Strawberries and Cream Breakfast Muffins

Early morning seminary classes have begun again for Duncan, Elizabeth, and Gillian.  They're up at 5:30 AM to be ready for Family Scripture Study by 6:10.  We aim to leave the house by 6:40 and have to be at the church by 7:00AM for an hour of religious instruction before school begins each day. 

We currently have only (1) bathroom for all of us, so showers are short and the line is long.  I save time by making breakfast the night before, and I try to make something they can eat on the run and works as a lunch filler, too.  Muffins and quiches are perfect for this, and I can load them with fruits and veggies.  Here is the latest recipe we've fallen in love with.

Strawberries and Cream Breakfast Muffins

 

• 4 cups all-purpose flour
• 2 cup granulated sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3 teaspoons vanilla extract
• 4 large eggs
• 1/2 cup melted butter or oil to cut costs
• 1 1/3 cup milk
• 3 cups frozen strawberries

 

Crumb Topping

• 2/3 cup all-purpose flour
• 1/3 tablespoons packed brown sugar
• 3 TBSP butter, softened
• 1/3 cup instant oats, optional

 

Directions:

 

Preheat the oven to 200 C.  or 375 F.

 

In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt; blend well.

 

In a small bowl, whisk together the vanilla, eggs, oil/butter, and milk.

Place the frozen strawberries in a blender with the wet ingredients and blend until smooth.

In a large bowl, add the dry ingredients to the wet, fold only until completely moistened.  Do not over mix. 

Fill muffin cups to just before full.

Combine the topping ingredients.

Sprinkle the top of each muffin with a generous amount of crumb topping.

Bake the muffins for about 20 to 25 minutes, until set and a toothpick inserted in the center of a muffin comes out clean.