Good Morning, American-Style

A homemade American-style continental breakfast beckons everyone to the kitchen and starts the day off on a cheery note.

These easy muffins have flavorful batters and crunchy toppings. They can be frozen and reheated whenever you’re ready to serve them (warm, of course).

Add a fruit smoothie and hot coffee and you have your breakfast. For brunch, you could add scrambled eggs, bacon and a bowl of cut-up fruit.

Brown Sugar Pecan Muffins

Active Work Time: 10 minutes * Total Preparation Time: 30 minutes plus 30 minutes standing

2 cups flour

1 cup granulated sugar

1 teaspoon baking soda

3/4 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup chopped pecans

1 cup well-shaken buttermilk

1/2 cup oil

1 egg

1/2 teaspoon maple extract

1/2 cup dark brown sugar, packed

3 tablespoons butter, melted

1/4 cup finely chopped pecans

* Combine flour, granulated sugar, baking soda, cinnamon, salt and pecans in bowl.

* Whisk buttermilk, oil, egg and maple extract in small bowl. Add to dry ingredients. Stir just until combined. Let batter sit 15 minutes. Divide among 12 paper-lined muffin cups.

* Combine brown sugar and butter in small bowl until smooth. Evenly spoon 2 teaspoons over each muffin. Sprinkle each with 1 teaspoon pecans.

* Bake at 375 degrees until toothpick inserted in center comes out clean, about 20 minutes. Cool on rack 15 minutes before serving. (Can be made ahead and kept at room temperature for two days or frozen one month in airtight plastic bag. Bring to room temperature before reheating. To serve, reheat in 300-degree oven 10 to 12 minutes or in microwave until just warm.)

12 muffins. Each muffin: 335 calories; 109 mg sodium; 26 mg cholesterol; 18 grams fat; 43 grams carbohydrates; 4 grams protein; 0.17 gram fiber.

Raspberry Coconut Muffins

Active Work Time: 10 minutes * Total Preparation Time: 30 minutes plus 30 minutes standing

2 cups flour

1 cup sugar

1 teaspoon baking soda

1/4 teaspoon salt

Grated zest of 1 orange

1/2 cup currants

1 cup buttermilk

1/2 cup oil

1 egg

1/3 cup raspberry preserves

1 cup flaked sweetened coconut

* Combine flour, sugar, baking soda, salt, zest and currants in bowl.

* Whisk together buttermilk, oil and egg in small bowl. Add to dry ingredients. Stir just until combined. Let batter rest 15 minutes. Divide among 12 paper-lined muffin cups.

* Place 1/2 teaspoon preserves in center of each muffin. Use spoon to push down into centers. Spread scant 1 teaspoon preserves over each muffin. Sprinkle with coconut, dividing evenly.

* Bake at 375 degrees until toothpick inserted in center comes out clean, about 20 minutes. Cool on rack 15 minutes before serving. (Can be made ahead and kept at room temperature two days or frozen up to one month in airtight plastic bag. Let come to room temperature before reheating. Reheat in 300-degree oven 10 to 12 minutes or in microwave until just warm.)

12 muffins. Each muffin: 284 calories; 93 mg sodium; 18 mg cholesterol; 12 grams fat; 42 grams carbohydrates; 4 grams protein; 0.43 gram fiber.

Strawberry Banana Smoothies

Active Work and Total Preparation Time: 20 minutes plus 2 hours freezing

2 very ripe bananas

8 large strawberries

2 cups orange juice

1/2 cup nonfat strawberry yogurt

2 tablespoons honey

* Cut bananas into 1-inch pieces. Rinse strawberries and remove stems. Freeze until firm, about 2 hours.

* Combine bananas, strawberries, orange juice, yogurt and honey in blender until smooth. Pour into chilled glasses. Serve immediately.

4 servings. Each serving: 175 calories; 23 mg sodium; 0 cholesterol; 1 gram fat; 42 grams carbohydrates; 4 grams protein; 0.81 gram fiber.