Breakfast & Lunch: two of the hardest meals for a homeschooling mommy. *sigh* And let’s face it, I am not mentally awake in the early morning. I need to take my time, sip my coffee, tea or hot cocoa, & watch a little news. If I have to make breakfast for 5 other people, it’s rarely a pretty or tasty offering.
Enter the OAMC idea. How lovely it is to stumble sleepily to the freezer & put out a frozen muffin or waffle. Then, you warm it up to a delicious aromatic breakfast. No one is hungry. Mama is not cranky. Papa is proud. It’s a good deal all around. ;-D
This is the line up. First, I baked Apple Spice (gluten-free) Muffins. Then while they were baking, I washed my mixing bowl & mixed up the blue berry cream muffins. After that, I mixed up Pumpkin Waffles. They are a bit more involved & take longer to cook. So, make sure you have a timer & a good book.
So this month, I baked 63 muffins & 30 waffle. Add in instant oatmeal, homemade granola & bread for toasting, and that is quite a breakfast list. Here are the recipes.
APPLE SPICE MUFFIN
Makes 24 muffins
Ingredients
1 1/2 cups brown rice flour
1 1/2 cups buckwheat flour
1 cup ground flaxseed
1 cup light brown sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup of your choice of dried fruit (I used dates this time)
4 eggs
1/2 cup oil
1 cup unsweetened applesauce
2 cup buttermilk
Method
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners and set aside. In a large bowl, whisk together brown rice flour, buckwheat flour, flaxseed, brown sugar, baking soda, cinnamon, nutmeg, salt and currants.
In a second large bowl, whisk together eggs, oil, applesauce and buttermilk. Add flour mixture to buttermilk mixture and stir until just combined.
Spoon batter into prepared muffin tins and bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins in pan for 5 minutes before transferring to a wire rack to finish cooling.
Blueberry Cream Muffins
Makes Around 36.
Ingredients
4 eggs, 2 cups sugar, 1 cup oil, 1 teaspoon vanilla extract, 4 cups all-purpose flour (I used 2 cups of bread flour & 2 cups of whole wheat), 1 teaspoon salt, 2 teaspoon baking soda, 2 cups (16 ounces) sour cream, 2 cups fresh blueberries, 1 cup of pecan pieces
Method
In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries & nuts. Spoon into greased muffin tins. Bake at 400° for 20 minutes. Yield: 24 muffins.
PUMPKIN WAFFLES
In large bowl combine the following and set aside
dry ingredients
8 cups of flour (I used fresh ground whole wheat but my sil used half whole wheat & half white)
4 teaspoons baking soda, 2 tablespoons baking powder, 2 teaspoons salt, 1 cup brown sugar, 2 or 3 teaspoons cinnamon, 2 teaspoons pumpkin pie spice, In another bowl combine
wet ingredients
1 cup melted butter, 1 cup oil, 4 cups solid packed pumpkin, 6 cups buttermilk, 12 egg yolks
SAVE EGG WHITES – YOU WILL NEED TO BEAT THEM SEPARATLY & RE – ADD THEM AT THE END
1 tablespoon vanilla ext. (my sil used 4 tablespoons & I like extra too)
METHOD
Pour wet into dry. Mix until combined and add 1 cup of pecans. THEN ADD EGG WHITES that have been beaten until white & foamy like whipped cream. When barely combined. Heat your waffle iron & add first waffles. You do not want them to be browned; just cooked. My waffle iron does this in 3 minutes.
So, while cooking, settle in your kitchen chair with a cup of something & your book. DO NOT FORGET TO SET YOUR TIMER!!
;-D And remember that first waffle is yours to enjoy. Because you are the bomb!
