Category Archives: Bloody Breakkies

Apple Cornmeal Flax Muffins

With the holidays season in full swing, these Apple Cornmeal Flax Muffins are a healthy breakfast or dessert in between all the wine, cheese and other treats we indulge in this time of year.  After a weekend of stuffing my face, I crave fruit and fiber – an apology to my body for having no will power when I see a cheese platter.  I’ve fully accepted that as I get older, I can no longer eat with total reckless abondon, and need to be kind to my stomach even during the holidays.

Apple Cornmeal Flax Muffins

Apple Cornmeal Flax Muffins

This past fall, my girlfriends and I spent the day apple picking at Puddicombe Estate Farms, an annual tradition. With a bushel of fruit in my fridge the possibilities were endless! Over the past month I made lots of cider, apple crisp, apple butter and for my last five precious apples I decided to bake these muffins.  Easy to make and a quick, portable breakfast or snack, my boyfriend and I are big muffin fans and when we bake together, we like to throw in all kinds of different ingredients and try out new flavour combinations.

One of my staple dishes I like to make during the holidays is a cornmeal and apple stuffing, such a tasty pairing!  This inspired me to include some cornmeal to add some natural sweetness and density.  While I added a bit of brown sugar, they are mainly sweetened with honey and the apples.  To add to the heartiness, I also threw in some ground flax seeds for extra fiber. Packed full of apples with some cinnamon, cloves and nutmeg for that holiday spice, these muffins are a healthy sweet treat.

Apple Cornmeal Flax Muffins

Apple Cornmeal Flax Muffins

Apple Cornmeal Flax Muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12

Apple Cornmeal Flax Muffins

Ingredients

  • 1 cup all purpose flour
  • ¾ cup fine cornmeal
  • ¼ cup ground flax seeds
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon baking power
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground all spice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ¼ cup packed brown sugar
  • ½ cup honey
  • ½ cup coconut oil
  • 1 teaspoon pure vanilla extract
  • 2 cups peeled, cored, cubed McIntosh apples
  • 1 apple peeled, cored, cubed, halved and thinly sliced for topping

Instructions

  1. Preheat oven to 350F and grease a 12 cup muffin pan or line with muffin cups.
  2. In a medium bowl whisk together flour, cornmeal, flax seeds, cinnamon, ginger, baking powder, nutmeg, all spice, cloves, baking soda, and salt.
  3. In a large bowl whisk together the eggs, sugar, oil and vanilla.
  4. Add the flour mixture and stir to combine being careful not to overmix. Fold in the apples.
  5. Evenly spoon the batter among the muffin cups. Top with a slice of apple.
  6. Bake for 25-30 minutes on the middle rack, rotating the pan halfway until the muffins are golden and a toothpick comes out clean when tested.
  7. Cool on a wire rack for 10 minutes.
  8. Best serve warm or at room temperature and will keep in a cookie tin for up to 5 days.
http://iseehungrypeople.net/2016/10/24/apple-cornmeal-flax-muffins/

Apple Cornmeal Flax Muffins

Apple Cornmeal Flax Muffins

My Apple Cornmeal Flax Muffins were inspired by my favourite holiday dish, what are your favourite flavours?

Ultimate Breakfast: Eggs with Lamb Fried in Bone Marrow

Fried eggs with tomatoes, lamb fried in bone marrow and PEC rye bread

Fried eggs with tomatoes, lamb fried in bone marrow and PEC rye bread

O.M.G.  What have I done?  How will I ever top this ULTIMATE breakfast?

The day started out like any other Saturday.  My boyfriend and I slept in, he claimed the bathroom, and I started making breakfast.  I hadn’t planned on anything special, but then I noticed the leftover roast lamb sitting in the fridge, and I thought “lamb for breakfast?  Is that too much?  Hell no!”.  But frying up some lamb in boring old olive oil didn’t seem too exciting, I knew I could take it to the next level.  Then I remembered all the tasty bone marrow sitting in a mason jar from the bone broth we’ve been regularly making.  Fry up the tender lamb in some rich bone marrow?  Now we’re talking!  There also happened to be some Prince Edward County rye bread that I picked up from Costco this past week, and since I’d gone this far, I added some fried tomato slices on the side.  Whoa!  Can you handle all this goodness?

My boyfriend was mightily impressed when he came down the stairs for breakfast and needless to say, this ultimate breakfast held us over until dinner time.

I am the breakfast master.

Pancakes – Summer Edition

 You’ve probably noticed by now that I post a lot of pancake recipes…what can I say?  Breakfast is my favourite meal of the day and I love to indulge once and awhile.  From my classic pancake recipe to gluten free coconut pancakes, vegan chia seed pancakes and finally, everyone’s favourite blueberry pancakes, I really have expressed a lot of love for this dish!

Cherry Pancakes

Cherry Pancakes

This week, I happened to eat pancakes TWICE.  I’d like to say that this was because I felt entitled to a big breakfast after a hardcore workout, but sadly this was not the case. I went cherry picking a few weeks ago and on this particularly lazy summer Sunday, I decided to crack open one of the jars of preserved cherries and make some pancakes out of ’em.  I used my classic pancake recipe and sliced up a cup of cherries, reserving any extra juice.  I carefully placed the cherries on the pancakes after pouring the batter in the pan, to keep them evenly distributed.  I stirred in the reserved juice with a half cup of real maple syrup, which added an extra pop of cherry flavour.  Fresh cherry pancakes were a real treat, and made for a decadent breakfast!

This week was also my last day of my contract.  For the past year I’ve been producing a pre-school show called Creative Galaxy for Amazon Prime, and sadly, the show was wrapping up.  My director took us out for lunch to Mildred’s Temple Kitchen, or “b’lunch” as they like to call it (when did ‘b’lunch become a thing?).  I knew exactly what I wanted to order – their infamous blueberry pancakes.

Blueberry Pancakes, Mildred's Temple Kitchen

Blueberry Pancakes, Mildred’s Temple Kitchen

“Mrs. Biderhof’s Blueberry Buttermilk Pancakes” are a must-have if you live in Toronto.  Thick, rich, fluffy cakes are topped with Lanark County maple syrup, wild blueberry compote and whipped cream.  I have a bottomless stomach, but even I was hard pressed to finish this tower or goodness (well, I also ordered a side of bacon…).  I’m not sure who Mrs. Biderhof is, but apparently she has been making people happy since 1989, so says the little caption on their menu.  Today she made me very happy, if not a bit sleepy!