breakfast muffins
(1 rating)
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These wholesome breakfast muffins can be enjoyed at any time of day.
(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For breakfast muffins
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1/2 cwhole wheat flour
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3/4 call purpose flour
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2 tspbaking soda
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pinchsalt
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1/4 tspground cinnamon
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1/4 cbrown sugar
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2 Tbspwheat germ
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3/4 craisins
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1 pkg(8 oz.) plain low-fat yogurt
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4 Tbspcanola oil
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1 lgegg
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grated zest of 1/2 orange
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3 Tbsporange juice
How To Make breakfast muffins
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1Preheat the oven to 400 degrees F. Line 12 muffin cups with paper liners, or coat with cooking spray. Set aside.
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2Sift the flours, baking soda, salt, and cinnamon into a large bowl. Stir in the brown sugar, wheat germ, and raisins, and make a well in the center of the dry ingredients.
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3Lightly whisk together the yogurt, oil, egg, orange zest, and juice. Pour into the well and stir only enough to moisten.
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4Spoon into the muffin cups. Bake until the muffins are golden brown and the centers are firm when gently touched, about 15 - 20 minutes. Leave muffins to cool in the tray for 2 - 3 minutes, then turn them out onto a wire rack. The muffins are best eaten fresh, preferably still slightly warm from the oven, but may be cooled completely and then kept in an airtight container for as many as 2 days.
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5For carrot and spice muffins, add a dash of nutmeg, stir 2 small grated carrots into the flour mixture with the wheat germ, and reduce the amount of raisins to 1/4 cup.
- 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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