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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Be breakfast saavy. During the weekend downtime make extra muffins and freeze them. When the schoolweek begins, a homemade breakfast will be as easy as hitting the defrost button on your microwave. This came from Ladies' Home Journal. This is a Country Crock recipe. I have not tried this but I'm posting for safe keeping. Ingredients:
3 cups all purpose flour |
1 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
2 large eggs |
3/4 cup milk |
3/4 cup margarine, melted (shedd's spread country crock calcium plus vitamin d) |
1 large ripe banana, mashed |
1 teaspoon vanilla extract |
2 cups fresh blueberries |
1 cup chopped walnuts (optional) |
Directions:
1. Preheat oven to 375. Grease 18 muffin cups; set aside.
2. Combine flour, sugar, baking powder and baking soda in large bowl; set aside. Beat eggs, milk, melted Country Crock Shedd's Spread, banana, and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until blended. Gently fold in blueberries and walnuts. Evenly spoon batter into prepared pans.
3. Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
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