Mix wet ingredients together until smooth. Then mix dry ingredients in and mix until smooth. Lastly add berries and be carful not to mash into dough (it’s okay if some break but don’t want all the berries to mash)
Put into muffin cups. Fill just to top. Place into muffin tin and bake 25 minutes or until cooked through. Tips will began to brown just a tad and they should be ready to eat! Remove and serve with fresh fruit if you would like and whip cream! Yum 😋Enjoy!
In a bowl mix all ingredients together starting with dry ingredients then add wet ingredients. Mix and then last add in berries and don’t stir much so you don’t smash them to much. Make sure you have a hot skillet with butter in pan so that it doesn’t stick. You do have to flatten the dough into pancakes shape.
For whip cream beat with mixer until forms a stiff peek you can add in a tbsp if sweetener and a tsp if vanilla extract if you would like a little extra flavor.
Top with fresh berries, sugar free syrup and cream! Zest lemon and Enjoy!
1 1/4 cup buttermilk (I added white vinegar to my milk and let sit a few minutes)
1 cup sugar
1 stick of butter melted
1 cup frozen thawed blackberries
1 lemon zested
Frosting: 3 tbsp Greek yogurt and 3/4 cup powdered sugar. I added in a tbsp of milk to thin and drizzled over cake.
Preheat oven to 325. Mix your dry ingredients. Then add in eggs, lemon extract, butter and sugar. Mix and then add in milk and berries. Then zest in 1 lemon and mix. Spray bunt pan well with cooking spray and pour mix into pan. Bake for about 40 minutes check when cooked through remove and let cool. Then flip and add frosting and serve with fresh blackberries and a little zest of lemon. Enjoy! My kids LOVE this!
In bowl crack eggs and mix milk salt and pepper, beat until smooth and one color. This is important to get the right texture and make sure it’s fluffy. Dice ham, peppers and cheese. Spread out evenly into a pie pan, pour egg mixture over top and place into pre heated oven at 375. Bake for 20-25 minutes or until eggs are cooked through and top vegans to brown. Remove let stand 5 minutes before cutting. Can also top with hollandaise sauce for an extra yummy treat (see hollandaise sauce recipe) Enjoy!
First you must separate the eggs. The yolks in one bowl and whites in another. With a mixer, beat egg whites until they form a peek about 3-6 minutes. Make sure they are nice and firm, then add in your sweetener and lemon extract.
In other bowl with yolks add ricotta cheese, baking powder and almond flour. Beat with beater to mix and then gently fold in the beaten egg whites. Try not to break the whites when folding in the yolks.
In low heat in pan spray with cooking spray so it doesn’t stick (do this each time) add fluffy batter to heated pan don’t over heat or it will burn. You want a good warm pan to cook but not to hot. Cover pan after batter is added and leave covered for 40-60 seconds. Lift and check if it is ready to be flipped. Should be firm enough to not fall apart. Flip and cook other side about same time, remove and set onto plate. Repeat until batter is gone. Should made 6 good size pancakes! Top with your choices of toppings I use whipped cream, berries and sugar free syrup! enjoy!!!
1/3 cup coconut milk (can use regular also or almond milk)
2 tsp butter softened
Soften cream cheese and butter but don’t melt. Start with Dry ingredients in bowl and mix then add in wet ingredients. Stir until smooth. Spray a mini muffin baking pan and use a cookie scoop to drop into place. Place into oven preheated to 325 degrees. Bake for 10-12 minutes or until center is cooked and they rise. Remove sprinkle with a little cinnamon and enjoy!!!
Reminds me of my moms coffee cake she would make growing up. The perfect amount of sweet!
Kalmata olives sliced (however many you want) I love the salt briny flavor!
1/4 cup I had some Italian salami so I threw in some diced pieces of that to! 😉
1/4 cup diced ham yes I had that in hand that day to use up also!
1/4 cup diced tomatoes
Salt and pepper to taste
Start with preheating oven to 350 degrees. Then in a bowl crack eggs and add milk whisk together until fluffy this is key it had to all be one color and very fluffy looking. Then add salt and pepper to taste. Pour into a “lightly oil sprayed” pie plate. Next chop all ingredients. Then add the meat, and cheese😉 (YUM) (save out a little feta for topping before serving, just a few sprinkles) Then sprinkle in chives, dill and olives. Give the eggs a little wiggle and make sure everything is being evenly distributed. (Leave out tomatoes, a sprinkle of dill and feta)
Place into oven and bake for about 30 minutes until it fluffs up. Once center is fluffy and high but not browning yet. Remove, and sprinkle on tomatoes, fresh dill for color and taste, and feta cheese, if you have a few extra olives that didn’t make it in the pan throw those on to! 😉 Then place back into oven for another 5 minutes just to warm the top veggies. Remove let cool for s few minutes and cut into 6-8 slices! If you want a sauce to go with this a hollandaise sauce would make this killer! 😊 Enjoy!!!
First mix dry ingredients together. Then in separate bowl mix wet ingredients. Then mix together until smooth. Add the berries last and stir in carefully so you don’t smoosh the berries. In muffin tin, place muffin cups that are filled to top with batter, top each muffin with either a sliced strawberry or blackberry. Then bake for 20-25 minutes @350 until tops began to turn golden brown. To store up to a week let fully cook then keep in air tight container or zip lock bag. Enjoy!
1/4 tsp lemon zest (don’t have to have this but adds a little extra yummy)
In a mixing bowl mix dry ingredients. Then in separate bowl mix in eggs, lemon and ricotta cheese. Then add in butter and mix well. It will be lumpy and thats okay. Add but pour into flour mixture then began to mix and add milk one cup at a time. Mix until forms batter. The batter will look a little lumpy and you will be able to see small chunks of butter thats fine, when the cakes cook the butter melts and gives it a great texture and flavor. Heat griddle to 350 and then add spoonfuls of batter to griddle, let cook on side until small tiny bubbles form all over the top of cake, then flip and cook another minute or so to cook other side. Top with butter maple syrup, fresh blueberries and a lemon peal for garnish! Enjoy! Makes about 12 medium cakes.