FROZEN BREAKFAST MUFFINS RECIPES

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HEALTHY BREAKFAST MUFFINS - BBC GOOD FOOD



Healthy Breakfast Muffins - BBC Good Food image

I cant actually take credit for this recipe but i have added some additions. It tastes fabulous, is full of really healthy stuff and is the perfect for a breakfast on the go.

Provided by anya19

Total Time 45 minutes

Yield Makes Muffins

Steps:

  • In a large mixing bowl, combine the plain flour, wholemeal flour, oats (or oats and coconut if using), brown sugar, baking powder, cinnamon and salt.
  • Create a well in the centre of the dry ingredients and add the mashed bananas, egg yolks, milk and sunflower oil. Mix together gently with a wooden spoon until a wet batter forms but do not overmix.
  • In a separate bowl whisk the egg whites until soft peaks form.
  • Gently fold the egg whites into the muffin batter along with the blueberries and any other additions you wish to include until everything is mixed through evenly.
  • Divide the muffin mixture between 12 individual muffin cases and place in a preheated oven at 200C/fan 180C/gas mark 6 for 25 minutes until well risen and golden brown ontop.
  • The muffins will keep for up to 4-5 days in a sealed tin or plastic container but preferably eaten on the day or day after baking for a fresher muffin. The muffins can also be frozen in a zipped plastic bag, thaw for 1 hour or until defrosted then pop in the oven for 10 minutes to reheat.

FROZEN BLUEBERRY MUFFINS RECIPE - FOOD.COM



Frozen Blueberry Muffins Recipe - Food.com image

This is a really good recipe! I've made it quite a few times now, for bake sales, breakfast, etc. I am putting it here so I dont have to keep searching for it.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 11

4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract
2 cups unsweetened frozen blueberries
2 tablespoons sugar
1/2 teaspoon ground nutmeg

Steps:

  • In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries.
  • Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: about 2 dozen.
  • Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
  • * When I made these the batter was VERY thick.I found it easier to use a ice cream scoop to fill muffin cups.

Nutrition Facts : Calories 238.9, FatContent 9.1, SaturatedFatContent 5.4, CholesterolContent 52.8, SodiumContent 194.1, CarbohydrateContent 36, FiberContent 0.9, SugarContent 18.9, ProteinContent 3.7

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