HEALTHY GOOD MORNING MUFFINS
I got this out of a newspaper health supplement, it's a recipe by a nutrition adviser. I've tried them myself and they make a great alternative breakfast, especially warmed up with a little butter. If you like a bit of sweetness use sweetened coconut or you can soak your raisins in apple juice overnight.
Provided by -Sylvie-
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 180°C/350°F/Gas 4.
- In a mixing bowl combine wholemeal flour, oatmeal, baking powder, cinnamon, grated carrots, raisins, chopped walnuts, coconut and the grated apple.
- In a second bowl mix the yoghurt, banana and baking soda, once combined add the eggs, melted butter and vanilla essence.
- Blend well and then stir into the flour mixture until the two are combined.
- Don't overbeat.
- Bake in muffin tins for approx 20 minutes.
HEALTHY MORNING MUFFINS
Full of nutrients, these healthy morning muffins make for a delicious breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Line a 12-cup muffin pan with 10 paper liners.
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in 1 3/4 cups oats and raisins. Add oil, eggs, milk, carrots, and banana, and stir until blended, being careful to not overmix.
- Fill each muffin cup with 3/4 cup batter. Sprinkle remaining 1/4 cup oats over muffins. Bake until a toothpick inserted in center of muffin comes out clean, about 25 minutes. Serve muffins warm or at room temperature.
GOOD MORNING MUFFINS
Provided by Ree Drummond : Food Network
Time 30m
Yield 24 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the muffin batter: Sift together the flour, granulated sugar and baking powder. Place the flour mixture in a mixing bowl. Use a pastry cutter to mix in the butter and shortening.
- Mix the marmalade, orange juice and vanilla in a small bowl. Pour the marmalade mixture into the flour mixture. Pour the eggs into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
- For the topping: Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl.
- Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle 1/2 teaspoon wheat germ over the top for extra crunch if desired.
- Bake until done, 20 to 22 minutes. Remove the muffins from the pan and cool on a wire rack. Eat warm or at room temperature.
MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
EASY MORNING GLORY MUFFINS
These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
Provided by Debbie Clarke
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
- In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g
HEALTHY VEGAN MORNING MUFFINS
A healthy vegan muffin, perfect for weekday mornings.
Provided by Breanna Ford
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Mix together warm water and ground flaxseed; let sit for 5 minutes.
- Mix mashed bananas with applesauce, grated carrots, vegetable oil, almond milk, brown sugar, and vanilla extract in a large bowl. Mix in water and flaxseed mixture. Add in flour, oats, baking powder, cinnamon, nutmeg, baking soda, cloves, and salt and stir until just mixed. Pour 1/4 cup of batter into each muffin cup.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 20 to 30 minutes.
Nutrition Facts : Calories 192.1 calories, Carbohydrate 23.5 g, Fat 10.1 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 202 mg, Sugar 6.4 g
HEALTHY PROTEIN MORNING GLORY MUFFINS
Great recipe I made up using my juicer. Natural sugars from veggies and fruit reduce the need for large additions of sugar. My friends love these muffins! Perfect for breakfast, brunch, or a fulfilling snack.
Provided by FBULGAR
Categories Bread Quick Bread Recipes Muffin Recipes Zucchini Muffin Recipes
Time 1h35m
Yield 16
Number Of Ingredients 19
Steps:
- Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
- Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
- Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
- Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
- Spoon a heaping 1/3 cup batter into each muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 43.9 g, Cholesterol 34.9 mg, Fat 5.2 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 1.5 g, Sodium 346.1 mg, Sugar 15.7 g
GOOD MORNING MUFFINS
Make and share this Good Morning Muffins recipe from Food.com.
Provided by Scandigirl
Categories Quick Breads
Time 27m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400.
- Combine dry ingredients in a large bowl.
- Beat together wet ingredients and pour into dry mixture.
- Stir just until combined.
- Fill muffin cups and bake for 15- 17 minutes.
Nutrition Facts : Calories 193.3, Fat 5.5, SaturatedFat 1, Cholesterol 18.9, Sodium 253.9, Carbohydrate 34.1, Fiber 1, Sugar 20.1, Protein 2.8
GOOD MORNING MUFFINS
Make and share this Good Morning Muffins recipe from Food.com.
Provided by Chef Glaucia
Categories Quick Breads
Time 50m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350º F.
- Grease muffins pans or line with papper cups.
- Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl.
- Combine milk, beaten eggs and vanilla in another bowl. Stir in carrots, apples, raisins and walnuts.
- Pour liquid mixture into dry ingredients.
- Stir until ingredients are moistened. Do not overmix.
- FIll muffins cups 3/4 full.
- Bake at 350ºF for 15 to 20 minutes.
Nutrition Facts : Calories 236.2, Fat 9.2, SaturatedFat 1.3, Cholesterol 29.9, Sodium 301.6, Carbohydrate 37.1, Fiber 5.3, Sugar 19.9, Protein 6.2
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- Preheat oven to 400℉. Line a standard muffin tin with paper liners (This recipe makes 14 to 16 muffins so use a second muffin tin or make more after the first batch has cooked).
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