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Saturday, August 23, 2014         

THE ELECTRIC KITCHEN


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Twists on muffins, pizza wake flavors in breakfast


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Tired of the same old breakfast? Try new twists on familiar favorites.

Banana Cornmeal Cake is similar to buttery cornmeal cake or cornbread, but bananas add flavor and substance. Peanut Butter and Jelly Muffins are a takeoff on good old peanut butter and jelly sandwiches. Bake up a batch ahead of time and freeze -- quick reheating in the microwave make these a "breakfast-on-the-go."

Breakfast Pizza offers a nice change to the Sunday brunch. If making a crust from scratch seems like too much work, use flatbread or naan, available at most grocery stores.

BANANA CORNMEAL CAKE

1/2 cup milk
1 cup margarine, melted
1/2 cup butter, melted
4 eggs, beaten
2 cups mashed bananas
2 teaspoons lemon juice
4 cups all-purpose baking mix (such as Bisquick)
1/4 cup yellow cornmeal
2 cups sugar
1/2 teaspoon baking soda

Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.

In large bowl, combine milk, margarine, butter and eggs. Add bananas and lemon juice.

In another bowl, combine baking mix, cornmeal, sugar, and baking soda; stir into banana mixture.

Pour batter into prepared pan. Bake 35 minutes or until wooden pick inserted in center comes out clean. Serves 24.

Approximate nutritional analysis, per serving: 280 calories, 15 g fat, 5 g saturated fat, 45 mg cholesterol, 400 mg sodium, 35 g carbohydrate, 1 g fiber, 20 g sugar, 3 g protein

PEANUT BUTTER AND JELLY MUFFINS

2 cups flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
3/4 cup crunchy-style peanut butter
2 eggs
3/4 cup milk
1/4 cup fruit preserves

Preheat oven to 400 degrees. Grease muffin pans.

Sift flour with baking powder, salt and sugar. Cut in peanut butter until mixture resembles coarse cornmeal.

Combine eggs and milk; stir into flour mixture, mixing only enough to moisten flour.

Spoon half of batter into prepared pans. Place 1 teaspoon preserves in center of each muffin cup; top with remaining batter.

Bake 15 to 17 minutes. Makes 12 muffins.

Approximate nutritional analysis, per muffin: 250 calories, 10 g fat, 2 g saturated fat, 35 mg cholesterol, 300 mg sodium, 33 g carbohydrate, 2 g fiber, 14 g sugar, 8 g protein

BREAKFAST PIZZA

2 cups all-purpose baking mix (such as Bisquick)
2/3 cup milk
1/2 cup minced sausage (optional)
1/2 cup minced fresh spinach, bell pepper, or mushrooms (optional)
1/2 cup prepared spaghetti sauce
1/2 teaspoon dried oregano or basil
1/2 cup shredded mozzarella cheese
4 eggs

Preheat oven to 425 degrees. Lightly oil baking sheet. In bowl, combine baking mix and milk; stir until soft dough forms. On floured board, gently knead dough a few times.

Divide into 4 pieces; place on prepared sheet. Press each piece into a circle; pinch edges to form rim.

In skillet, saute desired meat and vegetables. Stir in spaghetti sauce and herbs. Spread 1/4 of sauce mixture around edges of each pizza. Put 2 tablespoons cheese around rim and crack egg in center.

Bake 10 to 15 minutes or until crust is browned and egg white is cooked. Serves 4.

Approximate nutritional analysis, per serving: 470 calories, 25 g fat, 8 g saturated fat, 250 mg cholesterol, Greater than 1200 mg sodium, 43 g carbohydrate, 2 g fiber, 4 g sugar, 18 g protein

For more recipes from Hawaiian Electric Co., visit www.heco.com.






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