Whole Wheat Cottage Cheese Breakfast Muffins Food
WHOLE WHEAT BREAKFAST MUFFINS
Make and share this Whole Wheat Breakfast Muffins recipe from Food.com.
Provided by Lizzy75 Brown
Categories Quick Breads
Time 34m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix in order as listed.
- Do not over beat.
- Spoon into greased muffin tins.
- Bake at 350 degrees for 19 minutes.
Nutrition Facts : Calories 193, Fat 9.4, SaturatedFat 0.7, Sodium 110.3, Carbohydrate 27, Fiber 2.4, Sugar 12.5, Protein 2.3
WHOLE WHEAT COTTAGE CHEESE BREAKFAST MUFFINS
These muffins are made with the goodness of whole-wheat flour to boost fibre. The addition of cottage cheese also provides protein to keep you satisfied throughout the morning.
Provided by howre you h.
Categories Breakfast
Time 30m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners. Stir the flour with the sugar, baking powder, baking soda and salt. Whisk the cottage cheese with the eggs, milk, oil, lemon zest, lemon juice and vanilla in a separate bowl. Make a well in the dry ingredients; pour in the wet ingredients and stir just until combined (do not over mix). Fold in the cranberries. Divide the batter evenly between the muffin cups. Sprinkle the tops with almonds (if using).
- Bake for 20 minutes or until golden and a toothpick inserted into the centre of a muffin comes out clean; cool slightly. Serve warm or at room temperature.
Nutrition Facts : Calories 146.5, Fat 1, SaturatedFat 0.3, Cholesterol 1.9, Sodium 182.1, Carbohydrate 30, Fiber 2.6, Sugar 14.7, Protein 5.9
WHOLE WHEAT BREAKFAST MUFFINS
Blazingly baked western omelet and whole wheat muffins. Substitute any veggie combo or add your favorite meats for a carnivorous feast. Quick to prepare and bake, they're the perfect on-the-go breakfast treat.
Provided by christinerupnik
Categories Breakfast
Time 30m
Yield 24 muffins, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Saute peppers and onions in oil w/seasoned salt and tabasco over medium-low heat, until tender.
- In a large bowl, combine first four ingredients. Combine milk, oil and 2 eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
- In a mixing bowl, beat cream cheese and second 2 eggs. Add cheddar cheese; mix well. Stir in pepper/onion mixture. Spoon 2 tablespoons in the center of each muffin. Bake at 425 degrees F for 13-15 minutes or until muffins test done. Serve warm.
Nutrition Facts : Calories 510.5, Fat 31, SaturatedFat 13.6, Cholesterol 198.2, Sodium 581.2, Carbohydrate 45.1, Fiber 5.8, Sugar 10.6, Protein 16.7
COTTAGE CHEESE BREAKFAST
My mom use to make something like this for her lunch when I was a kid, then, I would not even try it, now, I love these open-faced goodies.
Provided by Happy Harry 2
Categories Breads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients except bread in blender & process until smooth.
- Toast bread.
- Spread mixture on toast and top with any of the following:.
- Sliced strawberries; sliced bananas; fresh or canned pineapple; blueberries; diced apples; OR, any other topping that suit you.
Nutrition Facts : Calories 100.4, Fat 1.3, SaturatedFat 0.4, Cholesterol 2.5, Sodium 152.3, Carbohydrate 13.8, Fiber 2, Sugar 2.3, Protein 9
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