Breakfast Muffins

Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter’s favorite–chocolate chips.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.

Step: 2

In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.

Step: 3

Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.

Per Serving: 154 calories; protein 3.1g; carbohydrates 22.2g; fat 6g; cholesterol 30.3mg; sodium 247.4mg.

Eat good breakfast to continue the day has become a fabulous habit. It’s a best way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and bring me energy to take on the morning. Sugar is more vilified as the evil of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and make keep you feeling full all day , and less likely grab a side food out of the street food before lunchtime.

Make fruit a at 7.00 clock habit is simple . Easy as put the sweetness in your fridge next to the milk or on the table next to your cereal pan , or move your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.