Al became weary of our North American breakfast foods like cereal and has always disliked pancakes and waffles. Toast is okay at times and he loves eggs. However one habit he did pick up during our year in Korea was that one can eat dinner twice a day. These days I have to cook enough for leftovers to eat for breakfast the next morning. Our grandson was quite adamant the last time he visited that grandpa could not eat meat and potatoes for breakfast.
Given the fact that he gets up very early in the morning and we do not eat breakfast until much later, Al enjoys a muffin with his coffee first thing. This means I am always on the look out for something new.
These were a hit the other morning. The recipe is from my Better Homes and Gardens New Cook Book. Al described them as plain but good with coffee. Just what he likes in the morning.
Ingredients
1 1/2 cups flour
1/2 cup shredded cheddar cheese
1/3 cup rolled oats
2 tablespoons sugar
2 1/2 teaspoons baking sugar
1/4 teaspoon salt
1beaten egg
3/4 cup milk
1/3 cup canola oil
3/4 cup chopped apple
Directions
Grease a 6 cup large muffin pan.
In a medium mixing bowl, combine the flour, cheese, rolled oats, sugar, baking powder, and salt. Make a well in the centre of the dry mixture, set aside.
In another medium mixing bowl, combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Fold in apple.
Spoon batter into the prepared muffin cups.
Bake in a 400 degree oven, 18-20minutes or until golden.
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