Muffins to Go

This isn't really a recipe per se, but you can do them with any type of muffin and any recipe. Since Madison is out the door before 6 and Gabrielle has to be ready to go before 7, we needed some quick grab and go breakfasts. The other night I made up batches of 3 different kinds of mini muffins and bagged them in zip-loc bags. The girls helped label them and then we popped them in the freezer. The girls have been grabbing them in the mornings with some milk or fruit and I feel a little better that I have fed them!

Funnel Cakes

Yeah, I said Funnel Cakes! It is State Fair season, right? Here is a great easy recipe for the yummy treats that take you right back to the midway. Top with plenty of sifted powdered sugar, cinnamon sugar, or fairy dust.

1 1/4 cup sifted flour
2 Tbsp sugar
1 tsp baking soda
3/4 tsp baking powder
1 tsp salt
1 egg
3/4 cup milk

Sift together dry ingredients. Mix egg and milk and add to dry ingredients. Stir until smooth. Pour oil into skillet and heat to 375°. Drizzle batter into hot oil through funnel. Swirl batter in a circle to form cake. Fry for about 2 minutes on each side, turning once until golden brown. Remove from oil and drain. Sprinkle with topping of choice. Makes 6 cakes. And they didn't cost $4 each!

Blueberry Lemon Frozen Yogurt Sorbet

12 oz bag frozen blueberries
1 container (6oz) blueberry yogurt (I used the light variety, blueberry patch flavor)
the juice of 1 lemon
Sweetener to taste

Process frozen berries until smooth. Add yogurt and lemon juice. Sweeten to your taste using splenda or other sweetener.

As we found out, this mixture is very good when mixed with the homemade vanilla ice cream.

Strawberry Banana Sorbet

3 cups frozen strawberries
1/2 cup frozen cranberry juice concentrate
1 medium banana, sliced and frozen
1 Tablespoon light corn syrup

Process berries in food processor until very smooth. Add juice concentrate, sliced bananas and corn syrup and pulse until combined.

You can serve this immediately or freeze until firm. You can also use this as a base for a smoothie. Just add milk or more juice to make thinner for drinking through a straw.

Feel free to just use splenda as a sweetener as well.

Mini Biscuit Waffles

We made these cutie little biscuit waffles this morning. They were so fast, easy and yummy, too.

Prep Time: 10 Min
Total Time: 10 Min
Makes: 5 servings
INGREDIENTS:
1 can (7.5 oz) Pillsbury® refrigerated tender layer biscuits
1/3 cup maple-flavored or real maple syrup
Peanut butter or your favorite jam, if desired

DIRECTIONS:
1. Spray waffle maker with cooking spray. Heat waffle maker.
2. Separate dough into 10 biscuits. Place up to 4 biscuits at a time on waffle maker. Close lid of waffle maker; cook 1 to 2 minutes or until light golden brown.
3. Serve immediately with remaining ingredients.
NUTRITION INFORMATION:
1 Serving (2 Mini-Waffles): Calories 170 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 410mg; Total Carbohydrate 36g (Dietary Fiber 0g, Sugars 11g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Waffles can be wrapped and frozen up to 1 month. To serve, toast in toaster until thoroughly heated.
For a fresh start to the day, serve waffles topped with strawberries, raspberries and blueberries.