Muffins are the perfect choice for breakfast on Christmas morning. They are easy to make, leaving plenty of time to devote to the main meal. If preferred, the muffins can be made the night before and simply heated in the microwave the next morning.

Be sure to grease the top surface of the muffin pan as well as the cups. This will keep the portion that rises above the cups from sticking to the top of the pan.

The use of biscuit mix simplifies the preparation and usually yields a muffin that is feather-light. Such is the case with my Easy Lemon Poppy Seed Muffins.

The aroma of the Apple Cream muffins baking in the oven is enough to make anyone rush to the breakfast table. These delicate and moist muffins are made with whipping cream rather than butter, oil or shortening.

For those who prefer a savory muffin, the Bacon Egg and Cheese version will make you think you are eating a full breakfast. If you substitute ham for the bacon and add sauteed onions and bell pepper, you can enjoy a muffin similar to a Denver sandwich.

Whether savory or sweet, serve your muffins with butter, and don’t be surprised if your family or guests go back for seconds.

EASY LEMON POPPY SEED MUFFINS

1 1/4 cups biscuit mix (such as Bisquick)

1/2 cup sugar

1/2 teaspoon poppy seeds

1 egg

8 ounces lemon yogurt

Preheat oven to 400 degrees. Spray a standard muffin pan (for six muffins). Combine biscuit mix, sugar and poppy seeds and stir to mix. Add egg and yogurt. Stir well. Spoon into muffin pan, filling each section about 2/3 full. Bake for 18 to 22 minutes or until a toothpick comes out clean when inserted into center of muffin. Makes 6 muffins.

APPLE CREAM MUFFINS

2 cups self-rising flour

1/3 cup sugar

1/3 cup brown sugar, slightly packed

1/2 teaspoon cinnamon

2 eggs

1 teaspoon vanilla extract

1/2 cup whipping cream

1 cup finely chopped, peeled apple

Preheat oven to 400 degrees. Combine flour, sugar, brown sugar and cinnamon. Stir to mix. Combine eggs, vanilla and whipping cream. Add to flour mixture. Mix well. Stir in apples. Spoon into well-greased muffin pan, filling each cup 2/3 full. Bake for about 15 minutes or until toothpick comes out clean when inserted into center of one of the muffins. Makes 10 large or 12 medium muffins.

BACON, EGG AND CHEESE MUFFINS

2 cups self-rising flour

1/2 cup crumbled crispy fried bacon (or use the REAL bacon bits)

1/2 cup finely shredded Cheddar cheese (or cheese of choice)

2 eggs, lightly beaten

1/4 cup bottled Ranch dressing

1/2 cup milk

1/4 cup oil

Preheat the oven to 400 degrees. Grease or spray muffin tins. In medium bowl, combine the flour, bacon and cheese. Stir to mix. In another bowl, combine the eggs, Ranch dressing, milk and oil. Beat with a fork until well mixed. Combine these two mixtures and stir just until mixed. Do not overmix. Spoon into muffin tins, filling each section about 2/3 full. Bake for about 15 minutes or until a toothpick comes out clean when inserted into center of one of the muffins. Remove from pan immediately and serve with butter. Makes 10 muffins.