These quick, light, and tangy muffins are perfect for warm summer mornings!
2 cups all-purpose flour
2/3 cup sugar
2 tsp baking powder
¼ tsp baking soda
1 lemon, zested and juiced
¾ cup sour cream
2 large eggs
1 tsp vanilla extract
1/8 tsp lemon extract
1 stick unsalted butter, melted
Whisk dry ingredeints, including lemon zest, in a large bowl. In another bowl, whisk remaining ingredients, including lemon juice. Pour wet ingredients over dry. Gentlystir everything together. Don’t worry about lumps, they’re better than overmixed batter.
Spoon batter into paper-lined muffin tins. Bake 18-20 minutes until muffins are golden.
Prep Time: 20 minutes; Bake Time: 20 minutes
*derived from Parade Magazine
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Nothing gets sleepy heads moving in the morning like the smell of breakfast. This incorporates all of my favorite breakfast smells: eggs, bacon, and baking. I love it when the house is quiet with the sounds of sleep and I’m enjoying my first cup of coffee as I’m scrambling the eggs and cooking the bacon. When the crescent rolls with the eggs and bacon start baking, and the aroma makes its way up the stairs, I can hear the first rumblings of movement. Next I hear the thump of feet hitting the floor and the clomp, clomp down the stairs. Before I know it I’m being tackled in a bear hug from my Bubbliscious and then my Angel Girl. A little bit later the Hubs makes an appearance and I hand him a steaming mug of coffee as everyone sits down to enjoy a wonderfully warm breakfast.
PS – This is also the perfect meal to make ahead for quick on-the-go mornings or for the annual Tahoe trip. This recipe was super easy and reheats perfectly. You can also swap the bacon with sausage, or add no meat at all!
1 (8 oz) can refrigerated crescent dinner rolls (I used Pillsbury Grands)
8 slices bacon, chopped and crisply cooked (about 1/2 a cup)
4 eggs, scrambled
1/4 cup finely shredded Cheddar cheese (optional)
Heat oven to 350. In large skillet, cook bacon until crisp. Remove bacon from pan and drain on paper towel. Remove grease from pan. Pour scrambled egg mixture into pan and lightly scramble. Unroll dough on work surface, separating into triangles. Top each triangle with scrambled eggs and bacon. Roll up loosely as directed on can. Place on ungreased cookie sheet.
Bake 18-20 minutes or until golden brown.
Serves 8 (1 each)
Prep Time: 20 minutes; Cook Time: 20 minutes
*Derived from Personalrecipe.com
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