Muffin pancake: Easy breakfast recipesPlay Video
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Though breakfast is often called the most important meal of the day, some mornings just preparing cereal can seem like an accomplishment. Ree Drummond, the star of Food Network's "The Pioneer Woman," shows us how to make a quick, simple breakfast that's actually worth waking up for.
- 3 cups all-purpose flour
- 1 tbsp. baking powder
- 3 tbsp. sugar
- 3/4 tsp. salt
- 2-1/2 cups milk
- 1 tbsp. white vinegar
- 2 eggs
- 1 tbsp. vanilla extract
- 4 tbsp. butter, melted
- Blueberries (optional)
- Warm syrup (for serving)
Preheat oven to 425 degrees (for a crispier muffin) or to 400 degrees (for a softer muffin). Sift together the flour, baking powder, sugar and salt. Put aside. Stir together the milk and vinegar and allow the mixture to sit for 1 minute. Whisk in the eggs and vanilla.
Combine the dry ingredients with the wet ingredients, then add the melted butter and stir. If the batter becomes too thick, add a little milk.
Using baking spray, grease a mini-muffin pan generously. Fill each cup two-thirds of the way, adding 2 to 3 blueberries each (if using them).
Bake for 8 to 9 minutes, or until the muffins are golden-brown on top. Let them sit in the pan for 1 to 2 minutes before turning them out. If any are stubborn in coming out, use a small knife.
Serve with the warm syrup.
Charlie's favorite egg-in-a-hole
- 1 slice of your favorite type of bread
- 1 tbsp. butter
- 1 egg
- Salt (to taste)
- Pepper (to taste)
Using a biscuit-cutter or the rim of a glass, press a hole into the center of the bread.
Heat a skillet over medium-low heat, then add the butter and allow it to melt. When the butter is spread out all over the skillet, put in the slice of bread and crack the egg right into the hole.
Allow it to cook for at least 30 seconds before attempting to move the bread, or things might get messy. Sprinkle the egg with salt and pepper. After approximately a minute, flip it over with a spatula and add salt and pepper to the other side.
Move the piece of bread around the skillet, allowing it to soak up the butter. Let it continue to cook until the yolk feels soft, but not overly jiggly.