MangoEats

“One cannot think well, love well or sleep well if one has not dined well.” Virginia Woolf

MangoEats is me spreading love to all of you. Stop in, take a gander and bookmark a few recipes to try. From my kitchen to yours, spread love.

Filtering by Tag: Muffins

Breakfast - the easy way

I posted heavily yellowed photos of some good eats over two years ago. Even with the poor photo quality, people could see that my muffins were something to behold. It was probably dead of winter (I didn't check) when I first shared #TheTeenager's fav breakfast muffins. My solution to the him running out of the house with something cold or nothing at all before school. Our mornings were/are frenzied, no matter how early we wake - 5:00 means NOTHING to our body clocks. 

A particular friend of mine called me out about not posting the recipe. I mentioned that I'd get it up in a few days or so. Two years later...

INGREDIENTS and TOOLS

  • 20 oz. seasoned and grated potatoes - cheat and buy the ones at the market.
  • 3 large eggs
  • 2 ½ c shredded mozzarella and swiss cheeses (toss to mix)
  • 1 package of your fav bacon, cooked till crispy
  • Muffin tin (I use minis because there is such a thing as too much of a good thing)
  • Salt and pepper to taste

METHOD

  • Preheat oven to 400 degrees Fahrenheit
  • Lay bacon vertically on baking sheet and bake for 20 minutes or until crispy
  • While bacon cooks, grease mini muffin tins with your preferred method. I used Pam. She my girl.
  • Combine potatoes, eggs, and cheese in large bowl, set aside
  • Remove bacon from oven - I take this opportunity to grind fresh black pepper one the still hot bacon
  • Reduce oven to 375 degrees Fahrenheit
  • Add bacon slices two at a time into potato mixture, using a fork crunch pieces until combined well
  • Use a spoon to scoop mixture into muffin tin, fill each to the top and pat down with back of spoon
  • Bake muffins for 20 minutes or until firm
  • Remove from oven and let cool - if you don't, they will come out crumbly.

 

There it is. Easy peezy breakfast on the go. Never mind that my child has already eaten half and it's 8:00 PM on a Sunday. This recipe is perfect for small kids and people on the go - anyone who wants to try something different can use this as your base. Sub out bacon for sausage, switch up your cheeses, add onions, peppers whatever - make this your own! #MangoEats

Mini Blueberry Crumble Muffins

I oftentimes find it difficult to come up with a "name" for a recipe that I actually come up with. I want to avoid the cheese, obvious names, but I absolutely love the cheesy and the obvious names. I was bailed out of that task when I was featured on The Feed Feed's muffin page

There's nothing like a surprise message in your Instagram inbox to light a fire under you that gets you commence to posting. Did that make sense? I hope you notice the hurry in this posting as I'm managing #TheTeenager as he prepares to travel for a mini college tour disguised as Spring Break with his uncle and making a batch of something nice and spicy that will be featured on another post AND juggling the many projects I'm working in my Freelance Life. Phew!

Try your hand at these SUPER easy blueberry muffins! I made minis in addition to the one dozen full sized muffins because I'd trick myself into believing I was on a diet. Needless to say, that did not prove fruitful (see what I did there?)

The first time I made these, blueberries were in season and perfectly sweet, but I am sure you can substitute frozen berries (don't thaw!) or another seasonal berry of your choice! 

#MangoEats!

 

INGREDIENTS:

Crumb Topping

  • 1 cup unbleached AP flour (I prefer King Arthur)
  • 3 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • Pinch of salt 
  • 6 tablespoons unsalted butter, melted

Muffins

  • 1 3/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large organic eggs
  • 1/2 cup canola oil
  • 3/4 cup 2% milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh blueberries


  • Preheat the oven to 375°.
  • Line 12 regular sized muffin cups with paper liners or spray muffin pans with cooking spray. I actually made my own muffin liners by using 5x5 sheets of parchment paper weighed down by soup cans to mold them. For the minis, I simply sprayed the pan because I am not THAT patient.
  • For your topping --- Combine your flour with the brown sugar, granulated sugar, baking powder, and salt. After adding the melted butter, gently stir with a spoon until you mixture forms pea-sized clumps.
  • In a medium bowl, whisk the flour, baking powder, and salt. In a large bowl, combine the sugar with your wet ingredients (eggs and canola oil). Using a handheld mixer set to low, mix until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth.
  • STIR in the blueberries. May I suggest a wooden or silicone spoon to avoid breaking your berries.
  • Spoon the batter into the 12 cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden.
  • Let the blueberry muffins cool in the pan for 10 minutes before serving.

Breakfast Muffins!

Because I can't think of a better name and I figure, "Why not keep things simple for once?"

These breakfast muffins are a fall/winter staple in my home. Why? Because when #TheTeenager is rushing off in the morning I can ensure he has something to eat without taking more than 30 seconds of his time. I make these alongside our Sunday dinner so they are nice and cooled by the time dinner has been completed. Depending on what size muffins I make, I divide them into individual portions (4-5 mini or 1 full sized) per Ziploc bag.

These are perfect for anyone in the hurry, small kids and anyone who is prone to ruining their blouse with a "real breakfast" before they make into the office (ahem, moi).

I tend to keep my ingredient lists short, but let's face it...heartier foods need some serious pantry usage.

For these muffins, you have two options with your potatoes. Whenever I post a recipe, I'll post it the easy, less tedious way. Enjoy #MangoEats!

 

  • 15 oz. shredded hash brown potatoes (half of one of those Simply Potatoes hash brown bags) or 5 shredded russet potatoes. Pre-packaged means poorly pre-seasoned, take note and season to your satisfaction.
  • 6 strips crisp-cooked bacon diced (turkey bacon works great too! Just crisp it in the oven and drain)
  • 2 tbs finely diced red bell pepper
  • 2 tbs finely chopped yellow onion
  • 2 eggs, beaten
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Steps:

  1. Preheat oven to 375 degrees F. 
  2. Decide what size muffins you'd prefer and evenly spray your muffin pans. For "full-sized" muffins, fill no more than 3/4. These things are RICH, you don't want them too big, you won't enjoy them. Trust me. For minis, I was able to make 36 but I filled those to the very brim. 
  3. Heat the oil in a heavy skillet and saute the bell peppers and onions until tender.
  4. Place thawed shredded potatoes in a large bowl, add bacon, cheese, sauteed peppers and onions, beaten eggs, salt and pepper and mix well.
  5. Scoop portions into muffin tin, make sure you press each one firmly with the back of a spoon.
  6. Bake at 375 degrees F for 25-30 minutes, or until tops are golden brown.
  7. Remove from oven and let cool on rack 10 minutes. If you sprayed your tins well, each breakfast muffin will pop right out. Otherwise, use a knife along the edges to loosen.

Cooled full-sized muffins are also easy for my brothers to snatch and run on the RARE occasion that they drop by.

See what I was talking about...poor picture quality. Meh, they were good though!