Thanksgiving Day Brunch

Glazed Cranberry Muffins With Festive Scrambled Eggs and Ham

Sep 18, 2008 Anju Mootilal

The holidays can be a very hectic time for everyone. Why not begin with a celebratory brunch to start the day off right? Not just any menu will do. Mouthwatering Glazed Cranberry Muffins accompanied by flavourful Festive Scrabbled Eggs and Ham make for a healthy and eye-catching meal.

Glazed Cranberry Muffins

Makes 12 muffins

Ingredients:

• 2 cups all-purpose flour (500ml)
• 3/4 cup packed brown sugar (375 ml)
• 1/2 tsp baking soda (2 ml)
• 1 tbsp baking powder (15 ml)
• 1/2 tsp salt (2 ml)
• 1 cup buttermilk OR low-fat milk (500ml)
• 1/2 cup unsalted butter (melted) (250 ml)
• 1 egg
• (optional)1 tsp vanilla (5 ml)

Topping:

• 1/2 cup packed brown sugar 125 ml
• 1/2 cup dried cranberries 125 ml
• 1 tsp cinnamon 5 ml
• 1tbsp unsalted butter (melted) 15 ml

1. Grease non-stick muffin cups or line with paper cups.
2. Preheat oven to 375 degrees farenheit (190 degrees celcius).
3. TOPPING: In skillet, melt butter over medium heat, stirring until melted. Pour in bowl and set aside.
4. Mix dried cranberries, cinnamon and brown sugar with melted butter. Set aside.
5. In bowl, whisk together flour, sugar, baking powder, baking powder and soda, and salt.
6. In a separate bowl, whisk together milk, melted butter, vanilla, and egg.
7. Add wet ingredients to dry ingredients and stir just until moistened (do not over stir).
8. Spoon muffin batter into muffin pans evenly.
9. Sprinkle topping mixture evenly onto each muffin cup.
10. Bake in centre of oven for about 20 minutes or until tester inserted in centre comes out clean.
11. Let cool on rack for about 10 - 15 minutes.

Festive Scrambled Eggs and Ham

The secret to soft, creamy eggs, is to beat the whites and yolks until they are completely blended and cook them over low heat. Adding a bit of milk or cream will help to keep the eggs tender and fluffy. It is also important to insure that your skillet can accomodate such a large serving of eggs.

Makes 6 - 8 servings

Ingredients:

• 1 dozen large eggs
• 3/4 cup of finely diced ham (187 ml)
• 1/2 cup of diced sweet green peppers (125 ml)
• 1 to 1 1/2 tsp salt (5 - 7ml)
• 1/4 cup of milk or half half cream (125 ml)
• 1/2 tsp of paprika (2.5 ml)
• 6 tbsp of unsalted butter (90 ml)
• Black pepper
• Mint leaves or parsley (for garnish)

1. In a large bowl, beat together eggs, salt, milk or cream, and paprika. Set aside.
2. In a separate bowl, combine the sweet pepper and ham.
3. Empty the sweet pepper and ham mixture into the bowl with the egg mixture and mix well.
4. On low heat, melt butter in a non-stick skillet.
5. Pour in the egg mixture into skillet and stir slowly and constantly with a wooden spoon.
6. Push the eggs into the centre of the skillet. Scrape the eggs that are sticking to the sides and bottom into the centre of the skillet as well.
7. When eggs are beginning to clump and become thicker, continue to stir until you get the desired consistency.
8. OPTIONAL: Stir in about 4 tablespoons of unsalted butter or heavy cream.
9. Sprinkle with black pepper and garnish with mint leaves or parsley.
10. Serve warm with Glazed Cranberry Muffins.

If you prefer fluffier eggs, simply add 1 beaten egg white for every three whole eggs used. For this recipe, an additional 4 beaten egg whites would be required. It is recommended that the eggs are prepared while the muffins are baking to insure that both the muffins and eggs are served warm. Bon Appetite!