Today I am very excited to show you three clever ways that muffin tins can make yourmornings a little more delicious! What I love about using muffin tins in the kitchen isthat all of the food comes out pre-portioned and extra portable which is great for busypeople on-the-go. And the best part about all three of these recipes is that they areentirely gluten-free. So today, I'm going to get started by showing you my Spinach,Tomato and Goat Cheese Frittatas, some beautiful Potato Rosti with Sour Cream and Chives andfinally my Almond Breakfast Bites that are excellent on-the-go. Alright so let's getstarted with our frittatas. So I've got my greased muffin tin standing by and my ovenpreheated to 350°F. In a measuring cup I'm going to whisk together some eggs, a nicesplash of milk - you can totally leave the milk out of this recipe but I find it makesfor a nice fluffy frittata. Some garlic powder, some salt and some pepper. And some more pepper. So then we are just going to give this a nice whisk in our measuring cup. In my muffin tins,I'm going to layer some chopped spinach, some cherry tomatoes that I've just cut in halfand finally, some goat cheese. Now if you don't like goat cheese, you can definitelyreplace it in this recipe with some mozzarella or even some white cheddar would work justas well. I'm going to fill my muffin tins with my egg mixture. You're looking to fillyour tins about three quarters of the way full. Into the oven these are going to gofor between 15 and 20 minutes or until they're completely set. Once they're finished bakingthey are ready to eat. Or you can store them in your refrigerator for 2 to 3 days and justgrab them as you head out the door in the morning. Next up, I'm excited to show youmy tasty potato rostis with sour cream and chives. For this recipe you could use alltraditional potatoes or all sweet potatoes but I really prefer a combination of themboth. Now all I've done is peeled my potatoes and then shredded them. Now I did this inmy food processor with a shredding blade but you could totally do this by hand using abox grater and a little bit of elbow grease. Now the most important step in making a goodpotato rosti is to be sure to drain all of the water from your potatoes. Today I'm doingthis using just a clean kitchen towel and all I'm going to do is squeeze out all ofthe excess moisture. Now this is really important if you want to have a nice crispy outsideon your rosti with a soft yummy middle. Once the potatoes are ready all we're going todo is drizzle them with a little bit of olive oil, some garlic powder and some salt andpepper. Keep in mind that you can season these any way you like - you could use some Greekseasoning, or some Italian seasoning, some chilli powder and cumin would be really yummy. But today I'm keeping it really simple. Now that this is all well-combined, we are goingto scoop the mixture into our greased muffin tin. You want to make sure you're greasingyour muffin tin very well because you don't want these guys sticking. Once you've filledyour muffin tin, you're going to press the potatoes into the pan and leave a little reservoirin each. That's where our sour cream and chives are going to go. We're going to bake theseat 375°F for between 30 and 40 minutes. Once your rostis are ready you can top them withsour cream. In this case, I mixed my sour cream with salt and pepper and a little bitof onion powder. We're just going to finish these off with some chopped chives and howamazing do these look? Finally on today's menu, I'm excited to share my recipe for myAlmond Breakfast Bites. These are really easy to put together and they're 'no bake' so theyall come together actually in your freezer. We are going to be using our food processorto pulse some raw almonds and some sunflower seeds. What we're looking for is a coarsecrumb mixture. Next we are going to head to the stove to heat up some almond butter andsome honey. You really could use any sort of nut butter that you want and you couldreplace the honey with maple syrup or agave if you wanted to keep these totally vegan. We're going to heat this mixture up over medium-low heat until it's smooth and pliable. Next,in our bowl we are going to combine our almond mixture with some raisins and some dried cranberries. Then we are going to pour in our almond butter mixture. And then, while it's still warm,you really just want to work it into your almonds. It is very likely that you are goingto need your hands for this job so just give them a good wash and don't be afraid to getin there. Next we are going to press our mixture into our muffin tin. Now I'm using muffintins that I've lined with these parchment cupcake liners. I absolutely love these becausenothing sticks to them and they make these breakfast bites extra portable. You may haveto scoop a couple times and keep pressing until you've filled your muffin tins completely. Then you can just put these guys in the freezer for 20 to 30 minutes. Once they're set youcan eat them right away or store them in the refrigerator for up to 5 days. I hope you'llgive these fantastic breakfast ideas a try and if you do, be sure to tweet or Instagramme a photo because you know I love seeing what you're coming up with in your very ownkitchens. And for another great, gluten-free breakfast idea be sure to check out the latestepisode of my new series Mobile Meal Makeover on Kin Community. Now I am whipping up myfantastic protein pancakes and I think you guys will absolutely love them so don't forgetto check it out. Finally, if you haven't already, be sure to SUBSCRIBE to The Domestic Geekbecause there's lots more deliciousness where this came from :)
Sourch:http://iam4you-kh.blogspot.com/search/label/BREAKFASTS
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