Breakfast Muffins

Ingredients

  • 4 cups Flour
  • 1⅓ cups Sugar
  • 5 tsp Baking Powder
  • 1 tsp Salt
  • ½ tsp Nutmeg
  • 2 Eggs
  • 2¼ cups Milk
  • ¾ cup Butter melted and slightly cooled
  • 2 tsp Vanilla

Directions

Mix flour, sugar, baking powder, salt and nutmeg in a large mixing bowl. In a separate bowl beat eggs well and then add milk, melted butter, and vanilla. Make a well in the dry ingredients and pour in the liquid mixture to the well. Mix until everything is evenly blended then spoon into prepared muffin tins (sprayed or with cupcake papers). Bake on center rack at 375° for 15 minutes. After muffins have cooled enough to handle dip their tops in the topping (below) before serving.

Topping

Ingredients

  • 1 cup Sugar
  • 1 tsp Cinnamon
  • ¼ cup Butter melted and slightly cooled

Directions

Mix sugar and cinnamon in one bowl. Have the melted butter in a separate bowl. Dip muffins in the butter first then the cinnamon-sugar mixture.

Lemon Poppy Seed Muffins

Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 10-12

Ingredients:

½ cup sweet creamy butter, softened
⅔ cup sugar
2 large eggs, separated
1 ⅓ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons poppy seeds
2 lemons, zest of, grated
¼ teaspoon salt
½ cup buttermilk or ½ cup plain yogurt
2 tablespoons lemon juice
1 teaspoon vanilla

Directions:

  1. Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
  2. In a large bowl, cream the butter and sugar until fluffy.
  3. Add the egg yolks, one at a time.
  4. Beat well after each.
  5. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
  6. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
  7. Beat just until smooth.
  8. In another bowl, beat the egg whites until soft peaks form.
  9. Gently fold them into the muffin batter until blended.
  10. Spoon the batter into the prepared pan, ¾-full.
  11. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  12. Cool for 5 minutes before removing to cool completely.
  13. I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

Read more: http://www.food.com/recipe/lemon-poppy-seed-muffins-100943?oc=linkback

Apple-Pecan Baked Oatmeal

If you love oatmeal, but have never tried it baked, then you’re really missing out on a whole lot of deliciousness. This recipe is like a hearty, good for you version of apple cobbler. It makes a ton too, so if you’re a single guy or childless couple, you’ll have tasty leftovers for several mornings after you make it. Prep: 20 min, Bake: 45 minutes Serves 8-10

Ingredients

  • ¾ cup chopped pecans
  • 7 Granny Smith apples
  • 6 cups regular oats
  • 3 large eggs, beaten
  • 1 cup firmly packed brown sugar
  • 1 cup unsweetened applesauce
  • 3 teaspoons cinnamon
  • 3 teaspoons pumpkin pie spice
  • 4 teaspoons baking powder 1 teaspoon salt
  • 1¼ cups water
  • 1 cup milk
  • ¼ cup melted butter

Preparation

  1. Toast the pecans in a pan over medium heat until they are fragrant.
  2. Peel and chop apples into 1 inch chunks. Spread the apples on the bottom of a lightly greased 13- x 9-inch baking dish and a lightly greased 11- x 7-inch baking dish. Sprinkle toasted pecans over apples.
  3. Combine oats and next 10 ingredients in a large bowl, stirring until well blended. Pour oat mixture evenly over apples and pecans.
  4. Bake covered at 400° for 30 minutes; uncover and bake 15 more minutes or until golden brown and set. It’s extra good when topped with whipped cream.

Turkey Rub

1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/4 teaspoon dried ginger
1/4 teaspoon dried thyme
1 tablespoon garlic powder
2 teaspoons seasoned salt
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon basil

Brush olive oil over turkey then rub above mix inside, outside, and under the skin of the turkey.

Cook at 325°
10 lb => 3 hours
18 lb => 3½ hours
22 lb => 4 hours
25 lb => 4½ hours
30 lb => 5 hours