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Breakfast Muffins Three Ways
Fall on the farm is officially here! With it comes some exciting changes, horse shows, and lots of work prepping for the winter. More work, means less time in the kitchen. Which means I am in need of grab and go for almost every meal. Unless of course I can convince someone to take me out.
Take it from Other Bloggers
The first two recipes are favorites of mine from other bloggers. Both recipes have fruit, one has yogurt and the other oatmeal, making them both excellent choices for breakfast. And since they are made from scratch and not a box muffin mix, you can control exactly what your family is eating.
I have made both of these recipes multiple times! So I can vouch that they don’t really need any tweaking. A tip though, because of the yogurt, the strawberry muffins spoil faster, so eat those ones first.
Chocolate Pumpkin Muffins
And my favorite…. Chocolate Pumpkin Muffins! This recipe I also can’t claim as my own, one of my students had me over for dinner one night, and her mom had been baking these all day. I was sent home with about half a dozen, and I have been hooked ever since. They are not as healthy breakfast alternatives like the first two recipes, but they are tasty and the recipe makes a lot for a low price.
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 3 c. sugar
- 2 tsp. baking soda
- ½ tsp. salt
- 3¼ c. flour
- 1 c. oil
- ⅔ c. water
- 4 eggs
- 2 c. pumpkin
- 12 oz. chocolate chips, semi-sweet
- Preheat over to 370.
- Line muffin pan with baking liners.
- Mix together all dry ingredients in medium bowl.
- Add wet ingredients to bowl.
- Mix in chocolate chips.
- Distribute mix evenly into muffin cups. Recipe makes just over 2 dozen moist muffins.
- Bake for 25 minutes, or until tooth pick placed in center of muffin comes out clean.
- Let cool or enjoy warm.
I recommend using Libby’s 100% Pure Pumpkin, it has just the right amount of sweetness. If anyone has ventured into making their own pumping puree I would love to learn how!