Mini Doughnuts

You will need: Mini doughnut pan (Get it here!)

1 Cup all purpose flour

1/4 Cup sugar
1 Teaspoon baking powder
1/2 Teaspoon cinnamon
1/2 Teaspoon salt
1 Teaspoon vanilla
1 Egg
1 Tablespoon butter, melted
1/4 Cup Half & Half (I used Land o’ Lakes)

Cinnamon & Sugar coating:

2 Tablespoons butter, melted
1/4 Cup granulated sugar
1 Tablespoon cinnamon

1. Preheat oven to 350 & spray your mini doughnut pan with a nonstick cooking spray

2. Mix dry ingredients together in a bowl (I used an electric mixer)

3. Mix vanilla, egg, butter and half and half together in another bowl

4. Combine the two mixtures and stir/mix well (about 1 minute using electric mixer)

5. Put the dough into the pan using a tablespoon – put 1 Tbsp of batter into each cavity (be careful – less is more! Don’t overfill…)

6. Bake for 10 minutes

7. While your doughnuts are baking you will make the coating. Melt the extra butter in a bowl and blend the sugar with the cinnamon in another bowl.

8.  Remove the doughnuts from the oven and let them cool for 5 minutes.

9. As you take the doughnuts out of the pan, quickly dip them in the butter (just enough to make the sugar stick – do not saturate the doughnuts) and then the sugar/cinnamon mixture.

10. Eat them. :]

*This recipe yields 24 mini doughnuts.

x0,

Katie

 

Egg & Veggie Healthy Weekday Breakfast

 

This is for Chelse! x0x0

A Quick & Healthy Weekday Breakfast

Ingredients:

10 eggs

1-2 Bell Peppers &  1 Onion, diced, and sautéed (about 2 cups)

Pam

Muffin Pan

Oven (haha)

Directions:

1. Preheat oven 350 degrees

2. Crack the eggs, add 3 Tbsp. of water and scramble

3. Spray muffin pan with Pam

4. Cover the bottom of the muffin pan with the veggies

5. Put 1/3 cup egg mixture (if you’re using liquid eggs whites, just substitute 1/3 cup) in the muffin pan

6. Place pan in oven and cook for 20 minutes

7. Remove pan from oven and cool for 5 minutes

8. Turn pan over and drop eggs onto a piece of wax paper

9. When the eggs are completely cooled, package in an airtight container and store in the refrigerator (for up to 5 days)

10. To eat them, microwave for 30-35 seconds (for 2)

  • Eat in alone
  • Eat it on a Thomas’ English Muffin :]
  • Add some hot sauce…

Let me know how they turn out if you make them! :]

xoxo,

Katie

 

Healthy Mini Blueberry Muffins

 

 

 

 

 

 

 

 

1 3/4 cup flour

1/4 cup oil (or 1/2 cup applesauce)

1/2 cup sugar (or 1/4 cup splenda)

3/4 cup fresh blueberries

1 egg

2 teaspoons baking powder

3/4 cup milk

1/4 tsp salt

1/2 tsp vanilla

Preheat oven to 400 degrees.

1. Mix flour, salt, baking powder, and sugar.

2. In another bowl, beat the egg, add milk, vanilla and oil/applesauce. Add to flour mixture. Stir until it looks lumpy.

3. Fold in blueberries.

4. Spoon into baking cups in a mini muffing pan using a tablespoon.

5. Bake in oven (for approx.10-12 minutes) until the tops are golden brown and the center is cooked through (check with a toothpick/fork.)

If you use the Splenda and applesauce as substitutes for sugar and oil, each mini muffin is approximately 35 calories.

Hope you enjoy this,

xo Katie