Grab yourself a cup o' joe or a glass of OJ, pull up a chair and let's share some breakfast recipes. This week's theme is compliments of the One and Only Imaginative Me from Life with Coco and Hopo!
I love breakfast. Absolutely LOVE it. ANY HOUR of the day. Usually we have breakfast menu items for dinner as opposed to the morning, except weekends. Weekends usually lend themselves well to breakfast. You know, you can sleep in and still have breakfast.
When I was a kid, I remember all of my cousins, me and my sisters and brother loved to go to Granny's house for breakfast. She would make a spread! Eggs any way YOU wanted them, grits, toast, bacon, sausage, fried potatoes. She made all that food for us every single morning, and it didn't matter if there was one person or thirty people. She would still make all that food for breakfast!! Yum!
I cook all that stuff sometimes and have a quick flashback to my childhood, but my breakfasts are usually much quicker. My boys love pancakes and bacon. French Toast. I think their favorite thing ever though is BLUEBERRY MUFFINS. So...that's what I am sharing today.
2 cups of all purpose flour
2 tablespoons of baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup melted butter (1 stick)
3/4 cup of milk
1 1/2 cups of fresh (or thawed frozen)
1 lemon zested
1/2 cup Sugar in the Raw
Preheat the oven to 350 degrees.
Spray a 12 cup muffin tin with cooking spray.
In a large bowl combine flour, baking powder and salt. Zest the lemon and stir into the sugar. Add to the flour mixture. In another bowl mix together the milk, egg and melted butter. Make sure it's mixed well and pour into the dry ingredients. Fold the wet and dry ingredients together. Do not over mix. If the batter is lumpy that is fine. In a bowl cover the blueberries with a tablespoon of flour. (this helps them not fall to the bottom of the muffins). Gently fold them into the batter.
Fill the muffin tins about 2/3 of the way full with mixture. Bake for 10 minutes. Remove from oven. Sprinkle each muffin with Sugar in the Raw. Put the muffins back in the oven and bake for another 12-15 minutes. Let the muffins cool for 10-15 minutes before removing them from the tins. Trust me, blueberries are like molten lava. Just wait before you turn them out of the muffin tins.
Now...BIG NEWS. HUGE! I started another blog just for SHARE A SPOON! Say wha???? YEP! I have had people tell me they wish they had a blog to share recipes. This week I received an email from a Smacker who wanted to contribute but doesn't blog either. She sent me her recipe and I have posted it and will link it below. So head on over...it's um...WORTH IT! Carmel FRENCH TOAST! *sigh* Can there possibly be anything better?