Back to School Muffins

A while back, I posted my "breakfast menu," which has been somewhat successful in keeping my family from complaining about the breakfast options and also from asking for pancakes every morning. (Except Sam, who is addicted to toaster-waffles and really won't eat anything else these days...)

In order to properly maintain my breakfast menu, I need to have some frozen muffins on hand in case I'm not in the mood to bake right before a Muffin Tuesday!

I baked up 2 batches of these to freeze:

Blueberry Muffins
(Heavily adapted from the Brown Bag Lunch Cookbook)

2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2/3 cup orange juice
1/2 cup maple syrup
3 tablespoons oil
1 cup blueberries (or strawberries, chopped up, which was the second batch)

Preheat the oven to 350 degrees. Grease and flour a muffin tin. (I use the spray with flour.)
In a large bowl, mix the flour, baking powder, baking soda and salt.
In a medium bowl, beat the egg. Stir in the juice, syrup and oil. Pour this mixture over the flour mixture. Add the blueberries and mix.

Spoon into the muffin tin and bake for about 20-25 minutes until a wooden toothpick comes out clean. Let cool in the pan for 10 minutes and then cool completely before freezing.

(The original recipe was for a loaf pan - same recipe but baked in a loaf pan for 1 hour. If making a loaf to freeze, I slice and individually wrap each piece, then put together into a large freezer ziptop bag...)

Yum!!!!
Last chance - comments close on the $20 Lovable Labels giveaway at 8am Thursday!

Also posted as part of Life as Mom's Ultimate Recipe Swap: Make Ahead Meals (because these are great for freezing)

P.S. Go see the Kosher Cooking Carnival - up over here.