What is your favorite breakfast? For me, it’s a good cup of coffee and a muffin. But that doesn’t mean that I’m headed to Starbucks in the morning. I brew my own coffee, and I make my own muffins. Both taste better than what you can buy at your favorite coffee shop and by making them myself I save a bundle. If you’ve never made your own muffins, you’ll be suprised to find how quick and easy it is. You probably have most of the ingredients for the perfect muffin sitting in your pantry right now.
One muffin that’s always popular is blueberry. You can pick up a few pints of this delicious berry in the summer when they are in season. Give them a quick rinse, pat them dry and freeze them. The frozen berries can be tossed in the muffin batter straight from the freezer. Here’s my favorite blueberry muffins recipe. As you can see it is very simple but oh so delicious.
Oatmeal muffins are very versatile. They are great plain (and good for you at the same time). You can cut one open and top it with butter, jam, jelly or even peanut butter. But it doesn’t stop there. Just think of your favorite oatmeal flavor and turn it into a muffin. Apple Cinnamon – just add a few pieces of finely chopped or grated apple and a good dash of cinnamon before you bake them. Cinnamon Raisin – throw a handful of raisins along with some cinnamon in the batter before scooping it into the muffin tins. You get the idea. Just customize the muffin to your own favorite flavors.
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.
