Back to School- Breakfast Week

This is the last week the boys are home before heading back to school. Last year we existed on breakfasts that consisted of either peanut butter toast or frozen waffles. This summer I have been trying to actually cook breakfast for them because we have been going through a loaf of bread a day, possibly more, if we have toast for breakfast.

I thought I would share five of my favorite breakfasts this week. They are quick and several of them can be made in advance or put in the fridge overnight to be baked in the morning.

The recipe for today can be made ahead because quite honestly I think they taste better cold rather than hot and they are yummy: Jumbo S'more Muffins. I have had quite the craving for s'mores this summer and I was so excited when I found this recipe. I doubled this when I made it so we had a dozen muffins.



Ingredients

* 1-1/2 cups all-purpose flour
* 1/2 cup graham cracker crumbs (about 8 squares)
* 1/4 cup packed brown sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg
* 1-1/2 cups buttermilk
* 1/4 cup canola oil
* 3/4 cup semisweet chocolate chips
* 1-1/4 cups miniature marshmallows, divided

Directions:
In a large bowl, combine the dry ingredients. Combine egg, buttermilk and oil; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and 1 cup marshmallows.
Fill greased jumbo muffin cups three-fourths full. Sprinkle with remaining marshmallows. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

**Recipe from Taste of Home