Easy Brunch Recipes

**Strawberry Sheet-Pan Recipe

Ingredients 

1⅓ cups white whole-wheat flour
1⅓ cups all-purpose flour
2¼ teaspoons baking powder
1¼ teaspoons baking soda
1 teaspoon kosher salt
3 cups low-fat buttermilk
3 large eggs

½ teaspoon almond extract
1 tablespoon pure maple syrup, plus ½ cup for serving
⅓ cup unsalted butter, melted
1¼ cups thinly sliced fresh strawberries


Preparation

Prep

15 m
Ready In

35 m
Preheat oven to 500°F. Lightly coat an 18-by-13-inch rimmed baking sheet with cooking spray.

Directions
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, eggs, almond extract and 1 tablespoon maple syrup in a medium bowl. Whisk wet ingredients into dry ingredients. Gently whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes.

Spread the batter in an even layer on the prepared baking sheet. Arrange strawberries on top.
Transfer to the oven and immediately reduce temperature to 425°F. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Cut into 12 pieces and serve with remaining ½ cup maple syrup.

Nutrition information

Serving size: 1 piece with about 2 tsp. syrup
Per serving: 227 calories; 7 g fat(4 g sat); 2 g fiber; 35 g carbohydrates; 7 g protein; 53 mcg folate; 62 mg cholesterol; 13 g sugars; 9 g added sugars; 255 IU vitamin A; 10 mg vitamin C; 150 mg calcium; 3 mg iron; 520 mg sodium; 200 mg potassium
Carbohydrate Servings: 2½

Exchanges: 1½ starch, 1 fat, ½ other carbohydrate 

**Gluten-Free Morning Glory Blender Muffin Recipe

1½ cups rolled oats (see Tip)
1 teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
365 Everyday Value® Large White Eggs
Everyday Savings: $2.99 per 12 ct
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1 cup unsweetened applesauce
⅔ cup light brown sugar
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup shredded and coarsely chopped carrot
⅓ cup currants or chopped raisins
⅓ cup chopped walnuts or pecans
1 tablespoon unsweetened shredded coconut for garnish


Preparation

Prep

20 m
Ready In

50 m
Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.

Directions 
Pulse oats in a blender until finely ground. Add cinnamon, baking powder, baking soda and salt; pulse once or twice to blend. Add eggs, applesauce, brown sugar, oil and vanilla; puree until smooth. Stir in carrot, currants (or raisins) and nuts. 

Fill the prepared muffin cups (they will be full). Sprinkle with coconut, if desired.
Bake the muffins until a toothpick inserted in the center comes out clean, 16 to 19 minutes. Cool in the pan on a wire rack for 10 minutes, then turn out to cool completely.
Tip: People with celiac disease or gluten sensitivity should use oats labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
Equipment: 24-cup mini muffin tin

Per serving: 159 calories; 6 g fat(1 g sat); 2 g fiber; 25 g carbohydrates; 3 g protein; 15 mcg folate; 31 mg cholesterol; 16 g sugars; 11 g added sugars; 1,837 IU vitamin A; 1 mg vitamin C; 45 mg calcium; 1 mg iron; 137 mg sodium; 151 mg potassium

Nutrition Bonus: Vitamin A (37% daily value)
Carbohydrate Servings: 1½
Exchanges: 1 fat, 1 other carbohydrate, ½ starch