I’m taking the bull by the horns so to speak. I haven’t been getting along with breakfast for some time and I aim to rework that this year. Join me in my quest to find 52 Fresh Breakfast Ideas that don’t leave me feeling heavy or my family still hungry. We may revisit dishes you already know or find some new favorites but my goal for 2014 is a new appreciation for breakfast.
I’m very sorry I’m late with this week’s breakfast. I will use the excuse of having a lot of things on my plate.
Well that’s enough about that. What’s for breakfast?
I thought this week you may like some yummy Raspberry Muffins.
I haven’t done any muffins yet and we’re a quarter into the year. It’s Spring too so the perfect time (although it’s not raspberry season). Go find some frozen raspberries and give this recipe a try.
Warm Raspberry Muffins
1 whole egg
1 1/2 cups all-purpose flour
1 cup of your favorite whole grain cereal, slightly crushed
1/4 cup milk
1/4 cup canola oil
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1 container (6 oz) lemon yogurt (or sour cream with a fresh squeezed lemon)
1/2 cup fresh or frozen (partially thawed) raspberries
In mixing bowl beat egg, flour, cereal, milk, oil, lemon peel, baking powder, baking soda and yogurt (or sour cream) until all dry ingredients are moistened. Gently fold in raspberries. Preheat oven to 400 degrees. Line muffin tin with baking cups. Fill cups 2/3 full of batter. Bake 15 to 18 minutes or until light brown.