Tag Archives: breakfast

Traditional Blueberry Muffin recipe

I have a theory. If you don’t like a particular food…bake it in a muffin…and then talk to me. For reals…I was never a fan of blueberries until I made this muffin. Now…I cannot picture my morning coffee without one. They are tender, just sweet enough, loaded with healthy blueberries…and warmed up in a oven for about 5 minutes..they are a little slice of heaven. Don’t they just look like summer….ahhhhh…..

traditional blueberry muffin recipe @cleverlyinspired (4)cv

I love this recipe because it’s one bowl…easy ingredients and always turns out. Keep in mind…muffins can get tough really quick. Mix the wet, then add in dry ingredients until it is just combined. I use a piece of wax paper to combine all my dry ingredients….then fold the paper and let it pour into the bowl. (just a little tip from me to you ;) The texture of this batter is more like a cookie dough. A ice cream scoop makes it simple to get the batter into the cups. If you aren’t using foil cupcake liners…be sure to spray the muffin pan.

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Can’t ya smell them already?? Go make some this weekend…xo friends…

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Traditional Blueberry Muffin recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 5 T unsalted butter
  • ½ C sugar
  • 1 egg
  • ¾ C sour cream or plain yogurt
  • zest of one lemon
  • 1½ C flour
  • 1½ t baking soda
  • ¼ t salt
  • ¾ C fresh blueberries
Instructions
  1. Preheat oven 375
  2. Line 12 muffin cups (foil liners work best)
  3. Beat butter and sugar
  4. Add in egg, sour cream and zest.
  5. On wax paper, combine flour, baking soda, salt.
  6. Add dry to wet ingredients
  7. Gently fold in blueberries
  8. Bake about 25 minutes until centers come out clean on a toothpick.

 

If you had a few extra minutes…I would appreciate you taking a look at this post I did : 10 guest room essentials (and I would love it if you could share it….if you are so inclined:)

Plus…I was recently interviewed to share more about my crafting space….here is the post…

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Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog Cleverlyinspired.com she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes…all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Country Living, CNN living, Good Housekeeping, Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge. She is also a member of the True Value Blog Squad & Martha’s Circle of trusted bloggers.

Bacon & Mushroom Quiche recipe (make ahead breakfast)

I hope you all had a great weekend. It sure was rainy here…actually…it is still raining right now. It’s not helpful on a Monday morning. I have a yummy recipe to share with you today. If you have never made a quiche…I would try this recipe.

Normally I shy away from quiche. I am ones of those people who are very fickle about eggs. They have to be just right. Not too runny. Not to hard. Goldilocks I suppose.

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Anywho, I made this quiche for a teacher appreciation breakfast. It smelled amazing. It tasted even better. The best part is you make it ahead and then just gently heat it up when you want to serve it. I know, I was very concerned about the heating it up part….but I am telling you…it was amazing. bacon and mushroom quiche recipe @cleverlyinspired (11)

 

This would be great to serve for Mother’s Day….fix it the day before. This only serves 6 smaller portions….so you may want to consider it a “side dish” . Just a thought…

Also, I made mine own go to pie crust….because seriously, it is no fail. You can however buy the ready made frozen pie crust for this recipe( you will only use one crust) Be sure to let it thaw so that you can work it into the pan.

bacon and mushroom quiche recipe @cleverlyinspired (10)

cleverlyinspired make ahead quiche

Bacon & Mushroom Quiche recipe (make ahead breakfast)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 1 unbaked piecrust (or homemade crust)
  • 4 slices bacon
  • 1½ cups chopped fresh mushrooms
  • ¾ cup shredded Gruyere cheese (or swiss)
  • 3 green onions chopped
  • 1 tsp thyme
  • 2 eggs, lightly beaten
  • 1 C sour cream
Instructions
  1. Preheat oven to 450 degrees
  2. Place thawed crust into a 9-inch tart pan that has a removable bottom. Press and trim the crust. Line bottom with foil.
  3. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry.
  4. Remove from oven. Reduce oven temperature to 375 degrees F.
  5. Cook bacon in skillet until brown. Remove and crumble.
  6. Reserving 1 tablespoon drippings in skillet.
  7. Add mushrooms to the reserved drippings; cook until mushrooms are tender and liquid is evaporated.
  8. Stir in crumbled bacon, green onions, and thyme. In a medium bowl combine eggs and sour cream. Stir in bacon mixture and cheese. Pour into crust.
  9. Bake for 25 to 30 minutes or until light brown and a knife inserted in the center comes out clean.
  10. Cool on a wire rack for 2 hours. Place quiche in an airtight container; cover. Chill for 2 to 24 hours.
  11. Preheat oven to 350 degrees F. Place quiche on a baking sheet. Bake about 10 minutes or until warm in center. Cut into thin wedges.
  12. You can serve it right away....just let it set for 10 minutes before cutting.

 

Have you tried to make a quiche before?

Also, I am giving away Martha’s big encyclopedia of Crafts on Facebook. All you have to do is like the photo or share it…..Here is my facebook page

 

Sharing at

Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog Cleverlyinspired.com she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes…all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Country Living, CNN living, Good Housekeeping, Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge. She is also a member of the True Value Blog Squad & Martha’s Circle of trusted bloggers.

Banana Oatmeal Bread Recipe

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I have posted a couple of other times about using up some over ripened bananas….but I think is my favorite so far. You would think that this would be dense with the addition of the oatmeal…but it is quite light. I love that is has some fiber in it…perfect way to start your day.

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Comes together really simply and it freezes great. Just let it cool first and then place in a freezer bag.

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Grab some milk people…and enjoy ;)

 

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Banana Oatmeal Bread Recipe
 
Prep time
Cook time
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Low sugar, yummy breakfast bread
Author:
Recipe type: Banana Oatmeal Bread
Serves: 1 loaf
Ingredients
  • 1 cup packed brown sugar
  • 7 tablespoons vegetable oil
  • 2 large egg whites
  • 1 large egg
  • 1⅓ cups mashed ripe banana (about 2 large)
  • 1 cup regular oats
  • ½ cup fat-free milk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ c chocolate chips
  • Cooking spray
Instructions
  1. Preheat oven to 350°.
  2. Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well.
  3. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Stir in Chocolate chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.
  4. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

 
Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog Cleverlyinspired.com she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes…all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Country Living, CNN living, Good Housekeeping, Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge. She is also a member of the True Value Blog Squad & Martha’s Circle of trusted bloggers.

Easy breakfast smoothie recipe

As I type this….my daughter say…”Mom, everyone knows how to make a smoothie.” To which I say…”well, I didn’t know before I started making them….so maybe someone else would like to know also. “ To which she said…” can I have an iphone?” To which I said…” weren’t we talking about smoothies?” Anywho….

Incase you haven’t made a smoothie…and you don’t realize how fabulously easy they are to make….here is how we make them in our house…

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I got this smoothie blender recently at walmart…best $20 I have spent. Our blender busted and this seemed like a great replacement. It has a wider base and even a little spout ;) It’s a Hamilton Beach.

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I buy a few bags of random frozen fruit and mix them all together in a ziploc. Anything you like is great…berries and mangos are a favorite in our house. You need one cup of frozen fruit, one cup of vanilla yogurt and one cup of milk. You can add in a small piece of banana too…always a good addition.

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Blend until smooth….and drink up!

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Breakfast on the go and really filling too!

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Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog Cleverlyinspired.com she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes…all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Country Living, CNN living, Good Housekeeping, Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge. She is also a member of the True Value Blog Squad & Martha’s Circle of trusted bloggers.

Homemade Granola Bar Recipe (healthy breakfast)

This recipe surprised me. I was sure it would be dry and flavor-less….I was completely wrong! Now I am irritated that I didn’t double the recipe. They are chewy, tasty, just sweet enough….perfect with your morning coffee! They are packed with nutrition too!

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I would encourage you to make these this weekend….and just see for yourself. Yes…there are a few ingredient you may have to buy…but I wouldn’t share this recipe unless I thought it was worth it. I adapted this recipe a bit to our liking…

Bonus points:

  • Flax seed : a little packs a super punch…and you cannot taste it at all! Super high in Omega 3’s, Antioxidants and fiber.
  • Nuts; A breakfast with nuts will help you last till lunch! Nuts=Protein
  • Honey: fabulous energy booster and fights diseases like a champ!
  • Oats: has a lot of “slow” fiber (soluble) which helps you to stay full longer. homemade granola bar recipe @cleverlyinspired (1)You can add in any dried fruit you like.  I used raisins and chocolate chips ( and I would highly recommend the chocolate…makes it a treat and there isn’t much in there anyway!)
    On a baking sheet….toast oats, almonds, flaxseeds, sunflower seeds. Just 10 minutes on 350. Put in a mixing bowl.
      In a bowl combine cereal, chocolate chips, raisins (any dried fruit you like). Toss together.Pour the honey mixture on top. Toss well. Press into pan and chill. ( you can use an 8 by 8 square pan….mine already had brownies in it ;0 )

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    After it is chilled…pop out and cut up into rectangles. Wrap squares in wax paper and store in a large Ziploc in the fridge. Grab and go in the morning! Will keep for a week.

 

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We have been enjoying these with a fruit smoothie in the morning….helps stay full until lunch.

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Recipe:

I C oats

1/4 C slivered almonds

1/4 C sunflower seeds

1 T milled flax seed

1 C Kashi whole grain puffed rice cereal

1/3 C chocolate chips

1/3 cup raisins

1/4 C natural peanut butter (you could use almond butter if you like) (ps…natural peanut butter has no sugar…so if you substitute with regular it will be way to sweet :)

1/4 C brown sugar

1/4 C honey

1/2 t vanilla

1/8 t salt

 

On a baking sheet…roast the oats, almonds, sunflower seeds, and flaxseed at 350 for 10 minutes. In a bowl, combine the cereal, raisins, chocolate chips (and any other dried fruit you wish…just be sure the total fruit and chocolate chips doesn’t go over 2/3 cup). In a small saucepan, heat over low/medium heat the nut butter, brown sugar, honey, vanilla and salt. Combine roasted ingredients with cereal…pour on heated honey mixture (try to not pour directly on chocolate chips to prevent them from melting to quick). Combine well and pour into 8 by 8 sprayed pan. Press mixture firmly with a piece or wax paper (spray paper to prevent sticking). Chill in fridge for an hour then cut into squares. Wrap squares in wax paper and store in fridge.

My recipe is adapted from this one at Eating Well.
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Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog Cleverlyinspired.com she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes…all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Country Living, CNN living, Good Housekeeping, Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge. She is also a member of the True Value Blog Squad & Martha’s Circle of trusted bloggers.
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