mary berry breakfast muffins

mary berry breakfast muffins

mary berry breakfast muffins

Basic ingredients for mary berry 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 mary berry 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 mary berry breakfast muffins recipes.
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