By TULA Kitchen Contributor: Courtney Lee (aka Court's Kitchen)
We don't know what's behind the timewarp that occurs M-F between the hours of 6-9 am, but we know it makes mornings intense and unforgiving. Despite the best laid plans, there is not nearly enough time, nor coffee, to make mornings run smoothly.
One way to help save time, and also reap the benefits of a little advanced planning in the form of sweet, delightful breakfast goodness is to pick a quick-bake recipe, one that requires only quickly mixing wet and dry ingredients together and baking, and prep everything the night before.
If you spend 10 minutes before bed, measure your ingredients and prep your pans, you can have hot, fresh bakery-delicious treats in less than 30 minutes from the time your alarm goes off.
The night before...measure your dry ingredients, all in one bowl
2 cups of all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
Grease a 24 cup muffin tin
Get a sifter out and a large bowl
Take your wet ingredients out of the fridge to come to room temp and measure
3/4 milk (any fat content or milk alternative should work, but whole milk will give you the best result)
4 tablespoons butter or neutral oil - put in a heatproof dish to microwave and/or heat on the stove to melt
1 1/2 cups blueberries (fresh or frozen)
When you wake up....
Preheat the oven to 425
Melt the butter
Add milk, eggs and melted, slightly cooled butter into the large bowl. Whisk together.
Place the sifter over your bowl and sift the dry ingredients into the wet. Use a few quick strokes to mix, add blueberries and gently fold until all the flour is hydrated into the dough.
Scoop muffin batter to fill the muffin cups nearly full. Sprinkle with more sugar if that's your thing. You can use liners, or well-greased pans. Fill any empty cups half way with water. Bake at 425 for 22-25 mins.
Fresh or frozen blueberries
Voila! Homemade, hot, fresh delicious Blueberry Muffins