At our house, we have a saying..."Don't yuk my yum!". We are trying to raise kids that aren't picky eaters by exposing them to many different kinds of food. It wasn't that long ago that one of my kids asked "Why can't you cook food like everyone else? Like tater tot hotdish?" The reason? It's not very healthy or creative and I think it's kind of gross. I don't cook like that. I like to use fresh, healthy ingredients to make great tasting good for you dishes. I've created this blog to share my favorite recipes with you.

Follow my kitchen adventures from using up vegetables from our weekly CSA box to baking and creative cooking.

Sunday, October 16, 2011

Muffins for Breakfast!

I woke up yesterday morning in the mood to bake.  Olivia had a friend sleep over and I promised them I would make "Egg Muffins" for breakfast.  This recipe is one that I use with my students often.  It is easy, relatively inexpensive (especially with our fresh eggs) and pretty dang delicious.   The other day Phil came home with a magazine full of recipes and pointed at this one and said we should make it.  I had to laugh, because I make it all the time, just not at home.  I was happy to share this recipe with my family. I was hoping for leftovers to put in the freezer, but the five of us easily devoured 24 muffins, with Olivia claiming she ate 7. 

Egg Muffins (makes 24)
1 can of flaky biscuits (8 biscuits)
6 eggs, beaten
1/2 c. milk
1/4 c. bacon pieces or chopped ham (bacon is better)
1/4 c. shredded cheddar

Preheat oven to 400.  Spray muffin tin or cups with olive oil or nonstick spray.  Separate each biscuit into 3 layers and flatten each layer like a pancake.  Lay each pancake in a muffin tin, these will be the crust.  Sprinkle in a few pieces of bacon or ham.  Combine eggs and milk in a glass measuring cup with spout.  Pour egg mixture into muffin tins.  Top with cheese.  Bake for 20 minutes. 

These little silicon muffin cups are so cute and easy.  This kids love them and I love that they wash up nice, nothing sticks to them and they don't take up much space in the cupboard. 
 After the egg muffins were devoured, the girls asked for muffins.  I decided on banana chocolate chip because they're super easy and I know the kids love them.  I almost always have bananas in the freezer that are past their prime, but are still great for recipes.  I either make smoothies or shakes out of them or save them for baking. 

This is a recipe straight out of the Betty Crocker Cookbook I got for a wedding gift.  Once in a while, Betty gets it right, especially with the baking recipes.  I still use the chocolate chip cookie, banana bread, apple pie and apple crisp recipes from this cookbook as well.  The cookbook has spent so much time on my counter the pages are stuck together and some are missing.  I may have to go on ebay or amazon to find a replacement once of these days...

Banana Chocolate Chip Muffins (12 muffins, but I always double it and freeze some)
3 medium mashed ripe bananas
3 T. vegetable oil
1 large egg
1/3 c. sugar
2 c. Bisquick
1/2 c. chocolate chips

Heat oven to 400.  Grease bottoms of muffin cups.  Beat bananas, oil, egg, and sugar until blended.  Stir in Bisquick, then chocolate chips until moistened.  Divide evenly between muffin cups.  Bake about 15 minutes until golden brown.

Combined, these two recipes made a great start to the weekend.  I honestly wish I had the time and energy to bake like this all the time.  I'll have to settle for getting my fix on weekends and making double batches to get me through the week.

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