I’m guessing we all have the same feelings about Monday morning –just don’t like them. Personally, I wish I could stay in bed just an hour longer, leisurely make my coffee, sit around and laugh along with Matt Lauer and the Today show gang until I was hungry. Then, right on cue Mr. Big Flavors would walk in with a lovely breakfast platter full of eggs, hash browns, pancakes, and a glass of orange juice. I would head out to work when I feel like it… I’m thinking a 10AM start might be nice.
Instead I’m up by 6AM, and I instantly have the day’s to-do list that’s about a half-mile long. I’m rushing around to get ready for work and thinking about all of the things I need to accomplish once I get there.
Most of the time, the morning goes by so fast that I can pretty much forget eating a legitimate breakfast. Usually, it’s a quick bowl of yogurt with some blueberries and dried cereal mixed in… and I’ll take my coffee to-go. But sometimes, I’m actually smart enough to plan ahead and make a quick bread, pastry or muffin to eat for breakfast throughout the work week. That’s how these muffins came to be. You can use berry rhubarb jam recipe that we posted last week for the filling. Or just use some jam you already have on hand. Either way, these breakfast muffins will be a breeze to make!
I found the muffin recipe on The Way the Cookie Crumbles blog last year, and we absolutely loved them. They are moist and dense from the ricotta cheese, and not too sweet. I figured this time around, I would use the base recipe and fill them with the deliciously sweet & tart berry rhubarb jam. For an extra touch (and to cover up the jam-filled hole), I topped these muffins with a light strawberry glaze.
I know you’re going to love these muffins… and what could be better than breakfast that’s ready to go even before you are? So now you know what I’ll be eating each morning this week. How about you? What do you make for breakfast on busy mornings?