Recipe: Holiday Morning Muffins
When it comes to Thanksgiving and Christmas, a lot of thought is given to the lunch or dinner menu. But breakfast? Breakfast is a total afterthought. Until now.
This recipe for moist, delicious muffins will rescue you and all of the hungry mouths in your household on the morning of those busy holidays. It’s so simple you could have an older child make them, and it’s so delicious you won’t believe that it’s low-fat, too. Yes, that’s right; I said low fat. Exactly what you want for breakfast on Thanksgiving or Christmas before the big meals! This recipe is an adaptation of one I’ve read and tried before. Feel free to play around with it and make it your own.
Holiday Morning Muffins
1 Orange Supreme cake mix
1 14.5 oz. can of pumpkin (not pumpkin pie mix)
1 cup water
Preheat oven according to directions on cake mix. Mix all ingredients together and divide into prepared muffin tins. Bake 18-23 minutes. Remove to a cooling rack for a few minutes and then drizzle icing on the still-warm muffins.
3/4 c. powdered sugar
2 T. orange juice or milk
1/8 t. vanilla
Mix together and add more sugar or liquid depending on the consistency you want. Drizzle on still-warm muffins and allow to cool completely.
Recipe Tip: This recipe is a real chameleon. Feel free to try a variety of cake mixes: chocolate, spice, banana, or lemon. They all work well. (And if the pumpkin makes you skeptical, don’t worry; you won’t even taste it. Like I said, chameleon.)