Stars and Stripes Muffins

Kids can never get enough of the 4th of July during summer, so this great muffin recipe will be right up their alley.  Perfect for breakfast, snack or dessert alternative.  YUM!

Ingredients:

3 cups all purpose flour
1 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
2/3 cup vegetable oil
2 large eggs
1 cup frozen blueberries
1 cup frozen strawberries
4 teaspoons sugar

Instructions:

Place the flour, 1 cup of sugar, baking powder and salt into a large mixing bowl.  Mix a little to combine ingredients.  Make a well in the center of the ingredients.  In a separate bowl mix the milk, oil and eggs together.  Slowly add to the dry ingredients place the liquid into the well made in the dry ingredients.  Carefully fold together until dry ingredients are just moistened through.  Divide batter into two bowls.  Add the blueberries to one and the strawberries to the other.  Mix them in well.  Preheat the oven to 400 degrees.  Grease 12 muffin tin cups or use baking cups.  Fill each full with batter. Six blueberry muffins and six strawberry muffins.  Sprinkle the tops with the 4 teaspoons of sugar.  Bake 23 minutes or until a toothpick inserted comes out clean.  The tops should be light brown.  Remove from tin immediately and cool on a wire rack.

Homemade Granola

Ingredients:
4 cups quick-cooking rolled oats
1 ½ cups whole-wheat flour
1 cup natural bran
¼ cup toasted wheat germ
¼ cup chopped almonds
¼ cup sesame seeds
¼ cup sunflower seeds
½ tsp salt
1 cup hot water
½ cup honey
1 tsp vanilla extract
1 cup sultanas

Method:
Preheat the oven to 325°F.

Mix the oats, bran, wheat germ, flour, nuts, sesame seeds, sunflower seeds and salt together until thoroughly combined.

In a separate little bowl, combine the water, honey and vanilla. Combine with the dry ingredients and mix well.

Grease two baking sheets and spread the mixture on the baking sheets, then squeeze together to make small clumps. Bake in the preheated oven for about 30 minutes or until the granola mix is nice and golden. You will have to stir occasionally. Add raisins, stir again and bake for an extra 5 minutes.

Let the granola mix cool and then fill it into airtight containers.

This is a delicious and healthy granola that can be enjoyed with fresh fruit and yogurt for a healthy start of the day! It can also be used for snacks and as an ice cream topper! You can always add dried fruit to the finished batch, and you can substitute the nut variety based on your family’s likes.

Red Potato Pancakes

For those who want to try something bold for your next weekend family breakfast….

Ingredients:
8 medium red potatoes, peel left on and shredded
1 large sweet onion, minced
3 eggs, lightly beaten
3 tbsp all-purpose flour
1/2 tsp baking powder
1/2 tsp dried rosemary
1 tsp salt
1 tsp black pepper
1 1/2 tsp lime juice
2 tbsp vegetable oil

Instructions:
Combine the shredded potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper and lime juice in a large bowl and toss gently.

In a large pan, heat the oil over medium heat and add 2/3 cup at a time of the potato mixture. With a spatula, press the potato mixture into a pancake shape and cook for about 3 to 4 minutes on each side until nice and crisp. Repeat with the rest of the potato mixture. Place the finished pancakes onto a paper towel to drain the fat.

Enjoy immediately with homemade applesauce. A quick and easy family lunch idea.

Whole Wheat Breakfast Scones

Ingredients:
3 tbsp granulated sugar
1 cup all purpose flour
1 cup whole wheat flour
1tbsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/3 cup butter or margarine
2 eggs, lightly beaten
1/3 cup milk
1/2 cup raisins

Instructions:
Preheat the oven to 425°Fahrenheit.

Combine the sugar (keep 1 tsp of sugar aside), flours, cinnamon, nutmeg, salt and baking powder in a bowl and cut in butter with a pastry blender or two knives. The mixture should resemble coarse crumbs.

Keep 1 tbsp of the beaten egg aside. Add remaining egg, raisins and milk to the flour mixture and combine gently. Sprinkle flour on your kitchen counter, turn out the flour/egg mixture and kneed about 5 times. After kneading, pat the dough into a 3/4inch thick circle and divide into 8 wedges.

Put the wedges on a greased baking sheet, brush with the reserved egg and sprinkle with remaining sugar.

Bake in the oven for about 18 to 20 minutes or until nicely browned. Serve warm with a soup or salad. Delicious!