During the week, time is often short. Folks are waking up early to exercise, shower, and bolt out the door. Maybe they grab a granola bar on the way or perhaps they hit the drive-thru window to shave off a few minutes of time. Having a delicious, home-cooked breakfast is a ritual many pass on. But really, it doesn’t have to be something to pass by since having your own grab-and-go breakfasts is a piece of cake. Take these blueberry jam muffins, for example. They take 20 minutes to whip up on a Sunday morning and give you an entire week’s worth of tasty but travel-ready breakfasts.
Ingredients
6 Tbsp. sugar
1/2 cup white all purpose flour
1/2 cup white whole wheat flour
1/2 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. salt
1/3 cup buttermilk
2 Tbsp. butter, melted
2 Tbsp. vegetable oil
1/3 cup applesauce
6 tsp. blueberry jam
Lemon topping
3 Tbsp. sugar
zest of 1/2 lemon
Directions
Preheat oven to 400 degrees and line a muffin tin with paper liners. Make the lemon topping by combining the sugar with the lemon zest. Use your fingers to work the sugar into the zest until completely combined. Set aside. Combine flour, sugar, cinnamon, baking powder and salt in a bowl until well mixed. In another bowl, combine buttermilk, butter, vegetable oil and applesauce until well mixed. Add the wet ingredients into the dry ingredients and mix until just combined. Spoon the batter into the muffin tins about 3/4 to the top. Place a teaspoon of jam on top of each muffin. Sprinkle lemon sugar on top and bake for 15 to 17 minutes until baked through. Cool on a wire rack.
Yields 6
--Kim Cooper--
