Trail Mix Muffins Recipes

Steps:

• Preheat oven to 375 degrees.
• Mix together flour, baking soda, salt and sugar in a mixing bowl.
• In a separate bowl, whisk the milk, oil, egg and vanilla together until the egg is beaten well.
• Pour the liquid into the flour mixture and stir just enough to combine (it's important not over mix muffins). The batter will be thicker than typical muffin batter, but that's ok. It's also okay if it's a little bit lumpy.
• Stir in the trail mix.
• Spoon the batter into a greased muffin tin, filling the cups most of the way and bake for 25 minutes.
• Turn out the muffins onto a clean kitchen town and let cool for a few minutes before serving.

Steps:

• In a large bowl, combine the flour, cereal, brown sugar, baking powder and salt. In another bowl, beat the eggs, milk, oil and vanilla; stir into dry ingredients just until moistened. Fold in the chips, peanuts, raisins and apricots., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• Cube the muffin and spread the cubes on the lined baking sheet. Toast in the oven for 20 minutes. Let cool completely.
• Combine the berries, trail mix and baking chips in a large bowl. Add the toasted muffin cubes and gently mix. Store in large hermetic glass jars or in large resealable plastic bags.

Steps:

• Heat oven to 350°F Line 14 muffin cups with paper liners. Combine flour, sugar, baking powder, salt and baking soda in large bowl.
• Combine bananas, butter and eggs in medium bowl. Beat into dry ingredients at medium speed until combined. Stir in trail mix until well-blended. Spoon into muffin cups.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks.
• Tip: If trail mix has no chocolate in it, use 1 cup trail mix and 1/2 cup chocolate chips.

Steps:

• 1. Sift the flour into a mixing bowl, add the salt, baking powder, mix it all together. Add the sugar and mix it with the flour mixture.
• 2. Add the olive oil, 2 beaten eggs and mix it with the dry ingredients.
• 3. Add the soy milk and mix it very well. Once you do that, add the trail mix and mix it extremely well. It should be like a cake batter, perhaps a little thicker.
• 4. Spray the muffin tin with pam and pour the mixture into each cup a little more than half full. It should make 21 muffins, so you will need two tins. Place in preheated oven at 350 degrees for thirty minutes or until done.
• 5. Serve nice and warm with butter and homemade jelly..Terrific!!!!

Steps:

• In mixing bowl combine milk, granola, sugar, butter, molasses, egg and apple blend well.
• In large bowl combine remaining ingredients.
• Add milk mixture and stir just until dry ingredients are moistened.
• Spoon into 18 lined or greased muffin cups.
• Bake at 400 for 20 minutes.

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
• Whisk the flour, baking soda and salt in a medium bowl.
• Whisk the bananas, yogurt, brown sugar, granulated sugar, oil, vanilla and egg in a large bowl until lightened and smooth. Add the flour mixture to the banana mixture and gently whisk until combined, scraping with a rubber spatula as needed. Fold in 1 cup of the trail mix. Divide the batter evenly into the muffin pan. Top each muffin with a heaping tablespoon of the remaining trail mix.
• Bake until golden brown and a toothpick inserted comes out clean, 16 to 18 minutes. Allow to cool 5 minutes before removing from pan. Serve warm or at room temperature.