Rosemary-Orange Ricotta Muffins

For a fluffier version, see Version 2.0! It’s been a year since I repatriated, and I’m still having trouble with the groceries here. I’ll spare you the spiel so I don’t have to retitle this blog Vague Complaints of a Wandering Food Blogger,* but I’ve noticed that the herbs sold in the supermarket are much larger quantities than…

Honey Cream Scones with Nuts

I had extra cream from another recipe, so I decided to try a cream scone recipe. Cream scones use heavy cream in place of the egg and butter, which makes them light and airy–and there’s no need to deal with cutting flour into cold butter. Very easy. I photographed a batch I made with pecans,…

Millet Muffins

Check out the rice section in your local supermarket in Japan for other grains, and you’re often find zakkoku (雑穀) / kokumotsu (穀物), mixed grains and beans, which often includes millet. Millet is called awa (粟) or kibi (キビ) and is often sold by itself as uruchikibi (うるちキビ ) or mochi kibi (モチキビ). This muffin recipe from…

Raspberry-Almond Mini Baked Oatmeals

One of my go-to breakfast recipes is Heidi Swanson’s baked oatmeal (via Lottie & Doof). Extremely versatile, you can swap in any seasonal local fruit you like–in Japan, I often used persimmons, apples, or figs instead of bananas on the bottom; diced apples, raisins, or mikan mixed in when blueberries were out of season; and, best…

Whole-Wheat Ginger-Squash Muffins with Chocolate Chips

One last(?) squash purée recipe for the season! I live in a country where the only cold cereals available at regular grocery stores (Tokyo Metro, you don’t count) are frosted flakes and cocoa puffs.*  As a result, I’ve learned to make a variety of breakfast foods. I’m actually not sure how I only ended up…