Don’t you just love the breakfast buffets offered at hotels? Years ago when we had the pleasure of visiting Paris and Provence and again this year Italy, the mornings were always off to such a great start when you had a hot cappuccino or steaming cup of coffee, ice cold orange juice and so many…
It snowed today.. that’s about all I have to say about that.. oh, did I mention it was cloudy too? Pretty dirty trick, going from +20C down to minus something in one day! As I learned from my mother, there is only one thing to do when the day is a bomb.. make muffins and…
Ok, I normally am not a fan of cooked cherries – but you totally are winning me over! Just this weekend I was lamenting that I didn’t have a new muffin recipe! 
And now: Voila! And I love muffin recipes that use frozen fruit – so much easier to have on hand and prepare!
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I love the concept of a good book and a muffin. This is a cheerful combo. Kudos to you and your Mom.
Barbara, looking good and jummy – and I’m glad you didn’t use fresh cherries.
This I will try, because I’m a muffin-monster.
I tried both your egg dishes, bacon onces and the dutch babies …. beautiful, but I had guests – so there was no time for taking photos – will do it again. Very popular both.
Those looks so fantastic! Gosh. YUM!
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Oh, what a wonderful post! Snow, a fascinating book, AND muffins! Hope the temperature rises – at least the kitchen was nice and cosy, I bet! 
Luckily for me it did not an easy yesterday. Even luckier for me I have cherries in the freezer
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It’s finally warming up to +10°C today and thank god we haven’t had any real snow fall (bit of flurries early this week), but I can tell you that we are all sick to death of the cold! Last year our cherry blossoms were in full bloom about 2 weeks ago, this year they will be about month late.
I love cherries but never think to get them frozen; they would be so much nicer than the bottled cherries since the bottled is so full of sugar. I’ll have to keep my eyes peeled for frozen cherries in the future, thanks Barbara!
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It’s rainy and grey in my area again. So much for the sunshine! I think baking sounds like a good way to spend my day today!
Well, you can keep the snow! I’m all settled into spring. Thanks for the book recommendation. Sounds very interesting and obvious a real page turning. Love the muffins! We should start seeing cherries in a couple of weeks or so and I can’t wait. A muffin with cherries and a crunch sounds wonderful! Stay warm.
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Mom’s always have the most wonderful pearls of wisdom and I love what your Mom says about cold weather days and it’s easy to see why this is your new favourite muffin recipe – delicious Smidge.
Mandy xo
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Ooh cherries – will have to wait a while in Spain for the local ones but I am sure I can get frozen or tinned for the moment as these sound amazing!
Chica Andaluza recently posted…Lamb & Beef Meatballs with Broad Beans & Lemon – The Colours of Spring on a Plate
These muffins sound perfect for getting me through my exams 
Yum!
Cheers
CCU
CCU recently posted…Guest Post #7: Gluten-Free Double Choc Brownie Cookies
I love the name anything with “bomb” in it gets my full attention. cherry in muffins? yum!!!
I love the sugar sparkles. I bet you must be so over the winter. It has gone on and on and on. Snowing in April? Unbelievable. And our weather has turned quite cold recently. I’m going to have to seek out my doona to put back on the bed. So with our temperature drop I would have thought there’d be a rise in Toronto. Maybe next week! Lovely looking muffins and yes, it’s always so good to find a great book – something to keep me up all night as well xx
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Muffins and a book? It doesn’t really get much better than that. Oh unless you were curled up by the fire reading your book and eating your muffins while the snow falls which is how I picture you!
How did you know, Claire?? xx
Hey Barbara! We’ve been having the same odd weather over here too. Mother Nature sure likes to show us who’s boss! I could sure get into one of these darling muffins right now! I’ll be over in 20 minutes I love the sparkling sugar on top too. Such a sweet touch xx Em
I swear the weather around the world is going nuts – it’s Spring/Autumn ! My friends in London have said it snowed overnight and here in Singapore it is unbearably hot – even with a tropical storm it just seems to steam up the place more. Airconditioners are working overtime – but that means that I can bake – without dying of heat – something yummy for weekend teatime ! These cherry bombs look fantastic !
ps – I almost NEED a book to grab me from the first paragraph and I am like you – if it does, I can’t put it down
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my goodness: say the words “cherry bomb muffins” to me and i’m yours. add in the word “crunchy” to the mix and i’m just going to have to make these for myself as soon as i locate some gigantic black cherries. Barbara, they’re beautiful.
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Lovely muffins! I bet the whole cherries are wonderful. We are just now starting to see a “smidge” of spring here in New Hampshire. Today we’re supposed to reach 50 degrees. I don’t think I’ve been warm once since we moved here. Ha!
Your book sounds very intriguing. My favorite books tend to be the ones that capture me within the first few sentences and never let go. Looking forward to reading your review. The muffins sound delicious! I have pinned this and look forward to giving it a try.
Thanks for sharing,
Suzanne
Pieced Pastimes
Suzanne recently posted…Easter Blessings!
I will have to check out this book. I love when books capture me in the first chapter. I bet you will be up all night finishing this book. I am currently reading, “Bend not break; A life in two worlds” and it is hard to put down. No worries you will have lots of delicious moist cherry muffins to keep the hunger pains away.
Bam’s Kitchen recently posted…Veggie Crisps with Chestnut Hummus Dip
Things are looking up for us with warmer weather this weekend! But, it was 40 degrees here this morning (no snow) and tons of rain. Your pretty photos and lovely muffins would be so nice while sitting on our front porch with a big cup of coffee tomorrow morning. I have lots of frozen berries, but no cherries. May experiment with what I have on hand.
I miss having home made muffins by my mom.
Hello, Grace.. and welcome to Just a Smidgen.. it’s nice to see a new face here. Your comment really touched my heart tonight. Food is so inextricably tied to loved ones.. at least for me it is. It conjures up memories in an instant. Sending you love and peace.. xx Barb
As much as I love cherry muffins, I’ve never used anything other than tart cherries. Considering their short season and rarity in the frozen foods department, I don’t make them that often. Why have I never thought to use these cherries, Barb? And why do I always chop my cherries when using whole cherries is definitely the way to go? Well, I’ll leave you to ponder your answers. I’m going to need to find some cherries if I’m to make your delicious muffins.
ChgoJohn recently posted…Bourbon & Cola Sauced Ham
Homemade muffins with cherries… The best! Now you have me thinking about cherry season! Have a wonderful weekend!
Tessa recently posted…Radish Sesame Salad
I hadn’t either, until I went to find the frozen blueberries gone and cherries were called up for muffin duty. They were originally purchased for shakes, John, but I thought.. why not?
Oh yum! Never had dark sweet black cherries in a muffin before. Will have to be on a lookout for them. Were these cherries fresh and you just pit and freeze them or did they come frozen?
Anne ~ Uni Homemaker recently posted…Buttermilk Banana Bread
Where oh where do you find frozen cherries?? I’ve looked and looked and had no luck in any local grocery stores. Too bad because these look lovely!
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My girlfriend asked me this today.. I’m pretty sure it may have been Calgary Co-op. But I definitely saw them today at Blush Lane.. so maybe a whole foods or natural food store like that? Good luck.. if I could only send them to you I would:D
I’m in muffin heaven.
I’m glad:D
Great name for a delicious dish!
You need this recipe if you’re baking Easter Brunch.. or just making breakfast.. or just craving something new! Sometimes a recipe just sets my heart jumping.. this is one of them and I couldn’t wait to share it. Because it’s Easter this weekend! I just know you’d be craving something like this.. { I can…
Oh I love these babies! They look SO good and I bet the orange curd just makes them extra special. These are perfect for any brunch! I can’t wait to test them out on my baby.
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… Happy Easter, I truly hope that I will get a breakfast try like that when I come and visit *laughing – wonderful … pretty and looking too good. I don’t need the sugar jar.
Look a bit like popovers to me – this I will try … now for Easter. Get visitors. Never heard about dutch babies. Have to serve it with maple syrup and strawberries.
My friends will love this. Thanks a million.
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Oh yumminess!!!!!!!!
I have just bought some cute mini ramekins… can’t wait to try these beauties! amazing how they pop and without any rising agent. beautiful post, pictures and… Happy Easter! Barbara
These are lovely! What a beautiful breakfast to wake up to.
What delicious looking treats!
Scrummy! They look fantastic
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Happy Easter to you and to the family, Smidge! Oh my these little beauty’s puffed up like popovers. How fun is that! Love the blood orange curd and the 2 little recipes together would really be a nice spring dessert on any special day.
Bam’s Kitchen recently posted…Nectarine Chocolate Tart
We were away for a few days so now I’m just catching up. These look absolutely wonderful Barbara, and what a gorgeous breakfast tray. Happy Easter to you and your lovely family too.
Eva Taylor recently posted…My Easter Menu
Happy Easter! Gorgeous photos and recipes! Thanks for bringing a little spring to the weekend…
Wow! Ok first, I need some of these amaaaaaazing Dutch babies because they look so light, fluffy & delicious. Yum. Secondly, I need some of that blood orange curd because the color alone is just GORGEOUS!!! (I’m working on some curd at the moment too…) And lastly, those little pastel ramekins are just perfect- I think my heart just skipped a beat Loved this Smidge! I’ll definitely be making this sweet treat!!! Happy Easter to you and your family xx Em
This looks like an amazing start to Easter. In one photo where they’re all puffed up they look like Yorkshire puddings! I love the look of the blood orange curd. I haven’t made a curd with blood oranges before. I’m so looking forward to seeing them in the shops this winter. I started cooking with them last winter and they’re a great orange to cook with. Happy Easter to you and all your family xx
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This looks outstanding! It’s beautifully presented and I love the idea of blood orange curd with this. Lovely post Barb and Happy Easter!
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Sharing a breakfast tray- now there’s an image! Fabulous job, as ever, Barbara. I came via the woodland and was enchanted by your table decoration and the whiter than white eggs too. (did you paint them?)
Your posts are always perfection and such a treat for sad old eyes. Happy, happy Easter to you.
What lovely pictures! I’d love to awake to that tray on a spring morning.
Your Dutch babies look fabulous! Have a wonderful Easter!
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It would be a lovely breakfast served in bed, at the kitchen table or at a lovely decorated dining table. Happy Easter.
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These little babies look so cute! Those are 4 ounce ramekins, I assume? (They sound like the size of mine, but I’m too lazy to run downstairs and actually measure them!) Great pictures – really good. And both recipes are seriously good stuff – thanks.
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Late again to the party …
You have such a knack for these things, Barb. It’s not just the delicious recipes that you share with us. It’s the way you present them and your attention to detail, making your posts a pleasure to read. Today’s post is another of a long series of beauties and the breakfast tray you prepared would delight any one lucky enough to be on its receiving end.
I hope you had a most memorable Easter with your loved ones, Barb.
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this is so lovely! i’m loving the pastel colours of yr ramekins.
have yet to try dutch babies. i should give this a go soon.
Wish I can find some blood oranges! the blood orange curd looks really good and i can imagine what i can do with it if i have a jar of it in my fridge!
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So beautiful! And great recipe.
Trifect of awesomeness pretty much sums these up Smidge !
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I just want to say… “Can I come and live with you?”…(just for a week lol) Everything is just so yummy looking and sounding..Diane
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Oh I would love to have these served to me in bed Smidge! What a great idea. I have a feeling I’d have to make them myself and hop back in bed to be served though. LOL. They look delicious and that blood orange curd sounds divine! Happy Easter to you!
As always, your posts are just SO beautiful, Smidge. Such an eye you have! These sound and look delicious! xx
Celia recently posted…In My Kitchen, April 2013
Had never heard of these but they look so good think I’ll have to give them a try very soon!
Chica Andaluza recently posted…Sweets for my sweet, sugar for my honey
What an adorable name for such a cute treat!! Dutch babies…I will remember this..thanks for sharing.
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Wow, Barb! The Dutch Babies and Blood Orange Curd are just wonderful. I do a lot of entertaining with overnight guests. We joke about being an “unregistered” bed and breakfast, so these are definitely going to become part of my favorite morning offerings. I love the look and love the taste they will deliver. I did love the comment made about your husband being absolutely sure photos were complete before taking another Dutch Baby! Your photos are exqusite!
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Oh my goodness, this looks fabulous! I can’t wait to try the blood orange curd. YUM!
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What a beautiful set up- food and all!
Please do tell who makes these ramekins. x
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That looks like a better version of souffle. I has risen really well
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I love your Dutch Babies! I’m going to have to try to make them gluten free and dairy free. I’ve been wanting to make Meyer Lemon Curd…but I keep using them for cocktails instead. Ha!
Beautiful post as always! ~ April
I hope it’s not wrong to love your pretty ramekins as much as the delicious Dutch babies you’ve baked inside of them. Your photos look a little like an advertisement for a wonderful bed and breakfast! I’m anxious to try this recipe for an upcoming weekend breakfast with my family!!
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There are days I so wish I had a Bed and Breakfast.. and others when I wish I was just at one, lol! Allison, I found these at a neighbor’s garage sale.. I could have bought everything she had, but I ran out of cupboard space:D xx
Ooohhh.. it’s Friday night and I have a couple of blood oranges left.. I’m off to find a cocktail recipe:D
[...] A sweet little blood orange tarty bit from this recipe is spooned in dreamy little browned butter crusts. [...]
What would spring be without a little fresh egg cup recipe? This is a variation of a little baby Frittata recipe I found on All Recipes. { If you’re looking for a bigger frittata, try my Breakfast in Bed Frittata below! } These wee cups are so quick and yummy. Best of all my daughter packed…
Good luck with the move ! Will definitely notice if you don’t pop in to my inbox to say hello and share your lovely world with me
Great frittata recipe – I keep meaning to get round to posting mine – it’s quite different
Good luck with the move.
Ahh, so wholesome, sunny, and good! Good morning, Smidge! xx
Will we have to “refollow” you? Good luck!
Love the sound of these..yum! Hope the move goes well
I can’t stay away, so I’ll just hunt down the follow feature so I keep updated. Good luck!
Blog moving!! How exciting! Congratulations on that, and I look forward to reading your NEW self hosted blog! Also..YAY for spring coming!
Perfect–and they would be great for lunch too. Moving day? Be sure and send a link, so we can follow.
Haha, it will be exactly the same for a while.. no new layout yet:D xx
This is something for me again …. I have done two versions similar to this .. but not with the ricotta – love that idea, so this has be tried out very soon. Will of course come back with a verdict. Think it’s a such great idea to make a full breakfast out one little dish. Fantastic.
I love egg cups and these look delicious! Thanks for sharing your lovely recipe. Good luck with your migration. I will come find you on Tuesday to see if I need to resubscribe.
How will we find your new blog ??? Don’t want you to go anywhere I can’t find you. Please, come and find me, so I don’t get lost. Good luck with the move.
I am at the same justasmidgen.com. But I will always come find you:)
Sent from my iPhone
Ricotta, pork, tarragon. It’s like a laundry list of my favorite ingredients. And they’re so pretty.
Yummy! Good luck with your move, Smidge.
Great news! Good luck with the move.
The egg dish looks lovely and how wonderful to have enough leftover for lunch. Good luck with the move. These sorts of things always make me very nervous. I have someone who hosts my blog but I’m about to switch to someone else who’s an Aussie but his servers are in the USA. I hope I’m doing the right thing – may we both make it to ‘the other side’ xx
They look yum as always – I’d keep this blog open for a bit and link posts from here to the new one or vice versa – keep the channels open or you will end up taking a hit on traffic. mind you, that might not bother you depends on why you blog (for me its all about the stats!)
Such a great spring-y brunch dish!
I’ve heard stats suffer.. I’ll keep your tips in mind, that’s such a great idea! Thanks for taking the time to tell me:)
Love the egg cups and good luck with the move.
Install the jetpack plugin before going live and you should not lose your subscribers. Good luck Smidge xxx
How exciting for you to migrate over to another realm. LOL! I have NO idea what you’re doing, but I would notice you were missing and come looking for you if suddenly you vanished. I’m sure they have all of this well covered and you’ll be fine. I look forward to seeing what this move will inspire and do for you–and then your readers. The egg cups look just about perfect, too!
It must be the weather — or everyone has a surplus of eggs. Like MD, I made a frittata this week and photographed it for a future post. Had I seen your egg cups, though, I would surely have given them a try. These would make a perfect breakfast, far better — and healthier — than any egg concoction with “Mac” or “BK” in its name. And, as your daughter realized, they’d be great when served as part of a light lunch. Thanks, Barb, for sharing.
Now, don’t worry about the migration. I’m sure it will go well and if any problems do arise, they’ll be minor and easily resolved. No matter what, I’ll check back in a few days to see if you’ve posted something that I didn’t receive. You’re not going to ditch me that easily.
Nice recipe – good luck with the changeover. There’s always a couple of tense moments when dealing with websites, but it always works out sweetly in the end.
Wishing you tons of luck with your transfer to self-hosting. xo
Oh I love these egg cups! I’ve been hosting a brunch at my house once a month and want to do something like this for April — I really like the addition of ricotta, I imagine it makes for a creamy texture.
I do hope your move goes well, I moved a little over a year ago to Bluehost and WordPress was great help getting that done. Unfortunately, I did not announce as I should have in advance of the move and ended up loosing subscribers. Hopefully, they have figured a few things out since then and solved some of those issues — WP is good about that. All the best to you! See you on the other side.
I love the the different cheeses you add to give richness to the frittata, and I love herbs like tarragon that enhances the flavors with its aroma. Great recipe!
Thanks for your input. I hope they have as well. I know there’s something called “Jetpack” that they install and that’s supposed to bring subscribers.. It’s a tough change, but it has to happen some time, I’m just going to “bite the bullet”, lol. I won’t lose the blogs I love.. I can come find you. It’s every one else I worry about:D xx
I’m not sure how things will look.. my blog will stay the same.. for a while, anyway:D
Happy moving day! I hope it all goes ultra-smoothly. Couldn’t be too bad if one had, say, a nice little egg-cup or two to soothe the soul. xoxo
I love these egg cups! I make a lot of frittitas anyway, but haven’t made individual ones like this – wonderful idea. Good luck on the move – I think you were probably wise to get some help (I’ve read so many horror stories of things going wrong when moving to a self-hosted platform).
It’s like sunshine on a plate my friend
Looks gorgeous!
Cheers
Choc Chip Uru
These are adorable – what a great idea.
Wow! New digs. Can’t wait to check it out!
Love the idea of these little frittatas – brilliant! Best of luck with the blog move; I’ve been wondering about doing something like this myself, but don’t think I’m ready to make the leap yet. It does sound like there’s a lot involved! Don’t worry, I’ll be keeping an eye out for you!
Love the egg cups, very similiar for what we’d have Christmas morning for years…. Best wishes on the move. I know it can be nerve wracking!
Good luck with the move! I left a little comment on Facebook when I saw these fritatta cups there, but not sure you saw it, so here I am…
I love this type of recipe and it’s another type I don’t make often enough… not sure why, weekends would be perfect for it.
Congrats on your move Smidge, I’ve been thinking about self hosting too. I’ve my fingers crossed that it goes down without a hitch.
I love the idea of these little egg cups, it’s a great breakfast when you feed a bunch! I’m going to bookmark and make these next time I have overnight guests,
I LOVE these egg cups. I can see myself making these on a saturday morning while reading. I think I will have a lazy saturday this weekend
I wish I could pluck these right off my screen–so hungry, they look delish!!
I am such a fan of things in miniature Barb…these are simply wonderful! And they’re Packable to boot! (Great idea for Easter breakfast!)
What a great weekend breakfast! I like the suggestion to replace the cumin. This looks delicious!
I’ve been looking for a tasty and creative brunch dish to make for Mother’s Day. I love the individual size portions. I think it will be perfect!
I know my family would love these, especially with the tarragon. I think they would be fun to serve to house guests, which I’ll have in another month. I’ll be sure to save this so i can make it for them . They’ll probably never want to go home!
I shall be brief today.. As I draw up this post.. the ambrosial aroma of baking red orbs pervades my kitchen.. salaciously assaults my senses and entices my hunger… Only.. it isn’t apple pie, it’s something much more salubrious.. quite simply.. it’s “The Best Granola” I’ve ever made.. While I’m quite fond of the many…
Ha! I just posted a vegan gluten-free granola recipe today too! Mine has similar ingredients but without applesauce. It sounds delicious with the applesauce. That’s a great recipe you found! I’m obsessed with granola..I’ll try this next time!!
Well it sure looks delicious Barbara. I look forward to hearing about your Paris adventures with David
Sounds wonderful – however, the curmudgeon in me has an allergy to the sudden 21st century outbreak of food intolerance and allergy when so much of the world suffers extreme hunger.
This looks heavenly my friend I could dive right into it
For breakfast, lunch and dinner!
Looking forward to your new header
Cheers
CCU
He absolutely must invite you to dinner! What a great looking granola with wonderful ingredients. There’s nothing better than making your own xx
That granola seems to have brought out your flamboyant side Smidge. Love David and his book. Must try this based on your recommendation!
It’s so satisfying eating your own granola – and you can customise it to exactly how you like it. Yours looks so good !
Yum, I’m definitely trying this! Thanks for bringing such beautiful deliciousness into the world with your lovely blog. Can’t wait to see what’s in store next .
Oooo yummy Smidge! This sounds fabulous! I hope your daughter liked it
Looks delicious!
The granola sounds delightful Smidge! I’m eager to see the changes that are coming to your blog, although it’s so lovely already it’s hard to imagine what you could do to improve upon it. I follow David’s blog but I haven’t read his books yet. They’re on the reading list for my convalescence!
Mmm, yummy granola! Love the flavor mix in this one, though I would have to put butter on mine. Look forward to seeing the changes you have planned and yes, the technical stuff can be daunting, especially when all you really want to do is make some granola.
haha we all seem to be on the granola wavelength recently, Smidge! I used maple syrup & coconut oil in mine, and I adore the flavor combinations you ahve going on here. xx
!!!!! Needed this! I love granola, but my recipe…well I’m tired of it. I am crazy about the flavors in this, thanks so much!
I love David’s book, it’s perfect in every way. Like his blog. Like his ice cream book. I’m a big fan of his for sure
This sounds yummy! Thanks, Smidge. Good luck with your change-over.
Granola’s not my kind of thing, but it sounds like a good recipe
Gosh, Barbara… I wish I had seen this yesterday! You know, this Brazilian is locked at home due to a snowstorm, we cannot go anywhere, so we did some grocery shopping yesterday after work, and like most people in town, we now sit at home and watch the heavy snow fall. I don’t have the ingredients to make this (I have oats, but not enough almonds, no seeds). Too bad… it would be a perfect day to bake a batch (sigh)
I’m a bit of a hippy that way:D
Oh, dear.. at least you have a little souffle to delight in:) I hope you’re not snowed in for long. Will you miss work?
Thanks, Robin, it won’t be for a while yet. xx
Ha ha – I didn’t mean anything like that, I just don’t eat breakfast
Like everything he makes.. I’m so envious of any one who just does what he did! Some day when we’re both retired, we’ll live in Paris, for at least a month:)
I was thinking of coconut oil but for went with Agave because I seem to have acquired too much of it, lol. I think coconut would be wonderful. ‘Tis granola season, for sure! xx
How are you doing, Mar? I just can’t get over that you’ve had this happen.. it’s hard on everyone, but for those of us who type and blog, it’s doubly tough!
xo
She did, she’s not vegan, but gluten-free.. at least as much as she can:)
I’m a bad vegan, I eat honey! I loveee honey. This granola looks delicious!
Believe it or not, even after all of your gorgeous granola recipes, I still haven’t made it! My fear is that we’ll (read I’ll) devour it before it has time to cool and be put into storage. And even if some sneak into the container, it would grow a voice and call my name relentlessly like that damn ice cream does! Your blog is beautiful, Barbara!
well that souffle was made a couple of weeks ago, I tend to write posts and schedule publication for later. Yes, we cannot go to work. University closed today it is too dangerous to try and drive. I hope I can get to the lab tomorrow, though.
This recipe comes at the perfect time. I wanted to try to make different flavors of granola or possibly my own bars. I will definitely try out this recipe.
This looks hearty and delicious!
Ambrosial aromas, salaciously assaulting the senses! Such wizardly ways with words you have dear Smidge! As delightful a post this was (is) I’m left a tad lugubrious, Eeyoreish in fact that search up and down as often as I had the patience to do, I couldn’t locate those red orbs, the aroma of which pervaded your kitchen. xxx
Oh.. It was the scent of apples baking from the applesauce in the recipe:) hugs!
Sent from my iPhone
My daughter loves granola and yours have all her favorite items in it, making a big batch for her.
Oh THOSE red orbs! xx
I haven’t yet tried the applesauce in granola maneuver, but I have seen it several times now. I’ll try it one of these days…
Sounds excellent!
LOL! I will join you in France for your dinner date!
I loved Davids book and I have all the ingredients in my pantry to make his granola, I just haven’t got around to it yet. So pleased it is a winner, I am inspired again to try the recipe.
love the new changes on your blog!looking forward to see your new header!
You already had some great granola recipes posted the last time! but it’s great that you have a new one, a gluten free vegan one to share with all your vegan readers, I’m sure they will appreciate it!
Homemade granola is always best! I’m sure you’ll be enjoying this one.
I’m still a bit shocked too, Barb! Fortunately I’ve discovered an excellent voice dictation function on my Apple laptop (which I just got for my birthday in January and is proving to be a godsend). That’s really helping me continue to be able to keep in touch and also do some writing (While lying on the couch and keeping my left arm elevated; sitting at my desk would be quite difficult right at the moment).
Yummy and GF!! Looking forward to seeing the changes. All the best!
Ch-ch-ch-ch-Changes! For a quick post you sure did cover a lot of ground. I’m not much of a breakfast kinda guy but your granola sounds like a great snack. I have Lebovitz’s “Perfect Scoop”. Like I need an ice cream book! Good luck with all of the modifications needed to self-host and I can’t wait to see the new and improved Smidge!
Now isn’t that a handy function? It might even help a blogger catch up on her reading:) Take care of yourself!! xx
I love granola, and have only made my own on a couple of different occasions. I’d love to try this recipe. I like to take my granola and put it in my plain yogurt, and this would compliment that well! I can’t wait to see what you’ve come up with for a new look to your your header. I have always thought your blog is beautiful, so I can’t wait to see what it will be like now! Thanks to you I’m now following Lebovitz’s Pinterest boards. I’lll look forward to getting to know him!
Veganized or straight up I never turn down granola.
Hope you’re having a great weekend!!
There are so many good granola recipes out there…I feel like I’ve got to try them all! . I can’t wait to see what’s coming on your site (although I love this current version of just a smidgen), especially your new header.
Hope your weekend is off to a great start!! I’m spending some time this morning catching up here…
Good luck taking things to the next level, my friend.
This looks delicious; especially with applesauce! I definitely will try this recipe!
Barbara could I tempt you to try a sugar/ oat vegan/gluten free version of granola that I’ve been playing with at the moment? Sprouted buckwheat is the clincher and it really is the bees knees…although no bees knees were harmed. Granola of any sort is an absolute favourite round these parts.
You sure could! It’s always great to experiment, is the recipe on your blog? xx
And eat our way through the month…..right?
What a fabulous dream!
This granola looks delicious. Applesauce can help to keep it healthy without added sugars. Thanks for sharing.
by Barbara Bamber | justasmidgen
What a great recipe! I’ll have to try this!
Have a great weekend!!
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Good morning! This seems like a variation on Bircher muesli that I make quite often. It’s delicious, and I like the look of your recipe with the fresh berries. Bring on summer and Bircher muesli!
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That sounds wonderful! And such versatility. Lovely pictures as always, Barbara! ~ April
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I remember exactly the first time I had Bircher Muesli, it was 1989 in Zurich. My hubby had a business meeting and the fellow he was meeting with sent his wife to show me around. We became fast friends and continue to see the husband (they are sadly divorced) to this day. The Bircher Muesli was made with grated apples and whole grapes (they were seeded grapes) and dried fruit (a variety). I don’t add any sweetener to my recipe because I find the apple is enough, but if I were making it for children I would follow your lead with the honey. I also choose the healthier breakfasts when on vacation, it’s an easy meal to really button down on the calories. But I have to warn you, I once saw them making Bircher Muesli in Movenpick downtown and instead of yogurt, I saw them pouring in cream…not so healthy.
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a healthy breakfast, fresh, light, full of good things and one that stays with you. (til that big pasta lunch with wine…and gelato.
) I so love your thinking Smidge! 
xoxo
Welcome back Smidge! I hope you had a wonderful time away
This recipe looks so lovely, I can’t wait to make it. I happen to love this sort of breakfast as well- I need to make it more often. I’m inspired. Beautiful photos too. I want to eat in your kitchen! xx Em
I tried muesli for the first time when I started working at TJ’s a couple years ago. NOTHING would beat homemade though, this looks delicious.
I didn’t realize muesli was this easy, and that you ‘re supppsed to put milk and yogurt in it! When I visited Germany few years ago I saw a lot of dry muesli at the buffet table with flavoured yogurt on the side
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Easy, healthy and delicious. Love all the added fresh berries and toasted almonds.
Aaah, this reminds me of the bircher muesli I ate and loved when I lived in Switzerland.
This muesli sounds both satisfying and refreshing, with the fresh touch of apples and lemon juice. And your photographs are lovely!
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Smidge, this is a wonderful recipe. How gracious of Viviane to allow us to have this excellent Muesli for our own breakfast table! I love, love, love a good Mueseli, but I have never made my own. I will now! I agree that traveling can be a difficult time to stay with more balanced eating. I think you found a way to achieve a good balance!
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Wonderful recipe for breakfast. That’s definitely on my list to make, and I’ve taken note of your quantities warning:)
Fresh and Italian … great combination – always had muesli for breakfast before, but now I prefer fresh fruit salad or greek yoghurt with honey. I think I have eaten too much muesli through the all years, but I love this post and your photos make everything so much I “want it now”
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I love hotel breakfast buffets. It seems that once in that setting you are totally within your rights to eat a breakfast 10 times the size of your usual breakfast. And I always start with bircher muesli. Like you, I should make my own xx
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I always took full advantage of the hotels’ breakfasts when in Europe. Lunch, then, was usually left to chance. I will say that we, on this side of The Pond, could learn a thing or two about street food. When home, I’m not much of a breakfast person This muesli, however, could make a believer out of me. It really does look delicious, Barb.
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What a heavenly muesli Smidge! Hotel breakfast are always such a treat, although I generally eat way more than I should.
Mandy xo
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I’ve seen muesli at some restaurants before, but never really know what it was or how it differed from granola parfaits. Glad you shared one because now I think I just might ordered it next time I see it.
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Oh I love Vivianne’s blog. She makes such interesting dishes and they always look irresistible. I’m sure she is smiling big to see how you have presented her recipe. What a lovely bowl of muesli! I’ve never made it and now you definitely have me wanting to make this recipe! Lovely post!
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Will definitely try this!
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