Urban Herbs

Mind Your Pantry!

Urban Herbs is a spices company created by chefs, for chefs. We are here for those looking for a large selection of high quality cooking spices, dried beans, gourmet rices and grains--all your kitchen pantry staples.

Filtering by Tag: breakfast

ALMOND APPLE MUFFINS

Yield: 15 Muffins
From: Taste of Home - Simple & Delicious Magazine

1 C    All-purpose flour
¾ C    Whole wheat flour
¼ C    Sugar
¼ C    Packed brown sugar
3 tsp    Baking powder
¾ tsp    Ground cinnamon
½ tsp    Salt
1 lg    Egg
1¼ C    2% Milk
⅓ C    Creamy almond butter
2 Tbsp    Canola oil
1 tsp    Vanilla extract
1 med    Apple, peeled & chopped fine
½ C    Slivered almonds, divided

Preheat oven to 400˚F. Whisk the first seven ingredients. In another bowl, whisk egg, milk, almond butter, oil, and vanilla until blended. Add to flour mixturel stir until moistened. Fold in apple and 1/4 cup of almonds. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with remaining almonds. 
Bake 18-20 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

SCONES WITH CINNAMON & CARDAMOM

½ C        Whole milk
1              Egg, large
1 tsp       Vanilla extract
3 Tbsp   Brown sugar, light
2 C         Flour, all-purpose
3 tsp      Baking powder
6 Tbsp   Butter, unsalted, cut into pieces
½ tsp     Sea salt, fine ground
2 tsp      Cardamom, ground
¼ tsp      Mace, ground
2 tsp       Chinese cinnamon, ground
2 tsp        Lemon zest, freshly grated
1 oz          Pine nuts, toasted
Coarse sugar for sprinkling

Preheat oven to 400˚F. In a mixing bowl, whisk together milk, eggs, brown sugar and vanilla until well combined. In a sepearate bowl, combine the flour, baking powder, salt, cardamom, mace, cinnamon and lemon zest. Cut the butter into the flour using 2 forks. Do not use your hands, as this will melt the butter.  Stir in the milk mixture and half of the pine nuts with a wooden spoon until it begins to form dough. Transfer the dough to a lightly floured surface and knead gently by folding several times.

Lightly press the scone dough into a 1 inch thick round. Use a fluted or round cutter to cut out the scones. Transfer the scones to an ungreased baking sheet and press the remaining pine nuts gently into the top of eac scone. Brush scones with a littl emilk, sprinkle with the coarse sugar and bake for 10-15 minutes or until risen and golden. Remove from baking sheet and cool slightly to serve. 

OVERNIGHT STEEL-CUT OATS (Slow Cooker)

Serves: 4-6

2 C     Steel-cut oats
3 C     Water
3 C     Milk
1 tsp   Salt
1/4 C  Ground flaxseed (optional)

Combine all ingredients in a lightly greased slow cooker. Cover and heat on low 6-8 hours (or overnight).

TOPPING/MIX IN IDEAS:
Strawberries, honey, maple syrup, bananas, apples, hemp hearts, peanut butter, coconut, granola, figs, chocolate chips, raisins, cranberries, cinnamon, brown sugar, yogurt, the sky is the limit!