Bom Dia Breakfast Muffins From The Cafe Sintra Recipes

BOM DIA MUFFINS RECIPE

Steps:

• Mix together the flour, sugar, baking soda, cinnamon and salt in a large bowl. Add the carrots, walnuts, coconut and apple and mix together.
• In a small bowl, beat together the eggs, oil and vanilla. Add the egg mixture to the large bowl and stir until just combined.
• Bake in muffin tins with paper liners in a 350-degree oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.

BREAKFAST MUFFINS

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.

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.

ON-THE-GO BREAKFAST MUFFINS

Steps:

• Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean., In a small bowl, whisk 5 eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs., Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in an airtight container. To use, microwave each muffin on high for 45-60 seconds or until heated through.

BOM DIA, BREAKFAST MUFFINS FROM THE CAFE SINTRA

Steps:

• Mix together the flour, sugar, baking soda, cinnamon and salt in a large bowl; add the carrots, walnut, coconut and apple and mix together.
• In a small bowl, beat together the eggs, oil and vanilla; add the egg mixture to the large bowl and stir until just combined.
• Bake in muffin tins greased or lined with paper liners, in a 350 degrees F oven for about 25 to 30 minutes, until a wood pick inserted in the center comes out clean.

FRENCH BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

BREAKFAST IN A MUFFIN

Steps:

• In a large bowl, combine first five ingredients. Combine milk, oil and one egg; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , In a bowl, beat cream cheese and remaining egg. Add cheddar cheese and seasoned salt; mix well. Stir in bacon. Spoon 2 tablespoons in the center of each muffin. , Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Serve warm.