Everything we read tells us that breakfast is an important meal. We know that our bodies function better if we have eaten a good breakfast. In our society, though, sometimes it is difficult to get time to drink a glass of protein shake let alone eat!

A good breakfast, complete with steaming, fragrant breads, does not have to take a long time. Many recipes allow you to make the batter or dough the night before. In the morning just pop in the oven while you are showering and when you get done your hot bread is waiting! Try some of these tips and recipes and see if you don't like breakfast better.

You can take nearly any muffin recipe and make it ahead. The adjustment that needs to be made is to add about 1/8 tsp of baking soda with the baking powder, and don't hold the batter for more than 24 hours.

Here are a couple of recipes that you can make even a few days ahead and scoop out and bake as needed.

Pumpkin Muffins

• 4 eggs

• 1 cup sour cream

• 3 cups pumpkin
• 1 cup packed brown sugar

• 1/2 cup sugar

• 1 c unsalted butter, melted

• 4 1/2c all-purpose flour

• 2 Tbs. baking powder

• 1 tsp. baking soda

• 1 tsp. salt

• 3 Tbs. ground cinnamon

• 3 Tbs. ground ginger

• 1/8 tsp cloves

• 1/2 tsp chipotle granules or 1/8 tsp cayenne pepper
• 1 c chopped pecans if desired, or white chocolate chips

Preheat oven to 350°F. In a large bowl, whisk the eggs, sour cream, pumpkin, brown sugar, sugar, and butter. Sift together the dry ingredients and add to the egg mixture, stirring until mixed. Line a muffin tin with muffin liners, I prefer silicon ones. Spoon batter into each cup. Bake the muffins until a toothpick inserted into them comes out clean, about 30 to 35 min. 24 muffins

To hold the batter, keep it tightly covered in the fridge until needed.

Bran Muffins

• 4 c bran
• 2 c 100% bran cereal
• 1 tsp salt
• 2 c boiling water
• 1 quart buttermilk
• 3 c sugar
• 1 c butter (unsalted)
• 4 eggs
• 5 c flour
• 5 tsp baking soda

Combine bran, cereal, and salt. Pour in water and buttermilk. Cool to lukewarm

Meanwhile cream sugar and butter. Add eggs, one at a time. Stir this mixture onto bran mixture.

Combine dry ingredients and stir into bran mixture. Store in the fridge for up to four weeks. Yes really.

Bake at 375 for 20- 25 minutes, in muffin cups or silcon.

Coolrise breads are formulated to do the last rising in the refrigerator. They can normally be held up to 24 hours.

• 5 -6 cups flour
• 2 pkgs yeast

• 1/2 cups sugar
• 1 1/2 tsp salt

• 1/2 cups unsalted butter

• 1 1/2 cups warm water

• 2 eggs, room temperature

Combine 2 C flour, yeast, sugar and salt in large bowl Stir well to blend. Add butter.

Add hot water to ingredients in bowl and beat with a mixer at medium speed for 2 minutes. Scrape bowl occasionally.

Add eggs and 1c flour. Beat at high speed 1 minute, or until thick and elastic, scraping bowl occasionally.

• Gradually stir in just enough of remaining flour with a spoon to make a soft dough that leaves the sides of bowl. Turn onto floured surface and knead 5 to 10 minutes, until dough is smooth and elastic. Cover with plastic wrap and let rest 20 minutes. Punch down. Divide and shape as desired into 2 coffee cakes or 2 1/2 dozen rolls

Place in greased pans or on greased baking sheets. Brush surface with oil. Cover pans loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover. Let stand 10 minutes while preheating oven.

Bake in 375 oven 20 to 25 minutes, or until done. Remove from pans or baking sheet immediately. Makes 2 coffee cakes or 2 1/2 to 3 dozen pan rolls.