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Brunch for dinner


Orange pecan muffin

All recipes courtesy of Chef/Instructor Scott McMillen and

Orange-Pecan Muffins

Makes 24 muffins


  • 6 cups all-purpose flour
  • 3 cups chopped pecans
  • 1-1/2 cups granulated sugar plus more for garnish
  • 1 tablespoon orange zest
  • 3-1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 3/4 cup Simply Orange orange juice
  • 2 cups whole milk
  • 3/4 cup canola oil
  • 3 eggs
  • 1/2 cup orange marmalade


  1. Preheat oven to 375 degrees F. Line muffin pans with paper inserts.
  2. Mix 1 tablespoon flour with pecans.
  3. Combine the sugar with the orange zest then stir in remaining flour, baking powder, baking soda and salt.
  4. In a separate bowl whisk juice, milk, oil and eggs together then gradually beat dry Ingredients: into wet Ingredients: until thoroughly mixed.
  5. Add in the pecan mixture.
  6. Fill prepared muffin tins halfway with batter then spoon marmalade into the center of each muffin and top with remaining batter.
  7. 7. Sprinkle some sugar on top of each muffin and bake 15 to 20 minutes or until muffins are golden and fully cooked.

Vegetable Frittata

Makes 12 servings


  • 12 eggs
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • 2 cups diced onions
  • 2-1/2 cups chopped zucchini
  • 2-1/2 cups chopped yellow squash
  • 2 red peppers, chopped
  • 2 cups chopped broccoli
  • 2 cups chopped cauliflower


  1. Preheat oven to 350 degrees F.
  2. Beat eggs with salt and pepper in a bowl.
  3. Heat oil in a skillet and add in the vegetables and sauté until just softened. Season with salt and pepper.
  4. Grease a 12-cup muffin tin and fill each halfway with vegetables then top with eggs.
  5. Bake frittata for 25 to 30 minutes or until eggs are set.
  6. Note: Frittata can be prepared in advance up to step Cover muffin tins and refrigerate until ready to bake.

Sour Cream Coffee Cake

Makes one 9-inch cake


  • Streusel Topping and Filling
  • 1/3 cup firmly packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1 cup walnuts
  • 1-1/2 teaspoons cinnamon
  • 1/2 cup cake flour
  • 4 tablespoons softened unsalted butter
  • 1/2 teaspoon vanilla extract
  • Batter
  • 4 large egg yolks
  • 2/3 cup sour cream
  • 1-1/2 teaspoons vanilla extract
  • 2 cups cake flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 tablespoons unsalted butter


  1. Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch springform pan.
  2. For streusel, combine the brown sugar, granulated sugar, walnuts, and cinnamon together in a blender or food processor and pulse until just chopped. Set aside 3/4 cup of the streusel for the filling and combine the rest with the flour, butter, and vanilla.
  3. For batter, beat egg yolks with 1/4 of the sour cream and the vanilla extract.
  4. Stir flour with sugar, baking powder, baking soda, and salt in a separate bowl. Mix in the butter and the rest of the sour cream. Gradually beat in the egg mixture until well combined.
  5. Pour about 2/3 of the batter into the prepared pan and top with the reserved streusel and top with the rest of the batter. Sprinkle the remaining streusel overtop and bake for about 1 hour or until a toothpick comes out clean.
  6. Let cake cook for a few minutes before removing the sides of the pan.

Note: This recipe can be made up to 5 days in advance and kept in the refrigerator.

Spring Sunset

Makes 4 servings


  • 2 cups cranberry juice
  • 2 cups Simply Orange orange juice
  • 1 bottle of champagne


  1. Pour cranberry juice into 4 champagne glasses then top with orange juice and Champagne.

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