Eat like a king ....

My father usually says: Eat breakfast like a king, lunch like a prince, and dinner like a pauper. This eating pattern makes a lot of sense. The problem is who has the time to cook for a king in the morning. We generally desire meal variety at lunch and dinner, but for breakfast many of us are creatures of habit and eat the same thing every morning. We even get upset when the jam’s jar we each morning is empty forcing us to find something else or just skip breakfast drinking only a cup of coffee. So, I tough: - To get more health, I needed to break my breakfast habits, so that means a little bit of variety. Yesterday night meanwhile I roasted some potatoes I started to bake some healthy muffins for breakfast. I used berries, olive oil instead butter, granola and brown sugar. The recipe makes 18 muffins, that I frozen. So, today I pick one and leave to oven and viola: fresh muffins for breakfast coffee, low fat milk, jam, butter, strawberries and orange juice. Now I pray to God that I had disposition every morning to eat a good and healthy breakfast. Very berry granola topping muffins • 1/2 cup olive oil • 3/4 cup packed light-brown sugar • 2 large eggs • 2 cups fresh or frozen blueberries, strawberries, redcurrants • 1 tablespoon grated lemon zest, (from 1 lemon) • 2 cup self raising flour (spooned and leveled) • 1/2 teaspoon salt • 1/2 cup milk Preheat oven to 400 degrees. Line an 18-cup standard muffin tin with paper liners; set aside. In a separate bowl, whisk together eggs, brown sugar milk, and olive oil In a shallow bowl, mash 1 cup berries with a fork until liquefied. Add to previous mixture, along with lemon zest; beat to incorporate (mixture will appear separated). Sprinkle with little flour the remain cup berries In a large bowl, whisk together flour and salt. Gradually add flour mixture to the olive oil and smashed berries mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining cup berries. Spoon or scoop into cups, and sprinkle tops with granola topping FOR GRANOLA CRISP TOPPING • 1/2 cup granola • 1/4 cup all-purpose flour • 1/4 cup packed light-brown sugar • 1/4 teaspoon salt • 3 tablespoons chilled unsalted butter Mix all ingredients, until crumbs and leave to refrigerator for a few minutes Topping muffins and bake until golden brown