4 Week Menu Recipes- Breakfast: PART 2

MUFFINS!

In our family, we eat muffins quite often for breakfast. They go great with any breakfast meat, like sausages, bacon, or ham, and we also enjoy eating them with smoothies. Below are four easy recipes we regularly use.


Brown Sugar Muffins

2 c. brown sugar

4 c. flour

2 tsp. Baking soda

½ tsp. Salt

2 eggs, beaten

2 tsp. Vanilla

2 c. milk

1 c. melted butter

Preheat oven to 375 degrees. Mix and then sift together the brown sugar, flour, soda, and salt. In a separate bowl, cream the remaining ingredients together. Add the wet mixture to the sifted dry ingredients and stir only until just mixed. Bake in greased muffin tins for 15-20 minutes. (I like to use cupcake papers for easy clean-up.) Makes 2 dozen regular-sized muffins.

Banana Chocolate Chip Muffins

1 c. butter

1 c. sugar

2 eggs

1 tsp. Vanilla

½ cup buttermilk (can substitute milk mixed with 1 tsp. Vinegar)

2 c. flour

1 ½ tsp. Baking soda

½ tsp. Baking powder

½ tsp. Salt

2 bananas, mashed

1 c. oats

1 c. chocolate chips

Preheat oven to 350 degrees. Cream together the butter, sugar, eggs, vanilla, and buttermilk until well-incorporated. In a separate bowl mix the flour, baking soda and powder, and salt together. Add the dry ingredients to the wet mixture. Then fold in the bananas, oats and chocolate chips. Bake in greased muffin tins for 15-20 minutes. (I like to use cupcake papers for easy clean-up.) Makes 1 dozen regular-sized muffins.

Peanut Butter Chocolate Chip Muffins

1 c. brown sugar

1 c. white sugar

4 c. flour

2 tsp. Baking soda

½ tsp. Salt

2 eggs, beaten

2 tsp. Vanilla

2 c. milk

1 c. peanut butter

1c. chocolate chips (mini work best)

Preheat oven to 375 degrees. Mix and then sift together the sugars, flour, soda, and salt. In a separate bowl, cream the remaining ingredients together. Add the wet mixture to the sifted dry ingredients, fold in the chocolate chips, and stir only until just mixed. Bake in greased muffin tins for 15-20 minutes. (I like to use cupcake papers for easy clean-up.) Makes 2 dozen regular-sized muffins.

French Breakfast Muffins

4 c. flour

1 1/3 c. sugar

5 tsp. baking powder

1 tsp. salt

½ tsp. nutmeg

2 eggs

2 c. plus 4 Tbl. milk

12 Tbl. melted and slightly cooled butter

2 tsp. vanilla

Topping:

1 c. sugar

1 tsp. cinnamon

4 Tbl. melted and slightly cooled butter

Pre-heat oven to 375 degrees. Butter the bottoms only of standard size muffin tins and set aside. (I like to use cupcake papers for easier clean-up.) Measure the flour, sugar, baking powder, salt and nutmeg into a large mixing bowl and combine with a whisk. In another bowl, beat the eggs until frothy. Blend in the milk, melted butter, and vanilla. Make a well in the dry ingredients and pour in the liquid mixture. Using a wooden spoon, mix the batter just until it's evenly blended, then spoon it into muffin tins. Bake on the center rack for 15 minutes. Then transfer the pan to a wire rack until muffins are cool enough to handle. Before muffins lose their warmth, prepare the topping.--> Mix the sugar and cinnamon in a small bowl. Melt butter in a separate bowl. Dip the tops of the muffins in butter and then the cinnamon-sugar mixture. Serve immediately. Makes 2 dozen regular-sized muffins.