Yummy Breakfast or Brunch Breads That Are Quick and Easy!

If you are looking for a delicious quick breakfast treat without resorting to a bowl of cereal, try one of these recipes. These treats may be part of a larger weekend or family breakfast, brunch, or as an individual quick busy weekday breakfast.  The Quick Breakfast Toast Treats make a special breakfast treat in a hurry.
 
QUICK BREAKFAST TOAST TREATS
1 tbsp creamy peanut butter
1 tsp honey
1/4 to 1/3 cup Grape Nuts cereal
1/4 med banana sliced
1 slice toast, preferably whole-wheat

In a small bowl, mix the peanut butter and the honey together until well blended. Stir in the cereal. Spread the mixture over the top of the toast. Top the mixture with the banana slices.

CINNAMON AND SUGAR BISCUITS
2 cups sifted all-purpose flour
3 tsp double-acting baking powder
1 tsp salt
1/3 cup shortening
1/2 cup milk
2 tbsp sugar
1 tsp cinnamon, or more as desired

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Preheat oven to 425 degrees.

In a bowl, mix the flour, baking powder, and salt together. Cut the shortening into the flour mixture using a pastry blender or two butter knives until the mixture looks like coarse meal. Add milk and stir just enough for the dough to hold together. Place dough on a lightly floured surface and knead lightly. Roll the dough out to a 3/4-inch thickness. Cut with a floured biscuit cutter or a glass, cutting straight down without twisting. Place biscuits on a parchment-lined baking sheet, sprinkle with the cinnamon and sugar that has been stirred together in a small bowl. Bake at 425 degrees for 6 to 9 minutes.

CITRUS BLUEBERRY MUFFINS
2 pkgs (7-oz each) blueberry muffin mix (I use Martha White)
2/3 cup milk
1 egg, beaten
2 tsp lemon juice
1 tsp orange juice
1 tsp grated lemon peel
1 tsp grated orange peel

Preheat oven to 425 degrees. Spray 12 muffin cups with nonstick cooking spray; set aside.

In a medium bowl combine the milk, egg, lemon juice, orange juice, lemon peel and orange peel. Stir together to blend then add the muffin mix; stir together just until moistened. Fill the prepared muffin cups about 2/3 full each. Bake 12 to 16 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan about 2 to 3 minutes then add the glaze to the warm muffins.

Glaze: Mix together 1/2 cup powdered sugar and 1 tablespoon of lemon or orange juice. Drizzle over the warm muffins.

Enjoy!

Linda shares more of her quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com  Being diabetic, she also shares diabetic recipes and information at http://diabeticenjoyingfood.blogspot.com

These are special occasion blueberry muffins in my house. I love taking them to brunches or baking them for special holiday breakfast. They could actually be anytime muffins with their ease of preparation and presentation. What I love about these blueberry muffins are their moist, tender crumb. That slightly crunchy topping and sweet almond glaze pairs perfectly with the tart blueberries. VISIT MY BLOG FOR INGREDIENTS AND BLUEBERRY MUFFIN MAKING TIPS divascancook.com music by kevin macleod

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