Rise and Shine

Rise and Shine

 

 

 

 

Good Morning!

Rise and Shine!

Is Everybody Hungry?  Juice?  Coffee? 

Oh, I know, how about our:

Whole Wheat Heaven and Heat Breakfast Muffins?

Don’t they smell absolutely delicious?

If you’d like the recipe……

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(We did double this recipe because we wanted to freeze several of them for future breakfast’s.  We do have a single batch listed here in the ingredients.)

The Ingredients:

2 3/4 Cups Whole Wheat Flour (You can use White All Purpose Flour.)

2 Tbsp. Baking Soda

1 tsp. ground Cayenne Pepper

1 tsp. ground Sweet Paprika

1 tsp. Homemade Hungarian Paprika (optional)

1 tsp. Fine Ground Himalayan Pink Salt

1 tsp. Fresh Ground Black Pepper

1 Tbsp. Ground Turmeric

3/4 Cup Whole Milk

1/2 Cup Vegetable Oil

3 Eggs

2 Tbsp. Olive Oil

1/2 Cup Medium Red Onion – Diced

3/4 Bell Peppers – Red, Orange, Green – Diced

3/4 Cup Feta Cheese

2 Cup2 Spinach – Chopped

Pancetta, Italian Bacon – Medium Sliced

Preheat your oven to 375′ F. 

Again, we doubled the recipe, which is why some of the portions look larger than they should be.

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In a large bowl, combine your dry ingredients.

Add your flour…

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….then your baking soda, cayenne pepper, and Himalayan Pink Salt.

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Then add your Turmeric

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In another bowl, combine your wet ingredients starting with the milk.

Now add your vegetable oil.

And now your eggs.

(I hope we don’t confuse you but we did end up adding an additional egg to the batter later on in the recipe.  Keep reading down below and we will show you where.  But for now just use 2 eggs here for a single batch of this recipe.  OR, you could just go ahead and add all 3 eggs NOW.)

This was an experimental recipe for us which is why we decided to add more later on instead of now.

Whisk the wet ingredients together well and set aside.

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Time for the Vegetables

Slice your red onion.

 

Also your bell peppers into small dice sized pieces.

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Nice picture Julie!

(Thank you Gordon!)

Using a large saute pan, add your olive oil and turn to med. heat.

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Here is a great picture of all the colorful vegetables we will use.

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I vacuum sealed the pancetta shortly after I bought it.

When your olive oil is heated, add your red onions and bell peppers to the saute pan.

Toss the ingredients in the oil.

Add your salt and pepper to taste.

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Use a spatula to turn the cooking vegetables when needed.  The picture on the bottom right is the finished product as they still retain much of their color.  Set aside to cool.

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Use a whisk to evenly distribute the dry ingredients.  I am adding sweet paprika I received from my Hungarian friend… amazing home-made ingredient.  This was an after thought to the original recipe.

Stir all the dry ingredients well.

Stir the wet ingredients one more time before pouring them into the dry ingredients.

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Now, add your sauteed vegetable into the dry ingredient bowl.

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Mix all the ingredients well using a spatula, being careful not to over mix the dough.

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(HERE is where the extra EGGS come in to play.)

As the batter looks dry, we decided to add more eggs.  Remember, we doubled the recipe which is why you see two in the bowl below.  All these extra ingredients have been correctly added to the original ingredients at the top of this recipe.  We are simply depicting our thought process as we were making the recipe.

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The dough looks great with the small bits of color.

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Now, add your feta cheese

Just crumble it in.

Now fold in your chopped spinach to the dough batter.

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Place one slice of pancetta into each muffin slot as shown.

(Gordon came up with this idea.)

Now, add a heaping spoonful of the dough into each muffin slot.

Bake the muffins in your preheated 375’F oven for 20-25 min.

Depicted below, are the extra muffins we made as we did double the recipe.

But we only used the pancetta in 12 of them.

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In order to crisp up the pancetta, Gordon flipped them over and placed them back into the muffin tin.

We could have pre-baked the pancetta slices for about 5 min. or so in the muffin tin before we added the batter.  Perhaps we’ll try that next time.

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Time to turn the oven on broil and place the pancetta side up back into the oven.

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Here is a great shot of them broiling…

They really turned out great!

This crisps the pancetta up so nicely!

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 They make a great portable breakfast for those on the go, without having to stop on the way to work.  This lessens your human contact in these times of the Coronavirus.

The pancetta here is like biting through butter.  There was no toughness to it whatsoever.  And we added just the right amount of heat  that gave you that great after taste.

Yummy!

Have a nice day!

Julie and Gordon