Breakfast is the most important meal of the day. So why don't I have any in the morning? I never eat breakfast in the morning and don't know why. But as I keep hearing over and over again how important is it to refuel your body in the morning. We tend to over eat in the afternoon and evenings because we skip breakfast. My breakfast usually just a cup of coffee and or maybe a muffin but that is rare. I am not a morning person at all and I get so busy in the mornings that coffee just seems to be the only thing that is quick to get me going.

Breakfast is the most important meal of the day. You cannot afford to miss it for many reasons, but here are three which come from recent medical research:

1. People who are successful at losing weight and keeping it off are faithful members of the "breakfast club."

2. People who eat breakfast may be better equipped to fight off colds and the flu. An impressive study found that those who developed more than one illness over the 10-week study were less likely to be breakfast eaters.

3. Skipping breakfast doesn't reduce one's daily calorie intake. The truth is if you skip you will more than make up for it later in the day. Those who eat breakfast find it easier to resist high fat foods during the day.

It is a well-known fact that breakfast boosts metabolism all day and fires up your brain cells for faster, clearer thinking. You should eat when you can, but within two hours of waking. You are more likely to create a life-long habit if it's something you enjoy.

Make it convenient. If breakfast is too time consuming and complicated, you are not likely to stick with it. Have on hand "grab and go" breakfast items that are both tasty and affordable. Resist fast-food drive-thrus. This kind of food is expensive and typically high in fat. If you are tired of cereal, made-from-scratch healthy muffins are a perfect solution for your breakfast dilemma.

Freezer trick. The rule is to bake muffin batter as soon as it is mixed, or you can freeze the batter. Make up the batter and follow the instructions for filling the paper- or foil-lined cups. Then, pop the pans in the freezer. When the muffins are frozen hard, transfer them to a plastic bag or freezer container; write the baking temperature on the bag so you don't have to search for the recipe again later. When you are ready to bake them, put the frozen muffins back in the muffin pans and place them in a preheated oven, increasing the baking time by only 5 or 6 minutes. You can bake all the muffins at once or one to two at a time in a toaster oven.

The Best Blueberry Muffins

1/2 cup soft butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 cup blueberries
2 cups all-purpose flour
1/2 cup milk
1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg

Heat oven to 375 F. Grease 12 regular muffin cups or line them with paper baking liners. In a medium-sized bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder and salt. Mash 1/2 cup of the blueberries with a fork. Fold into batter. Stir in half the flour, and then half the milk. Add remaining flour and milk. Fold in remaining blueberries. Scoop batter into muffin cups. Sprinkle with nutmeg sugar. Bake 25 to 30 minutes or until golden brown.

Morning Glory Muffins

1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ

Preheat oven to 375 F. Lightly oil 18 muffin cups, or coat with nonstick cooking spray. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just combined. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops. Bake for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Banana Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted

Preheat oven to 350 F. Coat 12 muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda and salt; set aside. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in preheated oven. Bake muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

So in closing, I will try my best to make breakfast my main priority in the mornings and you should too.

article courtesy Everyday Cheapskate

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