Any good breakfast foods recipes ? muffins, scone, waffle type recipes ?

Question

Please not your regular banana muffin or plain batter waffles- Hoping for something new exciting - could maybe be healthy.... Just looking to expand the morning cuisine with my cup of coffee-
ANYTHING GOES but the sam,e ol' stuff! Thanks kindly!

Answer 1

Apple-Cinnamon Oat Pancakes

1/2 cup whole wheat flour
1/2 cup quick-cooking or old fashioned oats
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
2/3 cup milk
1/2 cup applesauce
2 tablespoon vegetable oil
1/2 cup finely chopped walnuts
Stir together flour, oats, sugar, baking powder, cinnamon, and salt in mixing bowl.
Beat egg in separate bowl; stir in milk, applesauce, and oil.
Add liquid mixture to dry ingredients, stirring just until blended. Fold in walnuts.
Heat greased griddle or skillet over medium heat or to 375*F (190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.
Makes about 10 (4-inch) pancakes.


INGREDIENTS:
3 cups sifted all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup milk
1 cup orange marmalade
1/2 cup chopped raisins
1/2 cup finely chopped pecans
PREPARATION:
Into a medium bowl, sift together the flour, baking powder, and salt. Cut in butter with a pastry blender or knives until mixture is fine, even crumb. Add milk and stir just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead about 10 times, until a smooth ball is formed. Roll out dough to a rectangle about 10x16 inches. In a small bowl, combine orange marmalade, raisins, and pecans. Spread evenly over the dough; roll up as for a jelly roll, starting at long edge. Cut roll into 10 slices. Place slices, cut side down, in a generously buttered 9-inch round layer cake pan. Bake at 400° for 30 to 35 minutes, or until lightly browned. Serve warm.
Makes 10 orange marmalade buns.


Tomato Bagel Sandwich

1 bagel -- split and toasted
2 tablespoons cream cheese
1 tomato -- thinly sliced
salt and pepper to taste
3 fresh basil leaves
Spread cream cheese on bagel halves. Top cream cheese with tomato slices. Sprinkle with salt and pepper. Top with fresh basil leaves.

Answer 2

Pineapple Upside Down French Toast

1/2 stick unsalted butter
1/2 cup firmly packed dark brown sugar
15 oz. well-drained, canned crushed pineapple in juice, reserve 1/3 cup juice
3 large eggs
1 cup milk
1/2 cup half & half
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
8 1"-slices of challah bread

Lightly grease a 13 x 9 x 2 baking dish.

In a saucepan melt butter over moderate heat then stir in sugar until dissolved. Add pineapple, stirring well to incorporate. Spread pineapple mixture evenly in greased baking dish. Place bread slices over pineapple mixture, squeezing to fit in dish. In a bowl, whisk together eggs, milk, half and half, reserved pineapple juice, salt, cinnamon and vanilla extract: pour egg mixture evenly over bread. Cover with plastic wrap and refrigerate for several hours or overnight.

Remove from refrigerator ½ hour before baking. Preheat oven to 400 degrees F. Bake in middle of oven 20 to 25 minutes or until bread is golden.
Serves 4.

Answer 3

GINGERBREAD WAFFLES

WAFFLES:

2 1/4 c. flour
2 tsp. ginger, ground
1 1/4 tsp. baking soda
1 egg, separated
1 c. light molasses
1/2 c. skim milk
1/3 c. butter, melted
Salt

Combine flour, ginger, baking soda and salt. Beat egg yolk and add molasses, milk, melted butter; mix well. Beat egg white until stiff peaks form. Fold into batter. Bake in preheated waffle iron. Serve with ice cream. Makes 6 to 8 waffles.

Answer 4

Cranberry-Orange Nut Bread

1 3/4 cups flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 tbsp. grated orange peel
1 egg
1 c. cranberries, chopped
1/2 c. chopped nuts (I prefer almonds with this recipe)


Heat oven to 350°F.

Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel, juice and egg just until all flour is moistened. Stir in cranberries and nuts. Spread in pan.

Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Loosen edges of loaf with spatula; remove from pan. Let stand at least 8 hours before slicing.

If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 teaspoon.

Answer 5

Cheese Blintzes with strawberries or strawberry jam. YUM.!! They are much like a crepe but only cooked on one side. Filled with a mixture of farmer's cheese and sugar, etc. Fold the blintz like a little burrito. Serve warm with the strawberries on top! Pretty healthy too........Okay, not really healthy as compared to a bowl of steel milled oatmeal but it's not really UNhealthy either. I bet you could get a simple recipe on allrecipes.com. ENJOY!!

Answer 6

Chocolate muffin with walnuts.I forgot the recipe though.

Answer 7

yumm. i love breakfast. here are a bunch of recipes.


Whole Wheat Peach Pancakes--

1/2 cup whole wheat flour
1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2 tablespoons unsalted butter (melted)
3 tablespoons brown sugar
1 1/2 cups milk
Fresh peaches

In a mixing bowl, sift the dry ingredients. In a separate bowl, combine all other ingredients, except peaches, using a whisk. Combine dry and wet ingredients. Let rest for 2 hours.
Heat griddle. In the meantime, slice peaches thinly. Spoon pancake mixture onto the griddle. The sliced peaches should be added immediately. Flip once.


Oatmeal Waffles--

2 cups buttermilk
1/4 cup orange juice
2/3 cup quick-cooking rolled oats
1 egg
2 tablespoons packed light brown sugar
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons melted butter, plus more for cooking
Allspiced Apple Butter, recipe follows
Whipped cream, for garnish
Fresh berries, for garnish, optional
Equipment: Waffle iron


The night before you plan to serve the waffles, in a medium bowl, combine the buttermilk, orange juice, and oats. Mix well, cover, and refrigerate overnight.
In a large bowl, whisk the egg. Add the sugar and mix. Add the flours, baking soda, salt, and the oat mixture and mix well. Stir in the melted butter. The batter may be slightly lumpy.

Preheat and lightly butter a waffle iron. Spoon a generous 1/2 cup of batter onto the hot iron and close the lid. Cook until no more steam escapes from the iron and the waffle is golden on both sides, about 5 minutes. Serve immediately with the apple butter and whipped cream and garnished with fresh berries.


Banana Stuffed French Toast--

1 firm, ripe banana
3/4 cup half-and-half
2 large eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
4 (1-inch thick) slices day-old challah or brioche
2 tablespoons unsalted butter
Confectioners' sugar for dusting

Accompaniment: Warm maple syrup
Cut banana into 1/4-inch thick slices. In a bowl, whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg. Cut bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 to 6 banana slices (do not overstuff). In a baking dish just large enough to hold bread slices in one layer, arrange slices and pour custard over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes.
In a 12-inch non-stick skillet melt butter over low heat until foam subsides and cook slices until golden, about 5 minutes on each side.
Dust French toast with confectioners' sugar and serve with syrup.


Perfect Hash Browns--

2 large russet potatoes
2 tablespoons unsalted butter
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Preheat the oven to 400 degrees F.
Scrub the potatoes well and dry with paper towels. Poke several holes in them with a skewer to allow steam to escape. Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.

Allow the potatoes to cool to room temperature. Refrigerate in a plastic bag with a resealable closure overnight.

Peel the potatoes and cut into 1/3-inch dice. Melt the butter in a large skillet over medium heat and add the onion. Cook, stirring often, until softened, about 5 minutes. Season with salt and pepper. Use a slotted spoon to transfer the onion to a small bowl. Add the vegetable oil to the skillet and heat until almost smoking. Add the potatoes and leave to form a crisp crust. Do not disturb the potatoes until the crust is formed, about 5 minutes. Check to see if a crust has formed; if so, give a quick stir. If not, continue cooking for another 1 to 2 minutes, until the crust has formed. With a spatula, turn over large chunks of the crusted potatoes. Season with salt and pepper and continue cooking until golden brown. Stir in the onion, season again with salt and pepper, and stir until the hash is heated through, about 3 minutes.
Serve hot.


Oven Baked Dutch Apple Pancakes

2 cans apple pie filling
2 tablespoons butter
1 teaspoon ground cinnamon
3 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon sour cream
1 teaspoon lemon zest
1/4 teaspoon salt
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F.
In a 10-inch cast iron skillet, warm the apple pie filling, butter, cinnamon. In a bowl, beat the eggs until frothy. Add the milk, flour, sour cream, lemon zest, and salt. Beat just until batter is smooth. Pour over the hot apple mixture in the skillet, and immediately put the pan in the oven. Bake for 20 to 25 minutes, or until the pancake is puffed up and golden brown. Using a small, fine sieve, lightly dust the top of the pancake with confectioners' sugar. Serve warm.