Kumquat Breakfast Muffins Food

BREAKFAST MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously butter a 12-cup muffin pan.
• In a large bowl, whisk to combine the flour, baking powder, salt and onion powder.
• In a pitcher or large measuring cup, combine the milk, raw egg, sour cream and melted butter; whisk until evenly incorporated. Pour into the bowl with the dry ingredients and stir with a rubber spatula until a thick batter forms. Fold in the bacon, scallions and Cheddar.
• Using 2 spoons, drop heaped tablespoons of the batter into each cup of the prepared muffin pan. Add 1 hard-boiled egg to the center of each and press down so the egg meets the batter on the bottom of the pan.
• Using the same two spoons, drop heaped tablespoons of batter over each egg, using the spoons to push the batter down to fully encase the egg.
• Bake until the muffins are firm and golden brown on top, about 25 minutes. Remove from the oven and let cool slightly before unmolding the muffins from the pan. Enjoy immediately or refrigerate in an airtight container for up to 3 days.
• Cook's Note: The all-purpose flour can be replaced with a gluten-free all-purpose flour.
• The sour cream can be replaced with yogurt or buttermilk.
• The cheese can be replaced with any shredded cheese of your choice -- or omit the cheese, if desired.
• You can replace the raw egg in this recipe with flax or chia egg. You can also omit the hard- boiled eggs.
• To hard-boil eggs: I like to boil 12 eggs then set them aside while I make the muffin batter. The method I use to hard-boil eggs is fool-proof and it goes like this: Start with a large pot full of cold water. Place your eggs in the water, making sure they are fully submerged. Bring the water to a boil, uncovered, over medium-high heat. This will take 10 to 15 minutes.
• Once the water comes to a rolling boil, remove from the heat and cover the pot. Set your timer for 10 to 12 minutes (longer if you're boiling a bigger batch of eggs). When the time is up, drain the eggs and run them under tepid water to stop the cooking.
• When the eggs are cool enough to handle, crack them all over and peel while still warm. I promise you, this works like a charm every time.

KUMQUAT BREAKFAST MUFFINS

Steps:

• Clean and cut the kumquats.
• Mix all dry ingredients together.
• Mix eggs and oil (or margarine) with electric mixer. Add all other ingredients slowly.
• Scoop into muffin tins with an ice cream scoop. The batter will be runny.
• Bake for 10-15 minutes on medium heat.

FRENCH BREAKFAST MUFFINS

Steps:

• Preheat oven to 350°F and grease muffin pans.
• Mix thoroughly butter, sugar, and egg.
• Stir in flour, baking powder, salt, and nutmeg.
• Add in milk and stir.
• Fill muffin pan to about 2/3 full.
• Bake for 20-25 minutes or until golden brown.
• While muffins are baking, mix coating sugar and cinnamon.
• Immediately after baking, roll muffins in melted butter and then in sugar and cinnamon mixture.
• Serve hot.
• Enjoy!

EASY BREAKFAST MUFFINS!

Steps:

• Preheat oven to 400.
• Spray muffin tins with Cooking spray.
• Beat eggs.
• Stir in Milk, oil and Bisquick until moistened.
• Stir in rest of ingredients reserving some cheese to sprinkle on tops of muffins.
• Divide batter into tins, sprinkle with cheese.
• Bake 18-20 minutes.

BREAKFAST MUFFINS

Steps:

• Sift flour with salt and baking powder into a mixing bowl.
• Add sugar and mix.
• Beat egg lightly.
• Add oil and milk to egg.
• Stir the egg mixture into the flour, mixing just enough to moisten the flour and get a lumpy mixture.
• DO NOT OVER MIX.
• Fill muffin tins prepared with liners or greased.
• Bake in a 400F oven for 20-25 minutes, til well risen and golden on top.
• Serve with butter and jam.

JONNY'S DURIAN BREAKFAST MUFFINS

Steps:

• Preheat oven to 325F (or 310F for convection ovens).
• Remove any stringy portions of the durian flesh.
• Mix all ingredients in blender.
• Place mixture into muffin pan. (This recipe is for 5-6 large muffins.).
• Bake for 15 minutes. Let cool before removing muffins. Place muffins on rack to further dry their exteriors before eating.
• Tip: do not consume these with alcohol as consuming durian fruit with alcohol is dangerous. Durian is a 'heaty' food so serve together with a 'cooling' food such as banana or mangosteen.

BOUNTIFUL BREAKFAST MUFFINS

Steps:

• Stir together flour, baking powder and spice in small bowl. In separate small bowl, toss fruit with 1 tablespoon of the flour mixture. Set both bowls aside.
• Add butter and sugar to large bowl and and beat at medium speed until light and fluffy. Beat eggs in, one at a time, until well blended. Beat in vanilla.
• At low speed, beat in reserved flour mixture gradually until just blended. Stir in reserved fruit and oats.
• Line 12 (2 1/2-inch) muffin cups with paper baking cups. Fill each cup a scant 1/3 cup full with batter.
• Bake in preheated 350° oven 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool on wire rack.