Category Archives: Breakfast

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Sandy Buchmann
Great snack or dessert!

Ingredients
  

  • 1 1/3 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/3 cup unsweetened baking cocoa
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/3 cup butter melted
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup coarsely shredded zucchini
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup chopped walnuts or pecans

Instructions
 

  • Heat oven to 375°F. Place paper baking cup in each of 12 regular size muffin cups.
  • In large bowl, stir flour, brown sugar, cocoa, baking soda, and salt with spoon or whisk.
  • In small bowl, beat buttermilk, melted butter, eggs and vanilla with whisk until blended.
  • Pour buttermilk mixture into flour mixture; stir until just moistened. Stir in zucchini, chocolate chips and nuts.
  • Divide batter evenly among muffin cups.
  • Bake 20-24 minutes or until toothpick inserted in center comes out clean.
  • Cool 5 minutes; remove from pan. Server warm or cool.

Eggnog French Toast

Eggnog French Toast

robynp80
Eggnog makes it an extra special treat
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 6

Ingredients
  

  • 2 eggs beaten slightly
  • 1 1/2 cups eggnog
  • 1 1/2 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 12 slices French bread

Instructions
 

  • Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
  • Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
  • Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
  • Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side.
  • Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.

Notes

Adapted from allrecipes