Breakfast Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 211.2
- Total Fat: 13.2 g
- Cholesterol: 20.9 mg
- Sodium: 314.6 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 2.8 g
- Protein: 6.0 g
View full nutritional breakdown of Breakfast Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
see directions
Directions
(This is the base -- read below for flavor variations)
In large bowl combine:
* 1-1/2 cups whole wheat flour (or now I use 1 cup brown rice flour and 1/2 cup of quinoa)
* 3/4 cup uncooked oatmeal
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
In a glass measuring cup (or small bowl) I mix:
* 1/2 cup milk (any kind, I use buttermilk)
* 1/4 cup canola oil
* 2 eggs
Beat these all together. Then pour into dry mixture and blend until moistened.
In another medium bowl:
* 8 oz. cream cheese (regular or Neufchatel)
* 1-1/2 bananas chopped
* 1 teaspoon vanilla (or other) flavoring
Add to muffin batter. (I like to not blend it completely so I have "bites" of mostly cream cheese in my muffins -- but that's just me) Spoon into muffin cups. Bake at 350 degrees fahrenheit for 20 minutes.
Makes one dozen.
Flavor Variations:
- add 1 cup shredded cheddar cheese and 6 pieces fried, crumbled bacon to the dry mixture before adding liquids
- add chopped strawberries or other berries to cream cheese mixture before adding to the batter, can also add unsweetened coconut. I just eyeball these amounts.
- add a heaping spoonful of peanut butter to the cream cheese mixture. (I've also discovered macadamia nut butter and almond butter and have used these, plus the chopped nuts)
- use just the base and cover the tops of each muffin with pecan halves before baking (or sometimes I add unsweetened coconut to this version, too)
I find that by starting with this base, it's hard not to end up with a delicious muffin, no matter what I put in for flavor.
Number of Servings: 12
Recipe submitted by SparkPeople user ORCASEK.
In large bowl combine:
* 1-1/2 cups whole wheat flour (or now I use 1 cup brown rice flour and 1/2 cup of quinoa)
* 3/4 cup uncooked oatmeal
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
In a glass measuring cup (or small bowl) I mix:
* 1/2 cup milk (any kind, I use buttermilk)
* 1/4 cup canola oil
* 2 eggs
Beat these all together. Then pour into dry mixture and blend until moistened.
In another medium bowl:
* 8 oz. cream cheese (regular or Neufchatel)
* 1-1/2 bananas chopped
* 1 teaspoon vanilla (or other) flavoring
Add to muffin batter. (I like to not blend it completely so I have "bites" of mostly cream cheese in my muffins -- but that's just me) Spoon into muffin cups. Bake at 350 degrees fahrenheit for 20 minutes.
Makes one dozen.
Flavor Variations:
- add 1 cup shredded cheddar cheese and 6 pieces fried, crumbled bacon to the dry mixture before adding liquids
- add chopped strawberries or other berries to cream cheese mixture before adding to the batter, can also add unsweetened coconut. I just eyeball these amounts.
- add a heaping spoonful of peanut butter to the cream cheese mixture. (I've also discovered macadamia nut butter and almond butter and have used these, plus the chopped nuts)
- use just the base and cover the tops of each muffin with pecan halves before baking (or sometimes I add unsweetened coconut to this version, too)
I find that by starting with this base, it's hard not to end up with a delicious muffin, no matter what I put in for flavor.
Number of Servings: 12
Recipe submitted by SparkPeople user ORCASEK.