Tag: breakfast

Banana Bread French Toast!
Brunch · Sanctuary Ridge Family Recipes

Banana Bread French Toast!

Featured Monica ScottLeave a comment

Brunch

I usually make breakfast for dinner once a week. I rarely make a big breakfast FOR breakfast, but I love to host a big Brunch a couple of times a year. Many years ago, I saved a recipe from a coupon magazine for this delicious Banana Bread French Toast. The first time I made it I knew it would be a staple in my recipe collection. With layers of delicious flavor, this one is a winner in my book!

Back in November, I hosted the first Brunch in almost two years and decided this would be the centerpiece of the menu. One really great thing about this recipe is that you SHOULD make the bread a couple of days ahead of time. This actually makes it taste better. The Banana Bread recipe is not one that is good by itself. It is perfect for the right texture and flavors for the French toast though!

The Caramel Rum Sauce and candied pecans can also be prepared days in advance.

Ramekins…

This year, I decided to prepare individual Ramekin dishes for my guests. I found mine at Marshalls but here is a link to something similar on Amazon. (https://www.amazon.com/Delling-12-Oz-Ramekins-Porcelain/dp/B08P1Q6LZL/ref=sr_1_27?gclid=CjwKCAiAuOieBhAIEiwAgjCvclEUpSJ1FtDgAt9rvLkh6f9Z_F3rz5TVzqPcBEd65wHt1PLU-Q5qBxoC0voQAvD_BwE&hvadid=241604853303&hvdev=c&hvlocphy=9013229&hvnetw=g&hvqmt=e&hvrand=8758606412548283740&hvtargid=kwd-302686637481&hydadcr=13934_10209289&keywords=mini%2Bbaking%2Bdishes&qid=1675291518&sr=8-27&th=1)

I find myself using these all the time now for side salads, soups and other side dishes. They are the perfect size!

I buttered these little baking dishes and then layered the custard dipped slices of Banana Bread in the Ramekin until they were almost full, leaving enough room for some sliced bananas and candied pecans to garnish each dish. I filled a baking sheet with the prepared ramekins and baked just before my guests were to arrive.

The Recipe

Banana Bread French Toast

Perfect for brunch or a special breakfast!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time for Banana Bread 2 hours
Total Time 3 hours 15 minutes
Course Breakfast
Cuisine American
Servings 8 people

Equipment

  • 3 medium bread pans, greased and floured
  • 1 Large Mixing Bowl or Kitchen Aid Mixer
  • 2 mixing spoon
  • measuring cups and measuring spoons

Ingredients
  

Banana Bread

  • 3/4 Cup Sugar
  • 1/4 Cup Cream Cheese
  • 1/2 Cup Butter, softened
  • 1 TBSP Vegetable Oil
  • 1/4 Cup Sour Cream
  • 3 Bananas, ripe, mashed
  • 1 Cup Plain Flour
  • 1 Cup Self Rising Flour
  • 3/4 tsp Baking Powder

Custard

  • 1/2 Quart Heavy Cream
  • 4 Eggs, beaten
  • 1/2 Cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon

Caramel Rum Sauce

  • 1 Cup Granulated Sugar
  • 3 TBSP Butter, sliced into thin slices
  • 3/4 Cup Heavy Cream
  • 2 TBSP Rum

Instructions
 

Banana Bread

  • Preheat Oven To 350 Degrees. In a mixing bowl, beat cream cheese, butter, sour cream, sugar, vegetable oil and mashed bananas until smooth and creamy. Slowly add 1 Cup Plain Flour and mix well. Finish mixing in 1 Cup Self Rising Flour and 3/4 tsp Baking Powder.
  • Pour mixture into lightly greased loaf pans and bake for approximately 1 hour. Allow to completely cool before removing from pan.
  • Refrigerate for 2 hours minimum before slicing for French Toast.

Custard

  • Combine all ingredients until mixed well. Refrigerate until ready to make French Toast.

Caramel Rum Sauce

  • In a heavy bottom sauce pan, heat sugar on medium high heat until sugar begins to melt. Continuously stir the sugar until it is melted and turns to a dark amber color. Slowly add the slices of butter, whisking until butter is melted. Very Slowly pour in the heavy cream, whisking until smooth. Be Careful to not add the cream too fast! It will steam burn your hands and cause the sugar to ball up. Whisk constantly and add the rum. Allow to cool before serving. Refrigerate to store.

Preparing French Toast

  • Slice the bread into 3/4 inch thick slices. Soak each side in the French Toast Custard. Cook each side of soaked Banana Bread on 375 degree buttered griddle until each side is browned. Top with Rum Caramel sauce, fresh sliced bananas, and chopped pecans.
  • *OPTIONAL BAKING METHOD: Slice the bread into 3/4 inch thick slices. Cut the slices in half. Dip each half slice and place in a greased 9×13 inch baking dish. Bake at 350 degrees for 20 minutes or until golden brown. Serve with Rum Caramel sauce, fresh sliced bananas, and chopped pecans.
Keyword Banana Bread, Caramel Rum Sauce, French Toast, sanctuary ridge family recipe,, Toasted cinnamon Pecans

Family and Friends

I love hosting these special times with family and friends! What are some of your favorite brunch recipes? I’d love to hear from you, just leave a comment below!

Perfect Pancakes
Brunch · Sanctuary Ridge Family Recipes

Perfect Pancakes

Monica ScottLeave a comment
Add your favorite toppings!

Perfect Pancakes

Perfectly fluffy, delicious pancakes! I have to admit, I love to make these for dinner. Mornings are just too hectic, with all our different schedules, to try to have a big breakfast every day. So we usually have this for dinner instead of breakfast. It’s such a treat to prepare these and hear the exclamations of joy when they see breakfast on the dinner table! Just add eggs, bacon or sausage, and hash browns to complete the meal!

Because this recipe uses egg whites and baking powder, it can be made the night before! Most recipes use baking soda which will begin rising immediately and fizzle out overnight. To prepare this the night before, simply wait until morning to fold in the egg whites! Make sure you store the pre-made pancake batter in the refrigerator overnight!

The Secret Ingredient

I know it may sound strange, but there is a secret ingredient in this recipe that I feel I must explain.

Bananas.

Yes, you read that correctly. The secret ingredient is mashed bananas.

I am not exactly sure what possessed me to add mashed bananas, but I did and it makes these so so good. I will never make them any other way again. I’ve been doing this so long, I can’t even remember when the banana madness all began! Just trust me, this is the magic you need in the pancakes so just go with it!

The Recipe

This pancake recipe is so good. Of course, we all love different toppings and mix-ins, so feel free to sprinkle chocolate chips, blueberries, pecans, or other toppings into the batter as soon as you put it on the griddle to cook! Leave a comment if you love it!

Perfect Pancakes

Monica Scott
Deliciously light and fluffy texture makes this pancake irresistible!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 4 people

Equipment

  • Measuring cups and spoons
  • Electric Griddle or Large Non-stick frying pan
  • Spatula
  • Kitchen Aid Mixer or electric mixer for beating egg whites
  • Large mixing bowl

Ingredients
  

  • 2 eggs, separated egg whites will be beaten and folded in later
  • 1 cup Plain Flour
  • 1/8 tsp salt
  • 1/2 TBSP Baking Powder
  • 3/4 cup Milk *may need more if batter seems thick
  • 4 TBSP butter, melted
  • 1 TBSP granulated sugar
  • 1 ripe banana, peeled and mashed

Instructions
 

  • Sift dry ingredients together in a large mixing bowl.
  • In a separate bowl or Kitchen Aid mixer, beat the egg whites until light and fluffy. It should resemble meringue. Set aside.
  • In another bowl, mix the egg yolks, milk, butter and banana.
  • Form a "well" in the center of the dry ingredients and slowly mix in the banana mixture until just combined. Carefully fold in the egg whites, gently so that they stay fluffy.
  • Cook like any other pancakes on a griddle or large non-stick frying pan. The optimal temperature for pancakes is 375 degrees or medium temperature on a cooktop. Place 1 cup of batter onto the griddle. Add toppings if desired. We love chocolate chips, blueberries or pecans. When batter begins to bubble it is time to flip! Serve warm with syrup.
Keyword breakfast, pancakes, sanctuary ridge farm family recipe

Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Chocolate Chip Banana Bread
Brunch · Sanctuary Ridge Family Recipes

Chocolate Chip Banana Bread

Monica ScottLeave a comment
Chunky Monkey Bread- Also known as Banana Bread

Re-naming recipes is something I love to do! When I first started making Zucchini Bread, none of my children would even try it. I knew they would love it if they would just give it a taste, but alas the name involved a vegetable they had not yet come to love. So began my experiment in re-naming recipes. With so much cinnamon flavor, zucchini bread soon became known as Christmas Bread. All of my children loved Christmas Bread! Re-naming Banana Bread is just for fun, because everyone loves banana bread in my house. My family will PURPOSELY let the bananas get over ripe just so I HAVE to make a batch of this yummy bread. Chocolate chips add the “chunky” to the bread, unless of course you prefer pecans or blueberries. Sometimes I split the batter and make half blueberry/ half chocolate chip. This is a fun, easy recipe! Happy Baking!

Chunky Monkey Bread

Banana Chocolate Chip Bread

Monica Scott
Deliciously rich Banana Chocolate Chip Bread! Easy to make and impossible to resist!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 3 medium loaves

Equipment

  • Prepared loaf pans- 3 medium or 2 large
  • Kitchen Aid Mixer or large mixing bowl and spoon to stir
  • measuring cups and measuring spoons

Ingredients
  

  • 1/2 Cup vegetable shortening Don't use butter for this one!
  • 1 Cup granulated sugar
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 1 cup banana, ripe, mashed
  • 1 tsp baking soda
  • 2 cups plain flour
  • 1 cup chocolate chips

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, cream vegetable shortening and sugar until smooth.
  • Add remaining ingredients in order, stirring between each additional ingredient.
  • Prepare bread pans with non-stick spray and fill each 2/3 full with the banana bread batter.
  • Bake at 350 degrees for 30-45 minutes, depending on the size of your bread pans. Insert a clean toothpick into the center of the bread- if it comes out "clean" it is done; "gooey" it needs more time. Just keep checking every 5 minutes until it is finished. Let cool on a cooling rack for 30 minutes before removing from the pan. Enjoy!
Keyword Banana Chocolate Chip Bread, sanctuary ridge family recipes

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Orange Cranberry Muffins
Brunch · Sanctuary Ridge Family Recipes

Orange Cranberry Muffins

Monica ScottLeave a comment
Orange Cranberry Muffins

Melt in Your Mouth Flavor!

This lightly citrus muffin is so freshly flavored!

I have always been a fan of orange and cranberry combinations! One of my favorite recipes is an Orange Cranberry Relish I serve with Christmas dinner. So naturally, I combined these flavors in a muffin I can enjoy all year long! It is truly a delightful combination that will melt in your mouth!

Gather the kids and make these easy muffins this Saturday morning!

Orange Cranberry Muffins

Monica Scott
The citrus flavors are a delightful combination that will melt in your mouth!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • Muffin Pan and cupcake liners
  • measuring cups and measuring spoons
  • Kitchen Aid Mixer or large mixing bowl and spoon to stir
  • Cooling Rack
  • Can opener
  • Citrus Zester

Ingredients
  

  • 4 TBSP salted butter, softened
  • 3/4 Cups granulated sugar
  • 2/3 Cups Milk
  • 2 Eggs 1 Whole Egg plus 1 Egg Yolk
  • 1 tsp Almond Extract (or Vanilla)
  • 1/4 tsp salt
  • 1 1/2 tsp Baking Powder
  • 1 3/4 Cups Plain Flour
  • 1 TBSP Fresh Orange Zest
  • 1/2 Cup Whole Berry, Cranberry Sauce Optional Dried Cranberries may be used
  • 1/4 Cup coarse sugar, set aside for topping the muffins

Instructions
 

  • Preheat oven to 375 degrees.
  • Cream Butter and sugar together in a large mixing bowl. Add beaten egg, milk and Almond Extract. Mix well.
  • Slowly stir in Flour, Baking Powder, and salt just until combined.
  • Add orange zest and cranberry sauce to the muffin batter. Stir until combined, careful to not over stir the batter.
  • Place approximately 1/3 cup of muffin batter in each prepared cupcake liner in the muffin pan. Sprinkle 1 teaspoon of the prepared topping on each muffin.
  • Bake at 375 for 25 minutes or until light golden brown. Place the pan on a cooling rack for 10 minutes to cool slightly before serving. Enjoy!
Keyword Biscuits, Freezer Biscuits, Sausage, Cheese, Easy Biscuits, Breakfast, Orange Cranberry Muffins, Sanctuary Ridge Famiy Recipe

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Banana Blueberry Muffins
Brunch · Sanctuary Ridge Family Recipes

Banana Blueberry Muffins

Monica ScottLeave a comment
Banana Blueberry Muffins

Classic Banana Blueberry Muffins

A couple of weeks ago, I was working to refine my muffin recipes. They did not have quite the rise as I wanted them to have. The flavor was good, but I really felt I could improve on these so I began experimenting with a base muffin recipe. The results were a perfectly round top muffin with a wonderful cake-like texture. Made with everyday ingredients, it’s so easy to make a batch of these for breakfast or an afternoon snack with coffee or tea! Leave a comment to let me know what you think!

Banana Blueberry Muffins

Monica Scott
Perfection in a banana blueberry muffin! Simple and delicious!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • Muffin Pan and cupcake liners
  • measuring cups and measuring spoons
  • Kitchen Aid Mixer or large mixing bowl and spoon to stir
  • Cooling Rack

Ingredients
  

  • 4 TBSP Butter, softened
  • 3/4 cups granulated sugar
  • 2/3 cups milk
  • 2 eggs 1 whole egg plus 1 egg yolk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 3/4 cups plain flour
  • 1 whole ripe banana, peeled and mashed
  • 1 cup frozen blueberries
  • 1/4 cup coarse sugar, set aside for topping the muffins

Instructions
 

  • Preheat oven to 375 degrees.
  • Stir butter, sugar, eggs, milk and vanilla together until creamy.
  • Add Flour, Baking Powder, and salt. Stir until combined.
  • Add mashed ripe banana and frozen blueberries, stirring until just combined.
  • Place approximately 1/3 cup of muffin batter in each prepared cupcake liner in the muffin pan. Sprinkle 1 teaspoon of coarse sugar on each muffin.
  • Bake at 375 degrees for 25 minutes or until light golden brown. Place muffin pan on a cooling rack to cool for 15 minutes before serving.
Keyword banana blueberry muffins,, sanctuary ridge family recipe,

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Cinnamon Pecan Crunch Muffins
Brunch · Sanctuary Ridge Family Recipes

Cinnamon Pecan Crunch Muffins

Monica Scott2 Comments
Fresh Baked Muffins!

Cinnamon Pecan Crunch Muffins

Who doesn’t love a fresh baked muffin?

Whenever I dine out somewhere, I like to try new things. Usually the new dish inspires me to try to recreate the flavors in a new way. So, I am continually experimenting in my kitchen with new recipes and new flavor combinations. This week my focus was on muffins! My kitchen was a flurry of experimenting and taste testing. We all agreed this is a winning flavor! The batter is so versatile, I have created seven new muffin recipes with the batter that I will share over the next few weeks. I hope you enjoy these as much as we do!

Cinnamon Pecan Crunch Muffins

Monica Scott
A scrumptious breakfast or afternoon treat!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • Muffin Pan and cupcake liners
  • measuring cups and measuring spoons
  • Large mixing bowl
  • Spoon to stir
  • Cooling Rack

Ingredients
  

  • 4 TBSP Salted Butter, softened
  • 3/4 Cup Granulated Sugar
  • 2/3 Cup milk
  • 2 1 Whole Egg, plus 1 Egg Yolk
  • 1 tsp Vanilla Extract
  • 1/4 tsp salt
  • 1 1/2 tsp Baking Powder
  • 1 3/4 Cup Plain Flour
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves

Cinnamon Pecan Crunch Topping

  • 1/4 Cup Light Brown Sugar
  • 1/2 Cup Chopped Pecans
  • 1/4 tsp Ground Cinnamon

Instructions
 

  • Preheat the oven to 375 degrees.
  • Stir butter, sugar, eggs, milk and vanilla together until creamy.
  • Add Flour, Baking Powder, Salt, Cinnamon and Cloves. Stir until combined.
  • Place approximately 1/3 cup of muffin batter in each prepared cupcake liner in the muffin pan. Sprinkle 1 teaspoon of the prepared topping on each muffin.
    Bake at 375 for 25 minutes or until light golden brown. Place the pan on a cooling rack for 10 minutes to cool slightly before serving. Enjoy!

Cinnamon Pecan Crunch Topping

  • Stir the topping ingredients together in a separate bowl. Set aside while preparing the muffin batter. Sprinkle the topping on muffin batter in cupcake liners before baking!
Keyword bread recipe, Cinnamon Pecan Crunch Muffins, Sanctuary Ridge Famiy Recipe

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Grandmother’s Blackberry Jam
Sanctuary Ridge Family Recipes

Grandmother’s Blackberry Jam

Monica ScottLeave a comment
Grandmother’s Blackberry Jam on Bagel thins

I was blessed to have a pretty great childhood. We didn’t have much, but we had everything we needed. Growing up close to my cousins and my grandparents, we spent endless hours together. I love my Grandmother. She’s seriously the best! She always makes everyone feel so loved. My friends called her Grandmother. She taught me so much about loving others just by the example she set. She never lectured me. She set the example of a loving woman, faithfully devoted to God since she surrendered her heart to HIM when she was 19 years old.

Grandmother loves blackberries and she always took me with her to pick them. We would dress in jeans, long sleeve shirts, thick socks and tennis shoes. She would gather lumber laying in the field and make a “bridge” with the boards so we could walk out to the center of the blackberry patch. We would fill our buckets to the brim with berries.

When we discovered wild blackberries on the farm, I was beyond excited! It still brings me joy to go pick a bucket of berries! Since I’m sharing all my favorite blackberry recipes this week, I thought I would share Grandmother’s Blackberry Jam recipe. I couldn’t resist a taste when I finished making a batch this morning. I almost squealed with delight when the flavors flooded me with memories of biscuits with jam in Grandmother’s kitchen. If you are blessed with wild blackberries, you NEED to make some of this jam!

Grandmother’s Blackberry Jam

Monica Scott
Nothing takes me back to Grandmother's kitchen like this Blackberry Jam! It's so good on toast, biscuits, or bagels!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 7 8 oz jars

Equipment

  • Stock Pot with canning rack that fits in the bottom.
  • Fine mesh strainer or cheesecloth to strain seeds from crushed berries.
  • Large Pot to cook the jam in.
  • measuring cups
  • whisk and spoon
  • 7 8oz canning jars with rims and lids- sterilized
  • Canning Tongs to remove hot jars from boiling water.
  • large bowl

Ingredients
  

  • 5 Cups Crushed, strained blackberries
  • 1 package Sure Jell premium fruit pectin
  • 1/2 tsp butter
  • 7 cups granulated sugar

Instructions
 

  • Crush and strain the blackberries to remove most of the seeds. Place a large bowl under the strainer to catch all the juice and pulp because that is what we use to make our jam!
  • Pour the juice and pulp into a large pot. Add the Sure Jell pectin and butter, and whisk to combine. Bring to a full boil over high heat, stirring constantly. This means it will continue to boil when you are stirring it!
  • Add sugar to fruit mixture in the pan. Return to a full rolling boil, stirring constantly. This may take a few minutes because the sugar has to melt. When it reaches a full rolling boil, boil for exactly 1 minute. Remove from heat.
  • Ladle the jam immediately into sterilized 8 oz jars. Make sure you wipe any spilled jam from the rims with a damp cloth.
  • Place a clean lid and ring on each jar and then place the jars on an elevated rack in a large stock pot. Cover with boiling water- at least 1-2 inches over the tops of the jars. Boil gently for 10 minutes. Remove and place upright on a towel to cool completely.
  • Check the tops of the lids to see if they are sealed by pressing in the center. If it springs back, you must refrigerate. If it stays down, you have successfully canned the jam and they can be stored unopened, at room temperature in a cool dark place for up to 1 year! Refrigerate after opening. Should stay fresh for 3 weeks!
Keyword blackberry, blackberry jam, grandmother’s blackberry jam, breakfast, toast and jam, biscuits and jam

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Blackberry Cream Cheese
Sanctuary Ridge Family Recipes

Blackberry Cream Cheese

Monica ScottLeave a comment
Delightfully Delicious!

We have more blackberries than I can possibly pick! This delightfully easy spread will be a wonderful addition to any breakfast or Brunch menu! A perfect little appetizer with pita crackers for your dinner party. The possibilities are endless! This takes less than 10 minutes to make and no baking or cooking required! Enjoy!

Blackberry Cream Cheese

Monica Scott
This tastes like blackberry cheesecake! Spread it on pita crackers, toast, pancakes, french toast, waffles, or bagels! The possibilities are endless for this quick, easy recipe!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 10 people

Equipment

  • food processor
  • lemon zester
  • spoon
  • airtight container for storage

Ingredients
  

  • 1 8 oz cream cheese
  • 1/4 cup sugar
  • 1 cup blackberries
  • 1/4 tsp almond extract
  • 1 lemon, zested

Instructions
 

  • In a food processor, combine al ingredients with the mixing blade until smooth and creamy. Store in an airtight container in the refrigerator until ready to serve. Stays fresh 1 week in the refrigerator.
Keyword blackberry cream cheese, lemon, almond, blackberry, breakfast, brunch, recipe

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Blackberry Crumble Muffins
Sanctuary Ridge Family Recipes

Blackberry Crumble Muffins

Monica ScottLeave a comment
Blackberry Crumble Muffins

With the recent harvest of blackberries, I was determined to use them in creative ways. So far I have made blackberry jam, blackberry cobbler, and Blackberry Crumble Muffins. We love muffins for breakfast and these were a cinch to throw together. I love muffins with crumble topping! These are so, so good! I hope you enjoy them as much as we have!

Blackberry Crumble Muffins

Monica Scott
Blackberry Muffin perfection! The touch of lemon adds a wonderful brightness to these. If you love blackberries, give these a try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American

Equipment

  • Muffin tins and papers
  • measuring cups
  • measuring spoons
  • Kitchen Aid Mixer
  • spoon

Ingredients
  

  • 1 1/2 Cups plain flour
  • 3/4 Cups Sugar
  • 1/4 tsp Salt
  • 2 tsp baking powder
  • 1/3 Cup vegetable oil
  • 1 egg, beaten
  • 1 lemon, zested
  • 1/2 Cup Milk
  • 1 tsp vanilla extract
  • 1 Cup blackberries

Crumble Ingredients

  • 1/4 Cup plain flour
  • 1/4 Cup Sugar
  • 3 TBSP Butter, cold

Instructions
 

  • Preheat oven to 400 degrees. Prepare the muffin tins.
  • In a large mixing bowl, combine flour, sugar, salt, baking powder, oil, lemon zest, egg, milk, and vanilla. After mixing well, fold in the blackberries.
  • In a separate mixing bowl, combine the crumble ingredients. Use a fork to incorporate the butter into the flour and sugar mixture. It should resemble crumbs when it is mixed well.
  • Fill prepared muffin tins 2/3 full. Place approximately 2 tsp of the crumble topping on each muffin. Bake at 400 degrees for 20-25 minutes, until golden brown.
Delicious!

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Sweet Cinnamon Zucchini Bread
Sanctuary Ridge Family Recipes

Sweet Cinnamon Zucchini Bread

Monica ScottLeave a comment

Who knew vegetables could be so delightful?! This little gem of a recipe is the trick I used to get my kids to try (and like) zucchini. Let’s face it, zucchini doesn’t sound very appetizing. The addition of this vegetable to a sweet bread creates a moist, seriously amazing bread that you will want to eat for breakfast with your coffee, as a side to Wonderful Waldorf Chicken Salad, or even as a dessert!

Sweet Cinnamon Zucchini Bread Batter ready for the oven!

The first time I made this bread, my kids would have nothing to do with it. I knew they would like it, if only they would try it! So I decided to give it a new name- Christmas Bread. Cinnamon and cloves is one of those combinations that makes me think of Christmas so it only made sense to call it Christmas Bread. With the removal of “zucchini” from the name, my kids were more than willing to try it! And of course they LOVED it! Now that they know it’s really zucchini bread, they eat zucchini a lot. I like to think of it as the gateway to loving zucchini! I hope you and your family love it as much as we do! Enjoy!

Sweet Cinnamon Zucchini Bread

Monica Scott
We call it Christmas Bread because of the sweet cinnamon flavor! This bread is wonderful- a guaranteed way to get your family to eat their veggies!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 3 loaves

Equipment

  • measuring cups
  • measuring spoons
  • Kitchen Aid Mixer
  • Mixing bowl
  • Mixer or large spoon

Ingredients
  

  • 2 1/4 Cups sugar
  • 3 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp salt
  • 1 Cup vegetable oil
  • 3 tsp vanilla extract
  • 3 eggs, beaten
  • 2 Cups grated zucchini
  • 3 Cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda

Instructions
 

  • Preheat oven to 425 degrees.
  • In a large mixing bowl or Kitchenaid mixer, combine sugar, cinnamon, cloves and salt. Stir well. Next add the oil, vanilla extract and eggs. Stir well to combine.
  • Add the grated zucchini. Stir well to incorporate it throughout the batter.
  • Add the flour, salt, baking soda, and baking powder. Mix thoroughly.
  • Pour into 2 prepared loaf pans and bake at 325 degrees for 40-60 minutes. Cool for 20 minutes before removing from pans to cool completely. Enjoy!

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.