breakfast muffins
Basic ingredients for breakfast muffins
- Blueberry Banana Muffins:1 Cup whole Wheat Flour
- 1 cup all-purpose flour
- 1/2 Cup Sugar
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 2 Eggs
- 1/4 cup Butter, Melted
- 1 cup Plain Yogurt
- 2 small ripe bananas
- 1 tsp Chai Spice
- 1 tsp Vanilla Extract
- Spiced Apple Carrot Muffins:1 Cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 Tbsp baking Powder
- 1/2 Tsp Salt
- 2 Eggs
- 1/4 cup butter, melted
- 1/2 cup plain yogurt
- 1/2 cups applesauce
- 2 small apples, grated
- 1 teaspoon cinnamon
- 1/4 tsp ground Ginger
- 1 tsp vanilla Extract
- Bacon and Egg Breakfast Muffins:one Cup of the whole whit eat flour
- One cup of all-purpose ose flour
- 1/2 cup sugar
- One Tbsp baking Powder
- 1/2 tsp Salt
- Two eggs
- 1/4 cup butter, melted
- 1 1/2 cups plain yogurt
- Two green onions, finely chopped
- Two boiled eggs,
- Two strips of bacon, cooked and chopped one cup of sharp cheddar cheese
How to make breakfast muffins
- Heat oven to 375°F.
- Mix dry ingredients in a large bowl. Stir until combined. Mix eggs, yogurt, yogurt, mashed bananas, and vanilla extract in a medium bowl.
- Now Mix dry ingredients with wet ingredients until well combined.
- Mix in blueberries. Place in a muffin pan lined with cupcake liners. Bake for 25-30 minutes.
- You can either eat it within 2 to 3 days or keep it in the freezer for up to 3 months. Enjoy!
- Spiced Apple Carrot Muffins:Pre-heat oven to 375°F Mix dry ingredients init a large bowl. Stir until cit combined. Mix for gs, yogurt, butter, applesauce, vanilla extract, and melted butter in a large bowl.
- Now Mix dry ingredients with wet ingredients until well combined. Add grated carrot and grated apple to the mixture. Now Place in a muffin pan lined with cupcake liners. Bake for 25-30 minutes.
- You can either eat wit, hin 2 to 3 days or keep it in the freezer for up to 3 months. Enjoy!
- Bacon and Egg Breakfast Muffins:Pre-heat oven to 375°F Mit ix dry ingredients in a lariat ge bowl. Stir until combined. Mix eggs, yogurt, and melted butter in a large bowl. Mix dry ingredients with wet ingredients until well combined.
- Add green onion, boiled eggs, and bacon to the mixture. Now Place in a muffin pan lined with cupcake liners. Bake for 25-30 minutes. You can either eat it within 2 to 3 days or keep it in the freezer for up to 3 months. Enjoy this breakfast muffins recipes.