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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 148.2
  • Total Fat: 4.2 g
  • Cholesterol: 15.6 mg
  • Sodium: 230.9 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.8 g

View full nutritional breakdown of Breakfast Muffins calories by ingredient
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Breakfast Muffins

Submitted by: DANYMAN

Introduction

Muffins are perfect for breakfast, providing the energy boost the body needs to start the day. This breakfast muffin is packed full of good ingredients that add fibre, vitamins and minerals, too. Our muffin tray is the jumbo size so I only get 6 muffins - double the calories, but a great breakfast!
For a variation, substitute blue berries for raisins & add 1/3 cup chopped walnuts
Another variation: add a dash of nutmeg, stir 2 small grated carrots into the flour mixture and reduce the amount of raisins to 1/4 cup
Muffins are perfect for breakfast, providing the energy boost the body needs to start the day. This breakfast muffin is packed full of good ingredients that add fibre, vitamins and minerals, too. Our muffin tray is the jumbo size so I only get 6 muffins - double the calories, but a great breakfast!
For a variation, substitute blue berries for raisins & add 1/3 cup chopped walnuts
Another variation: add a dash of nutmeg, stir 2 small grated carrots into the flour mixture and reduce the amount of raisins to 1/4 cup

Number of Servings: 12

Ingredients

    1/2 cup whole-wheat flour
    3/4 cup all-purpose flour
    2 tsp baking soda
    pinch salt
    1/4 tsp cinnamon
    1/4 cup brown sugar
    2 tbsp wheat germ
    3/4 cup raisins
    1 cup plain low-fat yogurt
    3 tbsp oil
    1 egg
    zest of 1/2 orange
    3 tbsp orange juice

Directions

Preheat the oven to 400 F. Line 12 muffin cups with paper liners or coat with non-stick spray. Set aside.
Sift the flours, baking soda, salt and cinnamon into a large bowl. Stir in the sugar, wheat germ and raisins, and make a well in the center.
lightly whisk together the yogurt, oil, egg and orange zest and juice. Pour into the well in the dry ingredients and stir together, mixing only enough to moisten the dry ingredients. do not beat or over mix.
Divide the mixture among the muffin cups, filling them about 2/3s full.
Bake for 15 - 20 minutes or until the muffins are well risen, peaked in the center and springy to the touch.
Leave them to cool in the pan for 2-3 minutes, then turn out onto a wire rack.

Number of Servings: 12

Recipe submitted by SparkPeople user DANYMAN.





TAGS:  Snacks | Snack | Snacks Snack |

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