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Hearty Breakfast Muffins

April 29th, 2011 by Pamela Murski

This incredible recipe came from a good friend who loves healthy but very tasty treats!  We serve them at the B&B on our self serve breakfast menu.  They are loaded with lots of good things and really give you a boost of energy to start your day…..

2 cups shredded or finely diced, cored, unpeeled apples or zucchini

1 1/3 cup sugar

1 cup  chopped cranberries or blueberries

1 cup shredded carrots

1 cup chopped pecans or walnuts

2 ½ cups flour

1 Tb. baking powder

1 tsp. baking soda

½ tsp. salt

2 tsp. cinnamon

2 tsp. coriander, ground

2 large eggs, beaten

½ cup vegetable oil

1.  Preheat oven to 375 degrees F.  Mix apples and sugar.  Set aside

2.  Mix cranberries, carrots, nuts in large mixing bowl.  Stir in eggs and oil.  Mix dry ingredients in separate mixing bowl and add to berry/nut wet mixture.  Mix to  combine well.

3.  Spoon in to greased or paper lined muffin tins.  Bake for  20-30 minutes, testing with toothpick for doneness.  Cool muffins  in pan for 5 minutes then remove from pan  onto wire rack to cool completely.

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