10 Minute Breakfast Muffins Recipes

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BREAKFAST MUFFINS



Breakfast Muffins image

Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips.

Provided by Carol Yarde

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 ¾ cups all-purpose flour
⅓ cup white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup milk
1 egg, lightly beaten
⅓ cup butter, melted
1 cup fresh blueberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
  • Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.2 g, Cholesterol 30.3 mg, Fat 6 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 3.6 g, Sodium 247.4 mg, Sugar 7.6 g

10-MINUTE BREAKFAST MUFFINS



10-Minute Breakfast Muffins image

Make and share this 10-Minute Breakfast Muffins recipe from Food.com.

Provided by Sonya01

Categories     Breakfast

Time 16m

Yield 6 serving(s)

Number Of Ingredients 8

1 3/4 cups self-raising flour
1 tablespoon caster sugar
100 g artificially sweetened low-fat yogurt
1 egg
3/4 cup skim milk
1 cup canned pie apple
2 tablespoons low-joule caramel topping
2 tablespoons low-joule caramel topping (extra for serving)

Steps:

  • lightly coat 6 microwave-safe muffin pans or ramekin dishes with cooking spray.
  • sift the flour into a medium bowl.
  • Stir in the sugar.
  • Combine yogurt, egg, milk, apples and caramel topping in a separate bowl, then add to the flour mixture.
  • Stir gently until just combined.
  • There maybe flour pockets and some lumps, but that is OK.
  • Spoon mixture into the prepared pans and microwave on high for 6-7 minutes.
  • Serve with extra low-joule topping.

Nutrition Facts : Calories 217.2, Fat 1.6, SaturatedFat 0.6, Cholesterol 37, Sodium 551.5, Carbohydrate 43.8, Fiber 1.6, Sugar 5.6, Protein 7

BREAKFAST MUFFINS TO-GO



Breakfast Muffins To-Go image

Don't get bogged down by breakfast, this recipe will get your morning started the right way, every day.

Provided by Dan Churchill

Categories     Quick Breads

Time 30m

Yield 6 Muffins

Number Of Ingredients 15

3 tablespoons olive oil
2 garlic cloves, finely chopped
1 red onion, finely chopped
1 zucchini, grated and squeezed to remove excess moisture
1/4 cup chives, finely chopped
1 cup cottage cheese
1/2 cup gluten-free flour
1 teaspoon baking powder
1 pinch salt and pepper
12 eggs
1 avocado, cut into quarters and fanned
kale chips
2 tablespoons honey
1/2 lemon, juice and zest
2 tablespoons sriracha sauce

Steps:

  • Preheat the oven to 355 F and line a baking sheet with baking paper. In a bowl combine 2 Tbsp of Olive oil and the kale with salt and pepper, spread evenly on to tray and cook for 12-15 minutes or until crispy. Set aside to cool for 5 minutes.
  • In a frypan on medium-high heat add remaining olive oil and caramelize the red onion for 4 minutes before adding garlic and cooking for a further 3 minutes, set aside.
  • In a bowl whisk your eggs then add in your onion, zucchini, chives, cheese, flour, baking powder and season with salt & pepper. Grease a 6 tin muffin tray and evenly distribute egg mix into each.
  • Bake in the oven for 8-10 minutes or until egg is cooked. Remove and allow to cool for 5 minutes. Meanwhile in a bowl combine the siracha, honey and lemon juice.
  • To finish your muffin top with the avocado drizzle with the Sriracha honey and top with a kale chip.

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