B Muffins Food
B MUFFINS
These nutritious, delicious muffins have been a family favorite for years.
Provided by JAYNE04
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
- In a medium bowl, mix buttermilk with wheat bran. In another bowl, beat together egg, sugar, oil, banana, and vanilla.
- In a large bowl, stir together flour, oat bran, baking soda, and baking powder. Stir buttermilk mixture and egg mixture into flour mixture until flour is just moistened. Stir in berries and walnuts. Spoon batter into muffin cups.
- Bake in preheated oven for 20 minutes, or until done.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 30.1 g, Cholesterol 16.3 mg, Fat 10.9 g, Fiber 5.4 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 166.5 mg, Sugar 15.2 g
BISQUICK HEARTY BREAKFAST MUFFINS
Make and share this Bisquick Hearty Breakfast Muffins recipe from Food.com.
Provided by 4-H Mom
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
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.
Nutrition Facts : Calories 154.3, Fat 6.1, SaturatedFat 1.2, Cholesterol 18.6, Sodium 203.6, Carbohydrate 23.1, Fiber 0.9, Sugar 12.8, Protein 2.5
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
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