Maple Muffins and Egg Muffins

September brings a return to school and hectic mornings. I have two recipes to help with breakfast. They can both be made in advance and just heated up when you need them. The Maple Muffins are like pancakes without the hassle. Spread some soft butter on them and you have a comforting breakfast. And the Egg Muffins are a fun handheld breakfast that offers some extra protein to keep you full. I’ve used different meats in these and even added chopped spinach to boost the “healthy” factor. Feel free to toss in your favorite fillings to your taste. Hopefully you can use these to ease into the routine of school days.

Maple Muffins

Streusel Topping:

  • 3 Tablespoons all-purpose flour
  • 3 Tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 2 Tablespoons cold butter

Muffins:

  • 2 cups all-purpose flour
  • ½ cup packed brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • ½ cup butter, melted
  • ½ cup pure maple syrup
  • ¼ cup sour cream
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½-1 teaspoon maple extract
  1. Preheat oven to 400°F.  Grease or line 16 muffin cups and set aside.
  2. In a medium bowl, combine flour, sugar, and cinnamon; cut in butter until crumbly.  Set aside.
  3. In a large bowl, combine flour, brown sugar, baking powder, and salt.
  4. In another bowl, combine milk, melted butter, maple syrup, sour cream, egg, and extracts.  Stir into dry ingredients just until moistened. 
  5. Fill muffin cups two-thirds full.  Sprinkle topping over batter.
  6. Bake for 16-20 minutes or until toothpick inserted in center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.

Makes 16 muffins.

Egg Muffins

  • 1 cup cottage cheese
  • 4 eggs
  • 1 cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 4 ounces diced ham (or cooked bacon or cooked sausage)
  • ½ cup shredded cheese (Cheddar or pepper jack or whatever you prefer)
  • 2 green onions, sliced
  1. Preheat oven to 400°F.  Grease 12 muffin cups; set aside.
  2. In a large bowl, combine cottage cheese, eggs, flour, baking powder, salt and pepper.  Stir in ham, cheese, and green onions. 
  3. Pour mixture into greased muffin cups and bake for 25-30 minutes, or until a toothpick poked into the center comes out clean.

Serve warm.

Makes 12.

*To freeze:  Cool completely and place in freezer bag.  Remove from freezer and microwave for 30-60 seconds to heat through.