morning.

But motivating yourself to leave your warm and cozy bed might be made a little easier if you knew that a delicious breakfast was awaiting you.

Experts say eating a hearty breakfast each morning will help put a little pep in your step.

And for those who don't have much time to spend in the kitchen each morning -- fruit, yogurt and bagels are all great ways to eat while on the run.

Here are a few recipes to help get your morning started off on the right foot.

The muffins can be prepared the night before or on the weekends and the batters for the pancakes and waffles can be prepared ahead of time and left in the refrigerator.

SPEEDY BREAKFAST NOG 1 1/2 cups pineapple juice 1 egg 1 tablespoon honey COMBINE all ingredients in blender. Whirl one minute to blend.

Makes 1 serving *** PANCAKES 1 ounce whole wheat flour 2 eggs 1 pint of milk Pinch of salt 1 tablespoon melted butter Oil for frying PLACE flour and salt in mixing bowl, beat eggs and milk together and add to flour mixture. Mix well then add the butter and let mixture stand for 5 minutes.

Heat a small frying pan with oil, when the oil is hot pour some off. Add a small spoonful of the mixture to make a very thin pancake. Let brown then turn over on the other side. It should take 15 seconds to complete one.

After the pancakes have been made, place a small amount of the fish Creole in the centre, then roll up like a sausage and serve. Tomato sauce could be served as an accompaniment.

From The Contential Society of Bermuda Cookbook *** WHOLE WHEAT BLUEBERRY WAFFLES 1 cup whole wheat flour 1 cup all-purpose flour 2 cups fat-free buttermilk 1/2 cup cholesterol-free egg product or 3 egg whites 1 tablespoon sugar 3 tablespoons vegetable oil 2 teaspoons baking powder 1 teaspoon grated orange peel 1/4 teaspoon salt 1 cup fresh or frozen (thawed and drained) blueberries HEAT waffle iron; brush lightly with oil if necessary. Beat all ingredients except blueberries just until smooth. Stir in blueberries. Pour batter from cup or pitcher onto hot waffle iron.

Bake about 5 minutes or until steaming stops. Carefully remove waffle.

*** BLUEBERRY STREUSEL MUFFINS 1 cup skim milk 1/4 cup unsweetened applesauce 2 tablespoons vegetable oil 1/2 teaspoon vanilla 1/4 cup fat-free cholesterol-free egg product or 2 egg whites 2 cups all-purpose flour 1/3 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh and canned (drained) blueberries STREUSEL TOPPING 2 tablespoons firm margarine 1/4 cup all-purpose flour 2 tablespoons packed brown sugar 1/4 teaspoon ground cinnamon Cut margarine into flour, brown sugar and cinnamon in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly.

HEAT oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with shortening, or line with paper baking cups. Prepare Streusel Topping (see above); set aside.

Beat milk, applesauce, oil, vanilla and egg product in large bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons topping.

Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

*** BRAN-DATE MUFFINS 1/2 cup hot water 3/4 cup chopped dates 1 1/2 cups wheat bran 1 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup strained prunes 2 tablespoons vegetable oil 1/4 cup fat-free cholesterol-free egg product or 2 egg whites 1 cup fat-free buttermilk HEAT oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with shortening, or line with paper baking cups. Pour hot water over 1/4 cup of the dates; set aside. Mix wheat bran, flour, baking powder, baking soda and salt in large bowl.

Place date-water mixture, prunes, oil and egg product in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth.

Stir blended mixture and buttermilk into flour mixture just until flour is moistened (batter will be lumpy). Gently stir in remaining 1/2 cup dates.

Divide batter evenly among muffin cups.

Bake 20 to 22 minutes or until toothpick inserted in centre comes out clean.

Cool muffins in pan 5 minutes; remove from pan to wire rack. Serve warm if desired.

*** BANANA MUFFINS 1 1/2 cups mashed ripe bananas (3 large) 2 tablespoons vegetable oil 1/4 cup fat-free cholesterol-free egg product or 2 egg whites 1/3 cup sugar 2 cups Bisquick Reduced Fat baking mix 1/2 cup raisins or chopped nuts, if desired HEAT oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with shortening, or line with paper baking cups. Beat bananas, oil, egg product and sugar in large bowl until well blended. Stir in baking mix and raisins just until baking mix is moistened (batter will be lumpy).

Divide batter evenly among muffin cups. Bake about 15 minutes or until golden brown. Cool muffins in pan 5 minutes; remove from pan to wire rack. Serve warm if desired.

*** CITRUS-CURRANT SCONES 1/4 cup sugar 2 teaspoons grated lemon or orange peel 1 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 3 tablespoons firm margarine or spread 1/3 cup plain low-fat yogurt 1/2 cup fat-free cholesterol-free egg product or 3 egg whites, slightly beaten 1/2 cup currants or raisins Skim milk HEAT oven to 375 degrees. Mix sugar and lemon peel; reserve 1 tablespoon. Mix remaining sugar mixture, the flour, baking powder and salt in large bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yogurt, egg product and currants just until dough leaves side of bowl and forms a ball.

Turn dough onto lightly floured surface. Knead lightly 10 times. Place on ungreased cookie sheet. Pat into 8-inch circle, using floured hands. Cut circle into 12 wedges with sharp knife dipped in flour; do not separate. Brush with milk. Sprinkle with reserve sugar mixture.

Bake 18 to 20 minutes or until edges are light brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

From Betty Crocker's Low-Fat Low Cholesterol Cookbook