Breakfast Muffins

Mix and match your favorite ingredients for savory or sweet breakfast muffins.

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4.5 by 2 people

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  • Makes: 12 servings
  • Serving Size: 1 muffin
  • Makes: 12 muffins
  • Prep: 15 mins
  • Bake: 15 mins
  • Cool: 5 mins

Breakfast Muffins

Directions

  1. Preheat oven to 400 degrees F. Grease twelve 2 1/2-inch muffin cups; set aside. In a medium bowl stir together the Flour, sugar, flaxseed meal, baking powder, Spice (if using), baking soda, and salt. Make a well in center of flour mixture; set aside.
  2. In a bowl combine eggs, Liquid, buttermilk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in Stir In.
  3. Spoon batter into prepared muffin cups, filling each half to two-thirds full. Bake for 15 to 18 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm or cool completely.

From the Test Kitchen

Flour (pick one)

1 1/2 cups all-purpose flour and 1/2 whole wheat flour

1 1/3 cups all-purpose flour and 3/4 cup buckwheat flour

1 1/2 cups all-purpose flour and 3/4 cup quick-cooking oats

1 1/2 cups quick-cooking oats, processed until finely ground, and 3/4 cup whole wheat flour

1 1/2 cups whole wheat flour and 1/2 cup all-purpose flour

Spice (pick one)

1 teaspoon ground cinnamon, pumpkin pie spice, or apple pie spice

Liquid (pick one)

3/4 cup mashed banana

3/4 cup applesauce

3/4 cup frozen cooked winter squash, thawed

3/4 cup canned pumpkin

3/4 cup finely shredded zucchini

3/4 cup light sour cream

3/4 cup fat-free Greek yogurt

*Tip:

To make 3/4 sour milk, place 2 1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough reduced-fat milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.

Stir-In (pick one)

3/4 cup fresh or frozen blueberries

3/4 cup chopped fresh apple, pear, peach, or mango

1/3 cup dried fruit (blueberries; raisins; chopped cranberries or cherries; snipped dates, apricots, or figs)

3 Favorites:

all-purpose flour and unground oats, cinnamon, mashed banana, and snipped dried apricots

all-purpose flour and whole wheat flour, apple pie spice, and shredded unpeeled zucchini

all-purpose flour and buckwheat flour, pumpkin pie spice, canned pumpkin, and chopped apple

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Nutrition Facts (Breakfast Muffins)

  • Per serving:
  • 167 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 36 mg chol. ,
  • 243 mg sodium ,
  • 25 g carb. ,
  • 2 g fiber ,
  • 7 g sugar ,
  • 5 g pro.
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2 Ratings

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