Muffins!

This morning I've been baking muffins to put in the freezer to easily pull out for breakfast on school mornings. Both recipes have high protein in them since protein is good for the brain, helping it to learn more easily.

Almond Butter Muffins

1 cup almond butter

1 egg

1/3 cup brown sugar

1/3 cup sugar

1 cup milk

1T almond extract

1 1/2 cups white whole wheat flour

1 T baking powder

1/3 cup ground flaxseed

Preheat oven to 375*. Grease muffin cups or use liners.

With mixer, blend almond butter, eggs, & sugars. Add milk in 3 parts. Add almond extract. Add flour, baking powder, & flaxseed. Mix just until flour disappears. Spoon into muffin cups and bake 20 min. or until tester comes out clean. Leave in cups for 5 min., then turn out onto cooling rack.

(This recipe is modified from a peanut butter muffin recipe, but since Josiah can't have pb for 2 weeks we tried almond butter. They turned out great.)

Sausage Muffins

2 cups white whole wheat flour

3/4 cup bread flour

1/3 cup ground flaxseed

2 1/2 t baking powder

1/2 t baking soda

1 t salt

1/2 t onion powder

1 1/2 cups grated swiss cheese, divided

1 egg

1 1/2 cups buttermilk

1/2 cup unsalted butter, melted

1/2 pound sausage, browned like ground beef

Preheat oven to 375*. Grease muffin cups or use liners and spray with non-stick spray.

Whisk together flours, flaxseed, baking powder, baking soda, salt, & onion powder. Add 1 1/4 cups swiss cheese, mixing to coat.

In separate bowl, whisk together egg, buttermilk, and melted butter. Add to flour mixture and stir until all is moistened. Stir in sausage.

Scoop batter into muffin cups. Sprinkle with remaining swiss cheese. Bake for 25-27 minutes or until tester comes out clean. Let sit in pan for 5 minutes then turn out onto cooling rack.

(This recipe is modified from the Ham and Cheese Rye Muffins from the King Arthur Flour Whole Grain Baking cookbook.)