Tag Archives: breakfast muffins

Heritage Muffins

With the high protein grains and spelt flour in this recipe you can be assured your eating very healthy even if it feels like your not!

 

Preheat oven 425*f/218*c

2/3 cup Spelt Flour+ 2 tablespoons

2 tablespoons Brown Sugar

2  1/2 teaspoons Baking Powder

1/4 teaspoon Sea Salt

1 egg- beaten

3/4 cup Oat Milk- avaliable at Whole Foods (if not, any milk is fine)

3 teaspoons melted butter

1  1/2 cups Heritage Flakes -Available at Whole Foods

Orange Marmalade 

Almond pieces-optional

Mix together Spelt flour, brown sugar, baking powder and salt. In a separate bowl combine egg and oat milk. Add egg mixture to flour mixture. Add butter and blend well. Fold in Heritage Flakes.

Fill greased muffin tins half way with mix. 

Spoon a half teaspoon marmalade into center of each and top with another spoonful of mix. Sprinkle with Almonds

Bake for 15 min.

delicious !! 

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Grandmas Strawberry Cresents

Delicious right out of the oven, Whenever we make these biscuits they rarely make it to the table.

Grandmas recipe has been around for a long time but these biscuits are so delicious right out of the oven,
they rarely make it to the table.

Preheat oven 230c / 450f

Dough

  • 2 cups Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 3 tablespoons Sugar
  • 1/3 cup Butter -cold cut into pieces
  • 2/3  cup Milk

 

Filling

4 tablespoons Butter-melted

1/2 jar Strawberry Preserves

4 tablespoon Brown Sugar or more if needed

1 teaspoon Cinnamon

Sea Salt

Sift flour, add baking powder, salt and sugar. Cut in butter.

Add milk all at once.

Stir

On a floured surface, pat or roll until the dough is 1/4” thick round.

Brush surface with melted butter.

Spread plenty of strawberry all fruit over butter

Sprinkle with brown sugar, cinnamon and lightly sprinkle with Sea salt.

Cut like a pizza into 8-10 parts

Roll each triangle inward toward the center of the dough

Place each rolled biscuit standing up in a greased cupcake tin or in a crescent shape on a greased cookie sheet.

Repeat until all  biscuits are rolled.

Bake for 10-12 minutes