If there’s one thing I truly believe in, it’s a hot breakfast. I love breakfast cereal (don’t tell my husband about the secret Cookie Crisp stash!), but it makes a better late-night snack than breakfast. All carbs. I need protein to start my day right. (Or oatmeal. Oatmeal’s good too, but that’s another post!). With school starting at 8:05 sharp we have to leave the house by 7:45, not leaving much time for breakfast creativity. That’s where this recipe comes in. Mix up a batch in the blender, distribute into a muffin tin (our recipe makes 12, so maybe two small muffin tins) and bake them up while you get the kids dressed and find a spare moment to brush your teeth (hey, it’s your ‘me time’).

They come out all puffy and golden, but the fun starts as they deflate a bit leaving a well for your favorite toppings. We had peaches and blueberries with a little dollop of greek yogurt, but lemon juice and powdered sugar is also good, or fried cinnamon apples. Tastes more like dessert than breakfast (shhhh!).

Preheat oven to 450F.

Add all the ingredients to the blender and whir until combined.

Spray your muffin tin with cooking spray.

Distribute batter evenly between cups.

Bake about 12 minutes on the middle rack.

Let cool 5 minutes before removing or they’ll stick.

Eat.

See how easy that was?  You can do it!

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