Bacon Cheddar Corn Muffins

I've been all about making things to freeze ever since we received a small freezer for our garage.  I had ripped this recipe out a while ago from Cooking Light, knowing the MR would love these.  With school starting back up, I don't usually have time to eat breakfast.  I knew these would be easy to grab on my way out the door.  The muffins were pretty simple.  I didn't use a jalapeno because they were out at the store.  Next time, I'll definitely add one for a little spice.  I'll also add some salt and pepper to the mix as well.  They were a tad bland, but still good.  I would recommend heating them up in the microwave for a few seconds before eating.  Enjoy!

Ingredients

• 4 1/2 ounces all-purpose flour (about 1 cup)
• 3/4 cup yellow cornmeal
• 1/2 cup (2 ounces) shredded sharp cheddar cheese
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 4 center-cut bacon slices, cooked, drained, and crumbled
• 1 jalapeño pepper, seeded and minced
• 1 1/4 cups low-fat buttermilk
• 1/4 cup canola oil
• 1 large egg, lightly beaten
• Cooking spray

Preparation

• 1. Preheat oven to 375°.
• 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in bacon and jalapeño; make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
• 3. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack

Lemon Blueberry Muffins

A big thanks to Kendall at Keeping up with the Joneses for sharing this delicious recipe.  I'm over my usual breakfast of granola bars and toast.  I decided I wanted to make muffins for work this week and knew exactly where to visit for the perfect recipe.  These took no time to whip up and were the perfect Saturday treat.  I'm looking forward to having them this week for breakfast! 

Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 Tbsp grated lemon rind
1 cup blueberries
Cooking spray
1 Tbsp fresh lemon juice
1/2 cup powdered sugar

Instructions:

• Preheat oven to 400°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
• Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
• Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
• Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Total Time: 25 minutes
Serves: 12 muffins

Pumpkin Chocolate Chip Muffins

Loved these! Took me no time at all, will definitely make these again!
Note: I only made one batch using one box of cake mix, 1 15oz. can of pumpkin and 2 cups of chocolate chips.

Easy Pumpkin Chocolate Chip Muffins
2 spice cake mixes (Duncan Hines, although not pictured, is the best for this recipe)
1 30-oz. can pumpkin
1 12-oz. bag of semi-sweet chocolate chips
Preheat oven to 350. Combine cake mixes and pumpkin. Add in chocolate chips. Spoon mixture into lined muffin tins. This can make as many as 48 muffins or as few as 36, just depending on how full the tins are filled. These really don't rise very much, so you can fill the tins pretty full. If aesthetics are a concern, keep in mind that how they look going into the oven is very much what they will look like coming out of the oven. So a cookie scoop works great to keep things on the prettier side.
Bake for 22-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.