How To make Title: Breakfast Muffins
Servings: 12
1 egg
2 T sugar
1 c sour cream
1 T shortening
1 t prepared mustard
1 1/3 c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 pk ham
finely chopped:
1/2 c Swiss cheese
Beat egg until light. Add sugar, sour cream, shortening and mustard; stir well. Add dry ingredients; stir just until moistened; do not overbeat. Gently, stir in ham and cheese. Fill greased muffin tins 3/4 mini-muffins.
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How To make Title: Breakfast Muffins's Videos
Breakfast Egg Muffins - The Most Delicious Dairy Free Breakfast Egg Muffin Recipe
This deliciously dairy free and incredibly versatile breakfast egg muffin recipe is perfect for any morning meal Use this recipe as a starting point but certainly swap out any of the vegetable ingredients to make it your own by adding bacon, asparagus, home fried potatoes ... you name it!
INGREDIENTS
- 1 pack (225g) Mushrooms, peeled, diced, sauteed
- 1 medium Yellow Onion, finely chopped, sauteed
- 4 oz Dairy Free Cheese, finely grated
- 12 Organic Eggs
- Kosher Salt & Pepper to taste
INSTRUCTIONS
STEP 1: Preheat oven to 350°F
STEP 2: Generous coat the cups of a standard 12 muffin tray with non-stick spray
STEP 3: Sautee onions in a bit of margarine over medium heat until just starting to brown (around 5 minutes)
STEP 4: Sautee mushrooms in olive oil over medium high heat until just starting to brown (around 5 minutes)
STEP 5: Set mushrooms & onions aside to cool for 5 minutes
STEP 6: Crack eggs into a large mixing bowl
STEP 7: Add grated cheese to the eggs
STEP 8: Add cooled mushrooms & onions to the egg mixture
STEP 9: Add salt & pepper
STEP 10: Stir everything together until thoroughly combined
STEP 11: Using a large sturdy spoon, carefully spoon the mixture evenly into each of the 12 muffin cups
STEP 12: Bake in the center rack at for 25 minutes
STEP 13: Let cool for 5 minutes
STEP 14: Transfer egg muffins to a warm serving plate and serve immediately
Full recipe and instructions can be found here:
Easy Breakfast Recipes: Very Berry Muffins for Kids - Weelicious
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These very berry muffins are sure to be a hit in your house! Blackberries, rasberries, strawberries, whatever your stomach desires!
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Easy Breakfast Recipes: Very Berry Muffins for Kids - Weelicious
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Zucchini Muffins
These moist and delicious zucchini muffins filled with crunchy walnuts have JUST the right level of sweetness to make them a perfect snack that leaves you satisfied but not weighed down.
Recipe:
These muffins were such a hit at home. They're the perffect grab and go bite. Let me know if there are any zucchini recipes you'd like me to make!
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Banana Oatmeal Breakfast Muffins Recipe - HEALTHY, EASY, & GREAT FOR MEAL PREP
How to make oatmeal breakfast muffins! These can easily be made into healthy oatmeal breakfast bars too just by using a baking sheet instead of a muffin tin. These easy to make oatmeal muffins are absolutely jam packed with banana flavor, low calorie, perfect for meal prep and great for weight loss (and Weight Watchers) too. Basically if you're looking for easy healthy breakfast ideas - especially for meal prep - give these oatmeal muffins or bars a try!
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THINGS I USED IN TODAY'S OATMEAL MUFFIN RECIPE:
Sugar Substitute:
Semi-sweetened Chocolate Chips:
Food Scale:
Almond Milk:
Peanut Flour:
Calorie Free Maple Syrup:
Muffin Pan:
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HEALTHY OATMEAL BREAKFAST MUFFINS:
4 Cup (320g) old fashioned oatmeal
2 Mashed bananas (250ish)
1/3 Cup sugar-free or calorie free maple syrup (or regular)¸
1/4 cup (40g) sugar substitute
1 Tsp baking powder
1/2 tsp of salt
2 Cups unsweetened vanilla almond milk
2 Tsp vanilla extract
1/2 Cup peanut butter or 8-10 Tbsps (48-60g) Peanut flour - made into peanut butter
*For my peanut butter I used 6 Tbsp peanut flour and just made peanut butter out of that!
*NOTE: I like to let the batter for the muffins sit for 5-10 minutes before adding them to my muffin trays. This allows the oatmeal to soak up some of the liquid, and the batter to thicken up slightly.
OATMEAL MUFFIN MACROS:
160 Calories
6g Protien
28g Carbs
(4g fiber)
3g Fat
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