Bake a batch of muffins and enjoy them over the weekend or have them ready for a quick weekday breakfast treat with a bowl of fruit.

The secret to a good muffin is not overworking the batter. It takes longer to get out the ingredients and measure then it takes to whip up these 12 Morning Muffins.

I put the dry ingredients in one bowl, the fruit, carrots and nuts in another, and in the mixing bowl I have eggs, oil and vanilla. Quickly whisk everything together and pop them in the oven.

These muffins are not too sweet, so they’re nice with a bowl of yogurt, fruit or melon or with a light drizzle of honey.

Corinne Cook is a columnist for The Advocate. Reach her at