I randomly came up with this pizza idea based on what I had on hand! And it turned out pretty great! Most people wouldn’t think of mixing breakfast and pizza but try it once and you’ll be hooked! I love the avocado base, it’s so savoury! This pizza is kind of of like Mexican meets Italian and breakfast at the same time…if that’s even a thing?? 😛
These muffins are quite the treat! More like a dessert really rather than a breakfast. But who says you can’t have dessert for breakfast? 😉 This muffin is soo good! These muffins in a way do remind me of spring because of the maple syrup in them. As I’m writing this post it is March and right around the time we used to go up north to my families sugar bush to collect sap and make maple syrup. One of my fondest childhood memories… This is a very dense and moist muffin with maple syrup soaked throughout. It really does taste like a butter tart!
Time: 30 min prep + 15 min bake
Servings: 12 muffins
¾ cup (175 mL) granulated sugar
½ cup (125 mL) butter, cut into pieces
2 eggs, slightly beaten
½ cup (125 mL) milk
1 tsp (5 mL) vanilla
1½ cups (375 mL) raisins
1½ cups (375 mL) flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
2 tbsp (25 mL) maple syrup
This recipe review comes from Food & Drink. You can see the original recipe HERE or below.
Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, strain if necessary. Stir in raisins and let cool, uncovered, in the refrigerator for 10 minutes.
Preheat oven to 350°F (180°C).
Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well.
Fill into lightly greased muffin tin. Bake for 15 minutes or until golden and a cake tester comes out clean.
Remove from oven and brush tops of muffins with maple syrup.
LEVEL OF DIFFICULTY – EASY – MODERATE
Ingredients & availability
All ingredients are normal and you can easily find at your local grocery store
This casserole is great! There is prep work required the night before and in the morning to prep the hollandaise sauce. Hard work the day before provides less work in the morning and you have a delicious casserole to eat for breakfast.
Time: 1 hour + chilling + 45 min baking + prep sauce 20 min
1 package of bacon, chopped
6 English muffins, split and cut into 1-inch pieces*
8 large eggs
2 cups milk
1 tsp onion powder
1/4 tsp paprika
4 large egg yolks
1/2 cup heavy whipping cream
2 tbsp lemon juice*
1 tsp Dijon mustard
1/2 cup butter, melted
*I toasted my English muffins before adding them to the casserole so they wouldn’t get soggy.
** I suggest less lemon juice because the sauce was very lemony.
These muffins are surprisingly unexpected. At first you may think a sweet potato muffin sounds strange, and believe me so did I, but they are so moist and delicious! The cinnamon and sweet potato make for a delicious muffin and the glaze bumps it up another notch! This recipe is relatively simple to make and I have had lots of people ask for it. Once you make it you’ll know why!
Time: 20 min. – 1 hour + 15-18 min baking
Yield: 2 dozen
2 cups self-rising flour*
2 cups sugar
2 teaspoons ground cinnamon
2 cups mashed sweet potatoes (no added milk or butter)
1 cup canola oil
1 cup icing sugar
2 tablespoons plus 1.5 teaspoons milk (sometimes I use cream if I don’t have milk)
1.5 teaspoons butter, melted
1 teaspoon vanilla extract
0.5 teaspoon ground cinnamon
*Can be substituted by placing 1.5 tsp baking powder and 0.5 tsp salt in a measuring cup and filling the rest with all-purpose flour to measure to 1 cup.
Notes: I have made this recipe with cold and hot mashed potatoes and the recipe worked out fine both times.