Moms Muffins Recipes

Steps:

• In a bowl, combine flour, sugar, baking powder and salt. Make a well in the center. Combine eggs, milk and oil. Pour into well and mix just until dry ingredients are moistened (do not overmix). , Spoon into greased muffin cups. Bake at 400° for 20-25 minutes or until golden brown.

Steps:

• Combine cereal, flour, sugar, baking soda and salt in a large bowl, mix well.
• Combine buttermilk, oil and eggs in a separate bowl, whisk well.
• Pour egg mixture into cereal mixture, stir until just blended, Fold in Cranberries.
• Place in tightly covered container in the refrigerator overnight. The batter will keep for 4 weeks and improves over time. Do not stir at any time after refrigerating or when preparing to bake the muffins.
• Preheat oven to 400 degrees, grease muffin cups, spoon batter into pan, Bake 18 minutes or until toothpick comes out almost clean. Cool in tins 10 minutes.

Steps:

• Preheat the oven to 350 degrees F. Thoroughly grease a 12-count muffin pan with butter or cooking spray.
• In a large bowl, mix together the almond meal, flaxseed meal, oat bran, spelt flour, whole wheat flour, brown sugar, baking soda and baking powder. In a separate bowl, beat the egg and egg white together. Add the egg mixture to the dry ingredients with the buttermilk, Applesauce and bananas. Stir together but avoid over-mixing. Stir in the walnuts and raisins.
• Scoop the batter into the muffin cups and bake until set, 18 to 20 minutes.
• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
• Preheat an oven to 375 degrees F (190 degrees C). Grease muffin cups.
• Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
• Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.

Steps:

• Combine all ingredients; stir until moistened.
• In a separate bowl mix all ingredients for crumble topping until crumbly.
• Fill lightly greased muffin cups 3/4 full; sprinkle with Crumb Topping. Bake at 350 degrees for 25 to 30 minutes.

Steps:

• Mix all dry ingredients together.
• Add egg and milk mix and combine with fork. Don't over mix.
• Fill muffin tray to 3/4 full
• Bake at 220° for 10 min

Steps:

• Cream butter and sugar.
• Add eggs and beat well.
• Add molasses and bran and milk.
• Mix well.
• Add dry ingredients and stir just until blended inches.
• Fill Lined muffin tins 2/3 full.
• Bake 375 for 15-20 min.