ON-THE-GO BREAKFAST MUFFINS
My muffins are a frequent request from everyone in the family. I usually make them on Sunday nights, so when we're running late on weekday mornings, the kids can grab these to eat on the bus. -Irene Wayman, Grantsville, Utah
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 238 calories, Fat 16g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 0 fiber), Protein 8g protein.
QUICK AND EASY OATMEAL MUFFINS
My mom used to make these on the weekends and the whole house smelled delicious. Great for kids, and I usually serve them with applesauce.
Provided by DustyMoe
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Grease 12 muffin cups.
- Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth.
- Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter.
- Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 19.9 g, Cholesterol 31.8 mg, Fat 10.6 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 124.3 mg, Sugar 8.5 g
EASY BREAKFAST EGG MUFFINS
Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.
Provided by Catherine
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
- Pour mixture equally into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g
QUICK & EASY GOURMET MUFFINS
This super easy recipe starts with one of those less than a $1 mixes. I used Martha White, added a few extra ingredients and wha la "Gourmet Muffins". I found this recipe online and did some tweaking to my liking. It's a great muffin to have on hand for those busy mornings when you just don't have time for breakfast. Just grab...
Provided by Diane Atherton
Categories Other Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425 degrees. Line 6 jumbo muffin tins with paper liners. Rinse berries and gently blot with paper towels.
- 2. Combine muffin mix, flour, baking powder, sugar and salt in a mixing bowl; whisk to combine. In a small bowl, whisk egg in butter milk. Pour into flour mix and hand stir to mix.
- 3. Lightly dust berries with a light coating of flour and gently fold in batter, being careful not to burst berries.
- 4. Fill muffin tins 3/4 full and add crumb topping or sprinkle with sugar if desired. .
- 5. Bake for 22 to 25 minutes until golden brown. Done when cake tester or tooth pick inserted in center comes out clean.
- 6. CRANBERRY MUFFINS: I used Martha White's Blueberry Cheese Cake muffin mix and 1/2 of a 6-oz bag of frozen cranberries. Topped with a mixture of sugar and fresh grated lemon peel. NOTE: cranberries are tart and these muffins were tart. You would have to be a true cranberry lover to enjoy the tartness.
- 7. CRUMB TOPPING: 1/2 cup all-purpose flour 1/3 cup brown sugar 1 Tablespoon oatmeal pinch of salt 3 tablespoons unsalted butter, melted Make the crumb topping by using a fork to combine the flour, brown sugar, and melted butter in a small bowl. Sprinkle each muffin with one tablespoon of the crumb topping
QUICK ENGLISH MUFFINS RECIPE - (4/5)
Provided by á-25087
Number Of Ingredients 7
Steps:
- Pour warm water into a large bowl. Sprinkle sugar, then yeast on top. Let sit and foam for 10 minutes. Add in melted butter, flour, and salt and mix with a rubber spatula. Once combined, place dough onto a floured surface and knead for 5 minutes, adding just enough flour to make the dough stop sticking to the countertop. Shape the dough into ball and place into an oiled bowl. Cover and let rise for 1 hour, or until doubled in size. Meanwhile, sprinkle a few tablespoons of cornmeal on a piece of parchment paper or a towel. Once dough is doubled, knead a few times on a floured surface and then divide into 10 equal pieces. Shape each piece into a ball by rolling it between the palm of your hand and the countertop. Place the balls onto the prepared parchment and press them into flattish rounds. Sprinkle more cornmeal over the tops of the rolls. Cover rolls with towel and let rise 20 minutes. Heat a large frying pan or skillet and grease with cooking spray. Cooking the muffins in batches, cover and fry on low heat on first side for 9 minutes, until the muffins are puffed up and golden and toasted on the outside. Flip and cook for about 5 more minutes, or until the second side is also golden and toasted.
BASIC MUFFINS
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth.
Provided by Marion Cunningham
Categories Bread Milk/Cream Egg Breakfast Brunch Bake Quick & Easy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
- Blueberry Muffins.
- Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
- Pecan Muffins.
- Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
- Whole-Wheat Muffins.
- Use 3/4 cup whole-wheat flour and 1 cup white flour.
- Date or Raisin Muffins.
- Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
- Bacon Muffins.
- Add 3 strips bacon, fried crisp and crumbled, to the batter.
QUICK AND EASY FROM SCRATCH BLUEBERRY MUFFINS
I used this recipe to make 6 very large muffins, cooking for an extra 5-7 minutes, but you can do it making regular sized ones for the time noted in the recipe. Weight Watcher Points Value: If you make 12 muffins = 7 points per muffin If you make 6 jumbo muffins = 13 points per muffin
Provided by Traci Coleman
Categories Fruit Breakfast
Time 35m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 375 degrees. Cream together the butter and sugar. Add eggs, beating well. Add vanilla. Combine flour and baking powder in small bowl. Add flour mixture to the butter mixture, alternating with milk. Fold blueberries into the batter by hand. Spoon batter into greased muffin tins. Bake for 30 minutes. Cool in pan for 5 minutes before removing.
EASY HEALTHY BREAKFAST MUFFINS RECIPE
Steps:
- Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg and salt until there are no lumps.
- Stir in oats and raisins. Add oil, egg, milk, carrots and banana and stir until blended. Fill each muffin cup with ¼ cup batter.
- Bake until a toothpick inserted in center of a muffin comes out clean, 18 to 25 minutes. Serve warm or at room temperature. To store, keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 178 kcal, Carbohydrate 32 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 188 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
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