I went to graduate school on Boston’s North Shore and lived in a little town called Ipswich. One of my favorite places there was a little cafe called “Chipper’s” where they served the best morning glory muffins. I’m not sure if it is still there or not, but I have never forgotten those muffins.
Packed with healthy ingredients such as carrots, apples, pineapple, and nuts, these tasty muffins are full of fiber, minerals, nutrients, and healthy fats. There are lots of different variations of the recipe for morning glory muffins floating around, but I am going to share with you the one I like the best. My favorite part: crushed pineapple!
Filled with carrots, pineapple, nuts, and more!
It’s a really simple recipe, and you can change up the things you add into the basic mixture. For instance, some people add coconut. I don’t like coconut, so mine is more fruit-based. Another great idea is to add shredded zucchini. Substitute walnuts for the pecans for extra richness. Substitute 1/2 cup applesauce and 1/2 cup oil for the 1 cup vegetable oil to make it healthier. Be creative!
These muffins freeze well also. I had batter left over after filling 12 muffin cups, so I made little mini loaves to freeze and serve later. Great for breakfast, lunch, or a snack. They make a wonderful grab-and-go breakfast for me to eat on the way to my teaching job at school. You will love these tasty treats! Try them this week, and tell me what you think.
I put the left-over batter in two mini loaf pans, baked them, then froze them for later.
Ingredients
2 cups all-purpose flour
1 1/4 cup sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups grated carrots
1 apple, peeled, cored, and grated
1 cup raisins
1/2 cup crushed pineapple
1/2 cup pecan pieces
3 eggs
1 cup vegetable oil
2 tsp. vanilla
Instructions
Mix together flour, sugar, baking soda, cinnamon and salt in a large bowl. Stir in carrots, raisins, apple, and pecans. In another smaller bowl beat eggs with oil and vanilla. Stir into the flour mixture until combined.
Spray muffin tins with non-stick cooking spray. Spoon mixture into muffin cups, filling them all the way to the top. Bake for about 20 minutes in a 350-degree oven or until a toothpick stuck in the center comes out clean. Makes 14 large muffins.
If you are from the South like me you probably are a fan of biscuits. Growing up my mom used to make homemade biscuits “from scratch,” and they were so good! She has done it so many times that after awhile she did not even have to look at the recipe any more.
A plate of hot buttermilk biscuits looks good on any table.
One of my favorite kind of biscuits is homemade buttermilk biscuits. The kind from the can or frozen biscuits are OK if you don’t have time to make your own, but none of those can compare to the fresh goodness of hot, flaky, buttery homemade buttermilk biscuits. Topped with strawberry jam or some good honey ham and your taste buds will be in heaven!
As they bake you can see the hot flaky layers form.
This biscuit recipe is not difficult at all, but it does take about half an hour from start to finish. I made the ones in the pictures on a Saturday morning when we had more time to enjoy our breakfast.
But biscuits are not just great for breakfast. We had biscuits the other night with spicy jumbalya. The biscuit helped cool down some of that hot spice in my mouth, and it made a perfect pairing. Biscuits with shrimp or fried chicken is also good.
Buttermilk Biscuits make a great side dish.
A hot biscuit with a little butter and jam and a good cup of coffee in mid afternoon can keep me going until dinner time. Maybe that is why the Brittish like tea and biscuits in the afternoon. Anyway, you will find this recipe fairly easy to follow. I hope you enjoy them!
Buttermilk Biscuits with Strawberry Jam
Ingredients
2 cups all-purpose flour, leveled and spooned
1/4 tsp baking soda
1 Tbs baking powder
1 tsp salt
2 tsp sugar
3/4 cup cold buttermilk, plus some extra to brush on top
6 Tbs cold unsalted butter, cubed
Directions
First, preheat the oven to 450 degrees F.
Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour with the other dry ingredients.
Using a whisk helps distribute the dry ingredients evenly.
Using a pastry cutter or a fork cut the butter cubes into the flour mixture until the butter is in tiny little balls. A food processor can also be used. Honestly, I just used a fork for the ones pictured in this post and it worked fine. Also the butter should not be left out of the refrigerator. Make sure it is cold and not soft.
Pour the cold buttermilk in and gently stir until a dough starts to form. Just like the butter make sure you do not leave the buttermilk out while you are following the other steps. Make sure it is cold.
Place the dough on a lightly floured surface and gently work it with your hands to distribute all the ingredients. Pat the dough down down flat (you do not need to use a rolling pin) and fold it in thirds. Turn the dough and flatten again. Repeat this process two more times.
The dough will be thick. Make sure you don’t overwork it.
Pat the dough down into a thick rectangle (about 1/2 inch thick – I actually measured mine). Using a floured 2 1/2 inch biscuit cutter, cut the biscuits out of the dough. Gather any scraps and continue flattening and cutting the dough until you have approximately 8 – 12 biscuits. Try to get as many as you can cut the first go around so as to not overwork the dough and make it tough or have too much flour in it.
Line the biscuits up on the baking sheet so that they are touching each other. Brush a little bit of buttermilk on the tops of the biscuits.
Place the cut dough biscuits on the baking sheet to that they are touching each other.
Bake at 450 degrees F for about 15 – 17 minutes or until the biscuits are lightly golden brown on top. Remove the biscuits from the oven and allow them to cool 1 – 2 minutes. Add a little butter and enjoy!
Placing them together so that the sides touch helps the dough rise while baking.
Did you try it?
Let me know if you tried this recipe and how it turned out. I did not make this recipe up, but variations of it is found several places on the internet so I don’t know where it originated. If you like it, please share this post and pin it. Thanks for spreading the love!
Easy and Delicious Hot Flaky Buttery Buttermilk Biscuits from Scratch make a yummy breakfast or side dish. Put a slice of ham in between two halves or top with jam. These will be a hit with any meal!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Breakfast, Side Dish
Cuisine: American
Servings: 8biscuits
Calories: 95kcal
Ingredients
2cupsall-purpose flourleveled and spooned
1/4 tspbaking soda
1 Tbsbaking powder
1tspsalt
2tspsugar
3/4 cupbuttermilkvery cold, plus more for brushing on top
6Tbscold unsalted buttercubed
Instructions
Preheat oven to 450 degrees F.
Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour and other dry ingredients until well combined.
Cut in the cold butter cubes until the butter is only small pieces. If you do not have a pastry cutter a fork will work.
Pour the cold buttermilk into the mixture and gently stir it until a dough starts to form.
Place the dough onto a lightly floured surface and gently work together with your hands until all ingredients are mixed. You do not need to use a rolling pin. Pat the dough flat and fold it in thirds. Repeat this process two more times.
Pat the dough into a thick rectangle (about 1/2 inch thick). Using a floured 2 1/2 inch biscuit cutter, cut out the biscuits in the dough.
Continue gathering scraps and patting it back down and cutting until you have 8-12 biscuits. Try to cut as many as you can the first time so as not to overwork the dough.
Place biscuits on baking sheet so that they are touching each other. Brush a little buttermilk on the top of each biscuit.
Bake at 450 degrees for about 15 – 17 minutes or until lightly golden brown on top. Remove from the oven and allow to cool for 1 – 2 minutes. Enjoy!
These delicious little hand held mini pies look fancy, but the recipe is actually very simple. They make a great addition to a holiday brunch and can be frozen to pull out and heat up for breakfast on the go. Spinach, basil, and sun-dried tomatoes go well together in these yummy breakfast pockets.
