Savoury Breakfast Muffins

Feb 23, 2015

Breakfast never tasted so good! This muffin recipe is quick to make and so delicious, you’ll find yourself making them over, and over again! Planning a brunch? Make a few batches and watch them disappear.

Prep time: 10 mins  •  Cook time: 18-20 mins  •  Makes: 12 muffins

Ingredients

• 1 pkg. (11.5 ounce) Cornbread & Muffin Mix
• ½ cup 2% milk
• 1/3 cup Crisco vegetable oil
• 2 eggs
• ¾ cup sour cream, regular or reduced fat
• 1 cup grated or finely shredded cheese, your choice
• 1 cup of ham or breakfast sausage, diced small
• ½ cup red bell pepper
• ½ cup spring onions, white and green parts, finely chopped
• Hot sauce (if desired)

Directions

1. Preheat oven to 400°F. Place paper liners in muffin pan.
2. Cook sausage. Let cool and cut into small chunks.
3. Pour muffin mix into a large bowl. In a separate bowl whisk together eggs, oil and milk until well blended. Add egg mixture to cornbread mix and stir until moistened.
4. Fold in sour cream. Add cheese, sausage or ham, red pepper and onions. Gently mix together. Add hot sauce if desired.
5. Pour batter into muffin tins; place pans in oven and bake for 18-20 minutes or until toothpick inserted in center of muffin comes out clean.

NOTE: You can use any grated cheese for this recipe. Consider using Mexican Four Cheese, or a chipotle blend for a spicier, Southwestern flavour. The same goes for the sausage you choose – try chicken, beef or turkey in a variety of flavours.

Minestrone Soup

Feb 23, 2015

Ready in just an hour, and loaded with vegetables and beans, minestrone soup is a delicious and nutritious weekday meal. Serve with a fresh garden salad and warm crusty bread.

Prep. time: 15 mins  •  Cook time: 45 mins
Makes: 8 servings (approx. 1 1/2 cup each)

Ingredients

• 2 tablespoons olive oil
• 1/2 cup minced white onions
• 1/4 cup chopped zucchini
• 1/4 cup fresh or frozen cut green beans
• 1/4 cup celery, finely diced
• 2 teaspoons minced garlic
• 4 cups vegetable broth
• 1 (15 oz) can red kidney beans, drained
• 1 (15 oz) can white beans or great northern beans, drained
• 1 /2 (14 oz) can diced tomatoes
• 1/2 cup carrots, julienne
• 2 tablespoons fresh parsley, minced
• 1 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1 1/2 cups hot water
• 3 cups fresh baby spinach
• 1/3 cup small shell pasta, optional

Directions

1. In a large stock pot, heat two tablespoons of olive oil over medium heat.
2. Add onion, celery, garlic, green beans, and zucchini and saute in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth, drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach and pasta (if desired) and continue to simmer for another 20 minutes.