Blueberry Banana Oatmeal Muffin

Blueberry Banana Oatmeal Muffin
Healthier Version, With No Oils Or Butter!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 35-40 minutes

Ingredients

2 large ripe bananas, smashed

1 cup plain yogurt

2 eggs

3/4 cup maple syrup 

2 tsp baking powder

2 tsp cinnamon

1 tbsp vanilla extract

1 cup milk

3 cups quick cook oatmeal + topping

1/2 tsp salt

1/2 cup blueberries

Cooking Tools

Muffin tin

Muffin liners

Medium mixing bowl 

Directions
Preheat oven to 350 Degrees F. In a mixing bowl, whisk together; bananas,yogurt, eggs, maple syrup, cinnamon, baking powder, vanilla extract, milk, salt & oatmeal. Place muffin liners in muffin tin.  Pour batter into each muffin liner 3/4 full. Place 4-5 blueberries on top and sprinkle some dry oatmeal on top of each muffin and bake in oven for 35-40 minutes.
Yields 6 large or 8 medium or 12 small

Kugel

Kugel
A Traditional Jewish Noodle Pudding!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 50 minutes

Ingredients
3 cups cooked wide egg noodles (cooked & chilled)
3 eggs
1/2 cup cottage cheese
1/2 cup sour cream
1/2 cup sugar + sprinkle
1 tsp vanilla extract
1/2 tsp cinnamon + sprinkle
3 tbsp butter, melted
1/2 cup raisins
pinch of salt
2 tbsp apple jelly, melted

Cooking Tools

6 count large muffin tin

Paper muffin liners

Medium mixing bowl

Pastry brush 

Directions
Preheat oven to 370 Degrees F.  Whisk  together eggs, cottage cheese, sour cream, sugar, vanilla extract, cinnamon, salt and melted butter in the mixing bowl.  Fold in cooked noodles and raisin.  Mix until well coated.  Divide noodles evenly in muffin liners. Sprinkle each Kugel with cinnamon and sugar.  Bake in oven for 50 minutes.  Let rest and cool for 1 hour. Using a pastry brush, dab melted apple jelly on the top of the baked Kugel with a pastry brush for a beautiful sweet shine.
Serves 6

Panettone Croque Madame

Panettone Croque Madame
The Perfect Brunch For Christmas Morning!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 35-40 minutes

Ingredients
1 Panettone loaf, sliced 1/2 inch thick rounds
6 medium size eggs
6 thin slices of ham
6 slices Swiss cheese
butter spray
pepper
minced parsley for garnish

Cooking Tools
Large muffin tin
2 medium sauce pans 

Directions
Preheat oven 350 Degrees F. Press down on the cut rounds of Panettone.  Measure and fit the Panettone into the muffin tins to create a bread bowl, making sure the sides come up higher than the muffin tin, so it can hold all the ingredients. Spray inside and the top of Panettone with some butter spray and place in the oven and bake for about 15 minutes to toast the Panettone.  Remove from oven and place a layer of ham to the bottom of each Panettone bowl, then a layer of Swiss cheese.  Crack 1 egg into each bowl lined with ham and cheese and spoon some Bechamel Sauce (recipe below) on top of egg to cover and a dash of pepper.  Place back into the oven and cook additional 20-22 minutes.  Let rest for at least 5 minutes to set up.  garnish with minced parsley.
Serves 6

Bechamel Sauce
Ingredients
3 tbsp butter
2 tbsp flour
2 cups milk
1/2 tsp salt
fresh grated nutmeg

Directions
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over low heat, cook until the mixture turns a light, sandy color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture, whisking continuously until very smooth. Bring to a boil, then lower heat and cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Croque Monsieur Muffins

Croque Monsieur Muffins
 Difficulty: Moderate

Ingredients For the Mornay sauce:
1 tablespoon butter
1 tablespoon all purpose flour
3/4 cup plus 1 tablespoon milk, lukewarm
1/4 teaspoon Dijon mustard
1/2 teaspoon nutmeg
1/4 cup Gruyère grated
Salt and pepper

Ingredients for the muffins:
6 large slices Brioche, no crusts
3 tablespoons butter, melted
2 1/2 ounces ham, cut into cubes or thin strips
6 small eggs

Directions for the Mornay sauce:1. Melt the butter in a pan over a medium heat. Add the flour and beat hard until you have a smooth paste.
2. Take off the heat and leave to cool for 2 minutes, then gradually add the milk, whisking constantly. Place the pan back over a medium heat, add the mustard and nutmeg, and simmer gently for 10 minutes, whisking frequently to stop the sauce burning on the bottom of the pan.
3. Once the sauce thickens and has the consistency of a thick tomato sauce, take it off the heat. Add the cheese (keep a little for the garnish) and taste for seasoning.If the sauce is too thick, add a little more milk. If it’s lumpy, pass it through a sieve.

Directions to make the muffins:
1. Preheat the oven to 350°F. Flatten the slices of bread with a rolling pin, then brush each slice on both sides with melted butter.
2. Line a 6-cup muffin tin with the slices of bread, pressing them in with the bottom of a small glass. Divide the ham between the muffin cups followed by the eggs (if the egg seems too big, pour a little of the white away before using). Place 2 tablespoons of the Mornay sauce on top of the eggs and then bake for 25 minutes or until egg is set. Serves 6.