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What mom wouldn’t love a delightful brunch this upcoming Mother’s Day? After all the cleaning, cooking and drama she’s endured being a mom I say it’s much deserved! (Here’s a thought…print this and pass the hint off, YOU deserve it too!)
Mother’s Day Menu:
Mixed Berry Muffins & Zucchini Quiche
Mixed Berry Muffins (Makes 16-18 muffins)
3 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 Tbsp ground cinnamon
1 1/4 cups milk
2 extra-large eggs, lightly beaten
1/2 lb (2 sticks) unsalted butter, melted
1 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup diced fresh strawberries
1 1/2 cups sugar
Preheat oven to 375 degrees. Line muffin tins with paper liners.
Sift the flour, baking powder, baking soda and cinnamon together in a large bowl. Stir with your hand to be sure ingredients are combined.
In another bowl, combine milk, eggs and melted butter. Make a well in the middle of the dry mixture and pour the wet mixture into the well, stir until just combined. There will be lumps, but don’t overmix!
Gently add the berries and the sugar, stir to combine. Spoon batter into muffin cups and bake for 20-25 minutes until the tops are lightly browned.
(Recipe courtesy my pal, Lisa P.)
1 cup Bisquick
1/2 cup vegetable oil
5 cups thinly sliced zucchini
3 Tbls finely chopped onion
6 oz. grated Mozzarella cheese
1/2 cup parmesan cheese
1/4 cup summer sausage, cubed (can be omitted or substituted with ham or smoked turkey)
Preheat oven to 360 degrees. Mix all ingredients in a large bowl and pour mixture into a greased 8×8 pan. (Recipe may be doubled and put into a 9×13 pan.) Bake for 45-50 minutes.
Enjoy…and hug your momma!!