Low Fat Lemon-Poppy Seed Muffins

If you're not excited yet, get excited. I love breakfast muffins, but the amount of sugar and butter kills me, so I played around with the recipe and here it is perfected- Lemon-Poppy seed muffins with no butter, and no sugar!

Preheat the oven to 350 degrees.

In a small bowl whisk together:

❤ 1 cup of Whole Wheat Flour

❤1/4 teaspoon baking powder

❤ 1/4 teaspoon soda

❤1/4 teaspoon of salt

Then in a medium bowl, mix together:

❤1/2 cup of non-fat vanilla yogurt

❤ 3 large egg whites

❤1/3 cup honey

❤1 teaspoon vanilla extract

❤1/2 teaspoon lemon juice

 Then stir in the flour mixture until just combined.

 Add

❤1 Tablespoon of grated lemon peel

❤ 2 Teaspoons of poppy seeds

Spoon them into greased muffin pans, and pop them in your preheated oven.

 This will make 20 mini muffins, or 9 regular muffins.

 For mini muffins, bake for 9-11 minutes.

For regular muffins bake for 17-20 minutes, until a toothpick comes out clean with a few crumbs.

 And there you have it!

They will store for about 3 days, in an airtight container.

Let me know if you love them as much as I do!

Shared with: Southern Lovely, Back For Seconds Blog, Lil Luna, Buns in my Oven, Ginger Snap Crafts, Seven Thirty Three Blog, Fireflies and Jellybeans, What's Cooking Love, Recipes For My Boys

Breakfast Enchiladas

From personal experience, when Christmas morning rolls around, the last thing on everybody's mind is breakfast...until the clock strikes 11 and we are all starving. 

So someone makes a trip for breakfast burritos because Lord knows that we need to get started on Christmas dinner without breakfast dishes in the way.

At least thats how it happens at my house. 

Over the last couple years my mom began to think out of the box with make-ahead breakfasts, so we could eat while doing all the Christmas morning things we do. 

And so came about the instant hit: The Breakfast Enchilada

With all the sugar we were about to consume, the last thing my mom wanted was to serve us some baked french toast with enough sugar to send us into a diabetic coma (although I have a great recipe for  one). 

 I always feel like the very best recipes are the ones handed down. 

This one came from a dear family friend, and the handwritten page made me so happy I had to take a picture.

So if you're like me and can't read a single word on that page, here is what you'll need:

✓ Green Chilis

✓ Corn Tortillas

✓ Shredded Jack (or pepper jack)

✓ Chopped Onion

✓ Diced Tomato

✓ 5-8 Eggs

✓ Milk

✓ 1/2 teaspoon of the following:

salt

pepper

cumin

garlic powder

 You're going to cover a greased pan with a can (or two) of green chilis. 

I used an 8x8 pan, but Christmas morning we will use a 9x13. 

 Layer strips of corn tortilla.

 Layer half of the cheese.

 Layer the onions and tomatoes, and begin again.

 Tortillas + cheese, 

 + tomatoes + onions.

If you are doing this make-ahead style, this is where I would cover and refrigerate until morning.

 Then the next day, whisk the eggs and spices together and pour over your layers... 

 ...bake in the oven at 350 for 40 minutes, and you're all set!

And there you have it, an easy family pleaser with little to no sugar.

This is by no means a recipe set in stone. 

Depending on what you have in hand here are some other ideas:

→Add a layer of sauteed onions, some garlic, and spinach/kale

→For the carni's, add a layer of ham or ground sausage

→Incorporate some sweet corn, diced jalapenos and black beans for more of a Tex-Mex flavor

Any way you spin it, I hope you enjoy!

Terra

Vegetarian Breakfast Scrambler

I firmly believe that eggs are healthiest ways to start your morning. Packed full of protein that is easy to digest and will get your brain up and running. And for people who need to watch their cholesterol (my dad), there is a simple solution...egg whites! I swear by these little guys. And they are probably the easiest breakfast food after a bowl of cereal.

These are some of our farm fresh eggs. One of the perks to coming home: free rein, all organic, hand fed with a silver spoon eggs. My mom loves her little hens. 

For this scrambler I'm cooking for one so take that into consideration for portions. I used one (thicker) slice of onion and about three leafs of green kale. I. Love. Kale. Not that it tastes sooooo great, but its great for you and I love how I feel after eating it. Its just so satisfying, way more than french fries ever could be. Call me crazy. Anyway, I chopped it all up to my liking. Other vegetables I have used in the past: 

• Bell peppers (red yellow orange or green, I don't discriminate)
• Spinach
• Chives
• Mushrooms

But don't limit yourself to that list. You could even throw some ham or sausage in there if it suites your fancy.

I threw some olive oil onto a pan. No real science there, except that it is 1009284748273592357 times better than butter or vegetable oil. I could go on, but I won't.

Once the pan was hot I threw my veggies on there with some salt and pepper, some garlic powder and other miscellaneous spices. I'm an over spicer. Go tell on me. 

Just stir it all around till the kale is slightly wilted. Don't leave it too long, remember that it will still be cooking when you pour in the eggs.

So yeah, pour in some scrambled eggs. Add some milk to the mixture before hand if you like. Or don't, it really doesn't matter to me. P.s. I used three, not all of those from the counter.

 And just scramble. Scramble like you mean it.

Isn't that pretty? And so stinking easy it shouldn't be allowed. I put Cholula sauce on mine to spice it up even more. Like I said, I'm into over spicing. 

 Viola. So simple. So wonderful. Breakfast of champions.
Enjoy!