Breakfast & Brunch

Blueberry Nut Crumble Muffins

July 1, 2014
Story By: Mandy Kellogg Rye
Filed Under > Breakfast & Brunch

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blueberry muffinsblueberry muffins

I’m not sure if there is anything food wise that reminds me of growing up like blueberries.  Maybe it’s because I was an extremely picky eater as a child and blueberries were one of the few foods I loved, or maybe it was because we always had freshly picked blueberries on hand.  Regardless, one of my many blueberry pleasures is blueberry muffins.  So when I was thinking about how I could elevate the standard muffin I thought why not a take a que from my blueberry nut crumble and make blueberry muffins with a nut crumble topping?  That crunch combined with warm fresh blueberries and just a hint of cinnamon and vanilla…well lets just say I don’t think I’ll be going back to “standard” blueberry muffins anytime soon.  truly, MKR

Blueberry Nut Crumble Muffins
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 3/4 cup white sugar
  3. 1/2 teaspoon salt
  4. 2 teaspoons baking powder
  5. 1/3 cup vegetable oil
  6. 1 egg
  7. 1/3 cup milk
  8. 1 1/2 cup fresh blueberries
  9. 1 teaspoon Vanilla
  10. 1/2 teaspoon Cinnamon
  11. For the crumble
  12. 3/4 cup chopped nuts (walnuts, almonds and pecans)
  13. 1 tablespoon brown sugar
  14. 1 tablespoon melted butter
  15. 1/4 teaspoon Cinnamon
Instructions
  1. Preheat oven to 400 degrees
  2. Grease muffin cups or line with liners
  3. In a mixing bowl add flour, sugar, salt, cinnamon, and baking powder
  4. In a separate bowl mix vegetable oil, egg, milk, and vanilla, mix and add to the flour mixture
  5. Fold in blueberries and combine
  6. For the nut crumble topping
  7. Add chopped nut mixture, brown sugar, cinnamon, melted butter and mix together
  8. Fill muffin cups 3/4 full and sprinkle with nut crumb topping mixture
  9. Bake for 20 to 25 minutes in the oven or until done you can insert a toothpick in the center and it comes clean
  10. Let cool 5 minutes before enjoying
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Spinach & Goat Cheese Quiche

December 6, 2013
Story By: Mandy Kellogg Rye
Filed Under > Breakfast & Brunch

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spinach goat cheese quiche

I’m wrapping up my Christmas Day brunch with my savory Spinach & Goat Cheese Quiche.  Or maybe it’s a tart?  Whatever you call it doesn’t matter, just know it’s beyond delicious and honestly quite easy to make.  And don’t forget only a few more days to enter our VIETRI holiday giveaway (below)!  Happy Friday Loves! truly, MKR

 
Spinach & Goat Cheese Quiche
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. What you'll need...
  2. 6 large eggs (3 whole, 3 egg whites)
  3. 1 pre made pie crust (or homemade...whatever floats your boat)
  4. 2 large bunches of fresh spinach (if you must you can use 1 package of frozen, but it's not quite the same)
  5. 3 cloves of fresh garlic minced
  6. 1/2 onion finely chopped
  7. 2 cups of shredded cheese (mozzarella/cheddar mixed)
  8. 1 cup of crumbled goat cheese
  9. 1 cup milk (or rice milk if you're not doing dairy)
  10. salt/pepper to taste
  11. 1 tsp. olive oil
Instructions
  1. Preheat oven to 375F.
  2. Place crust in a tart or shallow pie dish, fork bottom and place pie beads on crust so it doesn't bubble.  Bake crust for 20-30 minutes.  Remove and set aside.
  3. In a sauté pan add 1 tsp of olive oil let heat, add onions and garlic.  Saute for 3-5 minutes or until onions are translucent.  Begin to add spinach and cook until it just begins to soften 2-3 minutes. **You want the spinach to be softened but not wilted by the heat**
  4. In a large bowl add eggs, milk, shredded cheese, and goat cheese.  Stir in spinach, onion and garlic mixture.  Add salt and pepper, stir together.
  5. Add entire mixture to your tart pan and cook for 45-50 minutes or until the top starts to just brown.  If crust begins to burn cover with pie covers or tin foil.
  6. Let cool for 5-10 minutes and enjoy!
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