Healthy Rise N Shine Breakfast Muffins Recipes

Steps:

• Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups. In medium bowl, mix orange juice, honey, oil and egg.
• In large bowl, stir Bisquick mix, cereal, baking soda and 1/2 cup of the nuts. Stir orange juice mixture into cereal mixture just until moistened. Spoon batter into muffin cups. Sprinkle with remaining nuts.
• Bake about 20 minutes or until golden brown. Immediately remove from pan.
• In small bowl, mix cream cheese and marmalade until well blended. Serve muffins with spread.

Steps:

• 1. Preheat oven to 350 degrees. Line muffin tins with paper or foil liners. Spray liners lightly with Pam or other vegetable oil spray.
• 2. Whisk dry ingredients together in medium size mixing bowl; set aside.
• 3. In separate bowl add wet ingredients; whisk lightly to combine. Add fruit mixture.
• 4. Add wet ingredients to dry ingredient, blend until just moistened.
• 5. Spoon batter into lined muffin tins filling about 2/3 full. There should be enough batter for 18 small muffins.
• 6. Sprinkle walnuts on top of each muffin.
• 7. Bake 30 to 35 minutes. Remove from oven, cool for 5 minutes and then remove to wire racks to completely cool. Serve.

Steps:

• Preheat the oven to 350 degrees F. Thoroughly grease a 12-count muffin pan with butter or cooking spray.
• In a large bowl, mix together the almond meal, flaxseed meal, oat bran, spelt flour, whole wheat flour, brown sugar, baking soda and baking powder. In a separate bowl, beat the egg and egg white together. Add the egg mixture to the dry ingredients with the buttermilk, Applesauce and bananas. Stir together but avoid over-mixing. Stir in the walnuts and raisins.
• Scoop the batter into the muffin cups and bake until set, 18 to 20 minutes.
• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

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.

Steps:

• Preheat oven to 350.
• Mix the first 12 ingredients together.
• Next add remaining 3 ingredients.
• Mix well.
• Using greased muffin cups or paper lined cups, fill 3/4 full of batter.
• Bake at 350 for 20-25 minutes.

Steps:

• In large bowl combine flour, baking soda, sugar, cinnamon, and salt.
• Stir in grated carrot, raisins, walnuts, coconut and apple.
• In a bowl beat together eggs, oil, and vanilla.
• Stir in flour mixture until batter is just combined.
• Spoon into lined muffin tins, filling to top.
• Bake at 350°F for 25-30 minute.