Waffle Muffins

Valentine’s Day – some people aren’t big fans; others love it.  I’m somewhere in the middle.  I like the holiday.  In fact, I like practically any reason to celebrate.  I like the idea of a day devoted to expressing love…and I like the gifts too, of course!  My husband and I don’t do big gifts for Valentine’s Day though.  We usually get each other a card and he usually picks me up some flowers or candy at the grocery store.

This year, with his work schedule, I knew we wouldn’t see each other much on Valentine’s Day past breakfast time so I wanted to make something for him more special than his usual bowl of Lucky Charms.  The problem is, I’m not a morning person.  Not even a little bit.  Plus, Valentine’s Day this year was on a Thursday and that’s a work day.  Ain’t nobody got time to make breakfast on a work day.   The solution to this problem was to cook breakfast the night before and reheat it quickly in the morning.  I decided to make these Waffle Muffins, boiled eggs, and bacon, all of which was easily reheated and enjoyed quickly before getting ready for work.  I reheated the muffins and the cooked bacon in the air fryer and the eggs in the microwave.  Worked like a charm!  He was impressed that I had made breakfast on a weekday (Frankly, so was I!) and it was delicious – worth getting out of bed a few minutes early!  ~Erin

Ingredients:

10 Eggo Nutri-Grain Low Fat waffles (1 box)

1 c. fat-free half & half

4 large eggs

½ c. brown sugar, packed

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

Nonstick cooking spray

Maple syrup – for serving, optional

Toast 5 of the waffles.  You can toast them all but I decided I wanted a mixture of different textures so I didn’t.  Plus, I’m lazy.  Cut the waffles in bite-sized pieces; set aside.

In a large bowl, whisk together the fat-free half & half, eggs, brown sugar, vanilla, and cinnamon until well-combined.  Stir the waffle pieces into the egg mixture, making sure they are all moistened.  Let them soak about 20 minutes while the oven preheats, stirring occasionally.

Preheat the oven to 350°F and spray a 12-hole muffin pan with nonstick cooking spray.  When the oven is preheated, stir the waffle mixture one last time and, using a large spoon or ice cream scoop, disperse the mixture evenly in the pan.

Bake for 25 – 30 minutes (I usually leave mine in the full 30 minutes), until golden brown.

Serve with maple syrup of your choice, if desired.

Waffle Muffins

Waffle Muffins

    Ingredients
  • ~ 10 Eggo Nutri-Grain Low Fat waffles (1 box)
  • ~ 1 c. fat-free half & half
  • ~ 4 large eggs
  • ~ ½ c. brown sugar, packed
  • ~ 1 tsp. pure vanilla extract
  • ~ 1 tsp. ground cinnamon
  • ~ Nonstick cooking spray
  • ~ Maple syrup - for serving, optional
  1. Toast 5 of the waffles. You can toast them all but I decided I wanted a mixture of different textures so I didn’t.
  2. Cut the waffles in bite-sized pieces; set aside.
  3. In a large bowl, whisk together the fat-free half & half, eggs, brown sugar, vanilla, and cinnamon until well-combined.
  4. Stir the waffle pieces into the egg mixture, making sure they are all moistened. Let them soak about 20 minutes while the oven preheats, stirring occasionally.
  5. Preheat the oven to 350°F and spray a 12-hole muffin pan with nonstick cooking spray.
  6. When the oven is preheated, stir the waffle mixture one last time and, using a large spoon or ice cream scoop, disperse the mixture evenly in the pan.
  7. Bake for 25 – 30 minutes (I usually leave mine in the full 30 minutes), until golden brown.
  8. Serve with maple pancake syrup, if desired.

WW Freestyle Info: Makes 12 servings. 4 SmartPoints for 1 or 9 SmartPoints for 2.

https://foursistersdish.com/2019/02/18/waffle-muffins/

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Lighter Blueberry Muffins

As the Mom of two boys who would rather eat donuts for breakfast (or a restaurant style plate of bacon, eggs, and pancakes), finding healthy breakfast options is a struggle!  Don’t get me wrong, they will eat cereal. One of them ate two bowls of Chocolate Frosted Flakes just today. My point is, that unless I can fake them them into a healthy breakfast option, they are looking for their morning sugar rush!  They are not into fruit topped quinoa for breakfast. Who would be!?

These Lighter Blueberry Muffins are at least a step in the right direction.  With only a small amount of sugar, and no oil or butter, maybe these muffins can help us all avoid the dreaded “muffin top.” ~Tracy

LighterBlueberryMuffinsLogo.jpg

Lighter Blueberry Muffins
    Ingredients
  • ~ 1 c. low fat milk (1%)
  • ~ ¼ c. non-fat plain Greek yogurt
  • ~ ½ tsp. pure vanilla extract
  • ~ 1 large egg
  • ~ 2 c. all-purpose flour
  • ~ ⅓ c. sugar
  • ~ 3 tsp. baking powder
  • ~ ½ tsp. salt
  • ~ 1 c. fresh or frozen blueberries (rinsed and dried)
  • ~ 2 T. brown sugar
  • ~ ½ tsp. ground cinnamon
  1. Preheat oven to 400°F.
  2. Mix the brown sugar and cinnamon in a small bowl and set aside.
  3. In medium bowl, combine other dry ingredients: flour, sugar, baking powder and salt. Set aside.
  4. Beat milk, yogurt, and egg in a large bowl.
  5. Gradually add the flour mixture to the wet ingredients mixing just until combined. It’s fine for the batter to have a few lumps.
  6. Gently fold in the blueberries.
  7. Generously spray cups of muffin pan with baking spray. Even if using paper liners it is important to generously spray them with baking spray. With no oil in this recipe, muffins will stick without spraying the pan or liners.
  8. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
  9. Sprinkle a small amount of the brown sugar and cinnamon mixture over the top of each muffin.
  10. Bake at 400 for about 22 minutes or until golden brown.

Weight Watchers Info.: Makes 12 muffins. Each muffin equals 4 Weight Watchers SmartPoints.

https://foursistersdish.com/2018/09/17/lighter-blueberry-muffins/

Overnight French Toast

I’ve gotten lucky with a lot of things in my life, and one of them is that I have a husband who fixes my boys’ breakfast every school day (he makes their lunches, too)!   I readily admit that I don’t always manage it, but to mix things up a little bit, I usually try to make something a little special on the weekend.   This easy but delicious Overnight French Toast makes it seem like I’ve spent hours in the kitchen, but still gives me time to sit and really savor a big cup of coffee!  ~Tracy

OvernightFrenchtoastLogo

Ingredients:

¼ c. (half a stick) butter, melted

¾ c. packed brown sugar

1 loaf brioche or firm French bread (enough to generously cover a 9 x 13 pan, cut into 1½ in. chunks)

8 eggs

1 c. milk (preferably whole milk)

2 tsp. pure vanilla extract

1 tsp. ground cinnamon

¼ tsp. ground ginger

Pinch salt

Instructions:

In a small bowl, combine the brown sugar and melted butter.  Spread butter and sugar mixture in the bottom of a 9 x 13 baking dish that you have pre-sprayed with cooking spray.

Arrange pieces of bread in dish, overlapping if necessary.

In a separate bowl, beat eggs.  Add milk, vanilla, salt, cinnamon and ginger and mix well.

Pour the milk and egg mixture evenly over the bread pieces.

Cover the dish in plastic wrap and refrigerate for a few hours or overnight.  Overnight is best, since this allows the liquid mixture to completely soak into the bread.

To cook, remove plastic wrap and allow to sit at room temperature for at least 10 – 15 minutes.

Preheat oven to 350°F and bake for 30 to 35 minutes.   Serve with maple syrup.  Makes approximately 6 to 8 servings.