Jazzed-Up Box Muffins

Blueberry deliciousness

For the times when you want an economical, easy, home-baked breakfast

Prep time: 15 minutes  Cook time: 20 minutes  Total time: 35 minutes

I like Krusteaz Wild Blueberry Muffins, about $3.50 for a box – 11 muffin yield.  Jazz these up with these 3 tricks:

1. Toss out the canned blueberries that come with the box and substitute a package (or 1 cup) of fresh or frozen blueberries.
2.  Line cupcake tins with fabulous cupcake liners.  You can find these in the baking aisle for the same price as the pastel cupcake liners we all know and love.  ($0.99 at my Kroger)
3.  Add a crumble topping:

•        1 cup all-purpose flour
•        3 TBS brown sugar
•        2 TBS granulated sugar
•        1 tsp baking powder
•        Pinch of salt
•        6 TBS butter, melted.

Lightly mix ingredients in a bowl until you have achieved pea-size crumbles.  Top muffins before they are put in oven and bake according to box directions.

For more ideas, read: Some Like it Hot: Breakfast Solutions

Wholesome Butternut Squash Muffins

Mmmm, veggie-licious

Baking healthy for a crowd?  Have kids who won’t eat their vegetables?  I have a solution for you:

Prep time: 15 minutes  Cook time: 15 minutes  Total time: 30 minutes

Ingredients:

• Bag of frozen butternut squash cubes
• 3 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 3/4 tsp nutmeg
• 3/4 tsp ground cloves
• 1/4 cup chocolate chips (optional)
• 1/4 cup chopped baked pecans (optional)

Directions:

1. Preheat oven to 400*.   Line 20 muffin cups with fancy liners.
2. Cook 2 cups of squash cubes according to package directions.  Let cool and blend into a smooth paste using an immersion blender, food processor, or blender.
3. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold chocolate chips and pecans into the batter.
4. Spoon batter into muffin cups to about 1/2 to 2/3 full.
5. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Tip 1: These are great for children who abhor vegetables.  

Tip 2: Substitute any combination of nuts, chocolate chips, raisins, etc. that you prefer. 

Tip 3:You can also substitute canned pumpkin for squash.

 Tip 4: Whole roasted butternut squash can also be used, but that’s a lot of effort for a muffin.

For more ideas, read: Some Like it Hot: Breakfast Solutions