Blueberry Coconut Macadamia Muffins

Goodness gracious, are these muffins delicious!  They're packed with lots of different flavors that blend very nicely into a moist, crunchy but yet soft, delicious muffin.  I found the recipe on EatingWell.com, through a google search looking for healthy but yet delicious brunch-type items.  I gave this recipe a try last night and on all accounts, it is a fabulous recipe.  I didn't have any problems with the batter, not baking time.  The only problem I had was waiting the suggested time after they came out of the oven.  I still burned my mouth a little because I couldn't wait, but it was definitely worth it!

Topping
1/4 c. unsweetened coconut
2 Tbl. flour
2 Tbl. brown sugar
2 Tbl. chopped macadamia nuts
1 Tbl. oil

Muffin
3/4 c. flour
1/2 c. brown sugar
3 Tbl. chopped macadamia nuts
1 Tbl. canola oil
1 c. whole-wheat flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/2 tsp. cinnamon
1 large egg
1 large egg white
3/4 c. nonfat buttermilk
2 Tbl. butter, melted
1/2 tsp. coconut or vanilla extract
1 1/2 c. fresh or frozen (though not thawed) blueberries

1.  Preheat oven to 375 degrees.  Coat a 12-cup muffin pan with cooking spray.  I used baking liner cups and sprayed them with spray.
2.  Combine all topping ingredients and set aside.
3.  Mix together flours, baking soda, baking powder, salt and cinnamon in a medium bowl.
4.  Whisk brown sugar, oil, egg, egg white, buttermilk and extract in a (different) medium bowl until well combined.
5.  Make a well in the center of the dry ingredients and pour in the wet ingredients and stir until just combined.
6.  Add blueberries and remaining macadamia nuts, stir just to combine.
7.  Divide batter among the muffin cups (about 1/4 c. of batter per muffin).  Sprinkle and gently press the topping on the tops of the muffins (about 1 tsp. per muffin).
8.  Bake muffins about 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
9.  Let cool in the pan for 10 minutes, then remove from pan and let cool on a wire rack at least 5 minutes before serving.

Nutrition Facts (per muffin)
calories: 204
total fat: 8.8g
sat. fat: 2.6g
cholest.: 23mg
sodium: 44mg
carb.: 28.9g
fiber: 1.8g
sugar: 13g
protein: 4g

Bacon, Tomato & Caramelized Onion Quiche

I made this quiche for Zak's birthday and it was a hit.  Super yummy and just what he had envisioned.  I grew up having quiche for brunch on Christmas day, but never for dinner, like Zad had.  I had also never made quiche before, so I was a bit nervous but then I realized, I've made pie (even those cute mini chicken pot pies!) and other complicated dishes, I should be able to make this!  Anyways, huge success, going to make it again this week because: yum!!  

I basically looked at a few recipes and combined them, made it taste good and wrote down my notes.  So here is my recipe for bacon, tomato & caramelized onion quiche:

8 oz. (about 7 pieces) bacon, cut into small pieces

1 large white/yellow onion, sliced 

1 large tomato, diced

1 single recipe of pie crust (used frozen deep dish pie crust)

3 Tbl. light sour cream

4 eggs

3/4 c. half & half

dash tabasco sauce

1/4 tsp. dry mustard

1 c. cheese (I used a cheddar blend, we aren't big on Swiss)

salt & pepper

butter

1.  In a large pan on medium heat, heat up a few tablespoons of butter.  Add onions, season with salt & pepper and cook for about 10 minutes.  Turn heat down to low and continue to cook until translucent and soft.

2.  Bake crust for 10 minutes at 375 degrees, cool.

3.  Fry bacon pieces while baking crust and caramelizing onions.

4.  In a small bowl, mix sour cream with a pinch of salt & pepper.  Spread on the bottom of cooled crust.

5.  In a large bowl, lightly beat the egg.  Add half & half, tabasco, dry mustard and salt & pepper to taste.

6.  Add caramelized onions to pie crust, followed by bacon pieces, diced tomatoes and cheese.  Pour in egg mixture.

7.  Baking on cooking sheet for 40 - 45 minutes at 375 degrees

beautiful!

taken the next day, we scarfed down our pieces