Who doesn’t love a delicious muffin for breakfast. I’m sure you’ve spend quite a bit of money on these deliciuos treats at the grocery store or your favorite coffee house. By have you tried making them yourself? They are suprisingly quick and easy to make and incredilby cheap. All you need are basic baking ingredients like flour, sugar, oil along with a bit of salt and baking powder. After that it’s just a matter of adding the ingredients for your favorite muffins. Scoop the batter into a muffin pan and bake for about 20 minutes and breakfast is ready.
If I had to pick a favorite, it would probably be the blueberry muffin. You start with a rather simple, plain batter and at the end stir in some blueberries. You can use dried, fresh or frozen berries. I prefer frozen. They are nice and plump in the muffin, but since they are still frozen when the muffin starts to bake, they do not stain the batter and turn your whole muffin purple. Just stock up when blueberries are in season and pop them in the freezer. You’ll be ready to make delicious blueberry muffins anytime.
My kids love these rather plain oatmeal muffins. I cut them in half and serve them with peanut butter and jelly for breakfast. Add a glass of milk and you have a wholesome breakfast for your child. Or try cutting up an apple in small chunks and adding it along with some cinnamon to the basic batter recipe for some delicious apple cinnamon oatmeal muffins. Raisins and other dried fruit are other popular choices to add some variety to this particular muffin recipe.
Last but not least I’d like to share a recipe with you that I made last night. It’s for banana muffins. Every few weeks I end up with a few overripe bananas on the counter and usually make up a batch of these muffins. Since it’s been very hot around here, I do my baking at night when it starts to cool down outside. We all had a muffin for dessert after dinner and another one this morning for breakfast. I went with the basic recipe last night, but you can add walnuts to it for delicous banana nut muffins.
Each of the recipes mentioned above makes about a dozen muffins. If that’s more than your family can eat in one sitting, allow the extra muffins to cool, then pop them in the freezer. When you are ready to eat them, you can reheat them in the microwave or in a toaster oven. Perfect for a quick breakfast you can eat on your way to work or school.
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