Hearty Brunch Muffins Recipes

Steps:

• Preheat oven to 400 degrees.
• Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
• Beat milk, oil, and egg slightly in medium bowl. Stir in remaining ingredients just until moistened. Fill muffins cups about 1/2 full.
• Bake 20 minutes or until goldne brown, cool 5 minutes before removing from pan.

Steps:

• In a mixing bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and raisins. Stir in the banana. Beat eggs, oil and vanilla, stir into carrot mixture just until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake at 375 degrees for 18-22 minutes.** Cool for 5 minutes, remove from pans to wire racks. Yield:a 1 1/2 dozen.
• **This recipe calls for regular size muffin pan so when you make the mini muffins, you need to adjust the baking time. Just watch them and you will see when they are done. They freeze well too.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
• Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
• Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.

Steps:

• Mix together egg, applesauce, bananas and nuts. Add in sugar and vanilla. Mix well.
• Mix in oats, flour, baking powder and baking soda, just until moistened. Sprinkle with mixed cinnamon and sugar.
• Place in baking cups till almost full. Bake at 375 degrees for 18-20 minutes.

Steps:

• In a bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and chocolate chips. Stir in the banana. Beat eggs, oil and vanilla; stir into carrot mixture just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick comes out clean, 18-22 minutes. Cool for 5 minutes; remove from pans to wire racks.

Steps:

• Heat oil in large skillet on medium-high heat. Add potatoes; spread to form even layer on bottom of skillet. Cook 7 to 11 min. or until lightly browned, stirring occasionally. Stir in ham; cook 1 to 2 min. or until heated through, stirring frequently. Remove from heat; cover to keep warm.
• Cook soup and milk in saucepan on medium heat 3 to 4 min. or until heated through, stirring frequently.
• Place muffin halves, cut sides up, on 4 plates; top with potato mixture and eggs. Drizzle with soup mixture.