The school year has begun in our neck of the woods! Our little one started second grade this past Monday and we have yet to adjust to early mornings again. Our mornings are just a bit earlier because I’m a big believer in breakfast. Cold cereal doesn’t cut it in our house – breakfast needs to be hot, hearty, and healthy. These muffins make my job much easier in the morning. Each muffin is loaded with 10 whole grains, healthy protein and fiber. I can whip up a batch on Sunday afternoon and we’ve got a hot, nutritious breakfast all week long. They also freeze very well.
- 2c Thrive 10 Grain Pancake Mix
- 1/2c Thrive Sausage Crumbles
- 1/3c Thrive Brown Sugar
- 1/4c Thrive Whole Egg Powder
- 1-1/3c Water
Preheat your oven to 350 and grease a muffin tin well (or use cupcake liners). Combine all ingredients and allow to rest for 10 minutes. After resting, add additional water if needed to thin batter. Fill muffin tins 2/3 full and bake for 20-25 minutes or until golden brown. Serve hot – delicious when topped with jam or syrup!