I’m getting into this big breakfast thing. I have a routine on bar prep class days. I wake up at 5:30. I exercise. I shower. I make a nice breakfast. I go to class and have a snack. I have a healthy lunch. And then I study study study until it’s time for a yummy dinner.
I’ve been having all types of breakfasts: waffles, omelets, pancakes, breakfast sandwiches, and now muffins.
My friend Andy was staying with me for a night and she told me that she had told one of her other friends that I was a “boss.” She went on to say, who studies for the bar and has time to make muffins in the morning before class? Well, one answer. I do. I do best with my schedules that keep me going going going. With all this study study study I have to go go go pretty much constantly.
Banana Blueberry Muffins
2 1/2 cups flour
1 tsp baking soda
pinch of salt
1 1/4 cups blueberries
1/4 cup honey
1/2 cup brown sugar
2 ripe bananas, mashed
1/4 cup plain yogurt
3/4 cup skim milk
1. Preheat oven to 325 and grease 2 muffin trays. On the 2nd tray you only need to prepare 3 of the cups.
2. Place the flour, baking soda, salt, and blueberries together in a bowl. Mix together. In another bowl combine the honey, sugar, banana, yogurt, egg, and milk. Whisk together. Pour the wet ingredients into the dry and mix together, making sure to get rid of any dry spots.
3. Spoon the batter between the 15 cups, diving equally. Bake for 20 minutes or until a toothpick stuck in the middle comes out clean.