Hannah's Breakfast Muffins

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 169.4
  • Total Fat: 3.4 g
  • Cholesterol: 17.2 mg
  • Sodium: 146.6 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 5.4 g

View full nutritional breakdown of Hannah's Breakfast Muffins calories by ingredient


Introduction

Preheat oven to 350 F
lightly spray muffin pan

in large mixing bowl combine:
1 cup all purpose flour
1 cup whole wheat flour
1 1/2 cup wheat bran
1/4 cup wheat germ
1/2 teaspoon salt
1 1/4 teaspoon baking soda
1/4 cup brown sugar ( a scant 1/4 cup-not packed)
1/2 teaspoon cardamom
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
6-8 dried dates, finely diced
small palmful golden raisins
small palmful dried tart cherries
Mix together
Add to dry ingredients:

6 Tablespoons molasses
2 cups plain yogurt
3 Tablespoons melted butter
1 lightly beaten egg

Stir just til moistened

Scoop into muffin cups (about 2/3 full)
top with slivered almonds- opt.

Bake for 20 min.
Eat and stay full til lunch!
Preheat oven to 350 F
lightly spray muffin pan

in large mixing bowl combine:
1 cup all purpose flour
1 cup whole wheat flour
1 1/2 cup wheat bran
1/4 cup wheat germ
1/2 teaspoon salt
1 1/4 teaspoon baking soda
1/4 cup brown sugar ( a scant 1/4 cup-not packed)
1/2 teaspoon cardamom
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
6-8 dried dates, finely diced
small palmful golden raisins
small palmful dried tart cherries
Mix together
Add to dry ingredients:

6 Tablespoons molasses
2 cups plain yogurt
3 Tablespoons melted butter
1 lightly beaten egg

Stir just til moistened

Scoop into muffin cups (about 2/3 full)
top with slivered almonds- opt.

Bake for 20 min.
Eat and stay full til lunch!

Number of Servings: 18

Ingredients

    1 cup all purpose flour
    1 cup whole wheat flour
    1 1/2 cup wheat bran
    1/4 cup wheat germ
    1/2 teaspoon salt
    1 1/4 teaspoon baking soda
    1/4 cup brown sugar ( a scant 1/4 cup-not packed)
    1/2 teaspoon cardamom
    1 teaspoon cinnamon
    1/4 teaspoon ground nutmeg
    6-8 dried dates, finely diced
    small palmful golden raisins
    small palmful dried tart cherries
    6 Tablespoons molasses
    2 cups plain yogurt
    3 Tablespoons melted butter
    1 lightly beaten egg
    slivered almonds for topping

Directions

Makes about 18 muffins

Number of Servings: 18

Recipe submitted by SparkPeople user PATCHWORKGIRL.