Yummy Breakfast Muffins Recipes

BREAKFAST MUFFINS

Breakfast Muffins image

Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips.

Provided by Carol Yarde

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

Ingredients

1 ¾ cups all-purpose flour
⅓ cup white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup milk
1 egg, lightly beaten
⅓ cup butter, melted
1 cup fresh blueberries

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.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.2 g, Cholesterol 30.3 mg, Fat 6 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 3.6 g, Sodium 247.4 mg, Sugar 7.6 g

HEARTY BREAKFAST MUFFINS

Hearty Breakfast Muffins image

Healthy, hearty breakfast muffins. These have a lightly sweet flavor and lots of wholesome ingredients to get your day started. Moist, chewy, and not overly dense. Easily customizable! You can use any flavor of yogurt, but I prefer plain Greek yogurt. Customize with your favorite nuts or seeds, zucchini or squash, cooked sweet potato, raisins or cranberries, etc. Enjoy!

Provided by KatieTries2Cook

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 16

Ingredients

2 carrots, shredded
2 bananas, mashed
1 zucchini, shredded
¼ cup vegetable oil
¼ cup yogurt
2 eggs
1 cup whole wheat flour
1 ½ teaspoons baking soda
½ cup packed brown sugar
½ cup rolled oats
½ cup shredded coconut
½ cup chopped pecans
½ cup dried cherries
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground ginger

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.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 31.7 g, Cholesterol 31.3 mg, Fat 10.1 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.2 g, Sodium 388.1 mg, Sugar 16.7 g

YUMMY BREAKFAST MUFFINS

Yummy Breakfast Muffins image

I made these up the other day. I was just experimenting, and these turned out really good. Another plus is they are so easy to make!! Enjoy!

Provided by myslys

Categories Breakfast

Time 33m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

2 cups Bisquick
1 large egg
1/4 cup milk (add more if needed to get the right consistancy of biscuit dough)
1 1/2 cups shredded cheddar cheese
1 1/2 cups sliced ham or 1 1/2 cups sliced chicken

Steps:

Preheat oven to 425.
Spray muffin tin with vegetable spray.
Combine all ingredients and spoon mixture evenly in muffin tins.
Bake for 12-13 minutes, or till golden brown.

Nutrition Facts : Calories 151.9, Fat 8.4, SaturatedFat 4, Cholesterol 33.6, Sodium 351.2, Carbohydrate 13.1, Fiber 0.4, Sugar 2.4, Protein 5.8

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