As busy mothers, we all wish our children would have a good healthy start to the day. Many mothers find that sunrise sends them scrambling to the kitchen in search of breakfast for the hungry troops. Many mornings, time allows only for something that is processed in a factory and packaged in a cardboard box.

My solution for our busy mornings is muffins. They take a mere five minutes to prepare and bake for 20 minutes while I am dressing the children. By the time everyone is ready to sit down for breakfast, the house smells like a bakery and the muffins are cooling on the counter! When I am feeling super organized, I mix the dry ingredients together the night before and in the morning all I have to do is add the three liquids and pour the batter in the prepared pan!

Tips for muffin success:

 

  • Stirring only till combined is an important key in muffins. Over mixing prevents maximum rising, resulting in flatter, heavier muffins.
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  • Don't let the batter sit too long before baking. This has the same effect as over mixing.
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  • Cleaning metal muffin pans can take time, which you may not have. Try greasing paper muffin cups and place them inside the pan before filling with batter. Another great option is silicone pans that don't need to be greased at all and clean easily!
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  • If you don't have muffin pans at all, no problem! Bake these batters in an 8" square pan and add 5 – 10 minutes to the baking time.
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  • If you are expecting an especially hectic morning, mix together the dry ingredients the night before. When you wake up, just preheat the oven and continue with your liquids.
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  • If you are stuck without milk or juice, don't hesitate to just use water and add another tablespoon of sugar!
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  • Ran out of eggs? It may sound crazy, but just use 1 tablespoon of white or cider vinegar instead of one egg! This is a neat trick for many cakes.

 

These are three basic muffins recipes that can be used as bouncing boards for a plethora of muffin varieties!!!

NOTE: When using whole-wheat flour as opposed to white flour add 2 tablespoons of milk to the amount required in the recipe.

CORN MUFFINS

1 1/4 c. all-purpose white flour or whole wheat flour
1 1/4 c. yellow cornmeal
1/3 c. sugar
4 tsp. baking powder
1 tsp. salt
1 egg
1 1/4 c. milk
1/3 c. oil

Preheat oven to 400 degrees Fahrenheit or 200 degrees Celsius.
In a medium bowl, combine dry ingredients.
In a separate small bowl, beat egg slightly and add milk and oil.
Add liquids to dry ingredients and stir JUST until combined.
Pour batter into 12 greased muffin tins until two-thirds full.
Bake for 20 minutes or until golden brown.
Serve warm with butter, jam, cream cheese or whatever your heart desires!

Makes 12 muffins.

Variations: Add 1/2 cup of shredded mozzarella or cheddar cheese or if you are feeling a bit daring, a 1/2 teaspoon of cumin.

BANANA MUFFINS

2 c. all-purpose white flour or whole-wheat flour
1/3 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1 egg
1 c. milk or fruit juice
1/3 c. oil
3/4 cup mashed ripe bananas

Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
In a medium bowl, combine dry ingredients.
In a separate small bowl, beat egg slightly and add milk/juice and oil.
Add mashed bananas to liquids.
Add liquids to dry ingredients and stir JUST until combined.
Pour batter into 12 greased muffin tins until two-thirds full.
Bake for 20 minutes or until golden brown and test done.

Makes 12 muffins.

Variations: Instead of cinnamon try cloves, nutmeg or ginger! Replace the bananas with 3/4 cup of another fruit – like diced apples, shredded carrot, or whole cranberries. My personal favorite is sliced black plums!

GRANOLA MUFFINS

1 c. quick cooking oats
1 c. all-purpose white flour or whole-wheat flour
1/3 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 c. sunflower seeds
1/2 c. raisins
1 egg
1 c. milk or fruit juice
1/3 c. oil

Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
In a medium bowl, combine dry ingredients.
Add sunflower seeds and raisins.
In a separate small bowl, beat egg slightly and add milk/juice and oil.
Add liquids to dry ingredients and stir JUST until combined.
Pour batter into 12 greased muffin tins until two-thirds full.
Bake for 20 minutes or until golden brown and tests done.

Makes 12 muffins.

Variations: Substitute sunflower seeds with flax seeds and use some chopped dates in place of the raisins.

ENJOY!!!