Gluten Free Oatmeal Honey Scones

I LOVE having something hearty & healthy for breakfast.  I found a recipe for “Oatmeal Honey Scones” at http://www.thehealthychef.com/2011/09/oatmeal-honey-scones/ (Note that the author is from Australia-so the oven temperature is C, so bake for 20 minutes at 350 F.)

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I love to warm one up in the toaster and have with my morning coffee or tea. yum!

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I add tumeric (whenever possible-due to it’s healing qualities), cheese, and any leftover vegies. These egg muffins are so handy, just pop into the toaster oven, for an quick, tasty, nutritious meal~ even lunch or dinner, served with salad! Byzantine Flowers Blog is awesome!

ByzantineFlowers

This simple egg muffin recipe is easy, fun, and delicious! Use most any left-overs: vegetables, spices, cheese/meats options… 

Simply spray a muffin pan with olive oil cooking spray (or wipe down each cup with olive oil).

  • crack a organic free-ranged egg into each cup, add seasoning (a dash of hot sauce, sea salt & pepper, onion, herbs/spices)
  • add a few bits of leftover vegetables. (In this case, leftover spinach).
  • use a fork to slightly scramble each egg in the cup.
* Cook 180C (350 F) for 20mins. + until slightly golden brown
Be creative with your egg muffin mixes – add a side of sprouts with avocado & tater tots, or sweet potato/winter squash!  
(free-ranged organic eggs, broccoli, spinach, goat feta, red pepper flakes, sea salt & pepper)
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