The other morning I woke up and realized there was no food to serve for breakfast. And I had company. (Please tell me I’m not the only person this unprepared!) These muffins came to the rescue, as they have in the past. They’re also good to fill out a meal of soup.
Breakfast
Simple Coffee Cake
Warm from the oven or grabbed as a quick snack, this cake is yummy either way. This is a recipe my mom used to make when I was growing up. One of the beauties of it is the ingredients are things I almost always have on hand.
Blueberry Sour Cream Muffins
I adapted this recipe from the Poppy Seed Muffin recipe. I like to double the recipe and if the kids don’t eat them all straight out of the oven, I put some in the freezer. They can be heated in the microwave for 15-20 seconds, one at a time and make a good snack.
Here’s what you’ll need, minus the eggs which didn’t make it into the picture.
2 cups flour
1/2 tsp. salt
1/4 tsp. baking soda
1 stick butter, softened
3/4 cup sugar
2 eggs
3/4 cups sour cream or plain yogurt
1 tsp. vanilla
1 cup frozen or fresh blueberries
Heat the oven to 400 degrees. Grease 12 muffin cups. In a mixer bowl, cream the butter and sugar together. Add in the eggs, one at a time. Mix in the sour cream or yogurt and the vanilla.
In a separate bowl, stir together the flour, baking soda and salt. Stir the wet ingredients into the dry, just until moistened. Stir in the blueberries and divide the batter between the muffin cups. Bake for 15-20 minutes.
Poppy Seed Muffins
I made a double batch of these on Saturday afternoon. By Sunday evening they were gone. I think my 14 year old son ate 4 of them as soon as they came out of the oven. That wouldn’t be so bad, but I also made a double batch of blueberry muffins (recipe will be coming soon) on the same day. The only reason we have a few of those left is that I stuck them in the freezer where they aren’t quite as accessible. What’s that saying about being eaten out of house and home? I think I’m living that.
This recipe is adapted from the Country Living Country Mornings Cookbook. Here’s what you’ll need:
2 cups flour
1/4 cup poppy seeds
1/2 tsp. salt
1/4 tsp. baking soda
1 stick of butter, softened
3/4 cup sugar
2 eggs
3/4 cup sour cream (I’ve also used plain yogurt with good results)
1 tsp. vanilla or lemon extract
Heat the oven to 400 degrees and grease 12 muffin cups.
In a large bowl, combine the flour, poppy seeds, salt and baking soda. In a mixer bowl beat the butter and sugar. Beat in the eggs one at a time, until blended. Add the sour cream and extract. Stir the wet ingredients into the dry, just until moistened. Divide into the muffin cups and bake for 15-20 minutes. Hide some of them from 14 year old boys and other hungry kids.
Cheesy Eggs and Ham
Comfort food in a hurry and at a budget. Dinner in 5 minutes at home beats eating yet another fast food burger.
This is more of a method than a recipe. Here are the ingredients you’ll need:
Eggs – the amount depends on how many people are eating and how hungry they are
Ham lunchmeat, torn into pieces
American cheese slices – I think I used 2 for 5 eggs. That made it plenty cheesy for me.
Salt and pepper
Butter to cook the eggs
Scramble the eggs and toss them in the skillet. After they’ve cooked a few minutes add the ham pieces, letting them get hot in the skillet, then stir them into the eggs.
Toss in the cheese pieces when the eggs are just about done cooking. The cheese will melt into the eggs quickly. Serve with toast or biscuits.