English Muffins - made with Overland Sourdough Starter
Sourdough English Muffins – Piping hot with butter and marmalade, what could be more indulgent? See how to make your own overland starter here: Overland cooking with sourdough starter is easy and delicious!
English Muffins are made on a griddle or fry pan; no oven needed! Add an egg, bacon, and cheese and you’ve got a terrific on the go breakfast. Or try open face with a sausage patty, egg, and smothered is hollandaise. With a mouthwatering sourdough tang and distinctive crunch what could be better? The preparation is more complicated and time-consuming than crumpets but this is a fun challenge for your overland cooking
With your overland sourdough starter you can cook sourdough Crumpets, sourdough biscuits, sourdough English muffins, sourdough dumplings, sourdough crumpets, sourdough cakes and, much more! All in camp while you enjoy the freedom and adventure of Overlanding. Please comment and share your sourdough experiences!
At Gen5Runner, we travel overland on and off road in our Toyota Gen 5 TRD Off-road 4Runner overland rig. It includes a 3 lift by Old Man Emu with JBA Upper Control Arms, Proline custom front and rear bumpers with 2 swing outs, and a fold-down stove. We use a John Dow Industries roof top reserve fuel tank, Vixen on-board Air Compressor, BudBuilt sliders and skid plates, and an X2O 12Klb winch by Smittybilt. We run BF Goodrich KM3s in 285/75/17. We shelter in a Gazelle T4 tent on an REI queen size air bed with a Little Buddy heater to keep us warm.
G5R S2 E17
Breakfast Muffin Sandwich Recipe - With egg cheese and sausage
Breakfast Muffin Sandwich Recipe -
With egg cheese and sausage
Ingredients:
3 oz. breakfast sausage formed into a patty
1 sourdough English muffin toasted
1 egg
2 slices American cheese
Preparation:
1. Pan fry sausage. When the first side is done start toasting the muffin.
2. Crack egg into same pan and cover with circular metal can to retain shape
3. When sausage and egg are done cover with cheese and melt
4. Assemble on toasted muffin
Quick Breakfast Using Sourdough English Muffins
Quick breakfast using sourdough English Muffins.
Cheese & Spring Onion Muffins Easy Recipe
Hi Folks welcome to today's video recipe old School, I'm showing you how to make Fresh Cheese & Spring Onion Muffins, first thing I start off by going through the recipe then I show you the mixing and then we go into baking to the finish results Fresh Cheese & Spring Onion Muffins, ???? Checkout the description below the video for the recipe and for chapters to help you through the video ???? Laters ????
Fresh Cheese & Spring Onion
RECIPE COURTESY OF ????CRAZY BAKER ????
Level: Easy
Total: 40 min
Baking time : 18 mins about
Yield: 7 mufins
Ingredients
164 grams Plan flour
6 grams baking powder
125 grams milk
110 grams eggs, lightly beaten { 2 lge eggs }
62 grams butter, melted
12 grams caster sugar
Mixed Cheese 80 grams
Spring Onions 40 grams
Directions
Preheat the oven to 180c fan.
Line muffin tins with paper liners.
Sift the flour, baking powder, & sugars together in a large bowl. Stir with your hand to be sure the ingredients are combined. mix the milk, eggs & then melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and fold until just combined. There will be some lumps but don't overmix, Add the cheese & spring onions fold in gently to combine.
Topping : with mixed cheese
Using a 1/3 cup, or spoon the batter into the muffin cups to fill the liners dont over fill . Bake for 18 minutes, until a cake tester comes out clean and the tops are nicely browned.
Cool on a baking wire, and eat Laters ????
#homemaderecipe #cheeselover #homemade
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00:00 Introduction
00:26 recipe
01:36 mixing
03:15 tining up the muffins
03:55 baking
04:16 baked
04:36 cutting open & taste
Bacon & Cheddar Strata -- Lynn's Recipes Easter Brunch
Lynn demonstrates how to make a delicious Bacon & Cheddar Strata that is perfect for Easter Brunch. This is also appropriate for any other holiday or brunch get together. From Taste of Home.
1 pound bacon strips
1 medium sweet red pepper, finely chopped
8 green onions, thinly sliced
½ cup chopped oil-packed sun-dried tomatoes
8 slices white bread, cubed
1 cups (8 ounces) shredded cheddar cheese
6 eggs, lightly beaten
1-1/2 cups milk
¼ cup mayonnaise
½ teaspoon salt
¼ teaspoon ground mustard
1/8 teaspoon black pepper
Spray a 9 x 13 casserole dish with cooking spray. Set aside.
In a large skillet, (or however you prefer to prepare bacon), cook bacon until crisp; drain on paper towels. Crumble in a small bowl. Add the red pepper, onions and sun-dried tomatoes. Set aside.
In another bowl, combine the eggs, milk, mayonnaise and seasonings.
In the baking dish, layer half of the bread, half of the bacon mixture, and half of the cheese. Top with the remaining bread and bacon mixture. Pour the egg mixture over the top and sprinkle with the remaining cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Preheat oven to 350°. Cover the casserole with aluminum foil and place in the oven and bake for 40 minutes. Uncover and continue to bake for 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting and serving.
Yield: 10 servings.
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Mediterranean Savoury Muffins
Cheesy garlic muffins loaded with Mediterranean flavours - olives, feta, sun dried tomatoes, roasted peppers. 100% amazing - and these stay fresh for DAYS!
Such a great lunchbox filler idea, afternoon tea with friends, snacking, and a great GIFT because they stay fresh!
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