French Toast Breakfast muffins (f you make them with skim milk and make 12, they only have 121 calories each.) Taste just like French Toast.

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT over mix; over mixing will ruin the texture of the finished muffins. Also? Don't over mix the batter. Finally, don't over mix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. 

Source: http://velvetlava.blogspot.com/2009/02/i-am-now-in-muffin-loop.html

My Own Path

Banish Bad Energy

Peace

Happy New Year

Parmesan Baked Pork Chops

Parmesan Baked Pork Chops 

4 boneless pork chops

1 T. olive oil

1 C. parmesan cheese (I used Kraft)

1 C. Italian bread crumbs

1 tsp. pepper

1 tsp. garlic powder

On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Source: Janet's Appalachian Kitchen

Spatchcocked Lemon-Thyme Chicken

Spatchcocked Lemon-Thyme Chicken

Serves 4

1 whole 4-5-lb. chicken

Extra-virgin olive oil

Kosher salt

3 lemons, thinly sliced

8 fresh thyme sprigs

3 small shallots, peeled and smashed

3 garlic cloves, peeled and smashed

Freshly ground pepper

Preheat oven to 425°F.

Place chicken, breast side down, on a work surface. Starting at the head of the chicken, cut along one side of backbone with kitchen shears, then the other side, to remove it. Flip chicken over and press firmly on breastbone to flatten. Pat dry with paper towels.

Drizzle 1 Tbsp. oil in the center of a baking sheet. Place lemon slices, reserving 4, and 3 thyme sprigs in a single layer on top of oil. Toss shallots and garlic in 1 tsp. oil, season with salt, and place on top of lemon and thyme. All of this will flavor the chicken as it cooks.

Place chicken, skin side up, on top of the aromatics. Carefully tuck 2 lemon slices and 1 thyme sprig under the skin of each breast. Drizzle chicken with 1 tsp. oil, season with salt and pepper, and top with remaining thyme sprigs

Roast chicken until a thermometer inserted into thickest part of breast reaches 165°, 40-5 minutes. Let rest 10 minutes. Cut chicken into pieces and serve.