Tag Archives: Baking
These warm cheddar scones are possibly the way to my heart.
I met Susan Holding of The Little French Bakery at Alt Summit. We were cooking chicken together with Kelsey Nixon and shared a stove! Susan posted this wonderful recipe recently for Cheddar Scones and I just had to share it with you. A serious upgrade from what I remember from my Red Lobster-loving days.
It’s perfect for pairing with a chowder, soup or stew and perfect comfort food for this cool fall weather. You can also whip ’em up for weekend brunch and serve with eggs. I’ve never tried making scones from scratch before – maybe once, but I probably used a mix. I’m most impressed with how easy it really is.
Thank you Susan for sharing your recipe with me!
I made a batch of these banana chocolate chip muffins on Sunday to get me fully stocked for grab & go breakfasts for the entire week. This recipe yielded about 15 muffins and each one runs in at around 170 calories. So you could have two for breakfast with a coffee, or have one and pair it with a hard-boiled egg and a few apple slices.
If you have more muffins then you are going to eat in a week, they freeze really well and are great to have on hand when you’re scrambling to get out the door. Just defrost the night before in the fridge and warm them gently in the microwave and pair with a nice dark coffee or a hot tea. Here’s the recipe for Banana Chocolate Chip Muffins, adapted from Good Housekeeping:
- 2 cups old-fashioned oats
- 1 1/4 cup whole wheat flour
- 1/2 cup brown sugar
- 2 tablespoons chia seeds
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 3 ripe bananas, mashed
- 1 cup buttermilk
- 2 tablespoons coconut oil
- 1 large egg, beaten
- 1/2 mini chocolate chips
- Preheat oven to 400 F & line your muffin pan with cupcake liners
- In a large bowl, whisk together all the ingredients above up until the bananas
- In another bowl, whisk together all your wet ingredients – bananas, buttermilk, oil and egg.
- Fold the wet mixture into your dry mixture
- Add chocolate chips
- Divide into your muffin tins
- Bake 20 minutes, until a toothpick dipped into a muffin comes out clean
- Remove from pan and cool
I love these muffins because they are super filling and packed full of fibre from the whole wheat flour, oats and chia seeds. Whip up a batch this weekend and you’ll be set for the week. What’s your favourite healthy muffin recipe?