Pumpkin Spice Breakfast Bars
- Preheat the oven to 350°F and line a 9×9-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.
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 eggs, ⅓ 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.
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 Mix, ¾ 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.
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.