Bobby Deen is stopping by for breakfast. He's cooking up the perfect Egg White Omelette with Spinach and Tomato and his secret recipe for the best Peaches and Cream Muffins in the South. Paula joins in with her Smashed Potato Cakes and Peppered Bacon... And a Spiced Iced Tea. So pick your favorite recipe, cause the morning munchies are alive and well in Savannah, Ga.
Mmmmm, here's two of my fav's from this episode.....
Hot Spiced Tea
4 servings
Ingredients
* 4 cups water
* 4 tea bags
* 2 sticks cinnamon
* 10 whole cloves
* 4 cups pomegranate juice
* 4 cups apple cider
* Garnish: cinnamon sticks and clove-studded lemon slices, optional
Directions
In a large saucepan add the water and bring to a boil over medium-high heat. Remove from the heat and add the tea bags, cinnamon, and cloves. Let steep, covered, for 20 minutes. Strain and return the tea to the pan, discarding the solids. Stir in the pomegranate juice and apple cider. Cook over medium-low heat for 10 minutes. Reduce the heat to low and keep warm until ready to serve. When ready to serve pour into cups or mugs and garnish with cinnamon sticks and lemon slices, if desired.
Peaches and Cream Muffins
12 muffins
Ingredients
* Nonstick cooking spray
* 2 cups self-rising flour
* 1 cup (2 sticks) unsalted butter, melted
* 1 cup sour cream
* 1/4 cup sugar
* 1 teaspoon vanilla extract
* 1 (15-ounce) can sliced peaches, drained and chopped into 1/4-inch pieces
Directions
Preheat the oven to 350 degrees F. Coat the cups of a 12-cup muffin tin with cooking spray and set aside.
In a large bowl, mix together the flour, butter, sour cream, sugar, and vanilla. Gently fold in the peaches.
Divide the batter evenly among the prepared muffin cups. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.
What a great Sweet and Spicy start to a day :)
You can find the rest of the recipes from this episode here......
XOXO
4 servings
Ingredients
* 4 cups water
* 4 tea bags
* 2 sticks cinnamon
* 10 whole cloves
* 4 cups pomegranate juice
* 4 cups apple cider
* Garnish: cinnamon sticks and clove-studded lemon slices, optional
Directions
In a large saucepan add the water and bring to a boil over medium-high heat. Remove from the heat and add the tea bags, cinnamon, and cloves. Let steep, covered, for 20 minutes. Strain and return the tea to the pan, discarding the solids. Stir in the pomegranate juice and apple cider. Cook over medium-low heat for 10 minutes. Reduce the heat to low and keep warm until ready to serve. When ready to serve pour into cups or mugs and garnish with cinnamon sticks and lemon slices, if desired.
Peaches and Cream Muffins
12 muffins
Ingredients
* Nonstick cooking spray
* 2 cups self-rising flour
* 1 cup (2 sticks) unsalted butter, melted
* 1 cup sour cream
* 1/4 cup sugar
* 1 teaspoon vanilla extract
* 1 (15-ounce) can sliced peaches, drained and chopped into 1/4-inch pieces
Directions
Preheat the oven to 350 degrees F. Coat the cups of a 12-cup muffin tin with cooking spray and set aside.
In a large bowl, mix together the flour, butter, sour cream, sugar, and vanilla. Gently fold in the peaches.
Divide the batter evenly among the prepared muffin cups. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.
What a great Sweet and Spicy start to a day :)
You can find the rest of the recipes from this episode here......
XOXO
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