A festive breakfast: quick and healthier panettone muffins made with Greek-style yogurt, and no butter.
It’s my blog’s third birthday! Actually, that’s not quite true – it will be my blog’s birthday in two days. But, you know, close enough.
To celebrate, I’m continuing my tradition of making panettone-inspired food just before Christmas. First, I made pancakes, the next year it was baked French toast, and this December I’ve turned panettone into muffins.
What’s with all the panettone-related recipes? I actually have no idea. It’s probably because, for me, Christmas involves being bombarded with panettone. Also, I happen to love food that tastes like panettone, even if I quickly become bored with the Italian Christmas cake itself.
As it’s almost the blog’s birthday, I just wanted to say a big ‘Thank You!’ to anyone and everyone who looks at these posts. And an even bigger ‘Thank You!’ to those of you who have left comments, made any of the recipes, followed via email, shared a post on Facebook, pinned some pictures, or otherwise interacted with the blog.
Since I love fun facts (as you may have noticed), here are three fun facts about The Breakfast Drama Queen.
1. I’ve wanted to change the name for over two years.
I can’t even remember why I called this blog ‘The Breakfast Drama Queen’, given that I’m not a drama queen in the ‘real world’. Sure, I can be pretty melodramatic at times, but I’m also pretty quiet and introverted. So I’ve spent about two years trying to think of a new blog name, but just can’t think of anything (that isn’t already taken).
2. Five people have asked what the nutritional information is for Chocolate Peanut Butter Fudge Overnight Oats.
Including one person who put their question in all-caps and misspelled ‘nutrition’. Unfortunately for them, I have no idea what the nutritional information is for those oats (sorry).
3. Someone once found this blog by asking a search engine ‘Are apples gluten free?’
By the way, if there is anything you’d like to see more (or less) of on this blog, then please feel free to let me know. Also, if you have any suggestions for a new blog them, then I’d love the hear them!
So, back to these muffins! Just in case you’ve never come across panettone, it’s a traditional Italian Christmas cake* flavored with with citrus zest, raisins, and usually a whole lot of butter. The yeast-leavened cake also looks a gigantic muffin and has a dark, slightly crispy crust which encases the light cake inside.
*Even though ‘pane’ is Italian for ‘bread’, I’m still going to call panettone a cake. It’s sweet and it’s not a quick bread (like banana bread), so, for all intensive purposes, it’s a cake.
This recipe is a much easier (and healthier) muffin version of panettone. There’s no yeast, no butter, and not too much sugar either.
So this recipe is basically a version of cake that you can eat for breakfast. And that, folks, is what this blog is all about.
- 2 large eggs
- ¼ cup (50g) brown sugar, packed
- 2 tablespoons (30mL) canola oil
- 2 tablespoons (30mL) honey
- 2 teaspoons orange zest
- 1 teaspoon lemon zest
- 1 teaspoon vanilla bean paste
- ½ cup (120g) Greek-style yogurt
- ¼ cup (60mL) milk
- 1 ½ cups (190g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (60g) raisins
- 2 tablespoons (25g) candied mixed peel
- Preheat the oven to 425°F (220°C). Grease 8 holes of a 12-hole muffin pan with cooking oil spray. Alternatively, line the holes with muffin papers, and lightly spray the papers with cooking oil spray.
- In a large bowl, whisk the eggs with a fork. Whisk in the brown sugar, canola oil, honey, orange zest, lemon zest and vanilla bean paste. Mix in the yogurt and milk.
- Add the all purpose flour, baking powder, baking soda and salt. Mix until just combined. Gently fold in raisins and candied mixed peel.
- Transfer the batter to the prepared muffin pan, filling the holes almost all of the way up.
- Place the muffins in the oven, and then immediately reduce the oven temperature to 350°F (180°C). Bake for 15 – 18 minutes, or until a skewer comes out clean (or with a few moist crumbs).
- Let the muffins cool in the pan for 5 minutes before transferring to a cooking rack. Store in an airtight container.