Clares Blueberry Corn Mush Breakfast Recipes

CLARE'S BLUEBERRY CORN MUSH BREAKFAST

Steps:

• Mix cornmeal, water, and butter extract in a microwave dish.
• Cover with plastic wrap and microwave for 2 minutes.
• Remove, stir well, and add blueberries. Replace plastic wrap and microwave another 2 minutes.
• Stir in sweetener, milk, and/or butter to taste!

ORANGE, BANANA AND OAT BRAN BREAKFAST MUFFINS

Steps:

• Preheat oven to 180°C Brush 12 medium (80ml/1/3-cup) non-stick muffin pans with the melted butter to lightly grease.
• Sift the flours and allspice into a medium bowl. Return the husks to the bowl. Add the oatbran and sugar, and mix well.
• Whisk the orange rind, orange juice, oil and eggs together in a large jug until well combined. Add to the flour mixture with the banana and use a wooden spoon to mix until just combined.
• Spoon mixture evenly into muffin pans. Bake in preheated oven for 24 minutes or until a skewer inserted into centre of muffins comes out clean.
• Set aside for 5 minutes before turning onto a wire rack to cool slightly. Serve warm or at room temperature, dusted lightly with icing sugar and accompanied by ricotta.

BLUEBERRY MUFFIN BUNDT CAKE

Steps:

• Grease the bundt pan and dust with flour.
• Rinse the blueberries. Measure 2 tablespoons of cake mix and shake with the blueberries. This prevents the blueberries from moving to the bottom of the cake pan. Set aside.
• Mix cake mix, pudding mix, yogurt, oil, water, eggs, and cinnamon in a large bowl for 1 minute on low, then 2 minutes on high.
• Pour 2/3 of the batter into the bundt pan. Spread the blueberries evenly around the pan, and then pour the last 1/3 of batter so the blueberries are covered.
• Bake cake on 350 for 45-50 minutes, and check occasionally. When the cake is golden brown on top, remove from oven and let cool.
• After about half an hour, put a large plate on top of the pan, then flip it over. Sprinkle powdered sugar on top.

OAT CAKE CRACKERS

Steps:

• Combine dry ingredients.
• Work oil into flour mixture.
• Mix in water and immediately divide in half; shape into a rectangle and put on 2 sheets of waxed paper with quick oats scattered on it.
• Cover with another sheet of waxed paper and roll out 1/4" thick. You need to work quickly with the dough once you add the water, or you'll end up with a brick.
• Remove top paper, cut with pizza cutter,
• Put on 2 cookie sheets.
• Bake 400° for 25 minutes, shifting sheets top to bottom and front to back half way through baking. Bake till lightly brown. Cool on racks.

BLUEBERRY BREAKFAST CORNBREAD (COOK'S ILLUSTRATED)

Steps:

• Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; add blueberries and toss well to coat, set aside.
• In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
• Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Sprinkle the granulated sugar over batter. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.