Lately, I’ve found that muffins make a great make-ahead breakfast. I am always looking for things I can take to work and eat once I get there, and these are perfect! I made strawberry muffins to take on vacation last week, and they were a big hit! They tasted very dessert-y and got gobbled up. This weekend, I made brown sugar oatmeal muffins that are much more healthy-tasting. They make a great, filling breakfast with a piece of fruit.
As I almost always do, I tweaked recipes, but stayed pretty true to course. Here’s the recipes I made.
Fresh Strawberry Muffins
adapted from A Recipe a Day
1/2 cup butter, melted
3/4 cup sugar
2 cups flour [I used 1 cup all purpose and 1 cup whole wheat]
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
1 T turbinado (raw) sugar [using raw sugar really adds a crunch to the topping, but if you don't have it you can use regular sugar or cinnamon-sugar]
Cream butter and sugar. Add egg and mix well.
Add flour, baking powder, and salt to a small bowl. Stir well with a wire whisk. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
Spoon batter into muffin pans. Sprinkle turbinado sugar over muffins.
Bake at 400º for 20-25 minutes.
Makes one dozen muffins.
Brown Sugar Oat Muffins
1 cup old-fashioned oats
1 cup whole wheat flour
2/3 cup packed brown sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
In a small bowl, combine the first six ingredients. In another small bowl, beat the eggs, milk, oil and vanilla. Stir into the dry ingredients just until moistened.
Fill muffin cups two-thirds full. Bake at 400° for 15-17 minutes.
Makes 1 dozen muffins.