Baystate Breakfast Muffins Food

HEALTHY HARVEST BREAKFAST MUFFINS

Steps:

• Preheat oven to 375.
• Line muffin pan with cups, if desired.
• Squirt each cup with non-stick cooking spray.
• Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
• In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
• In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
• Add banana mixture to the flour mixture along with the raisins, if you desire.
• STIR JUST UNTIL MOISTENED. Do not over stir.
• Fill muffin cups 2/3 way full.
• Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
• Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
• Makes 16 small muffins, or 8 giant-sized muffins.

BREAKFAST MUFFINS

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.

EASY BREAKFAST EGG MUFFINS

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.

BAYSTATE BREAKFAST MUFFINS

Steps:

• Preheat oven to 375°F.
• Mix: shredded apples & sugar.
• Add to apple mix: cranberry sauce, shredded carrots & nuts. (set aside).
• In a separate bowl, mix all dry ingredients.
• Add to dry mix: beaten eggs and applesauce.
• Gently stir ingredients from both bowls together.
• Spray muffin tins with no-stick spray.
• Fill tins completely.
• Bake 25-30 minutes Check after 20 minutes (because all ovens are different). If toothpick inserted to the middle of the muffin comes out clean, muffins are done.
• Remove from oven & let them set 5 minutes before removing from tins.
• Enjoy! Delicious alone or with butter or cream cheese.

PB&J BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Stir together first four ingredients.
• Add peanut butter, cutting it into the flour mix with a fork, or use your food processor, until mixed and crumbly.
• Stir together the egg and milk.
• Add to the flour and peanut butter mix, folding it together just until moistened.
• Place a spoonful of batter into each of 12 greased muffin cups.
• Next, place a teaspoon of jelly in the middle of the half filled muffin tins.
• Top the jelly with the remaining peanut butter batter.
• Bake for 20-30 minutes or until done.

QUICK AND HEALTHY OATMEAL RAISIN BREAKFAST MUFFINS

Steps:

• preheat oven to 425 degrees F and line muffin tin with paper liners.
• in a small bowl combine milk and oats; let soak for 15 minutes.
• in a seperate bowl, beat together egg and applesauce, stir in oatmeal mixture.
• In another bowl sift together baking mix, splenda, cinnamon, allspice, cloves and rasins.
• stir flour mixture into wet ingredients just until combined.
• spoon batter into prepared muffin cups about 2/3 full.
• sprinkle tops with your favorite grannola for an added crunch.
• bake for about 20 mins.

KUMQUAT BREAKFAST MUFFINS

Steps:

• Clean and cut the kumquats.
• Mix all dry ingredients together.
• Mix eggs and oil (or margarine) with electric mixer. Add all other ingredients slowly.
• Scoop into muffin tins with an ice cream scoop. The batter will be runny.
• Bake for 10-15 minutes on medium heat.

BREAKFAST MUFFINS

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.

HEALTHY BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 deg. F.
• Mix dry ingredients.
• Whisk eggs, add vanilla and maple syup, continue to whisk.
• Add dry ingredients to egg mixture.
• Stir in carrots, zucchini, walnuts, raisins, and pumpkin seeds.
• Line muffin cups with paper liners, and fill evenly with muffin mixture.
• Bake for 25-30 minutes.
• Let cool for 10 minutes.
• Enjoy! (or Freeze for future).