Breakfast

Rhubarb Honey Muffins

Prep time: 10 min | Bake: 20 min | Makes: 12 muffins These lightly sweet muffins spotlight Early Morning Harvest rhubarb and clover honey with their soft pastry flour for a tender crumb.

Ingredients:

  • 2 cups Early Morning Harvest organic stone-ground pastry flour

  • ½ cup Early Morning Harvest clover honey

  • 1½ cups chopped rhubarb

  • 2 Early Morning Harvest pasture-raised eggs

  • ½ cup milk (or plant milk)

  • ⅓ cup neutral oil

  • 2 tsp baking powder

  • ½ tsp salt

  • Optional: zest of 1 lemon

Instructions:

  1. Preheat oven to 375°F. Line a muffin tin.

  2. Whisk honey, eggs, milk, oil, and lemon zest.

  3. Stir in flour, baking powder, and salt until just combined. Fold in rhubarb.

  4. Divide into tins and bake 18–22 minutes until golden. Cool slightly.

Tip: Drizzle extra EMH honey on warm muffins. Stores 3 days or freeze for quick breakfasts.

Stone-Ground Cornmeal Pancakes with Honey Drizzle

Prep time: 10 min | Cook: 15 min | Serves: 4 (about 12 pancakes) Crisp-edged and tender, these use Early Morning Harvest stone-ground cornmeal for that fresh-milled corn flavor you can only get from our farm.

Ingredients:

  • 1 cup Early Morning Harvest stone-ground cornmeal

  • 1 cup Early Morning Harvest stone-ground pastry or general-purpose flour

  • 2 Early Morning Harvest pasture-raised eggs

  • 1½ cups milk

  • 2 tbsp Early Morning Harvest clover or buckwheat honey (plus more for serving)

  • 2 tsp baking powder

  • 1 tsp cinnamon

  • Pinch of salt

  • Butter or oil for cooking

Instructions:

  1. Whisk eggs, milk, and honey together. Stir in cornmeal, flour, baking powder, cinnamon, and salt until smooth (a few lumps are fine).

  2. Heat a skillet over medium; lightly grease with butter or oil.

  3. Scoop ¼-cup batter per pancake. Cook 2–3 minutes per side until bubbles form on top and edges are golden.

  4. Stack and serve warm with extra Early Morning Harvest clover honey drizzled over the top.

Tip: Fold in a handful of chopped Early Morning Harvest rhubarb for a bright spring twist, or serve alongside sautéed asparagus for a savory version. Leftovers reheat beautifully in a toaster or skillet.

Buckwheat Cinnamon Pancakes

Pancakes have always been an easy and delicious staple of many breakfast tables around the world!  We at Early Morning Harvest have found a healthy version of the recipe from CookingLight.com.  We have taste-tested it ourselves and deem it FANTASTIC!

 We would like to share this recipe with you so you can enjoy it with your friends and families!  And don’t forget to stop out to Early Morning Harvest Farms to pick up your buckwheat flour, organic honey and many other organic, locally-grown products!

Ingredients:

  • 1/2 cup Early Morning Harvest general-purpose flour

  • 1/2 cup Early Morning Harvest buckwheat flour

  • 1 tablespoon sugar

  • 2 teaspoons baking powder

  • 3/4 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 cup skim milk

  • 1 tablespoon vegetable oil

  • 1 large egg

Directions:
Combine first 6 ingredients in a large bowl; stir well. In a separate bowl, combine milk, oil, and egg; stir well. Add to flour mixture, stirring until smooth.

Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when the tops are covered with bubbles and the edges look cooked.

Image courtesy of allnaturalfoodzone.blogspot.com

Banana Pancakes

This is a fun and delicious recipe for kids of all ages!

Ingredients:

  • 1 banana

  • 2 eggs

  • 1/4 cup Early Morning Harvest Early Cereal or Wheat Cereal

  • 1/8 teaspoon cinnamon

Directions:

  • In a medium bowl smash banana really well. Add eggs and stir to combine. Add cereal and cinnamon. Stir.

  • Let sit for 5 minutes

  • Heat a pan on low to medium heat and add a little bit of oil or butter, add pancake mixture to pan in 3”-4” circles.

  • Let cook until bottom is starting to brown, around 3 minutes. Flip and cook the other side for a minute or so, until browned.

*Can enjoy without syrup as an on-the-go snack.

**Can make these in large batches and freeze for a quick after-school snack.

Banana Muffins

Preheat oven to 350 degrees

In a large microwave safe dish:

  • Melt 5 tablespoons butter

Add and mix thoroughly:

  • 1/2 cup sugar

  • 1 large egg

  • 3 mashed bananas

Sift into wet ingredients and stir to combine:

  • 1 cup EMH General Purpose flour

  • 1/2 cup EMH Wheat Cereal

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

Add 1-2 handfuls of mini chocolate chips. Stir.

Distribute evenly to make 12 muffins.

Bake at 350 degrees for 20 minutes or until done.

*For extra protein replace half the flour with protein powder. This may increase baking time 5-10 minutes.