Quick Breakfast Muffins

It seems as though muffins are heavily on the kidlets baking list. They find them quick and easy to make plus they have their muffin feast on. Despite the coconut on top the flavour is reminiscent of French toast. Perhaps a drizzle of maple syrup or a lashing of maple butter would suffice. Regardless, these muffins may be enjoyed anytime... breakfast, brunch, afternoon tea, or for a midnight snack. 

Quick Breakfast Muffins 

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1 cup unbleached white flour

1/2 cup wheat germ

1/2 cup cornmeal

1 tablespoon ground flax seed

1 to 2 teaspoon(s) cinnamon

1 teaspoon baking powder
1/2 teaspoon salt

1 cup of milk

1 egg, beaten

1 to 2 tablespoons honey 

1/4 cup melted butter, slightly cooled

Dried coconut flakes, for the top

Pre-heat over to 400ºF. Grease or paper line, with paper baking cups, a muffin tin.

In a large bowl combine the flour, wheat germ, cornmeal, ground flax seed, baking powder, cinnamon, and salt. Stir. Make a well in the centre. Set aside.

In another bowl combine the milk, egg, honey, and the melted butter. Stir and add to the flour mixture. Stirring until just moist. The batter should be lumpy.

Fill each muffin cup about 2/3 full. Sprinkle the tops with the dried coconut flakes; then bake for about 15 to 20 minutes or until lightly browned. Serve warm.

The sunshine is back. Have a good weekend everyone! - JD