Breakfast Muffins Recipe | Sorted Food
Need a delicious way to start your day? We reckon our muffins are peeeerfect! Moist, tasty and packed full of great ingredients, these easy to make muffins are a great grab and go breakfast option.
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Fluffy Egg Cups | Best Breakfast Egg Muffins Recipe
Is there a better breakfast than a warm, fluffy egg bite? These bacon, cheddar, and green onion egg bites are packed with savory flavor, and the addition of heavy cream makes them extra fluffy and soft. They're perfect for a quick and easy breakfast or snack, and they can be stored in the fridge for 3-4 days or frozen for up to 3 months.
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INGREDIENTS (6 pieces):
For the egg mixture:
6 eggs
¼ cup parmesan cheese, grated
¼ cup heavy cream
Salt and pepper
For the filling:
4 bacon strips, cooked and chopped
Cheddar cheese, shredded
Green onion, chopped
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Beth's Morning Glory Muffins | ENTERTAINING WITH BETH
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WATCH MORE BREAKFAST TREATS!
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BETH’S MORNING GLORY MUFFINS
Makes 12 Muffins
INGREDIENTS:
2 eggs
½ cup (100g) sugar
½ (120 ml) vegetable oil
½ cup (120 ml) Libby’s pure pumpkin
¼ cup (60 ml) apple sauce, unsweetened
1 ½ (180 g) cup flour
2 ½ (12.5 ml) tsp baking powder
½ tsp (2.5 ml) salt
1 tbsp (7 g) cinnamon
¼ tsp (1.25 ml) nutmeg
1/8 tsp (.50 ml) ground cloves
½ cup (75 g) carrots, grated
½ cup (75 g) apple, diced
½ cup (120 ml) sweetened coconut
¼ cup (75 g) walnuts, chopped
¼ cup (40 g) raisins
METHOD:
Preheat oven to 400F/(200 C).
In a large bowl combine eggs, sugar, vegetable oil, pumpkin and apple sauce. Whisk to combine.
In a smaller bowl combine flour, baking power, salt, and spices. Whisk to combine.
Add the dry ingredients to the wet ingredients, stirring gently in thirds. Then fold in the carrots, apples, coconut, walnuts and raisins.
Scoop batter into a muffin tin lined with muffin papers. Bake for 13-14 mins until golden brown and risen.
BETH'S PUMPKIN SMOOTHIE RECIPE
Serves 1
INGREDIENTS:
½ cup (120 ml) ice
½ a banana
1/3 cup (80 ml) Libby’s pumpkin
½ cup (120 ml) nonfat Greek yogurt
¾ cup (180 ml) milk
1 tsp (15 ml) honey
¼ tsp (1.25 ml) cinnamon
¼ tsp (1.25 ml) nutmeg
garnish with a dash of nutmeg
METHOD:
Add ingredients to a blender and blend until smooth. Pour into a glass and garnish with a dash of nutmeg.
PLEASE NOTE: This video has been sponsored by Libby's. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising. #sponsored
Good Morning Muffins | Make Ahead Breakfast Idea
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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Easy Savoury Herb Muffins Recipe
Fast forward to the Full Recipe & Directions here: 00:51
Many years ago we used to visit a cafe in Burleigh that had the most delicious zucchini bacon muffins. I hinted that I would love the recipe ..but it was a well-kept secret. So I set off on a quest to produce a delicious savoury muffin, only mine would contain plenty of herbs and omit the bacon.
Served hot with tasty herb & mustard butter they make the perfect addition to a morning tea, breaky on the run, kids lunchbox or anytime savoury snack. Yummo!!! Check out our favourite herb butter recipe here: 03:20
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Buy Fresh or Dried Herbs here:
Ingredients 01:12
- 2tsp vegetable oil
- 1/2 cup vegetable oil
- 1sml onion, chopped
- 1tbsp chopped capsicum
- 1/2 cup grated zucchini
- 1/2 cup grated carrot
- 1tbsp chopped thyme
- 1tbsp chopped parsley
- 1tbsp chopped chives
- 1 cup grated tasty cheese
- 2 cups self-raising flour
- 1lge egg, lightly beaten
- 1/2 cup milk
- Cracked Pepper
- Sesame Seeds
Directions 01:49
1. Preheat oven to moderately hot.
2. Grease 12 hole muffin tin or 2 x 12 mini muffin tins
3. Cook chopped onion in 2tsp of veg oil until soft.
4. In a large bowl mix together capsicum, zucchini, carrot, fresh herbs, grated cheese, cooked onion and pepper stir gently to combine.
5. Sift flour into the bowl, stir gently mix all ingredients.
6. In another bowl mix egg, 1/2 cup oil and milk.
7. Gently fold the wet mixture into the dry ingredients.
8. Spoon into muffin pan and sprinkle with cracked pepper and sesame seeds.
9. Bake in oven for 20 - 25min.
10. Serve with herb butter or pesto. (Click here to see Herb Butter Recipe 03:20)
MORNING GLORY MUFFINS - How to make MORNING GLORY MUFFINS Recipe
Hearty delicious muffins that date back to the 1970's...packed with delicious flavors & textures to keep you satisfied!! Created at the Morning Glory Cafe on Nantucket!! Travels & freezes well!! Never disappoints!! Full recipe below by clicking on SHOW MORE...
MORNING GLORY MUFFINS
This video shows making 1/2 this recipe!!
Makes 18 regular size muffins
Preheat oven to 350 degrees F.
1 cups all-purpose flour
1/2 cup sugar
1 teaspoons baking soda
1 teaspoons ground cinnamon
1/4 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoons vanilla extract
1 cups carrots, grated
1/2 cup apple, shredded
1/2 cup dates, chopped
1/2 cup sweetened coconut, shredded
1/2 cup pecans, chopped
1. In a medium mixing bowl add flour, sugar, cinnamon, baking soda and salt. Whisk well. Set aside.
2. In a small mixing bowl add oil & eggs. Whisk well. Stir into the dry ingredients just until combined.
3. Fold in carrots, apples, coconuts & pecans until combined.
4. Fill greased or paper-lined muffin cups 3/4 (three-fourths) full. A regular ice-cream scooper works prefect.
5. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes before removing from hot pan to wire racks.
TIPS: Freezes up to 3 months. Wrap each muffin in plastic wrap and place in a well sealed contained before freezing.
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