French Breakfast muffins – healthier version

french breakfast muffins-2


whole wheat french breakfast muffinsThese are fantastic french breakfast muffins that are a little guilt free. It’s a healthier version recipe with whole wheat and oat flour,and coconut oil (click here on how to choose your coconut oil). Coconut oil is much healthier then butter or shortening and surprisingly… taste of it is not noticed in the muffin. They are perfect and delicious goodies for breakfast, brunch, snack, or a little treat with tea. They are our family favorite. Very simple and easy to make and incredibly tasty.

These healthier version of french breakfast muffins are not dry,wet, or hard, but very soft and absolutely delicious…to the part where they can be very addicting!!!  It’s hard to eat just one…you’ll want seconds..or  thirds, or maybe more.




french breakfast muffins-2


French Breakfast muffins – healthier version


  • 1 1/2 cup whole wheat flour*
  • 1 1/2 cups oat flour*
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon + 1/4 teaspoon baking powder
  • 2 eggs
  • 2/3 cup coconut oil*
  • 1 1/4 cup milk*
  • You can sub in all purpose flour,butter and just reduce milk to 1 cup.
  • Coating:
  • 2 1/2 sticks butter melted
  • 2 1/4 cup sugar
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg


  1. Preheat oven to 350 degrees
  2. Grease a mini muffin/cupcake pan.
  3. In a bowl,using a whisk,stir together flours,salt,baking powder and set aside.
  4. In a separate bowl,whisk together coconut oil with sugar. Add the eggs and mix.
  5. Stir in flour mixture alternately with milk. (one third flour,one third milk...)
  6. Divide batter evenly among mini muffin/cupcake cups.
  7. Bake for 13-15 minutes.
  8. Prepare coating.Combine sugar,cinnamon,and nutmeg in deep dish or bowl.melt butter.
  9. When done baking, dip the warm muffins in the butter,coating well.Then roll muffins in the cinnamon nutmeg sugar mixture to coat well.
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      french breakfast muffins

Uzbek Manti



Uzbek Manti are steamed dumplings with different variety of fillings like spiced beef,lamb,potato,cabbage,pumpkin and meat with potato.They are very popular in Central Asian cuisines and  came to be famous in Russian cuisine as well.

We made them together with mom very often when I was growing up,and now that I’m married  I still love to get together with mom and sisters and make them as we used to.Its a great way for us to catch up on our talks, have fun and then enjoy this yummy goodness together.My personal favorite filling is beef,or beef mixed with lamb or cabbage.You’ll just love my moms recipe for this dish.They are very juicy,authentic and just the way they should be.

You will need a steamer with sauce pot to steam them.I also make my dough in bread maker .It’s faster and easy.But you can do it by hand as well.



  • Dough-
  • 1 cup water
  • 3 eggs
  • 5 1/2 cups flour (I used canadian)
  • 1 teaspoon salt
  • Beef or lamb filling-
  • Ground or minced beef tri tip/ground lamb
  • 4 onions diced
  • salt and pepper
  • 1/2 tablespoon ground cumin
  • 1 3/4 cup water
  • Cabbage-
  • 1/2 head cabbage shredded
  • 2 onions diced/chopped
  • salt and pepper
  • 1 teaspoon ground cumin
  • Potato*-
  • 6-8 potatoes cubed (small)
  • 3-4 onions diced/chopped
  • salt and pepper
  • 1 teaspoon ground cumin
  • *add ground meat if using meat with potatoes filling.
  • 1 stick melted butter
  • sour cream if desired


  1. If using a bread maker for the dough,just throw in all the ingredients and click on the dough setting.
  2. press cancel and take it out before the bread maker will start to heat up.
  3. You can make the dough using a stand mixer with a hook attachment or using hands.
  4. Let the dough rest for about 30 minutes.
  5. Filling-
  6. Mix all the ingredients well.
  7. Fill the steam pot with water and bring to a boil.
  8. Cut a long piece of dough from the side.Roll it in to a long log.
  9. Cut the dough in to 1 inch pieces.Dip and press both sides of pieces into flour.
  10. Roll it out into thin rounds either using a rolling pin or pasta maker.
  11. Place the filling in the middle
  12. Pinch opposite sides together.
  13. Place them on a well buttered steamer disk.
  14. Place on the top of boiling steamer pot.Reduce heat to medium.
  15. Cook for 40 minutes.
  16. Place cooked manti on a serving plate.
  17. Pour melted butter on top and enjoy with green tea! (by Uzbek tradition)
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