FUEL TO GO MUFFINS
These muffins are loaded with healthy ingredients like seeds, apple, carrots, dried fruit and a whole bunch more.
Provided by Laureen King
Categories Breakfast Healthy Snack
Time 50m
Number Of Ingredients 17
Steps:
- Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl.
- Add dried fruit, coconut, seeds,raisins, crushed pineapple, apple and carrots. Stir to combine.
- In separate bowl whisk eggs with oil and vanilla.
- Combine this mixture with dry ingredients and blend well. This will be very thick.
- Fill 12 cupcake baking cups heaping full or 16 regular size muffins.
- Bake at 350 degrees for 30-35 minutes. Tops nicely browned and tops crusty looking.
Nutrition Facts : Calories 401 kcal, Carbohydrate 44 g, Protein 9 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 41 mg, Sodium 132 mg, Fiber 7 g, Sugar 22 g, ServingSize 1 serving
FRUITY MULTIGRAIN MUFFINS
Power-packed muffins are full of good-for-you grains and fruits. For breakfast on the go or a mealtime accompaniment, they're a sunup-to-sundown treat!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
- Beat yogurt, brown sugar, oil and egg whites in large bowl with spoon. Stir in remaining ingredients except dried fruit and triticale just until flour is moistened. Fold in dried fruit and triticale.
- Divide batter evenly among muffin cups (cups will be very full). Bake 20 to 22 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 14 g, TransFat 0 g
MULTIGRAIN MUFFIN
Provided by Food Network Kitchen
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
- Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
- Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.
FRUIT-FILLED MUFFINS
I can't say I was really in the mood to make breakfast this morning. Standing over the stove while I try to run a coffee IV just wasn't on my to-do list. But here in this kitchen someone is always hungry. So I decided instead of pulling out the skillet I would crank up the oven and make some muffins. Now this isn't my recipe but one from The Good Housekeeping Cookbook. They turned out great though my daughter was more interested in eating the filled centers than anything (she really likes her strawberries.) I used a mixture of strawberry and raspberry preserves. It is a different way to use up the last remnants in your jars that's for sure. You can also skip the jam filling and toss in your favite additions, such as chocolate chips, nuts, etc. I hope y'all enjoy!
Provided by Maiden77
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Grease (or spray with non-stick cooking spray) one 12-muffin muffin/cupcake pan.
- In a medium bowl, combine flour, sugar, baking powder, and salt.
- In a large bowl, with a fork, beat the milk, melted butter, egg, and vanilla until blended. (careful to add milk and butter before egg so you don't cook the egg.).
- Add the flour mixture to the wet mixture; stir just until flour is moistened (batter will be lumpy.).
- Fill the muffin-tin cups 1/3 full. Drop 1 rounded teaspoon preserves in the center of each cup batter. Top with the remaining batter.
- Bake 20-25 minutes. immediately remove from the pan to a cooling rack. Serve warm. Makes 12 muffins.
Nutrition Facts : Calories 215.6, Fat 9.1, SaturatedFat 5.5, Cholesterol 40.8, Sodium 258.5, Carbohydrate 29.5, Fiber 0.7, Sugar 8.5, Protein 4
MULTIGRAIN MUFFINS
My husband and I love including grains in our diet. The cornmeal and oats in these muffins gave them an interesting texture, which I hope you'll enjoy as much as we do. -Peggy Corcoran of Apex, North Carolina
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first eight ingredients. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in walnuts and raisins., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 107mg sodium, Carbohydrate 22g carbohydrate, Fiber 2g fiber), Protein 4g protein.
MULTIGRAIN MUFFINS
I found this recipe on another website and have made it a couple of times with excellent results. They are both healthy and tasty. For the dried fruit, I use a mixture of whatever I have on hand in the pantry - raisins, cranberries, blueberries and apricots all taste great together.
Provided by Irmgard
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Line 12 muffin cups with paper liners or grease well.
- Whisk the flours, oat bran, baking powder, baking soda and salt in a medium bowl.
- Lightly beat the eggs and egg white in another medium bowl.
- Stir in the buttermilk, brown sugar and oil.
- Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick.
- Fold in the dried fruit and walnuts.
- Divide the batter evenly among the muffin cups.
- Bake until firm when pressed gently, about 25 minutes.
- Turn the muffins out of the cups and cool on a rack; serve warm or at room temperature.
Nutrition Facts : Calories 213.7, Fat 7.3, SaturatedFat 1.1, Cholesterol 36.3, Sodium 263.7, Carbohydrate 35.6, Fiber 3.9, Sugar 10.4, Protein 6.5
MULTIGRAIN ENGLISH MUFFINS
These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and a light texture. But unlike whole-milk dairy products, it contains very little saturated fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 15
Number Of Ingredients 15
Steps:
- Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.
- Combine flours, oats, wheat germ, salt, and flaxseed, and caraway seeds if desired, in a large bowl. Add yeast mixture and buttermilk, and mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes.
- Lightly coat a large mixing bowl with cooking spray, and place dough in bowl. Cover with plastic, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
- Turn out dough onto a lightly floured surface, knead for about 1 1/2 minutes, and roll to 1/2-inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Line a rimmed baking sheet with parchment, and dust with cornmeal. Place rounds on sheet, cover with plastic, and let rise in a warm, draft-free spot until puffy, about 20 minutes.
- Heat a large griddle or 12-inch skillet over low heat. Working in batches, place rounds 1 1/2 inches apart. Cook until golden brown and dry, about 7 minutes per side. Let cool for 30 minutes; split with a fork. Toast, and serve with butter and preserves if desired.
Nutrition Facts : Calories 115 g, Cholesterol 1 g, Fiber 2 g, Protein 4 g, Sodium 395 g
MULTI-GRAIN ENGLISH MUFFINS
Make and share this Multi-Grain English Muffins recipe from Food.com.
Provided by Victoria V
Categories Yeast Breads
Time 1h25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1/4 cup warm water, yeast and honey in a small bowl and let the yeast proof.
- Combine the remaining ingredients except cornmeal with the proofed yeast and knead for 10 minutes Divide into 12 balls. Flatten balls and dust with cornmeal.
- Let rise for 1 hour in a warm place.
- Bake 350*F for about 25 minutes.
Nutrition Facts : Calories 161.5, Fat 4.2, SaturatedFat 0.5, Sodium 102.1, Carbohydrate 25.9, Fiber 4.4, Sugar 0.8, Protein 7.8
MULTIGRAIN MUFFINS WITH FRUIT PRESERVES
Very healthy and super delicious muffin recipe that I created from another recipe I found. Each muffin is only 82 calories and 2 grams of fat, but you would never know they are so good for you because they taste so darn yummy!
Provided by Cynthia Joscher @xxrouguexx
Categories Breakfast
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- 24 muffin cups with non-stick spray.
- In a large bowl, combine all dry ingredients. In another bowl, whisk together remaining ingredients. Stir wet ingredients into dry just until moistened.
- Divide into muffin cups. Bake for about 20 minutes or until done. Makes 24 servings.
DRIED FRUIT MUFFINS
Make and share this Dried Fruit Muffins recipe from Food.com.
Provided by Carolyn M.
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers.
- Blend together the dry ingredients, add chopped fruit and stir.
- Beat the liquid ingredients together - milk, oil or butter, eggs, and vanilla - until light.
- Pour the wet ingredients into the dry ingredients. Take a fork or wire whisk and blend the two briefly - about 20 seconds should do it.
- Fill the cups of the muffin pan two-thirds to three-quarters full. Sprinkle with sparkling white sugar, if desired.
- Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.
Nutrition Facts : Calories 181.6, Fat 6.3, SaturatedFat 1.3, Cholesterol 33.9, Sodium 210, Carbohydrate 27.5, Fiber 0.4, Sugar 8.5, Protein 3.6
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