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Berry Explosion Oatmeal Muffins

Berry Explosion Oatmeal Muffins

I love oats. Eating them takes me back instantly to my childhood. Sitting around my cousins table, surrounded by people I have so many fantastic memories with.

We would eat it with fresh cream that came from the cows milked earlier that morning. Truly a flavour of my childhood, simple yet transformative. It is amazing how one taste can transport you back to a moment in time as if were yesterday! And a flavour memory I refer back to often.

Looking to do some baking this morning I had oats on my mind. I have an amazing maple bread recipe that I love and have to share soon, but with a bunch of fresh berries in the fridge I thought muffins would be perfect.

 

Berry Explosion Oatmeal Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Brunch
Serves: 20
Ingredients
  • 2 cups of milk
  • 2 cups of quick cooking oats
  • 2 cups of flour
  • 2 eggs
  • ½ cup of canola oil
  • ½ cup of sugar
  • 2 teaspoons of baking soda
  • 1 teaspoon of cinnamon
  • ½ teaspoon of salt
  • ½ teaspoon of freshly grated nutmeg
  • 1 cup of blueberries - fresh or frozen
  • 1 cup of raspberries - fresh or frozen
  • Streusel Topping:
  • combine the following
  • ¼ cup of butter - grated when cold
  • 4 tablespoons of quick cooking oats
  • ¼ teaspoon freshly grated nutmeg
Instructions
  1. In a medium sized bowl combine the oats and milk.
  2. Set aside to soak for 10 minutes
  3. In a large mixing bowl combine the eggs, canola oil and sugar.
  4. Add the oat and milk mixture.
  5. Add the flour, baking soda, cinnamon, salt and nutmeg.
  6. Stir well to combine
  7. Gently fold in the berries
  8. Spoon the batter into paper lined muffin cups.
  9. Top with the streusel.
  10. Bake at 375 for 30 minutes to until a tooth pick inserted in the center comes out clean.

Berry Explosion Muffins from Nutmeg Disrupted

It is a great muffin with fantastic texture from the oats. They are not sweet and have an amazing amount of tart juicy raspberries. With the perfect hint of nutmeg that rounds out the flavour.

Perfection.

 

 

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Yorkshire Pudding

Yorkshire Pudding

Yorkshire Pudding. Those crisp little cups of love made just for filling with rich flavorful gravy! They are not hard to make at all,  they just take a little bit of time and planning!

Traditionally they are served with roast beef but go well with any meat or poultry dish.

Yorkshire Pudding from Nutmeg Disrupted

Yorkshire Pudding

2 cups of all purpose flour

2 cups of milk

6 eggs

1 teaspoon of salt

canola oil

 

Break the eggs into a large bowl.

Using a wisk, beat well to break up the yolks. Add the milk. Now add the flour and salt. Wisk well to combine thoroughly. Place the batter into the fridge for a couple of hours.

Heat oven to 400F.

You have choices as to what kind of cooking vessel to use to cook the puddings off. Muffin tins, bread pans or even cake pans work well.

Spray the pans well with non stick spray. I never skip this step, even when using non stick bakeware.

Pour a tiny amount of canola oil to cover the bottom surface of the pans.

I always place the pans onto cookie sheets before going into the oven. It helps catch any spills or overflows which can make one heck of a mess at the bottom of the oven. Place the pans into the oven to heat for 10 minutes.

I like to pour the batter into a large measuring cup for the next step. It makes quick work of a hot job.

Leaving the pans in the oven fill them half full with batter. Bake for 25 minutes.

Enjoy immediately!

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Prosciutto Baked Eggs.

Prosciutto Baked Eggs.

I had been planning on making this over the weekend.I picked up the prosciutto, cheese, green onions, I was ready to rock out the baked eggs.

Then all hell broke loose. Like something out of a movie really.

Imagine being on the phone with a long time friend, who is the passenger in his buddies truck when all of a sudden you hear him scream look out. Twice. Then nothing but the chilling sound of static. After numerous calls back you are quick to realize that they are not going to answer the phone.

The things that race through your mind in those moments. There is no question what you just heard, though you begin reasoning with yourself that maybe it was not serious, a fender bender, that they just lost the phone in the snow. They are fine. They’ll call back as soon as they get to a phone.

And then the hours begin to roll by. Nothing. So you call them back, because it is something to do while you wait, for something. Anything.

That is what happened in my kitchen on 5:09 pm Saturday night.

All thoughts of proscuitto cups, food and anything else seemed very unimportant from that moment on.

The news was infact far worse then we had imagined. The truck was hit, head on by a suspected drunk driver at 5:09:40.

After a drive of over 600 km and many many phone calls later, they were located in the ICU in one of the biggest hospitals in the city. They were both hurt badly sustaining life threatening injuries.

The next few days was like being in a dream. The range of emotions is a roller coaster ride from moment to moment. It is hard to wrap your head around a tragedy like this. It makes no sence when bad things happen to really good people. Being so scared for your friend, praying and hoping that he just gets the chance to heal. That his very best friend, who occupies one of the other beds in the ICU can find the strenght to fight hard for his life. The anger of the sencelessness of it weights heavy on ones mind and heart.

It is now early morning Thursday. The shock has worn off. Life is carrying on, though they are constantly in the forefront of my mind. I often wish I could be there, though not that it would help them. I guess that would be more in an effort to maybe feel like I was doing something. Anything. Though I do talk to Bill, in my head at night when the house is quiet. Sending him thoughts of strength, hope, love. Letting him know we are all pulling for him.

Naturally I turn to those things that have helped me work through my grief before.

I lose myself in my kitchen and cook through my worries, fears, anger. Using the nervous energy to do something constructive.

So tonight I pulled out the proscuitto. I had some left over mashed roasted garlic potatoes so whipped up some roasted garlic mini cakes. Perfect along side the proscuitto baked eggs.

I found this recipe on sweetsugarbean and knew immediately I would be making it. Please do stop by Renee’s site. Her food photos and recipes are fabulous!

The only changes I made were to use mozzarella. I would have used Regiannio Parmigiano but I have been putting off my trip to Costco. This would be amazing with it and can not wait to try the version. I used chopped green onion in place of the chives. And added the pepper before I placed the cheese on the egg.

Baked Eggs with Prosciutto and Parmesan

4-5 slices prosciutto
2 eggs
2 tbsp whipping cream
1/4 cup grated Parmesan, or Gruyere, or cheese of your choice
coarse black pepper
chives, finely chopped, for garnish

Line 2 ramekins with prosciutto. I had 2 1/2  slices in each.

Prosciutto Baked Eggs

Crack an egg in each ramekin. Drizzle 1 tbsp cream in each.

Prosciutto Baked Eggs

Top with cheese and cracked pepper.

Prosciutto Baked Eggs

Bake in the centre of a preheated 375*F oven, for about 10-15 minutes, depending on how well done you like your eggs. Sprinkle the chives.

Prosciutto Baked Eggs

The proscuitto gives it just the right amount of saltiness. The addition of the cream mixed with the mozzerella gave the eggs a fantastic creaminess.

To have eggs that are a touch runnier start checking them around the 8 -9 minute mark.

Just one final note about the accident on Saturday.

Checking call history on the cell phone to the police records at the hospital it took 9 minutes for someone to CALL 911 after the crash.

9 minutes. On a very busy highway. I find this disturbing.

If you happen along an accident, DO NOT assume that 911 has been called by the people around you.

Make the call. It is free and only takes a minute. You could be saving a life.

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