"Breakfast on the Go" Muffins #2 'Mostly Savory'

I have a large family and work times vary, so breakfasts are hurried and eaten individually, for the most part. Not everyone gets up or leaves at the same times. l have been trying to create some healthier and quick muffins that will fill my guys up and help them to not skip breakfast because of lack of time to fix something. Of course, the girls and I will enjoy them too, but in lesser amounts. :)

My first "Breakfast on the Go" Muffin was a little sweet and my family loved it. You can read about it and find the recipe here:
   "Breakfast on the Go" Muffins 'A Little Sweet'


This muffin isn't sweet, it is savory. It is packed with meat, cheese, seeds, veggies and more. This one passed the family test also. 

For the first "Breakfast on the Go" Muffin, we mixed up a basic muffin batter and added the rest of the ingredients. For this muffin, we put ALL of the ingredients in and mixed it up at the end! Not the normal way to do it, but it worked.... so either way will work.  :) 

I made 4 batches of the recipe I have in this post. Like I said, I have a big family and I like to have some muffins in the freezer, so I made a big amount of them.

I put everything in at the same time and just mixed it that way. It simplified making the muffins. It was a bit challenging to stir in because I made such a large batch, but it worked fine.

The batter is thick and chunky and it is easy to spoon it into the muffin cups.

I feel guilty sharing this, but I will anyway. We sprayed the bottom of the muffin cups to keep them from sticking. I don't like doing that, but it does help the muffin papers to come off the muffin quite easily.

A couple of years ago, I found these brown baking cups at a garage sale. There are 500 muffin cups in a box! They were $2.50 each box. I went ahead and bought 3 of them, joking about it being a lifetime supply for me.

 Well, we went through 101 of them today! What a blessing that special deal has been to me.  :)  Special deals like that come rather seldom, which is why I bought 3 of them. I sure am glad I did now. 

A fork works well to take the hot muffins from the pan to put them on cooling racks.

The cranberries are rather tart in here, but we liked them.

TIP-Buy extra bags of fresh cranberries at the end of the Thanksgiving season and keep them in the freezer. They are easy to pull out for recipes like this. Sometimes, they even mark the price down, although I have found that to be rare.

Like I said, I made 101 muffins today and here are most of them. There were several eaten for "testing purposes" :)   and also for lunch since I didn't make any with all of the other cooking and baking going on today. It was a very busy Saturday.

We are in "birthday season" where we have 4 family birthdays in a little over 2 weeks! I am quite busy with school, birthday cakes and gifts, regular household and family responsibilities and more, and we just didn't get lunch made. Everyone made it until supper though, with a muffin for a snack. :)

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             Gentle Joy Homemaker

 

      "Breakfast on the Go" Muffins #2   'Mostly Savory'


2 cups flour
1/4 cup sugar
2 Tablespoons baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup melted butter

1 cup diced onion
3/4 cup diced green pepper
1 cup shredded carrots
1/2 cup Chicken Bits   (Recipe here:  How to Make CHICKEN BITS! ) 
                            You can also used cut up chicken... or bacon bits.
1/4 cup sunflower seeds
1/4 cup millet seed
1/8 cup chia seeds
1/4 cup flax seed meal (flax seeds can be ground in a coffee grinder)
1 1/4 cup cranberries (can use frozen or soak dried ones in hot water for 15 min to plump up, drain
                              water and use the berries
1/2 cup sour cream
1/4 teaspoon dill weed
1/4 teaspoon dill seed
1/2 teaspoon parsley
1/2 teaspoon tumeric
1/2 cup shredded sharp cheddar cheese
                  ...........................................Stir all together gently, but thoroughly,  in a large bowl.
                                                            Spoon batter into greased muffin cups. Makes 2 dozen muffins

                                                             Bake at 425 degrees for 25 minutes.
                                                             Remove from muffin pans and cool on wire racks.

                                                 These store well in a zipper freezer bag.

       I know there are a lot of ingredients here... my purpose was to make a healthier and filling muffin that was different from the first "Breakfast on the Go" Muffin. I liked having a lot of veggies and seeds in this. What started as a recipe to make 1 dozen muffins became one that makes 2 dozen!!  :)

Gentle Joy Homemaker                                    www.http://gentlejoyhomemaker.blogspot.com

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I am so glad to have these "Breakfast on the Go" #2 - Mostly Savory' muffins in the freezer... and I need to make more of the Breakfast on the Go Muffins - 'A Little Sweet' to put in there also. I hope to get ahead on some of these, so that breakfasts will be easier for a while.  :)

Thank you for visiting. I hope you have a wonderful week.

The other posts mentioned in this post are:

"Breakfast on the Go" Muffins - 'A Little Sweet'

How to Make CHICKEN BITS!



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