Dees Healthy Breakfast Muffins Recipes

HEALTHY BREAKFAST MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Thoroughly grease a 12-count muffin pan with butter or cooking spray.
• In a large bowl, mix together the almond meal, flaxseed meal, oat bran, spelt flour, whole wheat flour, brown sugar, baking soda and baking powder. In a separate bowl, beat the egg and egg white together. Add the egg mixture to the dry ingredients with the buttermilk, Applesauce and bananas. Stir together but avoid over-mixing. Stir in the walnuts and raisins.
• Scoop the batter into the muffin cups and bake until set, 18 to 20 minutes.
• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

HEARTY BREAKFAST MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
• Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

HEALTHY BREAKFAST MUFFINS

Steps:

• In a large mixing bowl, combine the plain flour, wholemeal flour, oats (or oats and coconut if using), brown sugar, baking powder, cinnamon and salt.
• Create a well in the centre of the dry ingredients and add the mashed bananas, egg yolks, milk and sunflower oil. Mix together gently with a wooden spoon until a wet batter forms but do not overmix.
• In a separate bowl whisk the egg whites until soft peaks form.
• Gently fold the egg whites into the muffin batter along with the blueberries and any other additions you wish to include until everything is mixed through evenly.
• Divide the muffin mixture between 12 individual muffin cases and place in a preheated oven at 200C/fan 180C/gas mark 6 for 25 minutes until well risen and golden brown ontop.
• The muffins will keep for up to 4-5 days in a sealed tin or plastic container but preferably eaten on the day or day after baking for a fresher muffin. The muffins can also be frozen in a zipped plastic bag, thaw for 1 hour or until defrosted then pop in the oven for 10 minutes to reheat.

DEE'S HEALTH BREAD

Steps:

• In a small bowl, dissolve the yeast and sugar in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, honey, molasses, oil, eggs and lemon juice. Mix well. Add yeast mixture and stir.
• Gradually add 5 cups whole wheat flour beating well after each addition. Add the flax, cracked wheat and sunflower seeds, stir well.
• Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl.
• Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour.
• Punch down and shape into 6 round balls. Cover and let rest for 20 minutes.
• Form into loaves and let rise covered in oven until doubled. Bake at 375 degrees F (190 degrees C) 25-35 minutes.