I have the horrible habbit of not eating breakfast on the weekends…not a brilliant choice I know. My boyfriend and I start our mornings so mellow with our cup of coffee and then we get distracted by all the things we want to get done in the morning.  Sometimes it’s passed 2 or 3 in the afternoon before we stop moving around long enough for our tummies to warn us it’s hungry. I know it’s unhealthy for 100 different reasons and in my personal case I tend to feel a little dizzy and drained if I don’t eat…oy when we know what’s good for us and still don’t do it.

I decided it was time to find a sensible solution that would actually work with our weekend morning routine.  Since we don’t really make the time to sit down and have a true breakfast I chose to go with something that I could make quickly and easily and would tide us over until lunch.  Muffins are the way to go, I can make one batch of a dozen on friday or saturday morning.  I get at least 4 to 5 breakfasts out of one batch plus a few snacks and a few extra to offer to friends and family.

I have a leaflet of 50 muffin recipes that came with one of the issues of foodnetwork magazine .  Every week I make a different recipe so we don’t tire over eating the same thing all the time  (which happens very quickly in my case).

So far I have made their chocolate muffins (no.14), mocha (no.22) and spice (no.39) they were all fantastic. If your interested in any of the recipes all 50 are on the Foodnetwork website.

Here are two other recipes I made when I had to substite ingredients I was missing.

 

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Pucker up Lemon Poppy

  • 2 cups flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cups milk
  • 3/4 cups canola oil
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbps poppy seeds
  • zest of one lemon

Mix the flour, sugar, baking powder and salt in a bowl.  In a measuring cup whisk remaining ingredients.  Fold all the liquid into the dry ingredients until combined.

Preheat oven to 350F. Lay muffin liners into your muffin pan and distribute the mixture evenly in the 12 muffin cup.  Bake for 2o to 25 minutes in the center rack of the oven.

 

Spiced Apple

  • 2 cups flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 1/2 tsp cinnamon
  • 1  apple diced small
  • 3/4 cups milk
  • 3/4 cups canola oil
  •  2  eggs
  • 1 tsp vanilla

Mix the flour, sugar, baking powder, cinnamon, nutmeg and salt in a bowl.  In a measuring cup whisk remaining ingredients.  Fold all the liquid into the dry ingredients until combined.

Preheat oven to 350F. Lay muffin liners into your muffin pan and distribute the mixture evenly in the 12 muffin cup.  Bake for 2o to 25 minutes in the center rack of the oven.