Bom Dia Breakfast Muffins From The Cafe Sintra Food

BOM DIA MUFFINS RECIPE

Bom Dia muffins Recipe image

Dear SOS: While vacationing in Sunriver, Ore., we ate breakfast at a Portuguese restaurant named Cafe Sintra. They served a most delicious muffin called bom dia. Do you think you could get the recipe?Thank you.Kim IsraelHidden HillsDear Kim: Manuel Dos Santos, owner of the Cafe Sintra, modified his wife Toni's recipe for a carrot muffin by adding coconut, apple and walnuts.Customers love it with their morning coffee, so they named it bom dia, or "good morning" in Portuguese. It's a satisfying breakfast treat.

Provided by Cindy Dorn

Categories BREADS, BREAKFAST

Time 45m

Yield Serves 18

Number Of Ingredients 12

Ingredients

2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups grated carrots (about 3 medium)
1 cup coarsely chopped walnuts
1 cup shredded coconut
1 cup grated Granny Smith apples, skin on (about 2 small)
3 eggs
1 cup oil
2 teaspoons vanilla

Steps:

Mix together the flour, sugar, baking soda, cinnamon and salt in a large bowl. Add the carrots, walnuts, coconut and apple and mix together.
In a small bowl, beat together the eggs, oil and vanilla. Add the egg mixture to the large bowl and stir until just combined.
Bake in muffin tins with paper liners in a 350-degree oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.

BREAKFAST MUFFINS

Breakfast Muffins image

Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips.

Provided by Carol Yarde

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

Ingredients

1 ¾ cups all-purpose flour
⅓ cup white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup milk
1 egg, lightly beaten
⅓ cup butter, melted
1 cup fresh blueberries

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.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.2 g, Cholesterol 30.3 mg, Fat 6 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 3.6 g, Sodium 247.4 mg, Sugar 7.6 g

BREAKFAST MUFFINS TO-GO

Breakfast Muffins To-Go image

Don't get bogged down by breakfast, this recipe will get your morning started the right way, every day.

Provided by Dan Churchill

Categories Quick Breads

Time 30m

Yield 6 Muffins

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
2 garlic cloves, finely chopped
1 red onion, finely chopped
1 zucchini, grated and squeezed to remove excess moisture
1/4 cup chives, finely chopped
1 cup cottage cheese
1/2 cup gluten-free flour
1 teaspoon baking powder
1 pinch salt and pepper
12 eggs
1 avocado, cut into quarters and fanned
kale chips
2 tablespoons honey
1/2 lemon, juice and zest
2 tablespoons sriracha sauce

Steps:

Preheat the oven to 355 F and line a baking sheet with baking paper. In a bowl combine 2 Tbsp of Olive oil and the kale with salt and pepper, spread evenly on to tray and cook for 12-15 minutes or until crispy. Set aside to cool for 5 minutes.
In a frypan on medium-high heat add remaining olive oil and caramelize the red onion for 4 minutes before adding garlic and cooking for a further 3 minutes, set aside.
In a bowl whisk your eggs then add in your onion, zucchini, chives, cheese, flour, baking powder and season with salt & pepper. Grease a 6 tin muffin tray and evenly distribute egg mix into each.
Bake in the oven for 8-10 minutes or until egg is cooked. Remove and allow to cool for 5 minutes. Meanwhile in a bowl combine the siracha, honey and lemon juice.
To finish your muffin top with the avocado drizzle with the Sriracha honey and top with a kale chip.

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