Breakfast Muffins Moist And Nutritious Food
BREAKFAST MUFFINS- MOIST AND NUTRITIOUS
Breakfast of Champions! Well not exactly. I have a lot that I need to accomplish today; but I am a breakfast person-- helps me siege the day! I didn't want to fix or eat a big breakfast this morning; but wanted something sort of nutritious and would hold me until lunch. So I made these Breakfast Muffins--quick, moist, YUMMY and...
Provided by Pat Morris
Categories Muffins
Time 30m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Coat a 12-cup muffin pan with cooking spray or line with muffin papers.
- 3. In a large bowl, whisk together flour, wheat germ, brown sugar, baking soda, baking powder, nutmeg, cinnamon and salt until there are no lumps. Stir in oats and raisins.
- 4. Add oil, egg, buttermilk, carrots, and banana and stir until blended. Fill each muffin cup with 1/4 cup batter. Bake 20 to 23 minutes; until a toothpick inserted in center of a muffin comes out clean. Serve muffins warm or at room temperature.
- 5. Enjoy a muffin and juice; along with a cup of coffee or tea---then go out and seize the day!
BREAKFAST MUFFINS
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
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
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