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A breakfast for champions

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Jessica Tanner
Leader Staff Writer

Breakfast is considered the most important meal of the day. After fasting all night, breakfast can kick start your energy level and improve performance. Some popular and quick breakfast ideas include muffins, biscuits, waffles, pancakes and crepes.
USU Extension agent Ann Henderson, with help from nutrition education assistants Anny Galvin and Chris DeMonja, shared tips on creating quick and easy quick breads at a class held at the Bear River Valley Senior Citizen Center.
Quick breads are named such because they do not involve yeast and therefore do not require the time to rise like traditional breads. Here are a few of the recipes, ideas and pointers from the class.

Basic Muffin Mix
1 egg
1 cup milk
1/2 cup vegetable oil
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoon baking powder
1 teaspoon salt
Preheat oven to 400 degrees. Beat the egg, then stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Grease the bottoms of 12 medium muffin cups and fill them 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Makes 12 muffins.
Muffin Tips:
Muffin batter will be lumpy in appearance. When the batter “breaks,” or separates from the spoon it is properly mixed. Batter falling in ribbon-like strands tells you it is over mixed. When you over stir your muffins, they will be pointed on top after cooking. Substitute canola oil, which is more heart healthy. If you do not have enough mix to fill all the muffin spots then remove the paper and fill the remaining spots 2/3 full with water. This will avoid warping of the pan.

Add dates, coconut, nuts or raisins to dry ingredients before adding liquid ingredients. Fresh fruit can be gently stirred into batter before baking.

For a variety of muffin recipes visit www.kingarthurflour.com/recipes/muffins-and-quickbreads/muffins.

Basic Biscuit Recipe
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup shortening
1/2 cup milk
Preheat oven to 450 degrees. Measure flour, baking powder and salt into bowl. Cut in shortening thoroughly until mixture looks like cornmeal. Stir in almost all the milk. If the dough is not pliable, add just enough milk to make soft, puffy easy-to-roll dough. (Too much milk=sticky dough, not enough=dry biscuits). Round up the dough on lightly floured cloth-covered board. Knead lightly 20-25 times and roll 1/2 inch thick. Cut with floured biscuit cutter. Place on ungreased baking sheet and bake 10 to 12 minutes or until golden brown. Makes 16 biscuits.
Biscuit Tips:
Square biscuits: for quicker, easier biscuits, roll dough into a 1/2 inch thick rectangle and cut evenly into squares. This eliminates having to re-roll the scraps when using a biscuit cutter. Baking biscuits close together will hinder rising a bit, but will make them moister on the edges. Baking them apart causes them to rise more but they will not be as moist on the edges.

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