HEALTHY HARVEST BREAKFAST MUFFINS
Yummy muffins pack a nutritious punch in the morning, great for a healthy grab-n-go breakfast. You can alter this recipe any way you like and with what you have on hand, very versatile. I started with Recipe # 8845 from Kathy-Lynn and tweaked it so much it turned into something else. Recipe includes a brown sugar & nut topping. I used almonds and walnuts, but any kind of nut would be good with this.
Provided by QueenAstroPirate
Categories Quick Breads
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 20
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.
HARVEST CRUNCH MUFFINS
delicious, high in fat, but good for on the run.
Categories Snacks Brunch Brunch Snacks Other Other Snacks Breakfast Snacks Breakfast
Yield 12
Number Of Ingredients 9
Steps:
- milk is actually sour milk (add little vinegar).
- 1) Mix Harvest Crunch with sour milk & let stand for 5 minutes.
- 2) Add remaining ingredients to milk and don't over mix, then pour into muffin tins.
- 3) Bake @ 350 in oven for 20-25 muffins, testing with toothpick.
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
BANANA CRUNCH MUFFINS
Provided by Ina Garten
Time 45m
Yield 18 large muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
- Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
CRANBERRY HARVEST MUFFINS
Provided by Ina Garten
Time 55m
Yield 18 large muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
- Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
CRUNCHY DROP COOKIES
Make and share this Crunchy Drop Cookies recipe from Food.com.
Provided by BrendaM
Categories Drop Cookies
Time 22m
Yield 36 Cookies
Number Of Ingredients 10
Steps:
- Beat shortening, sugar, egg, milk and vanilla together until creamy.
- Sift together flour, soda and salt; add to creamed mixture; blend well.
- Stir in Quaker Harvest Crunch.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake in preheated moderate oven (350 degrees F.) for 10 to 12 minutes.
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