BREAKFAST MUFFINS
Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips.
Provided by Carol Yarde
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
- Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.2 g, Cholesterol 30.3 mg, Fat 6 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 3.6 g, Sodium 247.4 mg, Sugar 7.6 g
EASY BREAKFAST EGG MUFFINS
Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.
Provided by Catherine
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
- Pour mixture equally into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g
HEARTY BREAKFAST MUFFINS
Healthy, hearty breakfast muffins. These have a lightly sweet flavor and lots of wholesome ingredients to get your day started. Moist, chewy, and not overly dense. Easily customizable! You can use any flavor of yogurt, but I prefer plain Greek yogurt. Customize with your favorite nuts or seeds, zucchini or squash, cooked sweet potato, raisins or cranberries, etc. Enjoy!
Provided by KatieTries2Cook
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
- Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 31.7 g, Cholesterol 31.3 mg, Fat 10.1 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.2 g, Sodium 388.1 mg, Sugar 16.7 g
BREAKFAST MUFFINS
What do you get when you take muffins and fill them with a secret eggy center? Breakfast Muffins that you can eat anytime you please!
Provided by Gemma Stafford
Categories main-dish
Time 45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Generously butter a 12-cup muffin pan.
- In a large bowl, whisk to combine the flour, baking powder, salt and onion powder.
- In a pitcher or large measuring cup, combine the milk, raw egg, sour cream and melted butter; whisk until evenly incorporated. Pour into the bowl with the dry ingredients and stir with a rubber spatula until a thick batter forms. Fold in the bacon, scallions and Cheddar.
- Using 2 spoons, drop heaped tablespoons of the batter into each cup of the prepared muffin pan. Add 1 hard-boiled egg to the center of each and press down so the egg meets the batter on the bottom of the pan.
- Using the same two spoons, drop heaped tablespoons of batter over each egg, using the spoons to push the batter down to fully encase the egg.
- Bake until the muffins are firm and golden brown on top, about 25 minutes. Remove from the oven and let cool slightly before unmolding the muffins from the pan. Enjoy immediately or refrigerate in an airtight container for up to 3 days.
- Cook's Note: The all-purpose flour can be replaced with a gluten-free all-purpose flour.
- The sour cream can be replaced with yogurt or buttermilk.
- The cheese can be replaced with any shredded cheese of your choice -- or omit the cheese, if desired.
- You can replace the raw egg in this recipe with flax or chia egg. You can also omit the hard- boiled eggs.
- To hard-boil eggs: I like to boil 12 eggs then set them aside while I make the muffin batter. The method I use to hard-boil eggs is fool-proof and it goes like this: Start with a large pot full of cold water. Place your eggs in the water, making sure they are fully submerged. Bring the water to a boil, uncovered, over medium-high heat. This will take 10 to 15 minutes.
- Once the water comes to a rolling boil, remove from the heat and cover the pot. Set your timer for 10 to 12 minutes (longer if you're boiling a bigger batch of eggs). When the time is up, drain the eggs and run them under tepid water to stop the cooking.
- When the eggs are cool enough to handle, crack them all over and peel while still warm. I promise you, this works like a charm every time.
HEALTHY CARROT MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
- Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
- Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
- Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams
Nutrition Facts : Calories 179 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 110 milligrams, Protein 3 grams, Sugar 14 grams
APPLE MUFFINS
Provided by Food Network
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Line 12 muffin tins (2 1/2 inch round) with paper liners. Sift sugar, baking powder, baking soda, salt and cinnamon together. Add flour and sift again. In a bowl combine egg, melted butter and buttermilk. Stir the wet ingredients into dry ones and mix just to combine don't overbeat. Add apples and pecans. Spoon batter into muffin tins to the top. Sprinkle with granulated sugar and bake 25 minutes. Transfer to a rack to cool.
BREAKFAST MUFFINS TO-GO
Don't get bogged down by breakfast, this recipe will get your morning started the right way, every day.
Provided by Dan Churchill
Categories Quick Breads
Time 30m
Yield 6 Muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 355 F and line a baking sheet with baking paper. In a bowl combine 2 Tbsp of Olive oil and the kale with salt and pepper, spread evenly on to tray and cook for 12-15 minutes or until crispy. Set aside to cool for 5 minutes.
- In a frypan on medium-high heat add remaining olive oil and caramelize the red onion for 4 minutes before adding garlic and cooking for a further 3 minutes, set aside.
- In a bowl whisk your eggs then add in your onion, zucchini, chives, cheese, flour, baking powder and season with salt & pepper. Grease a 6 tin muffin tray and evenly distribute egg mix into each.
- Bake in the oven for 8-10 minutes or until egg is cooked. Remove and allow to cool for 5 minutes. Meanwhile in a bowl combine the siracha, honey and lemon juice.
- To finish your muffin top with the avocado drizzle with the Sriracha honey and top with a kale chip.
BREAKFAST MUFFINS
Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit
Provided by Cassie Best
Categories Breakfast
Time 45m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
- Pour the wet ingredients into the dry and mix briefly until you have a smooth batter - don't overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.
Nutrition Facts : Calories 179 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
BASIC CARROT MUFFINS
The original recipe is in the Mostly Muffins Cookbook from Company's Coming. I made them today and they were wonderful. I made a few alterations to their version and it was so good that that is the one that I am posting. ;)
Provided by Saturn
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°C.
- Measure first 7 ingredients into a large bowl. Stir and make a well in the center.
- Combine next 4 ingredients in a medium bowl. Mix well. Add to well.
- Add grated carrot. Stir until just moistened.
- Divide evenly among 12 greased muffin cups.
- Top each muffin with some white sugar or some streusel topping. Here is where you can get really creative. Nuts might be nice for some people. Others might want some oatmeal sprinkled on top. You could do many different toppings in one pan.
- Bake for 20 - 22 minutes or until pick comes out clean.
- Let stand in pan for 5 minutes before removing to wire rack to cool.
- **There are a few variations listed in the book.
- Date Nut Carrot Muffins: Stir in 1/2 cup chopped dates and 1/2 cup chopped pecans into buttermilk mixture. The baking time may need to be longer (20-25 minutes total).
- Ginger Oat Carrot Muffins: Reduce Whole wheat flour to 1/2 cup. Add 1/2 cup quick cooking oats. Add 2 tsp finely chopped, peeled gingerroot. Sprinkle tops of muffins with 1/4 cup quick cooking oats before baking. Baking time may need to be longer (20-25 minutes total).
Nutrition Facts : Calories 196.1, Fat 7.4, SaturatedFat 1.2, Cholesterol 35.9, Sodium 222.3, Carbohydrate 29.4, Fiber 1.9, Sugar 13.3, Protein 4.1
BEST EVER (AND MOST VERSATILE) MUFFINS!
These are wonderful for just throwing in your favorite ingredients---I don't need any other muffin recipes. Editing to add, based on a recent review: Be sure not to overmix muffins; if you do, they will be tough. They should still be lumpy when you are finished mixing them.
Provided by spatchcock
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F (205°C).
- Stir together the flour, baking powder, salt and sugar in a large bowl.
- Make a well in the center.
- In a small bowl or 2-cup measuring cup, beat egg with a fork.
- Stir in milk and oil.
- Pour all at once into the well in the flour mixture.
- Mix quickly and lightly with a fork until moistened, but do not beat.
- The batter will be lumpy. DO NOT OVERMIX. This will create tough/heavy muffins.
- Pour the batter into paper lined muffin pan cups.
- Variations: Blueberry Muffins: Add 1 cup fresh blueberries.
- Raisin Muffins: Add 1 cup finely chopped raisins.
- Date Muffins: Add 1 cup finely chopped dates.
- Cheese Muffins: Fold in 1 cup grated sharp yellow cheese.
- Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
- Bake for 25 minutes, or until golden.
BEST EVER BANANA MUFFINS
These are the only banana muffins I make now. I add chocolate chips to my batter and triple the recipe. These freeze great. I got this recipe from an old (1980's) Canandian cookbook called "Muffin Mania". (Prep time is a guess.)
Provided by Anissa
Categories Quick Breads
Time 35m
Yield 9 large muffins
Number Of Ingredients 8
Steps:
- Mash bananas.
- Add sugar and slightly beaten egg.
- Add melted butter.
- Add the dry ingredients and bake at 375 degrees for 20 minutes.
EASY EGG MUFFINS
Make these mini egg muffins for an easy breakfast or lunch with the kids. Add chopped ham, bacon or smoked salmon, if you fancy
Provided by Esther Clark
Categories Lunch, Snack
Time 40m
Yield Makes 8 (serves 4)
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
- Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.
Nutrition Facts : Calories 229 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
ON-THE-GO BREAKFAST MUFFINS
My muffins are a frequent request from everyone in the family. I usually make them on Sunday nights, so when we're running late on weekday mornings, the kids can grab these to eat on the bus. -Irene Wayman, Grantsville, Utah
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean., In a small bowl, whisk 5 eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs., Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in an airtight container. To use, microwave each muffin on high for 45-60 seconds or until heated through.
Nutrition Facts : Calories 238 calories, Fat 16g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 0 fiber), Protein 8g protein.
LOW-FAT BREAKFAST MUFFINS
These breakfast muffins are a great portable breakfast that are adult and kid friendly!
Provided by Joette Jean
Categories Bread Quick Bread Recipes Muffin Recipes
Time 42m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
- Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
- Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.
- Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 27.6 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 178.8 mg, Sugar 11.5 g
BREAKFAST EGG MUFFINS
A great weekday breakfast that can be made on the weekend. They will last a week in the fridge. Also a great way to get some extra veggies in your diet! You can use any type of meat you prefer. Change up the spices or vegetables if you prefer.
Provided by Anonymous
Categories Breakfast and Brunch Eggs
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 24 muffin cups with cooking spray.
- Beat eggs in a large bowl. Add egg whites to eggs and beat until smooth. Stir turkey ham, spinach, red bell peppers, green bell peppers, jalapeno peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper into the eggs. Ladle the egg mixture into prepared muffin cups to about 3/4-full.
- Bake in preheated oven until firm in the middle, 25 to 30 minutes.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 5 g, Cholesterol 166.7 mg, Fat 5.8 g, Fiber 1.3 g, Protein 20.9 g, SaturatedFat 1.8 g, Sodium 629.7 mg, Sugar 2.9 g
More about "breakfastmuffin recipes"
53 BREAKFAST MUFFIN RECIPES - FOOD.COM
From food.com
10 BEST BREAKFAST MUFFINS RECIPES | YUMMLY
From yummly.com
OUR BEST MUFFIN RECIPES FOR BREAKFAST ... - FOOD & WINE
From foodandwine.com
36 BEST MUFFIN RECIPES | RECIPES, DINNERS AND ... - FOOD COM
From foodnetwork.com
BREAKFAST MUFFINS - YUMMYMUMMYCLUB.CA
From yummymummyclub.ca
BACON AND EGG BREAKFAST MUFFINS {MEAL PREP RECIPE} - THE ...
From thebusybaker.ca
OATMEAL BREAKFAST MUFFINS - PLANT-BASED DIET RECIPES
From nutritionstudies.org
BREAKFAST MUFFINS - PINCH OF NOM
From pinchofnom.com
35 MUST-TRY BREAKFAST MUFFINS - MYRECIPES
From myrecipes.com
BREAKFAST MUFFINS | CANADIAN LIVING
From canadianliving.com
BREAKFAST MUFFIN IN A MUG - HEALTHY FOOD GUIDE
From healthyfood.com
OUR BEST MUFFIN RECIPES - CANADIAN LIVING
From canadianliving.com
BREAD/MUFFINS ON 30SECONDS FOOD
From 30seconds.com
HEARTY BREAKFAST MUFFINS WITH CINNAMON, CHOCOLATE CHIPS ...
From more.ctv.ca
10 BEST QUICK BREAKFAST MUFFINS RECIPES - YUMMLY
From yummly.com
220 BREAKFAST MUFFINS IDEAS | BREAKFAST, BREAKFAST RECIPES ...
From pinterest.ca
BREAKFAST MUFFINS - SORTEDFOOD
From sortedfood.com
BREAKFAST EGG MUFFINS 3 WAYS (MEAL PREP) - CAFE DELITES
From cafedelites.com
BREAKFAST MUFFINS - READER'S DIGEST CANADA
From readersdigest.ca
BREAKFAST MUFFINS - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
8 HEALTHY MUFFIN RECIPES | FOOD NETWORK HEALTHY EATS ...
From foodnetwork.com
17 EASY MUFFIN RECIPES TO BAKE THIS WEEKEND - CHATELAINE
From chatelaine.com
82 BANANA MUFFIN RECIPE IDEAS | BANANA MUFFIN RECIPE, FOOD ...
From pinterest.ca
BREAKFAST MUFFINS FOR KIDS | BBC GOOD FOOD
From bbcgoodfood.com
730 BREAKFAST / MUFFINS IDEAS | YUMMY FOOD, FOOD, YUMMY
From pinterest.ca
EASY BREAKFAST MUFFINS | HOMEMADE MAKE-AHEAD BREAKFAST ...
From omgchocolatedesserts.com
23 BREAKFAST MUFFINS IDEAS | RECIPES, BREAKFAST, BREAKFAST ...
From pinterest.ca
50 SAVOURY BREAKFAST MUFFINS TO SATISFY YOUR MORNINGS WITH!
From diys.com
BREAKFAST MUFFIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
22 BREAKFAST MUFFINS IDEAS | BREAKFAST, BREAKFAST RECIPES ...
From pinterest.ca
HEALTHY BREAKFAST BREAD (OR MUFFINS) RECIPE - FOOD.COM ...
From pinterest.com
EASY BREAKFAST EGG MUFFINS RECIPE (GLUTEN-FREE)
From savorythoughts.com
10 BEST BREAKFAST EGG MUFFINS RECIPES - YUMMLY
From yummly.com
BREAKFAST MUFFINS - SORTEDFOOD
From sortedfood.com
EASY MUFFIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
You'll also love