< Southern Basics

Back-to-School Hacks

We hear you, moms: between permission slips, health forms, and school supply shopping, back-to-school season can feel like one endless to-do list. Our solution? Make a little extra breathing room in hectic mornings by embracing a few time (and sanity!) saving breakfast hacks. Because just because you're busy, doesn't mean your family can't start the day with full bellies and big smiles. Here are five tasty, kid-approved favorites—all of which begin with a simple bag of muffin mix:  

Pumpkin Spice Breakfast Bars

  • Preheat the oven to 350°F and line a 9x9-inch baking pan with parchment paper. 
  • In a large bowl, combine 2 (7oz) packages of Martha White Pumpkin Spice Muffin Mix with ½ cup softened butter and 1 large egg
  • Mix until a soft dough forms, about 1 minute. Spoon half the dough into the prepared pan and press it into an even layer. 
  • Spread ½ cup fig jam over the dough, leaving a ½-inch border bare at the edges. 
  • Using your fingers, crumble the remaining pumpkin spice dough into marble-sized pieces and scatter them over the jam, distributing the pieces as evenly as possible and pressing down gently with your fingertips to secure them. 
  • Bake until golden brown, about 22 minutes. 
  • Let the bars cool completely, then use the parchment to lift them out of the pan. 
  • Slice into bars and serve. 

Makes 8.

Mini Spinach & Tomato Quiches with Cornbread Crust

  • Preheat the oven to 400°F and spray a 12-cavity muffin tin with nonstick cooking spray. 
  • In a medium bowl, combine 1 (6.5oz) package of Martha White Yellow Cornbread and Muffin Mix with ⅔ cup of water or milk. Stir until smooth. 
  • Spoon the batter into the prepared pan, dividing it evenly among the cups. (Each cup will only be about ¼ full: this is ok.) 
  • Bake until set, about 8 minutes. 
  • Meanwhile, in a medium bowl whisk together 6 large eggs⅓ cup whole milk yogurt, and ½ cup grated parmesan cheese until airy and smooth. 
  • Stir in ½ cup frozen chopped spinach and ½ cup chopped cherry tomatoes and season with salt and pepper.  
  • Spoon the egg mixture onto the baked cornbread, dividing it evenly between the cups. 
  • Return the pan to the oven and bake until the eggs are set, about 15 minutes more. 
  • Serve warm or freeze quiches, tightly wrapped, for up to 2 weeks. 

Makes 12.

Blueberry Muffin Waffles

  • Preheat a Belgian waffle maker according to the manufacturer's instructions. 
  • Add 2 (7oz) packages of Martha White Blueberry Muffin Mix and 1 cup milk to a large bowl and stir until just combined. (It is ok if the batter is a bit lumpy.) 
  • Once the waffle maker is hot, fill it with ¾ to 1 cup of the prepared batter and close the lid. (The amount of batter you use may vary depending on the size of your waffle maker.) 
  • Cook until golden or the waffle maker's timer goes off. Gently transfer the waffles to a plate. (They will be soft, not crispy.) 
  • Repeat with remaining batter.
  • To serve, top waffles a drizzle of maple syrup and a handful of fresh blueberries.
  • Leftover waffles can be frozen for up to 4 weeks.

Makes 3 to 4.

Apple Cinnamon Baked Doughnuts

  • Preheat the oven to 400°F and spray a 6-cavity doughnut pan with nonstick cooking spray. 
  • In a small bowl, combine ¼ cup granulated sugar and 1 teaspoon cinnamon
  • In a medium bowl, combine 2 (7oz) package of Martha White Apple Cinnamon Muffin Mix¾ cup of milk, and 2 eggs
  • Spoon the batter into each of the pan, dividing it evenly among the cavities. 
  • Bake until the tops are golden at the edges and springy to the touch, about 8 to 10 minutes. 
  • Remove the doughnuts from the pan. 
  • While they are still warm, brush the doughnuts with melted butter and sprinkle all over with cinnamon sugar mixture. 

Makes 6.

Bacon, Egg, & Cheese Corn Muffins

  • Preheat the oven to 400°F and spray a 12-cavity muffin tin with nonstick cooking spray or paper liners. 
  • In a medium skillet, cook 4 slices of bacon until crispy. 
  • Transfer bacon to paper towel to drain, then crumble into small pieces and set aside. 
  • Scramble 4 eggs and add them to the same pan in which you cooked the bacon. 
  • Cook, stirring often, until just set. Set aside. 
  • In a medium bowl, combine 2 (6.5oz) packages of Martha White Yellow Cornbread and Muffin Mix with 1 ½ cups of water or milk. Stir until smooth. 
  • Fold the reserved bacon, scrambled egg, and ½ cup of shredded cheddar cheese into the batter. 
  • Season with salt and pepper. 
  • Spoon the batter into the prepared pan, dividing it evenly between the cups. 
  • Bake until tall and golden and a toothpick inserted into the center of the muffins comes out clean, about 20 minutes. 
  • Serve warm or freeze, tightly wrapped, for up to 2 weeks. 

Makes 12.