MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
HEALTHY HARVEST BREAKFAST MUFFINS
Yummy muffins pack a nutritious punch in the morning, great for a healthy grab-n-go breakfast. You can alter this recipe any way you like and with what you have on hand, very versatile. I started with Recipe # 8845 from Kathy-Lynn and tweaked it so much it turned into something else. Recipe includes a brown sugar & nut topping. I used almonds and walnuts, but any kind of nut would be good with this.
Provided by QueenAstroPirate
Categories Quick Breads
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375.
- Line muffin pan with cups, if desired.
- Squirt each cup with non-stick cooking spray.
- Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
- In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
- In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
- Add banana mixture to the flour mixture along with the raisins, if you desire.
- STIR JUST UNTIL MOISTENED. Do not over stir.
- Fill muffin cups 2/3 way full.
- Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
- Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
- Makes 16 small muffins, or 8 giant-sized muffins.
EASY MORNING GLORY MUFFINS
These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
Provided by Debbie Clarke
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
- In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g
MABON HARVEST MORNING MUFFINS
Make and share this Mabon Harvest Morning Muffins recipe from Food.com.
Provided by Danielle K.
Categories Breakfast
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees.
- Lightly grease a 12-muffin tin or line it with paper liners.
- Set aside.
- In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots.
- In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined.
- Spoon the batter into the muffin tins and bake for 25 minutes.
Nutrition Facts : Calories 213, Fat 10.7, SaturatedFat 1.6, Cholesterol 46.5, Sodium 164.9, Carbohydrate 26.4, Fiber 2, Sugar 10, Protein 4.1
CRANBERRY HARVEST MUFFINS
Provided by Ina Garten
Time 55m
Yield 18 large muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
- Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
HARVEST MORNING MUFFINS
Make and share this Harvest Morning Muffins recipe from Food.com.
Provided by TARGETreg Recipes
Categories Breakfast
Time 45m
Yield 1 Dozen, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F Line a 12-cup muffin tin or two 6-cup muffin tins with paper liners.
- In a medium bowl, whisk the flour, spice, baking powder, baking soda, and salt. In a large bowl, whisk the pumpkin, brown sugar, eggs, butter, and sour cream. Fold in the flour mixture, walnuts, and cranberries until just combined. Divide among muffin cups.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the pan on a wire rack for 5 minutes, then cool on the rack.
Nutrition Facts : Calories 248.3, Fat 13.5, SaturatedFat 5.5, Cholesterol 51.2, Sodium 253.6, Carbohydrate 29.2, Fiber 1.7, Sugar 14.8, Protein 4.3
SUNNY MORNING MUFFINS
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
- In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
- In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
- Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
- Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.
FLAXSEED GOLDEN HARVEST MUFFINS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Start your day with these warm muffins made using Fiber One® cereal, packed with the goodness of apples, carrots and flaxseed. A wholesome breakfast!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 375°. Line 12 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups and spray bottoms with nonstick baking spray.
- Place cereal between waxed paper, plastic wrap or in plastic bag; crush with rolling pin (or crush in blender or food processor). Mix cereal and milk in large bowl; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 280 mg, Sugar 16 g, TransFat 0 g
HEARTY BREAKFAST MUFFINS
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
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
GOLDEN HARVEST MUFFINS I
These are my very favorite muffin. They are moist and never dissappoint. They also freeze very well. It makes large muffins.
Provided by MarieRynr
Categories Quick Breads
Time 40m
Yield 24 muffins
Number Of Ingredients 17
Steps:
- Combine all dry ingredients, fruits, nuts, raisins, and carrots in a large bowl.
- Mix together oil, milk, vanilla and eggs.
- Stir the wet ingredients into the dry ingredients just until the dry are moistened.
- Do not over mix.
- Fill well greased muffin tins 3/4 full.
- Bake at 350°F for 20 to 25 minutes.
HEALTHY MORNING MUFFINS
Full of nutrients, these healthy morning muffins make for a delicious breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Line a 12-cup muffin pan with 10 paper liners.
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in 1 3/4 cups oats and raisins. Add oil, eggs, milk, carrots, and banana, and stir until blended, being careful to not overmix.
- Fill each muffin cup with 3/4 cup batter. Sprinkle remaining 1/4 cup oats over muffins. Bake until a toothpick inserted in center of muffin comes out clean, about 25 minutes. Serve muffins warm or at room temperature.
GOLDEN HARVEST MUFFINS
Delightful apple and carrots muffins with a nutty twist - a perfect dessert ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 17 g, TransFat 0 g
LUNCHBOX HARVEST MUFFINS
These diminutive muffins make the rotation at least twice a week in my daughter's lunchbox. Although they are filled with plenty of good-for-you ingredients (whole-wheat flour, olive oil, apple and grated vegetables), they are moist and just sweet enough to ensure that they don't end up coming back home, which is the sad fate of many a salami sandwich.
Provided by Melissa Clark
Categories easy, lunch, quick
Time 35m
Yield About 2 1/2 dozen mini-muffins (or 1 dozen regular muffins)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease mini-muffin tins.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
- Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
- Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 4 grams, TransFat 0 grams
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MORNING GLORY MUFFINS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (240)Category Muffins
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe yields 14-16 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
- Whisk the flour, baking soda, cinnamon, ginger, salt, and flax together in a large bowl. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Whisk in the carrots and apples. Pour these wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the raisins and pecans. Fold everything together just until combined and no pockets of flour remain.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.) Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.
- Cover leftover muffins and store at room temperature for 2 days or in the refrigerator for 1 week.
FALL HARVEST MUFFINS RECIPE | LAND O’LAKES
From landolakes.com
5/5 (11)Category Muffin, Breakfast And BrunchServings 18Calories 210 per serving
- Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups or grease muffin pan cups; set aside.
- Combine flour, sugar, oats, cinnamon, baking soda and salt in bowl. Add apples, carrots, dried cherries and nuts; stir until well mixed.
- Whisk eggs in bowl. Stir in melted butter, applesauce and vanilla. Add egg mixture to flour mixture; stir until just moistened.
- Spoon batter evenly into prepared muffin pan cups. Bake 18-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; remove from pan. Serve warm or at room temperature.
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