Easy Amish Breakfast Muffins Food

APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Stir in applesauce. Combine flour, baking soda and spices; stir into creamed mixture. If desired, fold in nuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. If desired, sprinkle with cinnamon-sugar.

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.

AMISH BREAKFAST PUFFS

Steps:

• Preheat the oven to 350.
• Grease muffin pans.
• 1.
• In a bowl, stir together the flour, baking powder, salt and mace.
• In a large bowl, with an electric mixer, beat the sugar, oil, egg and vanilla for 30 seconds.
• Add the flour mixture and milk alternaturely to the egg mixture, beating on low speed for 30 seconds after each addition until just combined.
• Fill 10 muffin cups 2/3 full of batter.
• Bake for 15 to 20 minutes or until tops of muffins are firm and golden.
• While the muffins are baking, prepare the coating.
• In a shallow bowl, combine the 1/2 cup sugar and the cinnamon.
• In another bowl, melt the butter or margarine.
• When the muffins are done baking, while they're still hot, roll each in melted butter and then to coat all over in the cinnamon sugar mixture.
• Serve immediately as they are, or with butter and jelly.

EASY RHUBARB MUFFINS

Steps:

• Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.