Whole Wheat Breakfast Muffins Recipes

Steps:

• Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
• Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

Steps:

• Preheat oven to 400°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened., Fill greased muffin cups three-fourths full. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

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.

Steps:

• In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.
• Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.
• Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.
• Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.
• Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don't worry if they're not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)
• Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.
• Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.

Steps:

• Mix in order as listed.
• Do not over beat.
• Spoon into greased muffin tins.
• Bake at 350 degrees for 19 minutes.