Quick and Tasty Bigelow Tea Breakfast Recipes

Now that the days are getting shorter, it seems harder and harder to take the time for breakfast. Too often, people skip breakfast or substitute a healthy start with a quick visit to the local drive-thru window.  Not only can that be a drain on the pocketbook – it can also a drain on your health.  Studies show that those people who eat breakfast are much healthier than those who don’t, and that a healthy breakfast can lower cholesterol, increase energy, and help your ability to concentrate.

As a simple fix to the problem, we at Bigelow Tea have some great recipes for a “grab-and-go” breakfast that you can prepare days in advance!  Make an exciting return to a great breakfast treat with our cinnamon apple muffins, which bring you a taste of fall in every bite.  And with the delicious tang from our cinnamon apple tea, this breakfast option is sure to awaken the senses!

For a lighter touch, try our blueberry muffins made with our blueberry harvest herbal tea. No matter what you’re in the mood for, these recipes are a great way to kick-off your mornings, and make a positive difference in your day and your health!

Cinnamon Apple Muffins

¾ cup milk
4 Bigelow Cinnamon Apple Herb Tea Bags
1 to 2 Granny Smith apples, peeled, cored, grated (1 cup)
2 cups all-purpose flour
½ teaspoon cinnamon
2 teaspoons baking soda
½ teaspoon nutmeg
1/8 teaspoon salt
¼ cup walnuts, chopped (optional)
½ cup vegetable oil
½ cup granulated sugar
¼ cup light brown sugar
1 large egg
½ teaspoon vanilla

Yield: Makes 10-12 medium muffins.

Preheat oven to 400° F. Grease muffin cups or use muffin liners.

Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. (DO NOT BOIL.) Remove from heat and let cool (15-20 minutes); remove tea bags, squeezing out liquid. Set aside.

Grate apples in food processor with a shredding blade or by hand with a cheese grater. Set aside.

In large bowl, combine flour, cinnamon, baking soda, nutmeg and salt. Add apples and nuts; mix well. In separate bowl, whisk together oil, sugars, egg and vanilla until smooth. Add tea-infused milk; stir until well blended. Add dry ingredients all at once and stir until moist. Do not over mix. Batter will be loose.

Fill muffin cups 2/3 full. Bake 18-20 minutes, until a toothpick inserted in center comes out clean. Remove from pan and cool on wire rack.

Blueberry Harvest® Muffins

¾ cup butter, softened
1 cup sugar
¾ cup milk
1 egg
1 ¾ cups flour
2 ½ teaspoons baking powder
½ teaspoon salt
6 Bigelow Blueberry Harvest® Tea Bags
1 cup fresh blueberries

Yield: 12 muffins

Preheat oven to 375ºF. Grease muffin pan. Heat milk in a sauce pan over medium/low heat until bubbles form around the edges of the pan. Add 6 Blueberry Harvest Herbal Tea Bags and steep for 10 minutes; remove the tea bags and cool. In a medium sized bowl, cream butter and sugar together. In a large bowl, sift flour, baking powder and salt together. Beat egg in the milk/tea mixture. Add to the creamed butter and sugar mixture. Slowly add the sifted dry ingredients to the butter mixture. Mix until moistened. Add fresh blueberries; carefully fold them into the batter. Fill the muffin form 2/3 with the batter. Bake for 20 minutes.