GRANOLA PARFAIT CUPS
Provided by Nancy Fuller
Time 50m
Yield 12 to 18 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray the wells of a 12-cup shallow muffin tin with nonstick spray; set aside.
- In a large bowl, stir the oats, pecans, sunflower seeds, honey, olive oil, 2 tablespoons of the maple syrup and a pinch of salt until completely combined. Press 2 heaping tablespoons in each well of the prepared muffin tin, pressing to go up the sides (if you have additional granola, use an additional muffin tin). Bake until golden and crisp, 15 to 18 minutes. Let cool completely, then remove the granola cups from the muffin tin.
- In a medium bowl, whisk to combine the yogurt and remaining 2 tablespoons maple syrup. Fill each granola cup with about 2 tablespoons yogurt and top with the blueberries and a sprig of mint to serve.
MUFFIN TIN GRANOLA CUPS RECIPE BY TASTY
Here's what you need: banana, honey, vanilla, salt, cinnamon, oats, greek yogurt, strawberry, blueberry, raspberry, apple, banana, nut, mango, kiwi
Provided by Merle O'Neal
Categories Breakfast
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a medium-sized bowl, mash a ripened banana until mostly smooth.
- Add honey and vanilla, stir.
- Add salt, cinnamon, and oats. Mix well.
- Press 2 tablespoons of mix into each cup, form a cup-shape.
- Refrigerate 1 hour and preheat oven to 350ºF (180ºC).
- Bake granola cups for 30 minutes.
- Allow to cool for 5 minutes and add a tablespoon of yogurt to each cup along with any preferred toppings.
- Enjoy!
Nutrition Facts : Calories 206 calories, Carbohydrate 42 grams, Fat 1 gram, Fiber 3 grams, Protein 7 grams, Sugar 23 grams
BREAKFAST GRANOLA CUPS RECIPE BY TASTY
Here's what you need: bananas, honey, almond extract, rolled oats, cinnamon, salt, yogurt, blueberry, raspberry
Provided by Tasty
Categories Breakfast
Yield 12 cups
Number Of Ingredients 9
Steps:
- Mash two bananas in a small bowl.
- Add the honey and almond extract. Mix well and set aside.
- Mix the rolled oats, cinnamon, and a pinch of salt in a large bowl, then add the banana mixture to it. Mix well.
- Transfer to muffin tin tray, pressing down on the middle and sides to form the cup. Chill for 1-2 hours.
- Bake for 10-12 minutes at 350°F (180°C).
- Leave to cool for 10-20 minutes.
- Top with yogurt, blueberries, and raspberries.
- Enjoy!
Nutrition Facts : Calories 104 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, Sugar 12 grams
YOGURT GRANOLA CUPS RECIPE BY TASTY
Here's what you need: banana, rolled oats, honey, vanilla, cinnamon, salt, greek yogurt, strawberry, blueberry, mango, pineapple, kiwi, banana, dark chocolate chip
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mash banana in a large bowl and then add in the oats, honey, vanilla, cinnamon, and a pinch of salt.
- Fill a greased muffin tin with the granola mixture and use a spoon to form the crust.
- Let chill for 1 hour.
- Preheat oven to 350˚F (180˚C) and bake for 30 minutes. Let cool.
- Add in Greek yogurt to each cup and fill with toppings.
- Enjoy!
Nutrition Facts : Calories 251 calories, Carbohydrate 55 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, Sugar 26 grams
MUFFIN TIN GRANOLA CUPS
Enjoy your granola on-the-go with these portable granola cups baked in a muffin pan. Load up the edible cups with your favorite yogurt and fruit, and then grab a spoon (or use your hands!) for breakfast or snack time.
Provided by Kelly Senyei
Categories appetizer
Time 55m
Yield 12 granola cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin generously with cooking spray.
- Microwave the honey for 20 seconds. (This will make it easier to stir into the granola.)
- In a medium bowl, combine the oats, chia seeds, coconut, vegetable oil, cinnamon, salt and honey. Stir until well combined.
- Divide the granola equally among the muffin cups and press down and up the sides of each cup with a measuring cup or shot glass to create a cup shape.
- Bake until the granola cups are golden brown, 12 to 15 minutes. Remove from the oven and, if needed, immediately reshape the center wells by pressing the measuring cup or shot glass into each cup. Let the granola cups cool in the pan for 30 minutes then run a sharp knife around the edges of each cup to release it from the pan.
- Fill each granola cup with yogurt and fresh fruit and serve. Or store the cooled granola cups in an airtight container for up to 1 week.
BREAKFAST GRANOLA CUPS
These little delights will be the star of any brunch gathering! You can substitute applesauce for mashed bananas, if desired. Use your favorite yogurt to fill the cups and top with fresh fruit of your choice!
Provided by The Gruntled Gourmand
Categories Main Dish Recipes
Time 1h45m
Yield 6
Number Of Ingredients 8
Steps:
- Spray 6 muffin cups with cooking spray.
- Whisk banana, honey, and almond extract together in a bowl until smooth. Whisk oats, cinnamon, and salt together in another bowl. Stir oat mixture into banana mixture until evenly mixed. Press mixture into the base and up the sides of the prepared muffin cups. Refrigerate until chilled and firm, 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove muffin cups from refrigerator and press each firmly into the base and sides of the muffin cups again.
- Bake in the preheated oven until set and fragrant, 10 to 12 minutes. Press sides of granola cup into the muffin cup again with a spoon. Let cool for 20 minutes before removing from muffin cups. Fill each cooled cup with yogurt.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 34 g, Cholesterol 7.4 mg, Fat 3.1 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 184.3 mg, Sugar 21.5 g
MUFFIN-TIN EGG BAKES
Impress your brunch party with customizable, individual egg bakes made easy with a muffin pan.
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Generously grease 12 regular-size muffin cups with the butter.
- In medium bowl, beat eggs and milk until well blended. Stir in salt and pepper.
- Arrange bread, cheeses, meats and vegetables in separate bowls.
- Allow each person to build their own egg bake in muffin cup(s). Start by pressing 1 or 2 bread pieces/slices in each muffin cup then add a total of about 1/4 cup of desired fillings to each cup. When all muffin cups are filled, pour egg mixture over each to cover.
- Bake 12 to 15 minutes or until set and knife inserted into egg mixture comes out clean.
Nutrition Facts : ServingSize 1 Serving
GRANOLA MUFFINS
Great muffin to make for breakfast or anytime. SUPER easy and the kids love it!! I tweaked another recipe that I found posted here...omitting some fat and adding a few other ingredients. They freeze well, too. I used Quaker Natural Granola with Oats, Honey & Raisins because that is what I had on hand. The slivered almonds are really yummy in the muffins. And, I also 'made' my own buttermilk by adding 3 tablespoons of lemon juice to regular skim milk before combining the wet ingredients.
Provided by family5chef
Categories Quick Breads
Time 35m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line 36 muffin tins with paper liners or spray with non-stick spray.
- Combine the flour, baking soda, salt and cinnamon in a large bowl.
- In another bowl, whisk together the buttermilk, eggs, sugar, oil and mayonnaise. Pour this into the dry ingredients and and mix lightly to combine.
- Fold in granola and cranberries (or 1/2 cup more raisins) until evenly distributed in batter.
- Divide batter among the 36 muffin cups, filling almost to the top.
- Bake for 20 minutes or until golden brown. Let cool a bit on a wire rack before serving.
GRANOLA OR MUESLI MUFFINS
Another from Nigella Lawson's Feast cookbook. You can use granola or muesli interchangeably here. There was more batter than I usually get for a 12 muffin recipe so I kept filling up the cups more and filled them nearly to the top with some batter still left over but not much. The muffins did not rise much so I guess this was the right thing to do. These are tasty little treats that are also good for you. Enjoy!
Provided by invictus
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Line a 12 muffin tins with paper linings.
- Combine the flour, baking soda, and salt in a large bowl.
- In another bowl whisk together the buttermilk, egg, sugar and oil. Pour this into the dry ingredients and mix lightly to combine.
- Fold in granola and then divide among the 12 paper lined tins.
- Bake for 25 minutes or until golden brown. Let cool a bit on a wire rack before serving.
Nutrition Facts : Calories 276.1, Fat 11.8, SaturatedFat 2, Cholesterol 18.4, Sodium 190.8, Carbohydrate 37.1, Fiber 2.2, Sugar 18.4, Protein 5.8
BREAKFAST BISCUIT CUPS
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set., Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese., Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit cup on high for 50-60 seconds or until heated through.
Nutrition Facts : Calories 303 calories, Fat 18g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 774mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
MEAL PREP MUFFIN TIN EGG BITES
Breakfast on the go just got easier with this meal prep technique that bakes an easy egg base in a muffin tin. You can customize these bites with your favorite flavors: Here we make them with sausage and peppers, Buffalo chicken, and of course bacon and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 12 egg muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Crack the eggs into a large bowl, add the salt and whisk to combine. Divide the mixture evenly among the muffin cups. Top with desired variation ingredients. Bake until the centers of the muffins no longer jiggle, 17 to 20 minutes.
- Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of the muffins, unmold and serve. If storing, allow to cool completely, place in a resealable plastic bag and refrigerate or freeze.
- To reheat, microwave the muffins one at a time for about 30 seconds if refrigerated, 1 minute if frozen. You can also heat them in a 250-degree-F oven until warmed through.
MUFFIN-TIN TAMALE CAKES
We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. -Suzanne Clark, Phoenix, Arizona
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce., Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter., Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 137 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
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