Celebrate Mothers Brunch Menu

The Menu:
Morning Glory Muffins
Bacon and Spring Onion Quiche
Asparagus and Goat Cheese Quiche
Yogurt, Granola and Strawberries

Morning Glory Muffins

1 cup whole wheat flour
½ cup all-purpose flour
1 cup regular oats
¾ cups packed brown sugar
1 tablespoon wheat bran
2 tablespoons baking soda
¼ teaspoon salt
1 cup plain fat free yogurt
1 cup mashed banana (about 2)
1 large egg
1 cup chopped pitted dates*
¾ cup chopped walnuts*
½ cup chopped dried pineapple*
3 tablespoons ground flaxseed (about 2 tablespoons whole)

Preheat oven to 350º

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in the center of mixture.

Combine yogurt, banana and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350º for about 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on wire racks.

*You could substitute any nut or dried fruit for this recipe; raisins, apples, apricots, unsweetened coconut, pecans, etc.

Bacon and Spring Onion Quiche with Fontina Cheese

1 prepared pie crust
4 bacon slices, cut into small strips
3 large spring onions, sliced
½ teaspoon salt
¼ teaspoon black pepper
1 ¼ cups egg substitute
2/3 cups low fat milk

Pre bake pie crust as directed on package. Heat a large skillet over medium heat, cook bacon. Remove from pan; reserve about 2 teaspoons of the drippings. Add the onions to the pan cook just until tender about 5 minutes. Remove from pan. Arrange onions and bacon in the pie crust.

Combine egg substitute, milk, salt and pepper; stir well with a whisk. Pour into crust. Bake at 425º for about 25 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Asparagus and Goat Cheese Quiche

 

1 prepared pie crust
8 Asparagus spears
¼ cup soft goat cheese
½ teaspoon salt
¼ teaspoon black pepper

1 ¼ cups egg substitute
2/3 cups low fat milk



Pre bake pie crust as directed on package. Fill a 2 quart pot about half way with water and bring to a boil. Add asparagus and let boil for about one minute, remove from boiling water and transfer to a bowl of ice water to stop the cooking. Arrange the asparagus around the pie crust. Crumble the goat cheese around the crust.

Combine egg substitute, milk, salt and pepper; stir well with a whisk. Pour into crust. Bake at 425º for about 25 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.


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