Oat Scones with Raisins

Filed Under (Breakfast, Scones) by Lisa on 20-09-2011

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I have always been a huge fan of scones. Whether it’s for breakfast or a nice afternoon snack scones are perfect for both.

This morning I whipped up one of my favorite scone recipes for breakfast. The oatmeal, raisins, and yogurt make this recipe healthy enough for breakfast, and it’s low sugar content is an added bonus. Using a flavored no fat yogurt (I used strawberry) is key in making these scones very flavorful.

These scones are melt in your  mouth yummy. The texture is perhaps a little bit more moist then a typical tea scone, soft, and slightly fluffy.

Here is the recipe

Oat Scones with Raisins (Inspired by: High Flavor Low Fat Vegetarian Cooking)
(serves 4-5)

1 ½ cups rolled oats
1 ½ cups all purpose flour
¼ cup white sugar
¼ cup unsweetened shredded medium coconut
3 tsp  ground almonds
½ tsp baking soda
2 tsp baking powder
¼ tsp salt
3 tbsp salted butter
1 serving container of no fat berry yogurt
2 large eggs
½ cup raisins

Preheat oven to 350 degrees F. In a large bowl add the: oats, flour, sugar, salt, baking powder, baking soda ground almonds, and coconut. Mix well. Add the raisins. Stir to coat. Cut in the butter. Add the yogurt, and eggs, and stir to form a soft dough. Knead the dough to form a ball. Place on a large cookie sheet. Flatten the ball to form a ½ – 1 inch thick scone. Bake for 20 minutes in preheated oven. Serve warm.

I’m an Oatmeal Addict!

Filed Under (Breakfast, Review) by Lisa on 13-04-2011

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Lately I just can’t seem to get eat enough oatmeal. I have been eating it every weekday for several weeks now. Sometimes I even contemplate having it twice a day. I don’t ever let myself though.  I love the texture, and taste of this yummy breakfast. Adding almonds to it gives it the perfect crunch.

The oatmeal I have gone gaga for is Western Family Organics Oatmeal, the maple and brown sugar variety. Each packet has 190 calories (which I increase dramatically with the almonds I eat it with).


This oatmeal is made with pretty pure ingredients which makes it a big winner in my eyes. This oatmeal contains (organic whole grain rolled oats, organic evaporated cane juice, natural flavor, sea salt, organic maple sugar, organic light brown sugar).

I have never been some one who is really big on eating organic, but I do try to eat foods with the purest ingredients possible. I don’t like eating foods that have ingredients listed that are difficult to pronounce. If I have to ask “what is that” for something listed in the ingredients the food looses much of whatever appeal it had.

What are your favorite varieties of oatmeal?

Apple Cinnamon Rolls

Filed Under (Breakfast, Rolls) by Lisa on 09-04-2011

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In case you haven’t figured it out yet, I have a thing for cinnamon rolls. A while back when I was perfecting my pumpkin cinnamon roll recipe, I was also perfecting my apple cinnamon roll recipe.

My apple cinnamon rolls are marvelous. The apple flavor is very subtle, but pairs well with the cinnamon and raisons. Nothing beats, soft warm, cinnamon goodness warm out of the oven.

I don’t frost or ice almost anything I make because I’m really not a fan of icing (it’s way to sweet for me, and loaded with calories), but a cream cheese icing would go well with these rolls, if you like icing.

In my recipe the apple is purreed and kneaded into the dough, however, this recipe could be adapted to add the apple into the roll portion with the raisons either instead of the dough or as well as the dough.

Apple Cinnamon Rolls
(makes 12 medium to small rolls)

2 cups all purpose flour
½ cup whole wheat flour
2 tbsp white sugar
4 tsp baking powder
½ tsp salt
2 tbsp ground almonds (for the dough)
1/3 cup salted butter (melted)
1- 1 ½  cups apples (peeled and diced)
½ cup skim milk
½ cup brown sugar (not packed)
3 tsp cinnamon
½ cup golden raisons
2 tbsp ground almonds (for the roll)
* You will need parchment paper

Preheat oven to 350 degrees F. Grease medium muffin tins. In a large bowl add: the flours, white sugar, baking powder, salt,  and 2 tbsp ground almonds. Mix well. In a blender add the diced apples, melted butter, and the milk. Blend until smooth. Pour into the flour mixture. Knead the dough to form a soft ball. Roll our the dough on the parchment paper to form a long rectangle. Sprinkle on the raisons, cinnamon, 2 tbsp ground almonds, and the brown sugar. Roll up to form a log. Cut into 12 equal pieces. Place in muffin tins. Bake for 20 – 25 minutes or until the rolls are lightly golden and a tooth pick inserted comes out clean. Serve warm or at room temperature.


Orange Pumpkin Muffins

Filed Under (Breakfast, Muffins) by Lisa on 19-03-2011

It’s Saturday morning, so in keeping with the tradition of making a more involved breakfast (then toast) I decided to make some muffins. Since we still have an abundance of pumpkin in the freezer I decided to make muffins using pumpkin. I had been eyeing a recipe in Company’s  Coming Mostly Muffins for quite some time for orange pumpkin muffins, so I decided to give it a whirl. I changed the recipe greatly as usual since the original recipe just wasn’t healthy enough for me.

My muffins turned out vary well. The pumpkin flavor combined well with the orange, to give the muffins an overall light mellow flavor, and the ginger and orange almost gave the muffins a hint of a refreshing flavor to them. I’ll be making these again soon!

Orange Pumpkin Muffins
(adapted from Company’s Coming Mostly Muffins)
(makes 12 medium to large sized muffins)

1 cup all purpose flour
1 cup whole wheat flour
¼ cup white sugar
1 tbsp baking powder
1 tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
½ tsp ground ginger
1 large orange peeling and in pieces
2 eggs
1 – 1 ½ cups pumpkin cubes (frozen or canned)
½ cup golden raisins
½ – ¾ cup sour milk (skim milk with 1 tsp white vinegar)
¼ cup salted butter melted
½ cup chopped pecans

Preheat oven to 350 degrees F. Grease muffin tins. In a large bowl add the flours, sugar, salt, baking soda, baking powder, and mix well. Add the pecan pieces and raisons and mix well. In a blender add the pumpkin, orange pieces,  melted butter, sour milk, and eggs. Blend until smooth. Pour into the flour mixture and mix until smooth. Spoon into muffin tins. Bake for 25-30 minutes, or a toothpick inserted comes out clean. Serve warm or at room temperature.

Pumpkin Cinnamon Rolls

Filed Under (Breakfast, Rolls) by Lisa on 19-02-2011

Hello blog, we meet again. It’s been ages since I’ve done a post. No I haven’t forgotten or completely abandoned my blog. Somehow January went by and I just didn’t have the desire to post.  Well thankfully that is going to change soon. I have a special and probably long post planned for sometime in the next month or so,  that will explain my blogging absence at least partly.

Anyways I’m back. This morning I made one of my favorite breakfast treats: pumpkin cinnamon rolls.  These cinnamon rolls are perfect for breakfast or snacking. They are vary low in sugar (compared to most), and the ground almonds give them a bit more protein and substance to keep you going through out the morning. The whole wheat flour (though a small amount) also adds a little bit of wholesomeness to them. The pumpkin flavor is quite subtle. It combines well with the cinnamon, and adds, a few more vitamins to these rolls.

The recipe I used is my own. I made these rolls many times tweaking the recipe a little each time to make it perfect.

Pumpkin Cinnamon Rolls
(makes 12 medium sized rolls)

2 cups all purpose flour
½ cup whole wheat flour
4 tsp baking powder
2 tbsp white sugar
½ tsp salt
2 tbsp ground almonds
1/3 cup salted butter (melted)
1- 1 ½ cups pumpkin cubes (I used frozen, canned should be okay)
½ cup skim milk
½ cup brown sugar (not packed)
3 tsp cinnamon
½ cup golden raisins

Preheat oven to 350 degrees F. Grease muffin tins. In a large bowl add the: flours, baking powder, salt, white sugar, and 1 tbsp of ground almonds (save the other tbsp for later). Mix well. In a blender add the pumpkin chunks,  melted butter, and milk. Blend to form a thick pureed mixture. Pour the pumpkin mixture into the flour mixture and mix and knead the dough into a ball (it will be a little bit sticky). Roll the dough out on parchment paper into a rectangle. Sprinkle on the cinnamon, raisons, brown sugar and 1 tbsp of ground almonds. Roll up the rectangle into a log. Cut into 12 equal sized pieces. Place in muffin tin. Bake for about 20 minutes or until a tooth pick inserted comes out clean.
Serve warm.

Oatmeal Banana Muffins

Filed Under (Breakfast, Muffins) by Lisa on 09-06-2010

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If you haven’t guessed by now, muffins are one of my favorite breakfast foods. I love making new varieties and putting new twists on old favorites. This morning I decided to give a new favorite a new twist. Since by berry oatmeal muffins turned out so well, I decided to try making another variety of oatmeal muffins. I turned my typical banana chocolate chip muffin into a yummy oatmeal banana chocolate chip delight.

My banana oatmeal muffins were simple, much less exotic then my berry oatmeal muffins. However taste wise they were very delicious. They were soft and flavorful with hints of rum extract noticeable on a subtle level. The texture of the coconut complemented the texture of the oatmeal perfectly. Of course I added some mini chocolate chips since they go oh so well with banana.

Here is my recipe (adapted from berry oatmeal muffins)

Oatmeal Banana Muffins
*makes 12 medium sized muffins

1 ¾ cups all purpose flour
1 cup oats
1 tbsp baking powder
½ cup white sugar
¼ tsp salt
¼ cup salted butter (melted)
1 cup skim milk
2 medium sized bananas
2 large eggs
¼ cup medium shredded unsweetened coconut
1 tsp pure vanilla extract
1 tsp rum extract
¼ cup mini chocolate chips

Preheat oven to 350 degrees F. In a large bowl add the: oats, flour, baking powder, sugar, and salt. Stir until well mixed. Add the coconut and chocolate chips, and stir to combine. In a blended add the bananas (peeled), skim milk, melted butter, eggs, vanilla extract, and rum extract. Blend until smooth. Add the blender mixture to the flour mixture and stir until smooth. Spoon into muffin tins. Bake for about 20 minutes or until a tooth pick inserted comes out clean. Enjoy.

Berry Oatmeal Muffins

Filed Under (Breakfast, Muffins) by Lisa on 05-06-2010

I love oatmeal. My mom recently made some oatmeal raison cookies that were very yummy. The cookies inspired me to try to make some oatmeal muffins. I had actually never made any muffins with oatmeal in them before (surprising considering how often I bake muffins). I was also thinking about making berry muffins, so I decided to make them into oatmeal berry muffins. I added some mini chocolate chips to the muffins since I love chocolate. They were the perfect addition to these muffins! The tiny size of these chips distribute the chocolate much more evenly then using larger chocolate chips. Regular chips work too though. For the recipe I adapted one of my own berry muffin recipes that didn’t have oatmeal in it.

My muffins were amazing!  They were actually quite fluffy (considering they are oatmeal muffins) which I love! The berry to chocolate ratio was perfect! They are also not too sweet to be eaten for breakfast. They are a major hit (only 4 left and I just made them 3 hours ago, soon to be 3 left). I will be making these again.

Here is my recipe

Berry Oatmeal Muffins (adapted from chocolate chip blueberry muffins)
*makes 12 medium sized muffins

1 ¾ cup all purpose flour
1 cup oats
1 tbsp baking powder
½ cup white sugar
½ tsp salt
¼ cup salted butter (melted)
1 cup skim milk
1 cup mixed berries (I used raspberries, blueberries and blackberries)
2 large eggs (beaten)
¼ cup mini chocolate chips

Preheat oven to 350 degrees F. Grease muffin tins. In a large bowl add the: flour, oats, sugar, baking powder, and salt. Mix well. Stir in the berries and chocolate chips. Add the beaten egg, and stir. Add the melted butter and mix well. Add the milk and stir until a smooth batter forms. Spoon into muffin tins. Bake for 20 to 25 minutes or until a tooth pick inserted comes out clean. Serve warm or cool.

Banana Poppy Seed Muffins

Filed Under (Breakfast, Muffins) by Lisa on 22-05-2010

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This morning I was in the mood for muffins. I wanted to make a new kind of muffin, but I didn’t have any particular recipe in mind. I took a quick inventory in the fridge and cupboards, and counters and came up with an idea. I decided to put two of my favorite ingredients together: bananas and poppy seeds. I was a bit skeptical of the combination since I had never seen them combined in a recipe, however I was very pleased with the result. My muffins had the lovely banana flavor that I love with the poppy seed taste that I adore. Both flavors were fairly pronounced but went together very well. I used some rum extract in my muffins since rum complements poppy seeds and bananas very well, and I think that contributed to the irresistibleness of these muffins. I toped each muffin with a little sliced almond to give them a little more crunch.

Here is my recipe.

Banana Poppy Seed Muffins
(makes 12 medium sized muffins)

1 cup all purpose flour
1 cup whole wheat flour
1 cup (not packed) brown sugar
½ tsp baking soda
1 tsp baking powder
Pinch salt
½ cup skim milk
2 tsp white vinegar (t0 make sour milk)
2 large eggs
2 tsp rum extract
2 tsp pure vanilla extract
¼ cup olive oil
½ cup poppy seeds
3 medium sized bananas (peeled)
¼ cup sliced almonds

Grease muffin tin. Preheat oven to 350 degrees F. In a large bowl combine: the flours, baking powder, baking soda, salt and mix well. Add the poppy seeds and stir to combine. In a blender add the: bananas in pieces, eggs, vanilla extract, rum extract, olive oil, sour milk and blend until smooth. Add the banana mixture to the flour mixture and stir until smooth. Spoon into muffin tins. Sprinkle on the sliced almonds. Bake in the preheated oven for 25-30 minutes or until golden on top and a tooth pick comes out clean when inserted. Serve warm or cool.

What is your favorite type of muffins?


Cranberry Almond Muffins

Filed Under (Breakfast, Muffins) by Lisa on 15-05-2010

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About a week ago, I decided to do some more experimenting with cranberry muffins (since we still had some cranberries in the freezer).  I found a recipe in the Company’s Coming Mostly Muffins recipe book by Jean Pare for Sunny Cranberry Muffins. I changed the recipe quite a bit to suit my tastes and the ingredients on hand.

My muffins were a huge hit! I made them in the morning for breakfast and all 12 were gone by noon. They were super soft, with a crunch on top from the lightly toasted almonds. The muffins were very flavorful. The rum extract complemented the pineapple juice very well which created an explosion of flavors!

I will definitely be making these again. My mom liked them so much she made them this morning!

Here is my adapted recipe.

Cranberry Almond Muffins
*makes 12 medium sized muffins

1 cup all purpose flour
1 cup whole wheat flour
1 cup white sugar
1 tbsp baking powder
¼ tsp salt
2 large eggs
½ cup sour milk (add 2 tsp white vinegar to skim milk)
1 tsp lemon extract
2 tsp rum extract
½ cup pineapple juice
¼ cup olive oil
1 cup fresh or frozen cranberries
¼ cup sliced almonds

Preheat oven to 350 degrees. Grease muffin tin. In a large bowl add the flours, sugar, salt, and baking powder. Mix well. Add the cranberries and stir to combine. Add the eggs, sour milk, rum and lemon extracts, pineapple juice, and olive oil, and stir until a smooth thick muffin batter is formed. Spoon into muffin tins. Sprinkle with almond slices. Bake for about 20 minutes or until a tooth pick inserted comes out clean. Serve warm or cool.

Carrot and Coconut Muffins

Filed Under (Breakfast, Muffins) by Lisa on 04-05-2010

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A couple days ago I wanted to make something warm for breakfast. I decided to make some carrot muffins.

I used one of my own muffin recipes morphing to suit my carrot muffins. I added some coconut to them to make things more interesting. The result was a very hearty tasting, moist muffin. The carrot and coconut complemented each other well. My muffins were a house hold hit, and gone within less then a day.

Here is my recipe

Carrot Coconut Muffins

1 ½ cup all purpose flour
1 ½ cup whole wheat flour
1 cup not packed brown sugar
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 large eggs
1/3 olive oil
1 tsp pure vanilla extract
1 tsp rum extract
½- ¾  cup skim milk
2 tbsp white vinegar (to make sour milk)
½ cup unsweetened medium shredded coconut
1 tsp cinnamon
¼ tsp nutmeg
3-4 medium to large carrots chopped into pieces

Preheat oven to 350 degrees F. In a large bowl add all the dry ingredients (flours, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut) and mix well. In a blender add the carrot pieces, brown sugar, eggs, vanilla extract, rum extract, olive oil, ½ cup skim milk, and vinegar. Blend until smooth. Add the carrot liquid mixture to the dry mixture and stir to create a smooth batter. If needed add more milk if the dough is too thick. Spoon batter into muffin tins. Bake for about 25-30 minutes or until a tooth pick inserted comes out clean. Serve warm or cool.

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