Mom was right. Breakfast is the most important meal of the day. Medical research says we cannot afford to miss it for many reasons:
1. People who lose weight and keep it off are breakfast eaters.
2. People who eat breakfast are better equipped to fight off colds and flu.
3. Breakfast boosts metabolism all day and fires up your brain cells for faster, clearer thinking.
Eat when you can but within two hours of waking.
Eat what you enjoy. You are more likely to create a lifelong habit if it’s something you enjoy.
Have “grab and go” breakfast items available that are healthy, tasty and affordable.
I have a great solution for your breakfast dilemma that meets all of the criteria above: Baked-from-scratch muffins! What? You don’t have time to bake every morning? Not to worry! I’ve got a great method that will leave you excuse-less and make you your household’s breakfast hero.
The general muffin rule (applies to any type of quick bread) is that once the wet ingredients meet the dry ingredients, you need to get that batter into the oven quick to take full advantage of it’s rising power. But you won’t do that every morning, so here’s a neat trick: Fill the lined muffin tins according to the directions but instead of baking, pop them into the freezer–pans and all!
Once frozen hard, transfer them to a plastic bag or freezer container; write the baking temperature on the bag so you don’t have to search for the recipe again later.
In the morning place the frozen muffins back in the muffin pans and pop them into a preheated oven, increasing the baking time by only 5 or 6 minutes. You can bake all the muffins at once or one to two at a time. Tip: Make up several batches on the weekend and you’ll be set for the whole week. Frozen muffin batter will last in the freezer for up to two months.
And now for your muffin-baking pleasure, here’s my absolute favorite muffin recipe. When fresh blueberries are in season, or frozen are on sale, I can make these for less than $.25 each.
The Best Blueberry Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh, canned (drained) or frozen blueberries
- 1/2 cup granulated white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Preheat oven to 400 F. Grease muffin cups or line with muffin liners. In large bowl, combine flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, butter cubes butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done. Yield: 8 large or 12 medium muffins. Enjoy!