Busy schedules and hurried mornings are no excuse for passing-up on a tasty breakfast.
Delight your taste buds with these three delicious and hearty muffin recipes that will sustain you all morning!
Just freeze them and then choose your flavor of the day!
Blueberry-banana muffins
Ingredients:
- 1 cup (250) whole wheat flour
- 1 cup (250 mL) all-purpose flour
- 1/2 cup (125 mL) sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon (3ml) of salt
- 2 eggs
- 1/4 cup (65 mL) melted butter
- 1 cup (250 mL) plain yogurt
- 2 small crushed ripe bananas
- 1 1/2 cups (375 mL) blueberries
- 1 teaspoon (5 ml) chai spice (see recipe above)
- 1 teaspoon (5 ml) vanilla extract
Instructions
Preheat oven to 375°F (190°C)
Mix dry ingredients in a bowl.
In another bowl, combine beaten eggs, melted butter, yogurt, bananas and vanilla extract.
Combine all ingredients until well blended.
Add blueberries.
Pour the mixture into muffin pan cups.
Bake 25 to 30 minutes.
Spicy apple and carrot muffins
Recipe for chai spice mix
4 parts ground cinnamon
2 parts ground ginger
2 parts ground cardamom
1 part ground cloves
1 part ground coriander
1 part ground white pepper
Ingredients:
1 cup (250 mL) whole wheat flour
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) sugar
1 tablespoon (15 ml) of baking powder
1/2 teaspoon (5 ml) salt
2 eggs
1/4 cup (65 mL) melted butter
1 cup (250 mL) plain yogurt
1/2 (125 ml) cup of applesauce
2 small grated apples
2 grated carrots
1 teaspoon (5ml) cinnamon
1/4 teaspoon (5ml) grated ginger
1 teaspoon (5ml) vanilla extract
Instructions
Preheat oven to 375°F (190°C)
Mix dry ingredients in a bowl.
In another bowl, combine eggs, butter, yogurt, applesauce and vanilla extract.
Combine all ingredients until well blended.
Add apples and carrots to the mixture.
Pour the mixture into muffin pan cups.
Bake 25 to 30 minutes.
Bacon&egg muffins
Ingredients:
1 cup (250 mL) whole wheat flour
1 cup (9250 ml) all-purpose flour
1/2 (125 ml) cup of sugar
1 tablespoon (15 ml) of baking powder
1/2 teaspoon (3ml) of salt
2 beaten eggs
1/4 cup (65 mL) melted butter
1 cup (250 mL) plain yogurt
2 sliced green onions
2 boiled eggs, thinly sliced
4 slices of bacon, cut
1 cup (250 mL) shredded cheddar cheese
Instructions
Preheat oven to 375°F (190°C)
Mix dry ingredients in a bowl.
In another bowl, combine beaten eggs, butter and yogurt.
Combine dry and wet ingredients until smooth.
Add green onions, sliced eggs, bacon and cheddar.
Pour the mixture into muffin pan cups.
Bake 25 to 30 minutes.
Muffins can be stored for 2 to 3 days in the refrigerator and at least 3 months in the freezer.
