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Early-Riser Muffins Recipe

Despite the name, you don't have to be an early-riser to enjoy these hearty muffins (we often make them for brunch). My husband and children come running when they smell these buttery, tender muffins baking.

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Early-Riser Muffins Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 12 Servings

15 20 35

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground mustard
1 egg, lightly beaten
1 cup milk
1/3 cup butter, melted
3/4 cup finely chopped ham
3/4 cup shredded cheddar cheese

Directions

In a bowl, combine flour, sugar, baking powder, salt and mustard. Combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in ham and cheese. Fill greased or paper-lined muffins cups about two-thirds full.
Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1 dozen.

Nutritional Facts 1 serving (1 each) equals 187 calories, 9 g fat (5 g saturated fat), 46 mg cholesterol, 353 mg sodium, 19 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Early-Riser Muffins in Cookin' Up Country Breakfasts Cookbook , p73

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas