breakfast, dessert, photo

Actually, don’t pop over for a popover- we ate them all.

I’d never seen a popover before this weekend, but they looked so awesome that I couldn’t resist making a batch.

I made them as a finish to our little fourth of july cookout at Charlotte’s house. She was nice enough to grab her camera and get a couple of pictures.

If you’ve never had a popover, they taste like little french toasts. They are sort of dense and airy at the same time.

I’d also like to point out that they have a grand total of 5 ingredients, and that includes the butter for the pan. They are insanely easy.

Popovers
3 eggs
1 c milk
1 c All Purpose Flour
1/4 csugar
2-3 Tbsp Butter

Heat the oven to 375.

Divide the butter into a 12 cup muffin pan (they make popover pan, but my guess is that if you own one, you don’t need this recipe). Place the pan in the oven for 3-5 minutes.

While the pan is heating, beat the eggs, milk, and sugar together, and then add the flour and whisk.

Remove the pan from the over (the butter will be golden brown) and fill the muffin tin evenly with the batter.

Bake for 5 minutes, and then lower the temperature to 350 and bake for 25 more.

They will start to deflate just a bit when you pull them out, but that’s okay, they’ll still look awesome.

I topped them with homemade whipped cream, raspberry sauce, and blueberries.

I bet they’d look good with savory toppings, too… maybe some chicken salad?

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ABC Muffins

June 14, 2009 at 9:42 pm · Filed under breakfast, lunch, photo

The other night Zach and I went to a great little restaurant in downtown Raleigh called The Rockford. Service wasn’t great, but the food was. I got the ABC (apple, bacon, cheddar) sandwich, and it was one of the best things I’ve ever eaten (probably helped that I was starving by the time I got my food!). It was apple, bacon, and cheddar inside french toast, essentially. Sort of a monte cristo with apple.

I really enjoyed having muffins for lunch last week, they were so easy to make and to get ready each morning. So this week I was trying to think of what kind of muffin to make, and I thought of that sandwich.

The batter for this looks WAY dry, almost more like cookie dough. My thought was that the apple would release moisture. But up until the point I bit into the muffin I was convinced that they were going to be too dry. They are dense, but they weren’t dry. I also realized after I pulled them out of the oven that I had planned to put some onion and garlic in, and forgot. I didn’t include them in the ingredients, but you could certainly add some.

So Zach was a bit hungry and decided to test one of these muffins for me. He declared that it wasn’t really the best thing ever, and I was feeling sort of dejected. But then he had the thought to dip it in some maple syrup, and suddenly a just “okay” muffin became GREAT. He said he wants to eat them for breakfast. I say that breakfast isn’t just for breakfast, so I’ll eat them for lunch.

ABC Muffins

Ingredients

1st set:
-3/4 cup whole wheat flour
-1/4 cup all purpose flour
-1/3 cup wheat germ
-1/3 cup ground flax seed
-1 Tbsp sugar
-1 tsp. baking soda
-1/4 tsp baking powder
-1/2 – 1 tsp salt

2nd set:
-1/2 Cup Egg Beaters (or other liquid egg substitute, I used the type with extra Omega 3) or 2 eggs
– 1 1/2 green apple, diced (I used one Granny Smith, and 1/2 Golden Delicious)
-1/2 stick butter, melted
-1/2 c. bacon, cooked and chopped
-1/2 cup sharp cheddar cheese, diced

Mix the 1st set of ingredients together and mix the second set of ingredients (make sure the butter has cooled before you add the egg) together in two separate bowls.

Mix the two sets of ingredients together.

Spoon into a buttered muffin pan

350 degrees for 20-25 minutes for regular sized muffins.

Serve with maple syrup!!!!!!!!!!!!!

ABC Muffins

Note: I actually used *slightly* less flax/wheat germ, and *slightly* more all purpose flour. But I couldn’t really come up with a measurement for that, and I think the measurements provided will work just fine. You could also just use whole wheat and all purpose flour, or completely all purpose flour. You just want 1 2/3 c of flour, total.

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