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- Well, good morning, y'all.
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It's summertime and it's so hot.
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And the, you know, the 4th of July
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and everybody wants to be outside and great time of day.
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I'm real good at running from the house to the car
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and no stopping in between, 'cause it's bad.
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Especially as you get older, (chuckles) just saying.
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But anyway, I know a lot of kids,
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I know my grandchildren, my younger grandchildren,
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they all go to some sort of camp.
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And so it's still early morning, early rise,
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just like if they were going, still in school.
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So, I know it's hard, hard, hard to get breakfast in them
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to make sure they don't get exhausted on an empty stomach.
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So these are called sunrise muffins
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and it's a recipe that was in my beautiful magazine
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and it's just full of good stuff.
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So this is a great quick breakfast for 'em as you're running
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and trying to get 'em everywhere they're supposed to be.
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So you can see right here, all the good stuff.
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It's got apples, it's got pecans, raisins, carrots, eggs,
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wheat flour, orange juice, and just a little bit of oil.
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So, I'm gonna start y'all.
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And this, if I fill these up right, it'll make 12.
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So wheat flour, baking soda, seems like that's baking soda.
2:05
Let's see, I think that might be cinnamon.
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every time I hear that phone, it's ringing.
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Sorry, I'm gonna let that call go on through.
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All right, so let me see.
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Yeah, it is cinnamon and the ginger.
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I love the ginger, the salt.
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There, there's the cinnamon.
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All right, now I'm gonna just whisk this together.
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You know, muffins are really easy to make
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because they don't like to be overbeaten.
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You know, you wanna just stir everything
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until your batter is moist, you know, totally moist.
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All right, so now I'm gonna add our brown sugar, our egg.
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So I'm just gonna stir that until it's moist.
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And I'm gonna add the orange juice.
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I'm gonna add the oil.
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Like I said, just until the ingredients are moist.
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All right, now I'm gonna stir in the apples.
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And these apples, you know,
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we didn't put all that much oil in it,
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but these apples and carrots
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are gonna help moisten these muffins.
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All right, now, I'm gonna stir in my carrots, my raisins,
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Now you can use any kind of nuts you want
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if you don't have any pecans.
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All right, now I'm gonna add,
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I think is it, it's two teaspoons of vanilla, right, Teresa?
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Okay, my thing was turned upside down, so.
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- Oh, I'm sorry. - That's all right,
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We have little tricks like, you know,
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for if it's like this, it's one teaspoon.
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If it's like that, it's two or more.
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Just, yeah, and she was tricking me.
5:03
All right, I want to get me a scooper
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and let's see which size I want.
5:11
I think I'll try this size.
5:14
Now you'll notice my extract is over here
5:19
and not my extract, my zest, my orange zest.
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Because if I'm using anything to mix like this or a mixer,
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the ginger, the zest sticks to that
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And I don't want to lose not one piece
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of this wonderful zest.
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So I'll wait until I'm in the clear
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and it all goes where it's supposed to go,
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But I just noticed years ago,
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if I put that zest in while I was still beating it
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with a mixer, it stayed in the spokes
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instead of being where it was supposed to be.
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And zest to me just kind of finishes off a recipe.
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Okay, so I'm just gonna mix this all together.
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And you notice I didn't beat it much along the way.
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You wanna avoid that.
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But I hope that y'all like this recipe.
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And even if you don't have kids or grandkids,
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you know, that you have to take care of for breakfast,
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it's wonderful for adults to grab
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as you're running out the door to work.
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'Cause I just think you work better
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if you're not starving.
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That's just my thoughts.
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Some people may work better hungry.
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- Not me. - Not you, not me either.
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All right, so I'm gonna take my ice cream dipper,
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and I'm just gonna spray that
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so my batter won't stick to my thing.
7:36
So, like I said, I'm gonna try to...
7:39
Uh-oh, that just looks like too much, doesn't it?
7:49
Well, y'all, we did it.
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and they look like they're gonna be real big.
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And, you know, that one just,
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I had to change scoopers.
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Now this one looks like it needs just a drop more
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'cause I do like 'em all the same size.
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So we're not finished yet, y'all.
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And I tasted that batter and it's delicious.
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So what we're gonna do now is top
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each muffin with a thinly sliced orange slice.
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Isn't that beautiful?
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Beautiful, beautiful.
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So I think these are gonna be real big muffins,
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- Yes. - They'll make a breakfast
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for somebody's tummy.
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Beautiful, just beautiful.
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All right, now we're still not through yet, y'all.
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Now we're just gonna sprinkle the orange top
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A little sugar doesn't hurt.
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Did it say how much sugar to use?
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- [Teresa] It does, it just says three quarters.
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- Sprinkle over the top, okay.
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You know, sometimes that's bad
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to tell Paula something like that. (laughs)
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- [Teresa] Well, I was gonna say,
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I can always pull the sugar gold out.
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This is gonna be so good on that orange,
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but you know, I eat salt with most all of my fruit,
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All right, Eddie, where does it look like I'm short?
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- [Eddie] Well, I think it's good.
10:19
It's dissolving as you put-
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- Okay, did I have any on that one?
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- Okay, there we go.
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I'm gonna see if I can tap that sugar off.
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I need my hair dryer, don't I?
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That blow the sugar off.
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But these are big muffins, so we gonna watch it.
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So, I think I'm gonna taste one.
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I let 'em cool for about five or so minutes
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in the pan, and then I took 'em out.
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And some of 'em stuck a little bit
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where I didn't quite get that sugar all blown off.
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Now, if I recall, y'all,
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we didn't put any butter in this, did we?
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Little oil. (chuckles)
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So we gotta have a little butter.
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The perfect grab-and-go breakfast.
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Love and best dishes, y'all.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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Love and Best Dishes Y'all.
