Amber Daly

Orange Juice

Milk

Cheddar and Potatoes Breakfast Casserole

Blueberry Muffins

Fruit – Strawberries and Bananas

Blueberry Muffins

·       1 1/2 cups all-purpose flour

·       3/4 cup sugar, plus 1 tablespoon for muffin tops

·       1/2 teaspoon kosher salt

·       2 teaspoons baking powder

·       1/3 cup vegetable oil

·       1 large egg

·       1/3 – 1/2 cup reduced fat (2 %) milk

·       1 1/2 teaspoons vanilla extract

·       1 cup (6 ounces) fresh blueberries

Heat Oven and Prepare Muffin Cups

1.     Heat oven to 400 degrees F. Then, line 8 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly).

Prepare Muffin Batter

1.     Combine flour, 3/4 cup of the sugar, baking powder and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.

2.     Next, add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla extract and whisk until combined.

3.     Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.

Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool completely

Cheddar and Potatoes Breakfast Bake

4 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag), thawed

1 ½ cups shredded reduced-fat Cheddar cheese (6 oz)

5 slices fully cooked turkey bacon, chopped

1 cup low-fat all-purpose baking mix

3 cups fat-free (skim) milk

1 cup fat-free egg product

½ teaspoon pepper

·       Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

·       In medium bowl, mix potatoes, 1 cup of the cheese and the bacon. Spread in baking dish. In same bowl, stir baking mix, milk, egg product and pepper until blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese.

·       Bake 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.