breakfast muffins- moist and nutritious
Breakfast of Champions! Well not exactly. I have a lot that I need to accomplish today; but I am a breakfast person-- helps me siege the day! I didn't want to fix or eat a big breakfast this morning; but wanted something sort of nutritious and would hold me until lunch. So I made these Breakfast Muffins--quick, moist, YUMMY and Nutritious! ???? With this muffin; I got some fruit, veggies, buttermilk, oats, egg and spices. Orange juice and Hazelnut coffee rounded out my quick breakfast
yield
12 with one cupcake each
prep time
10 Min
cook time
20 Min
method
Bake
Ingredients For breakfast muffins- moist and nutritious
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12muffin papers or-- nonstick cooking spray
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1 call-purpose flour (spooned and leveled)
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1/4 ctoasted wheat germ
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1/2 cpacked dark-brown sugar
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1/2 tspbaking soda
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1/2 tspbaking powder
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1/4 tspground nutmeg
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1/4 tspground cinnamon
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1 cold-fashioned oats
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1/2 craisins
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3 Tbspextra-virgin olive oil
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1 lgegg
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1/3 cbuttermilk
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4 mdcarrots, shredded
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1 mdripe banana, mashed
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1/2 tspsalt
How To Make breakfast muffins- moist and nutritious
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1Preheat oven to 400 degrees.
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2Coat a 12-cup muffin pan with cooking spray or line with muffin papers.
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3In a large bowl, whisk together flour, wheat germ, brown sugar, baking soda, baking powder, nutmeg, cinnamon and salt until there are no lumps. Stir in oats and raisins.
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4Add oil, egg, buttermilk, carrots, and banana and stir until blended. Fill each muffin cup with 1/4 cup batter. Bake 20 to 23 minutes; until a toothpick inserted in center of a muffin comes out clean. Serve muffins warm or at room temperature.
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5Enjoy a muffin and juice; along with a cup of coffee or tea---then go out and seize the day!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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