muffins

pumpkin muffins

Pumpkin Muffins

 

Pumpkin Muffins

Cook Time: 20 minutes

Yield: 12-16

Ingredients

  • 2 cups flour
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 15 oz can pumpkin puree
  • 1/3 cup vegetable oil
  • 1/2 cup evaporated milk
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • cinnamon/sugar for topping

Instructions

  1. Combine four, baking powder, baking soda, spices and salt in a large bowl, and set aside.
  2. Combine the sugars in a small bowl.
  3. In another bowl, beat the eggs, adding the oil, pumpkin, milk, sugars, and the vanilla. Blend well. Pour the pumpkin mixture into the bowl with the flour mixture. Gently stir together.
  4. Line muffin tins with paper liners, and fill about 3/4 full.
  5. Sprinkle with cinnamon sugar, and bake for 20 minutes in a preheated 375° oven.
https://familybreakfastrecipes.com/pumpkin-muffins/

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How To Make Breakfast Rounds

Ingredients

1/2 cup peanut butter
4 English muffins, split and toasted
1 red apple, cored and sliced
1/4 cup packed brown sugar
2 tablespoons margarine
1/4 teaspoon ground cinnamon

Directions

Spread 1 tablespoon of peanut butter onto each English muffin half. Top each one with a few apple slices. In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth. Drizzle the cinnamon mixture over apple slices. Mmmmmm…

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Mandarin Orange Breakfast Bites Recipe

Ingredients

1 1/2 cups all-purpose flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup cold butter or margarine
1 egg
1/2 cup milk
1 teaspoon almond extract
1 (11 ounce) can mandarin oranges, drained and diced
TOPPING:
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted

Directions

In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the egg, milk and extract. Stir into crumb mixture just until moistened. Fold in oranges. Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350 degrees F for 15-20 minutes. Cool for 5 minutes before removing from pans to wire racks. Combine sugar and cinnamon. Dip tops of warm muffins in melted butter, then in cinnamon-sugar.

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Apricot Breakfast Muffins

 

Apricot Breakfast Muffins

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Pillsbury BEST® All Purpose Flour
  • 1/4 cup SPLENDA® No Calorie Sweetener, granulated
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 2 tablespoons Crisco® Pure Canola Oil
  • 2 tablespoons skim milk
  • 1/2 cup Smucker's® Apricot Sugar Free
  • Preserves, plus additional for spreading on tops of muffins
  • 1/4 teaspoon almond extract

Instructions

  1. Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
  2. Combine flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl.
  3. Beat together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
  4. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
https://familybreakfastrecipes.com/apricot-breakfast-muffins/

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Recipe For Feather-Light Breakfast Puffs

Ingredients

1/3 cup shortening
1 egg
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
TOPPING:
1/2 cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter or margarine, melted

Directions

In a mixing bowl, beat shortening and egg. Combine the flour, sugar, baking powder, salt and nutmeg. Stir into egg mixture alternately with milk (batter will be stiff). Fill greased or paper-lined muffin cups about two-thirds full. Bake at 350 degrees F for 15-20 minutes or until muffins test done. For topping combine sugar and cinnamon. When puffs are removed from the oven, immediately roll each in butter and then into cinnamon-sugar. Serve hot.

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Canadian Bacon Breakfast

Ingredients

6 tablespoons Dijon mustard
6 tablespoons honey
6 English muffins, split and toasted
2 tablespoons butter or margarine
12 slices Canadian bacon or thinly sliced ham
1 large Granny Smith apple – peeled, cored and thinly sliced
5 egg whites
1 cup shredded Cheddar cheese
1/2 teaspoon paprika

Directions

Combine mustard and honey; spread 1 tablespoon on each muffin half. In a large skillet, melt butter. Add Canadian bacon and heat through; remove to paper towels to drain. Cook apple slices in the drippings until tender. Arrange bacon on muffins; top with apple slices. Place on a baking sheet. In a mixing bowl, beat egg whites until stiff peaks form. Fold in cheese and paprika; spread over apples. Broil muffins until puffed and golden brown.

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