Now here is a little info to help those non-breakfast eaters think about that morning meal.
An NPR story reported that people who consume breakfast have reduced risk of heart attack. A study conducted by Harvard School of Public Health, finds that men who routinely skipped breakfast had a higher risk of having a heart attack or dying from coronary heart disease compared to men who ate breakfast. Even when the researchers accounted for differences in diet, smoking patterns and exercise patterns, there is still an elevated risk of heart attack among the non-breakfast eaters.
It seems that most Americans want breakfast-on-the-go. Hand-held breakfast food is the fastest growing segment of the frozen food market. Below is a recipe for blueberry muffins to help you get an on-the-go breakfast. They can be made a head of time, frozen until you are ready for breakfast. These can be made as muffins or muffin tops.
Blueberry Muffin Tops
Makes 12.
Ingredients:
6 Tablespoons butter
⅓ cup milk
1 large egg
1 large egg yolk
1 teaspoon vanilla
1½ cups all purpose flour
¾ cup sugar
1½ teaspoons baking powder
¾ teaspoon salt
2 cups fresh blueberries
Topping:
1½ Tablespoons butter, cut into small pieces
¼ cup all purpose flour
2 Tablespoons sugar
Directions:
1. Batter. Preheat the oven to 375°F. Coat the muffin pans with cooking spray.
2. Melt butter in a small saucepan over low heat, Remove from heat. Whisk in milk, whole egg, egg yolk, and vanilla. Stir to combine.
3. Whisk together flour, sugar, baking powder, and salt in a bowl. Add milk mixture and stir until just combined. Gently fold in blueberries.
4. Divide batter among 12 muffin cups.
5. Topping. Blend together topping ingredients until crumbly. Sprinkle evenly over batter.
6. Bake until golden and crisp, about 18 to 20 minutes.
