Breakfast might be the most important meal of the day, and it also can be one of the hardest to do right.
The get-out-the-door-frenzy most of us face makes it easy to render decisions that are good for neither our wallets nor our health. Grab-and-go fast-food breakfasts or a pit stop at the coffee shop costs losts of cash and calories.
Stocking up on healthful cereal, such as low-fat granola, is a good way to avoid this.
Many grocers and natural-food stores offer bulk cereals at lower prices than boxed varieties, often costing less than 50 cents a serving.
Keep a selection of fruits, such as bananas, peaches, apples and oranges, which can get you out the door even faster on particularly crazy mornings.
Another easy and inexpensive solution is to bake a batch of all-in-one breakfast muffins during the weekend.
With about 20 minutes' effort you can have a dozen breakfasts lined up (muffins freeze particularly well).
Around 65 cents each, they are a much better bet than those costly coffee shop pastries.
These muffins stay fresh in the refrigerator for three days, or can be sealed in plastic wrap and frozen for up to two months.
To reheat, remove the plastic wrap, cover the muffin in a paper towel and microwave on high for 30 to 60 seconds.
HAM AND CHEESE BREAKFAST MUFFINS
Start to finish: 45 minutes (20 minutes active)
Servings: 12
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground black pepper
1/4 teaspoon salt
e teaspoon cayenne pepper
2 large eggs
1q cups buttermilk
2 tablespoons canola oil
3 tablespoons butter, melted
1 cup thinly sliced scallions (about 1 bunch)
1 cup diced ham (6 ounces)
1 cup grated extra-sharp cheddar cheese
1/2 cup finely diced red bell pepper (1 small)
Heat the oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray or line it with muffin cups.
In a large bowl, whisk together the flour, baking powder, baking soda, pepper, salt and cayenne pepper.
In a medium bowl, whisk together the eggs, buttermilk, oil and butter.
Stir in the scallions, ham, cheese and bell pepper.
Add the wet ingredients to the dry and use a rubber spatula to mix until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops are browned, about 20 to 25 minutes.
Let muffins cool in the pan for 15 minutes, then loosen the edges with a knife and transfer the muffins to a cooling rack. Serve warm.
To store, individually wrap the muffins in plastic and refrigerate for up to 3 days or freeze for up to a month.
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