Breakfast | Goodcookbecky's Blog

I love the site foodgawker.com. Today I browsed the pictures and came across a recipe for Apple Muffins. I happen to have granny smith apples that were begging to be used before they shriveled up into something like a shrunken head in a museum display.. Okay, they were not that bad!! I made them and they were fantastic! I also think they would make great cookies! Just remember to reduce the cooking time. My brown sugar was looking more solid than usable today, and I used sugar in the raw to sprinkle the tops with. Turned out great! The cooking time in my oven was more toward the 25 minute mark. I will use the sugar in the raw every time I make these. A BIG Thank you to the site that posted them:

http://thegirlwhoateeverything.blogspot.com/2010/02/apple-muffins.html

Apple Muffins

by Marissa Pinon

Cream together:

2 cups sugar
2 eggs
1 cup oil
1 Tablespoon vanilla

Sift: ( She didn’t sift and either did I and they turned out great )

3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

3 cups peeled, cored, diced apples (around 3 apples)
Brown sugar for topping (around 1/2 cup)

Directions:
Add dry ingredients to creamed mixture. The batter will be very thick. Add the diced apples.
Butter & flour muffin tins or use paper liners. Fill muffin tins to the top. Sprinkle with brown sugar (or Sugar in the Raw).
Bake at 350 degrees for 20-25 minutes. Makes 18-24 muffins.

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My husband had his birthday last week. Today it is Birthday Observed.

It started with my egg skillet breakfast that was inspired by another picture on foodgawker. I made my own changes.

Egg Skillet Breakfast

Serves 5

4 cups Hash brown potatoes, browned in oil (about 10 minutes)
salt to taste
pepper to taste
1/4 cup chopped onions
1/2 package bacon cut into strips
2 roma tomatoes, diced
1 Haas Avocado, diced
1/2 cup Colby/Jack cheese, shredded
1-2 eggs per serving

Preheat the oven to 350 F.

I prepared the hash brown potatoes in a non stick skillet over high, turning occasionally. This process took about 10 minutes. Depending on your taste it may take longer or shorter. Season them with salt and pepper. When they are golden brown scoop them into a bowl and set aside. Use the same skillet to cook up the Onion and bacon pieces over medium heat until they are crisp. Remove the bacon and onion with a slotted spoon and let them drain on a few paper towels. Wipe out the skillet with a paper towel and put the chopped tomatoes in to just cook a minute or two.

Spray a ramekin or cast iron skillet with cooking spray. Layer the bottom with some hash browns. Just enough to cover the bottom. Top with bacon and onion, tomatoes, diced avocado, sprinkle with Colby Jack Cheese. Crack and egg and put on top (you might want to make a little well so the egg does not decide to go to the side).

Place ramekins on a cookie sheet and put in preheated oven. Bake for 15-20 minutes to desired doneness. The egg white should be cooked but the yolk still a little runny. Season with salt and pepper. Serve. Warn the little ones that the dish is hot.

My husband said it was worthy of a Birthday Breakfast. That is all I needed to know!

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