Let’s talk breakfast.
I get it. It’s not your favorite meal. Or you don’t have time for it. Or whatever reason that it just doesn’t happen for you. Mornings are hard. They’re time-pressed. You need fast.
Somehow adults always seemed to float through them when I was a child — breakfast, Good Morning America, coffee, get ready and go. They never seemed rushed or stressed or like they were trying to do 8 billion things before they left for the day. That’s not my reality. Maybe the world has just changed that much since I was a kid. Maybe I’m just different than the adults around me when I was growing up. I dunno.
That’s why I like baked goods in the morning. You make them when you have time and then they become a grab and go solution. Easy, well-planned, almost like you’re floating through your own morning.
Here are a few sweet recipes to bake for breakfast that I’ve created and shared elsewhere lately. Enjoy!
Lemon Crumb Muffins
With a sweet crumb topping and a distinctive but subtle lemon flavor, these muffins are easy to make and delightful to eat. This recipe to bake for breakfast is from my newspaper column, Maine Course, for The Bangor Daily News.
Get the recipe for Lemon Crumb Muffins here.
Banana Blueberry Coffee Cake
Sweet banana coffee cake is dotted with little wild blueberries and topped with a layer of cinnamon and sugar. This coffee cake makes me nostalgic for childhood — and it’s delicious with coffee anytime. This recipe is from my newspaper column, Maine Course, for The Bangor Daily News.
Get the recipe for Banana Blueberry Coffee Cake here.
Blueberry Pecan Scones
Homemade scones aren’t dry. Lightly sweetened, they are moist (though not as light or fluffy as muffins) with a crisp exterior. And these delightful ones are dotted with sweet wild blueberries and meaty pecans. This recipe to bake for breakfast is from my newspaper column, Maine Course, for The Bangor Daily News.
Get the recipe for Blueberry Pecan Scones here.
Blackberry Ginger Muffins
Blackberry Ginger Muffins are good for sharing. These muffins revel in their subtly. Lightly sweetened, the tender crumb is dotted with juicy blackberries, which add a tart component. As for the ginger, it’s subtle too. It sneaks up on you, a hint in the first few bites, a nudge a few more bites in. And then a pleasant ginger flavor that lingers after. This recipe is from my newspaper column, Maine Course, for The Bangor Daily News.
Kate
Sunday 30th of April 2017
I make eggs in muffin cups for a similar reason.