MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
MORNING MUFFINS
I like to grab one of these muffins with coffee on days when I get a late start to work. It's a quick hand-held breakfast.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins. , Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 250 calories, Fat 13g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 174mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
MORNING GLORY MUFFINS
Steps:
- Preheat the oven to 425 degrees F. Lightly coat the top of a standard 12-cup muffin pan with nonstick spray and line with standard cupcake liners.
- Whisk the whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, ginger and baking soda in a large bowl to combine. Add the carrot, apple, coconut, pecans, raisins and orange zest and toss to coat.
- Whisk the dark brown sugar, eggs, yogurt and oil in a medium bowl until combined and creamy, about 30 seconds. Gently fold the egg mixture into the dry ingredients just to combine (be careful not to overmix, it's ok if bits of flour are showing).
- Divide the batter evenly among the muffin cups. Top each muffin with 1/2 teaspoon of the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 28 to 33 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan 5 minutes. Remove from the pan and place onto the rack to cool completely.
MUFFIN MORNING MAKERS
These breakfast muffin sandwiches are perfecto for a quick breakfast at home. I like to freeze them and pop them in the microwave for a grab and go breakfast. These sandwiches don't need to be made with sausage, they can be made vegetarian, with ham, bacon or any type of meat you enjoy in the mornings.
Provided by Tali
Categories Breakfast Sandwiches
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Split the muffins open with a fork and toast them in a toaster oven.
- In a large bowl scramble the eggs, green onions and cheddar cheese together. Heat vegetable oil in a skillet, pour the egg mixture into the skillet and let it fry in one layer as you would an omelet. When the egg is cooked on the underside, flip the egg over and cook the wet side; remove from heat when cooked through.
- At the same time that the eggs are frying, form the sausage into small patties. Place the sausage in another skillet. Fry until browned, remove from pan and drain on paper towels.
- Make the muffin sandwiches by layering a piece of sausage and a piece of the fried egg between the two muffin pieces. If you intend to freeze the sandwiches, let each part of the sandwich cool before make the sandwiches, then wrap them in plastic wrap and freeze. Reheat in the microwave.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 26.9 g, Cholesterol 221 mg, Fat 21.1 g, Fiber 0.1 g, Protein 20.2 g, SaturatedFat 7.2 g, Sodium 512.4 mg, Sugar 0.8 g
MUFFIN MORNING MAKERS
These breakfast muffin sandwiches are perfecto for a quick breakfast at home. I like to freeze them and pop them in the microwave for a grab and go breakfast. These sandwiches don't need to be made with sausage, they can be made vegetarian, with ham, bacon or any type of meat you enjoy in the mornings.
Provided by Allrecipes Member
Categories Breakfast Sandwiches
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Split the muffins open with a fork and toast them in a toaster oven.
- In a large bowl scramble the eggs, green onions and cheddar cheese together. Heat vegetable oil in a skillet, pour the egg mixture into the skillet and let it fry in one layer as you would an omelet. When the egg is cooked on the underside, flip the egg over and cook the wet side; remove from heat when cooked through.
- At the same time that the eggs are frying, form the sausage into small patties. Place the sausage in another skillet. Fry until browned, remove from pan and drain on paper towels.
- Make the muffin sandwiches by layering a piece of sausage and a piece of the fried egg between the two muffin pieces. If you intend to freeze the sandwiches, let each part of the sandwich cool before make the sandwiches, then wrap them in plastic wrap and freeze. Reheat in the microwave.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 26.9 g, Cholesterol 221 mg, Fat 21.1 g, Fiber 0.1 g, Protein 20.2 g, SaturatedFat 7.2 g, Sodium 512.4 mg, Sugar 0.8 g
MORNING MAGIC MUFFINS!
Make and share this Morning Magic Muffins! recipe from Food.com.
Provided by lrl418
Categories Quick Breads
Time 55m
Yield 18 standard sized muffins, 18 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.
- Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
- Peel and finely grate the carrots and apple. Set aside.
- In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.
- In a separate bowl whisk together the eggs, oil, and vanilla extract.
- Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool on a wire rack.
- After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
- Makes 18 standard-sized muffins.
- Frosting:
- Beat the butter and cream cheese until very smooth with no lumps.
- Gradually beat in the powdered sugar until fully incorporated and smooth.
- Beat in the vanilla extract.
- Place a dollop of the cream cheese frosting on the top of each muffin.
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