prosciutto parmesan egg muffins


egg muffins

I had another post all lined up, but I got sidetracked this morning.  We woke up blessed by overcast skies and threats of thunderstorms, (wait for it…) so my obligation to work the baseball snack bar went POOF!  So I snuck downstairs while my kids were playing, and looked to see if I had any cinnamon rolls to make, but I didn’t.  We are not the breakfast family.  Cereal and oatmeal are really the only two things in my pantry.  Lately, my kids have been getting bored and have been making themselves peanut butter sandwiches or grabbing a snack bar in the morning.  That doesn’t make me all that happy.  But this morning, I remembered seeing pictures online for eggs made in muffin tins.  I know I can at least win my daughter over with them.  I know the same thing can be made scrambled, but now I have convenient  little snacks, or breakfast on the go for the next couple of days.  I love the fact that you can just plop any old topping in them and you are pretty much guaranteed success (within reason of course.)  They took about 25 minutes from start to finish and with a little salsa and my coffee, I was quite happy.  My daughter devoured three of them.  My son had a peanut butter sandwich.

prosciutto parmesan egg muffins

egg shellsred bell peppers

get started on the egg muffins:

nonstick spray
8  large eggs
1/2  cup low-fat milk
kosher salt
pepper
crushed red pepper
1/3  cup red bell pepper, diced
3  slices prosciutto, sliced thin
1.5 oz. shaved parmesan cheese (about 3-4 TB)

egg mixtureinto the tin

Preheat oven to 350.  Coat muffin tin with nonstick spray.  In a mixing bowl, add eggs, salt, pepper and crushed red pepper and stir with a whisk.  Pour mixture equally into muffin tins.  Do not over fill.  Divide red pepper among the twelve cups.  Tear prosciutto into each cup and top with parmesan cheese.  Bake in center of oven for 15 – 20 minutes.   They will deflate after you take them out of the oven.  You can check it with a toothpick to be sure level of doneness.

prosciutto toppingshaved parmesan

egg muffin plate

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blueberry coffee cake


blueberry cornmeal slice

Brown sugar.  It’s cooler than plain white sugar.  Especially when it’s a topping for a cake.  When I see a baked concoction come out of the oven and there is a crumble of brown sugar on the top, it calls to me.  So when I saw this recipe, and the picture of this thick slice of spongy cake with a heavy dose of brown sugar topping, I had to make it.  Plus, who doesn’t love a good coffee cake?  Now my kids have discovered the marvels of brown sugar and its yumminess, so I decided to make this cake for them (and me!).  When they found out I was going to make it, they doubted my abilities, which is completely understandable.  They vividly remember, and continually point out to me and anyone within earshot, that my last dance with blueberries was my sad attempt at making simple blueberry muffins.  I took them out of the oven and then this wave of disappointment came over me.  They came out like green swirly blobs.   My kids just laughed and grabbed a Nutrigrain bar and went and watched iCarly.  Nothing new to them – it’s always an adventure when mommy bakes.  I guess I wasn’t supposed to dump the blueberries in and continually stir to combine.  Lesson learned.  But that didn’t happen this time.  My cake came out perfectly – minus the chunk of brown sugar I picked off the corner.

blueberry coffee cake (from Bon Appetit)

crumb topping:
1/2 cup all-purpose flour
1/4 cup plus 2 TB dark brown sugar (packed)
1/2 tsp. kosher salt
1/4 cup toasted pecans, chopped
3 TB chilled unsalted butter, cut into 1/4″ cubes

toasted pecans

cake:
Nonstick cooking spray
1 1/2 cups all-purpose flour
1 TB cornmeal
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
3/4 cup plus 3 TB sugar, divided
6 TB unsalted butter, room temperature
1/2 tsp. vanilla extract
2 large eggs
1 cup buttermilk
1 TB cinnamon
2 cups fresh or frozen (thawed) blueberries
1 TB panko breadcrumbs

butter

brown sugar

get started on the crumb topping:

Whisk flour, sugar and salt in a medium bowl. Stir in nuts. Add butter. Using your fingertips, work butter into dry ingredients until large, moist crumbs begin to form. Set topping aside.

blueberry cornmeal cake

get started on the cake:

Preheat oven to 350.  Coat an 8x8x2 pan with nonstick spray.  Line the bottom of the pan with parchment paper and set aside.  Whisk flour, cornmeal, baking powder, baking soda and salt in a medium bowl and set aside.
Using an electric mixer on medium speed, beat 3/4 cup sugar and butter in a medium bowl until light and fluffy, about 3 to 4 minutes.  Beat in vanilla.  Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl, until mixture is pale and fluffy, about 3 to 4 minutes longer. With mixer at low-speed, add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Pour half of batter into prepared pan and smooth top.  Whisk remaining 3 tablespoons of sugar and cinnamon in a small bowl and sprinkle evenly over batter in pan.  Spoon remaining batter over and smooth the top.
Toss the blueberries with panko in a small bowl.  Scatter evenly over batter.  Sprinkle crumb topping over blueberries.  Bake cake until top is golden brown and a tester inserted into the center comes out clean about 55-65 minutes.  Let cool completely in pan.  Store airtight at room temperature.