BANANA CHOCOLATE MEAL-IN-A-MUFFIN
I searched everywhere for a hearty breakfast muffin and had to invent my own in order to make it tasty and whole-wheat without loads of sugar or exotic ingredients. 100% whole-wheat. Almost no fat and very little sugar. But chocolatey and delicious. This is a very dense muffin that literally could replace a meal (if nuts are added).
Provided by JessicaCeleste
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.
- Mix mashed bananas and brown sugar together in a large bowl. Add eggs, olive oil, and vanilla extract; mix well.
- Mix flour, cocoa powder, baking powder, and cinnamon in a separate bowl. Stir banana mixture into flour mixture. Fold chocolate chips and walnuts into batter. Distribute batter into the muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 209 calories, Carbohydrate 35.6 g, Cholesterol 31 mg, Fat 6.6 g, Fiber 5.1 g, Protein 5.8 g, SaturatedFat 1.6 g, Sodium 56.1 mg, Sugar 11.5 g
MEAL IN A MUFFIN PAN
This meal-in-a-pan breakfast is ideal for busy weekday mornings. I just add fresh fruit and beverages.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Grease a 12-cup muffin pan. Divide hash into six of the cups; press into the bottom and up the sides to form a shell. Break an egg into each shell; season with salt and pepper. Mix muffins according to package directions. Spoon batter into the other six cups. Bake at 400 degrees F for 15-20 minutes or until muffins are golden brown and eggs are cooked to desired doneness.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 51.6 g, Cholesterol 315.2 mg, Fat 25.1 g, Fiber 0.9 g, Protein 23.4 g, SaturatedFat 9.2 g, Sodium 1669.3 mg, Sugar 7 g
MEAL IN A MUFFIN PAN
Steps:
- Preheat oven to 400°. Grease a 12-cup muffin pan. Divide hash into 6 of the cups; firmly press onto the bottom and all the way up the sides to form a shell. Break an egg into each shell; season with salt and pepper. Mix muffins according to package directions. Spoon batter into the other 6 cups. , Bake 15-20 minutes or until muffins are golden brown and eggs are set.
Nutrition Facts : Calories 377 calories, Fat 18g fat (7g saturated fat), Cholesterol 243mg cholesterol, Sodium 717mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
MEAL IN A MUFFIN
Ham and Cheddar Muffins - got from someone on babycenter.ca message boards while trying to come up with freeze ahead easy meals for when baby arrives.
Provided by Sandra E.
Categories < 60 Mins
Time 45m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. In medium mixing bowl mix together flour, sugar, mustard, baking powder, baking soda and both peppers add cheese, and cornmeal.
- In separate medium mixing bowl, using a wire whisk, beat together buttermilk, eggs and oil. Mix in ham.
- Add wet ingredients to dry ingredients and mix until thoroughly combined without over mixing.
- Spray muffin pan cups with a non stick cooking spray; spoon batter into each sprayed cup until about ¾ full. Top with a bit more grated cheese. Place muffin pan on a 4-lipped cookie sheet and put 2 or 3 cups of water onto the cookie to keep muffin bottoms from burning. Bake in middle of center oven rack for 20 to 25 minutes (until muffins are lightly browned and a toothpick inserted in center comes out dry).
- Remove pan from oven and carefully drain off water (it will be hot). Remove muffins from pan and set on wire rack to cool. Serve muffins warm, and for a treat top with maple syrup!
Nutrition Facts : Calories 109.9, Fat 5.5, SaturatedFat 1.9, Cholesterol 30.6, Sodium 186, Carbohydrate 11.6, Fiber 1.4, Sugar 2.9, Protein 4.2
CORNMEAL MUFFINS
Make and share this Cornmeal Muffins recipe from Food.com.
Provided by CoffeeMom
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 375º F.
- Grease muffin pan.
- Mix dry ingredients together.
- In a seperate bowl combine melted butter, egg and milk; mix well.
- Add dry mix to wet mix and stir until just combined.
- Spoon batter into muffin pan and bake for 15-20 minutes.
- Serve hot.
Nutrition Facts : Calories 191.3, Fat 9.1, SaturatedFat 5.4, Cholesterol 40.1, Sodium 259.2, Carbohydrate 25.1, Fiber 1, Sugar 8.5, Protein 3
ENGLISH MUFFINS
Make and share this English Muffins recipe from Food.com.
Provided by Morton Design Graph
Categories Yeast Breads
Time 2h25m
Yield 20 muffins
Number Of Ingredients 10
Steps:
- Since you cook these on top of the stove, there is no need to preheat the oven.Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.
- Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well.
- Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.
- Knead until elastic and shiny.
- Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.
- Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes.
- Roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes.
- Put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal.
- Place on a baking sheet and cover with a towel.
- Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan.
- Cook for approximately 5 minutes on each side, or until they are slightly brown.
- Cool on a rack.
- Toast after they are completely cooled off and right before serving them.
Nutrition Facts : Calories 165.3, Fat 4.8, SaturatedFat 2.7, Cholesterol 21, Sodium 219.2, Carbohydrate 26.1, Fiber 1.1, Sugar 1.4, Protein 4.2
MEAL PREP MUFFIN TIN EGG BITES
Breakfast on the go just got easier with this meal prep technique that bakes an easy egg base in a muffin tin. You can customize these bites with your favorite flavors: Here we make them with sausage and peppers, Buffalo chicken, and of course bacon and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 12 egg muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Crack the eggs into a large bowl, add the salt and whisk to combine. Divide the mixture evenly among the muffin cups. Top with desired variation ingredients. Bake until the centers of the muffins no longer jiggle, 17 to 20 minutes.
- Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of the muffins, unmold and serve. If storing, allow to cool completely, place in a resealable plastic bag and refrigerate or freeze.
- To reheat, microwave the muffins one at a time for about 30 seconds if refrigerated, 1 minute if frozen. You can also heat them in a 250-degree-F oven until warmed through.
HERBED DINNER ROLL MUFFINS
Why settle for refrigerated rolls when it's so easy to make your own? These cheese-topped bites baked in muffin cups are best served warm. -Harrison Carpenter, Longmont, Colorado
Provided by Taste of Home
Time 30m
Yield 8 rolls.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, herbs de Provence, baking powder and salt. In another bowl, combine the eggs, buttermilk, and butter. Stir into dry ingredients just until moistened., Fill greased muffin cups half full. Sprinkle with cheese. Bake at 400° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 436mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
FULL MEAL MUFFINS
We own a daycare and received this recipe from a group center daycare. everyone likes this that has ever tasted it, it has a full meal in it. don't let the rice scare you off, it really is a great one.
Provided by smellykid
Categories Breakfast
Time 35m
Yield 8 LARGE MUFFINS
Number Of Ingredients 13
Steps:
- Mix all ingredients in a bowl and stir till combined.
- Divide into 8 muffin cups.
- Bake 15 minutes at 425 degrees or until tests done.
Nutrition Facts : Calories 308.8, Fat 14.2, SaturatedFat 4.6, Cholesterol 75.2, Sodium 456.9, Carbohydrate 32.9, Fiber 1, Sugar 0.3, Protein 11.6
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