My parents came to visit us at our new place a few weeks ago. On Saturday morning, I woke up craving cornbread and thought it would be a nice treat to go with breakfast. The only problem was that I am out of cornmeal. So I was trying to think what I could bake based on the stuff I already had at home. That’s when I remembered the can of pumpkin puree that was sitting in the pantry! I had a leftover can from the pumpkin apple bread I tried making a few weeks ago. I had planned on making the bread for my parents but after failing so miserably with that recipe, I decided against trying it again. After looking through a bunch of sites, I found this promising recipe on smittenkitchen.com and gave it a go.
After letting the cupcakes cool, I used a small strainer to dust powdered sugar over these bad boys. I really can’t believe how delicious they came out. Even my mom was shocked with how beautiful and tasty they were!
I don’t care if everybody is making pumpkin recipes now. So what? It’s that time of year! Very yummy indeed…
Who doesn’t love brunch? I love eating brunch, but the brunch section of my cookbook (i.e. the binder where I stick the recipes I like) is… well… nonexistent. I make a decent garbage omelet (more like a garbage scramble) every once in a while, but that is really the extent of my cooking for brunch. My parents are coming to visit us next weekend followed by my in-laws the weekend after that. Neither set of parents has visited us in the new apartment, so I need to make sure things are set up around here before they arrive. And yes, this does mean I need to finish organizing the stuff that remains in boxes in our office (I promise, Ian, I will have it done by then!).
In preparation for their visit, I would really like to have some meals planned so that we don’t have to eat out for each meal during their stay. After looking around for a simple, no fuss breakfast recipe, I found this one posted by Cathy Larkins. The possibilities are endless and it’s a guaranteed crowd pleaser (or so I hope!). I tested it out this morning and my guinea pig loved the result.
The batter can be spooned in to either a 12 muffin pan (for smaller muffins) or in to a 6 muffin pan with large cups (for larger muffins). I tried the latter and they came out fluffy and filling. A single egg muffin with a side of strawberries was sufficient for me. Since there were leftovers, I have put them in the fridge to microwave later. I’ll let you know how they come out!
What You Will Need:
1 frying pan
1 mixing bowl
1 muffin pan
½ lb sausage (pork or turkey)
½ c. chopped onions
½ c. chopped mushrooms
½ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
½ c. shredded sharp cheddar cheese
- Preheat oven to 350 degrees. Grease the muffin pan.
- Brown the sausage. Make sure to get sausage in to tiny pieces. Drain well.
- In the mixing bowl, beat the eggs. Then add the onion, mushrooms, salt, pepper, and garlic powder.
- Stir in sausage and cheese.
- Pour the mix in to each cup until it is 1/3 full.
- Bake for 20 to 25 minutes.
There are numerous variations you can do with this recipe. You can add green peppers, omit the sausage (for a vegetarian muffin) or even do bacon bits instead of sausage. This time around, after I spooned the mix in to the muffin pan, I sprinkled the tops with Parmesan cheese before putting it in to the oven. This is definitely a keeper!