EASY BLUEBERRY MUFFINS I
These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.
Provided by SKEHLER
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
- Bake for 20 minutes. Serve hot.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 26.3 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 95.9 mg, Sugar 10 g
BLUEBERRY-SAUSAGE BREAKFAST CAKE
Steps:
- In a bowl, cream butter and sugars. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries., Pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Bake at 350° for 35-40 minutes or until cake tests done. , For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings. Refrigerate leftover cake and sauce.
Nutrition Facts : Calories 429 calories, Fat 23g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 341mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 2g fiber), Protein 7g protein.
SAUSAGE BREAKFAST MUFFINS
I can never seem to get out of bed with enough time to make breakfast. My solution is to make these muffins ahead of time and pop them in the microwave for 30 seconds just before heading out the door. -Sara Sanders, Fountain City, Indiana
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain., In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full., Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.
Nutrition Facts :
WAKE AND CAKE BLUEBERRY BREAKFAST CAKE
This recipe is sponsored by Chobani® with Zero Sugar*. It's now civilized to eat cake for breakfast. Inspired by a blueberry muffin - with a schmear of cream cheese - this layered cake can be made the night before and refrigerated. Serve it in the morning with coffee or a pot of Earl Grey tea.
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter a 7-by-3-inch round cake pan.
- Whisk together the sugar, oats, baking powder, salt, baking soda and 1 1/2 cups flour in a large bowl and set aside. Toss the blueberries with the remaining 1 tablespoon flour in a small bowl.
- Whisk together the oil, dairy product, vanilla and eggs in a medium bowl. Fold the oil mixture into the sugar mixture until just combined. Then gently fold in the floured blueberries.
- Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour 5 minutes.
- Cool in the pan on a rack for 30 minutes. Unmold the cake and cool completely on the rack, about 30 minutes more.
- For the frosting: Meanwhile, beat the dairy product and cream cheese in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the vanilla. Then slowly add the confectioners' sugar, while beating, until completely combined. Refrigerate until ready to use.
- Slice the cooled cake in half horizontally to make 2 rounds.
- Put 1 cake round on a cake stand or round serving platter. Evenly spread half the frosting over the top of the cake, spreading all the way to the edge. Dollop half the blueberry preserves in several small drops all over the frosting layer. Top with the remaining cake round and spread the remaining frosting over the top. The sides of the cake will be unfrosted. Dollop the remaining blueberry preserves in the center of the cake. Sprinkle blueberries on top of the preserves. The cake can be served right away or made the night before and refrigerated.
BLUEBERRY SAUSAGE MUFFINS
Doesn't sound good but it is delish. It is a great breakfast food for your family.
Provided by SK H
Categories Fruit Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 380 degrees.
- 2. In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside. In a smaller bowl add a tsp of the dry ingredients to the blue berries and toss.
- 3. In another large bowl, whisk together the sugar, oil, egg and cottage cheese making sure the cottage cheese is broken down(You can mix it with a mixer to break it down). Add the dry ingredients and the sausage. Stir mixture till ingredients are wet. Add the blueberries to mixture and stir 3 more times..
- 4. Fill muffin tin with paper liners or grease tins and fill the tins ¾ full.
- 5. Bake for 20 to 25 minutes. Remove from oven and remove the muffins from the tins let cool or eat warm with butter
EASY SAUSAGE BLUEBERRY MUFFIN BREAKFAST CAKE
This sounded SO gross to me when I first heard of it at a church breakfast...sausage with blueberries?! After about a month of them pestering me to try it, I did and can't ever get enough! Very easy to make and a big hit with children! Cook time includes about 10 minutes to brown sausage.
Provided by Wendy W88
Categories Quick Breads
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 2
Steps:
- Other ingredients will vary according to box directions, such as eggs, oil, etc.
- Brown sausage in a frying pan; drain.
- Prepare both boxes of blueberry muffin mix, according to directions, in a large bowl.
- Add sausage and pour into a 9X13 baking dish.
- Cooking times will vary, but mine is usually done in about 30 minutes, or until golden on top.
- Use a toothpick to test for doneness if you are unsure.
- Cut into squares.
EASY SAUSAGE MUFFINS
My Easy Sausage Muffins are perfect for a grab-and-go breakfast! They're savory breakfast muffins full of sausage, eggs, and Cheddar cheese.
Provided by Lana Stuart
Categories Breakfast
Time 35m
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set aside.
- Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
- In a large mixing bowl, combine the eggs, shredded cheese, cooked drained sausage and baking mix. Stir until thoroughly combined.
- Fill muffin cups about 3/4 full. Bake for approximately 20 minutes or until golden brown on top.
Nutrition Facts : ServingSize 1, Calories 217 kcal, Carbohydrate 7 g, Protein 11 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 92 mg, Sodium 447 mg, Sugar 1 g, Fiber 1 g
ALICE'S EASY BLUEBERRY CAKE
This is a delicious and easy blueberry cake to make with things that are usually on hand. My grandmother passed this down to me and now I make it with my kids.
Provided by JLI1108
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
- Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
- Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
- Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 39.2 g, Cholesterol 28.3 mg, Fat 9.5 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 262.6 mg, Sugar 23 g
BLUEBERRY-SAUSAGE BREAKFAST CAKE
Found this recipe on a bed and breakfast web site and also in Taste of Home Aug 1997 Garden Fresh Recipes. Would work with any sausage. Breakfast with robust flavor in one serving.
Provided by karen in tbay
Categories Breads
Time 55m
Yield 1 PAN 9x13x2, 9-12 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, cream butter and sugars.
- Add eggs, one at a time, beating well after each addition.
- Combine flour,baking powder and baking soda.
- Add alternately with sour cream to creamed mixture, beating well after each addition.
- Fold in sausage and blueberries.
- Pour into greased 13x9x2 inch baking pan.
- Sprinkle with pecans.
- (At this point, you can cover and chill overnite then in morning bake as directed) Bake 350 degrees F for 35-40 minutes or til cake tests done.
- For Sauce: combine sugar and cornstarch in a saucepan.
- Add water and blueberries.
- Cook and stir til thick and bubbly.
- Spoon over individual servings.
- (Leftovers- spread sauce over cake, cover and refrigerate).
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