As a housewife whose child is not yet school age and whose husband doesn't have to head into work until noon or later, I do admit I have the luxury to cook a hot breakfast for my family more than most. However there are still days where we are in a rush to get going in the morning, or where the child just wakes up way too early and screams until I put food in front of him! (The way Josiah eats... i feel like I already have a tall, hungry teenager!)
Anyway, I had the screaming child scenario this morning and it's times like these I'm glad I make some breakfast foods ahead of time and freeze them for future instant breakfasts.
Note: Flaxseed and water can replace the egg in this recipe! I'm going to try this recipe soon with both flaxseed and egg and I'll let you know how they turn out!
- Preheat the oven to 400 degrees. Grease bottoms of muffin tin, or line with baking cups.
- If using the optional ingredients, mix the flaxseed and warm water in a small bowl and set aside for a few minutes.
- In a large bowl, mix the dry ingredients together. In a separate bowl, whisk together the milk, oil, and egg. Pour the wet ingredents into the dry, and fold in the blueberries. Gently mix all together with a spoon just until the flour is moistened. (Do NOT overmix!)
- Divide batter among the muffin cups and bake for 20 to 25 minutes. To test doneness, poke the top of a muffin. If it bounces back up, it's done!
- Remove muffins from oven and set aside for 20 minutes, or until they are cool to the touch. To maintain the moistness of the muffins, place the muffins while luke warm in ziplock bags and refridgerate for freeze.