Back to School: Savory breakfast muffins for first day
Posted August 15, 2011 9:21 p.m. EDT
Updated August 15, 2011 9:59 p.m. EDT
Breakfast is the most important meal — giving our children a much-needed energy boost for the rest of the day. It’s easy to skip breakfast when we’re in a hurry — or worse, we turn to calorie- and carbohydrate-laden foods.
Try these simple Savory Breakfast Muffins with fresh sliced strawberries and blueberries. The muffins can be made a day ahead and fruit is always a great item to have in the fridge for a snack anytime!
• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• Salt and pepper to taste
• 2 eggs
• 1 1/3 cups buttermilk
• 3 tablespoons olive oil
• 2 tablespoons melted butter
• 3/4 cup diced Canadian bacon or turkey bacon (3 ounces)
• 1/2 cup grated cheddar cheese
• 1/2 cup minced red pepper
Preheat oven to 400°F. Coat muffin tin with cooking spray or line with papers. Combine first 6 ingredients in bowl. In another bowl, whisk together eggs, buttermilk, oil, and butter. Fold in scallions, Canadian bacon, cheese, and red pepper. Make a well in the middle of the dry ingredients. Add wet ingredients and mix until just moistened. Scoop into muffin tin. Bake for 20 - 22 minutes. Let cool for 5 minutes before removing from tin. Serve warm!
Susan Caldwell is the mom of two and owner of Lil' Chef, a cooking studio for kids in north Raleigh. She usually offers recipes here on Go Ask Mom twice a month. But she'll be offering even more this month to help us feed our families as our kids head back to school.