Back To School Breakfast

My two oldest went back to school today so it was a big morning at our house.  One in 11th grade and another in 3rd. So I wanted to make something special. It needed to me yummy of course, but I also wanted it to have a little nutrition in it too so this is what I made.

It's a recipe for Blueberry-Swirl Coffee Cake but my kids like their food in muffin form better so I made it in muffin cups instead of a pan. I realize that it is a cake and therefore not terribly healthy, but at least I got a fruit in there, hehe.

Over the summer my now third grader was shopping with daddy and saw this magazine and insisted that they buy it for me because in her words, "mom always likes cooking healthy things" How cute is that? I love her!

Needles to say, I am glad they bought it because it's full of nice recipes and pretty pics.

This is where the recipe came from. I made this one other time and called it breakfast :) This summer while Rikard's family was staying with us I made it, and they all loved it too.

I didn't have lemon zest so I substituted almond extract and it was delish!

To make it into muffins instead of the cake I just layered it in the tins same as you would in the pan and sorta swirled it around with my finger. Worked fine.

 Maybe the best part about making this into muffins was that I had extra blueberries in the end. Of course I could not waste these sugared little beauties. They fit beautifully in a small baking pan and luckily I had a little batter left. Oh baby!

 I could eat the whole pan! Good thing it's small! It's almost like pie, maybe like a buckle? Whatever it is, it is definitely delicious! I may plan this little accident again by increasing the blueberries and decreasing the batter. It would be heaven with vanilla ice cream or vanilla sauce over it. But then I couldn't call it breakfast.

Here's the recipe:

Blueberry-Swirl Coffee Cake

2 1/2 c fresh or frozen blueberries

1/3 c packed light brown sugar

1 tsp cinnamon

1/2 c (1 stick) butter

1 c granulated sugar

1 large egg

1 large egg white

1 tbs grated lemon zest

2 1/2 c self-rising flour

1 1/4 c reduced fat milk

Preheat oven to to 350 degrees F. Grease and flour 13x9 inch baking pan. Toss 2 cups blueberries with brown sugar and cinnamon until blueberries are covered.

Cream butter and sugar in a large bowl with an electric mixer until light and fluffy, about 4 minutes. Add egg and egg white beat another 2 minutes. Add lemon zest. Reduce to low speed and add flour alternately with milk, one-third at a time. Scrape sides down and do not over mix.

Spread half the batter into pan and sprinkle with blueberries. Spoon remaining batter on the top and swirl with knife several times. Sprinkle remaining blueberries on the top .

Bake until toothpick inserted in center comes out with moist crumbs clinging, about 40-45 minutes. Cool pan on wire rack 15 mins before serving.

I baked the muffins for 15-20 minutes. They needed to be in muffin cups because the ones that were not fell apart when I was trying to remove them from the pan. They also didn't work well as mini muffins. Maybe they would have if I would have used mini muffin papers but I didn't have any so they came out in a heap. Still tasted good but looked like a disaster :)

Enjoy!



Mandy

Banana muffins

Last week I decided to master Banana Muffins... Here in Sweden they don't really know what a good muffin is. So I was on a mission to show them what a REAL muffin is. When I say muffin I am talking about a Big muffin with an even Bigger top, broke in two with butter melting on both pieces! SO good! I had 2 recipes I wanted to try and I still cant decided which I liked more, Rikard preferred the first recipe. 

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1.     Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2.     In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3.     In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean


This next one makes like 3 pans of muffins... They have a more cake like consistency.

Ingredients

• 2 sticks Butter
• 1-½ cup + 2 TBLS Sugar
• 3 whole Eggs
• 1-½ cup Mashed Ripe Bananas
• 4 cups + 2 TBLS Flour
• 1 teaspoon Baking Soda
• 1-½ teaspoon Baking Powder
• 1-½ cup Sour Cream

Preparation Instructions

Preheat oven to 350 degrees.

Grease muffin pan.

Cream butter and sugar together. Add eggs one at a time, beating for a few seconds after each addition. Add mashed bananas and beat.

Combine dry ingredients in a separate bowl.

Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.

Pour into muffin pan and bake for 45 minutes to an hour or until a toothpick comes out clean.

Invert on a cooling rack and allow cake to cool slightly before slicing and serving with softened butter.

I also put the brown sugar crumbs on top of these and it made them delicious!

So, let me know which one you think is better! Good luck