Imagine breakfast with no eggs and no milk...not something I ever thought I'd need to worry about.
Enter breads and muffins. My saving grace in the morning. I'm finding muffins are the easiest to make and I enjoy them.
Here's what I'll be eating this week for breakfast - Enjoy!
Cinnamon Pecan Breakfast Muffins
1 1/2 Cups all-purpose flour
1/2 Cup sugar
1 1/2 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1/8 tsp salt
1 egg (slightly beated)
1/2 Cup milk
1/3 Cup butter or margarine (melted)
A handful of pecans (chopped and optional)
Cinnamon & Sugar for topping
Preheat oven to 350. Grease 12 muffin cups or use paper liners (For some reason when I make this recipe I NEVER get 12 muffins - I always end up with only enough to fill 11 cups.)
In a medium bowl mix all the dry ingredients. In a small bowl add the wet ingredients. Add wet to the dry and mix until combined - dough will be stiff. Fold in the nuts.
Spoon the batter into the muffins cups and sprinkle the tops with some cinnamon and sugar. Bake for 20 - 25 minutes or until a toothpick comes out clean. Cool in tin for 5 minutes before removing to a wire rack.
Serve warm and enjoy!
And while you're enjoying the muffins, here's my hot links for the week:
Looking for a great motivational story about self-publishing success? Here you go!
On the Writing Coach...6 questions/6 rules
Suffering from writing burnout? Looking to get back some fire? Try this post on Rebecca T. Dickson's blog
And since I'm now pretty much leading a dairy-free lifestyle...I've found the Dairy-Free Diva to be a great blog - go check her out!
Now...go have a great day!