Muffin Monday: Breakfast Puffs

People, these muffins rock!! They are life changing and breakfast/lunch/dinner/anytime changing. My family loves them. I love them! I double dipped these because I am crazy like that (and I ate healthy that day, so I deserve it, right!?)

Plus, they are crusty, soft, just the right amount of spice and the perfect amount of butteryness. Make these now!!

I got the recipe from this cute blog that also has some other fun recipes.

1/2 cup sugar
1/3 cup shortening
1 egg
1 1/2 cup flour
1 1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. nutmeg
1/2 cup milk

Coating
1/2 cup sugar
6 TB. melted butter
1 tsp. cinnamon

Cream sugar, shortening and egg. Sift dry ingredients together and add alternately with milk and creamed mixture; beating well after each addition.

Fill prepared muffin tins 2/3 full. Bake on 350 degrees for 20-25 minutes.

Remove from muffin tin and. Roll entire muffin in melted butter and cinnamon/sugar mix until all sides are coated. Serve warm.

To go along with our muffins, I make smoothies too. My family loves them and they are a great sneaky way to get lots of healthy stuff together! Perfect for the boiling summer days!

I kinda mix things up every time I make them, but this one is a strawberry smoothie.

I have a bunch of frozen strawberries in ziplocs.

I use about 2 cups frozen strawberries

2 frozen overripe bananas (they have the smoothest texture!)

about 1/3 cup yogurt, any flavor will do

1/3 cup apple juice or any kind

2 teaspoons of sugar

I eyeball a lot of this and depending on texture and thickness, add juice or yogurt. I use my food processor to mix all this together, but you can use a blender too. If my food processor ever dies, my life might end!

Any leftover smoothies, I have turned into popsicles for the kids. They are yummy!! Enjoy!