MORNING MAPLE MUFFINS
Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband-who doesn't normally like muffins-likes these. -Elizabeth Talbot, Lexington, Kentucky
Provided by Taste of Home
Categories Breakfast Brunch Snacks
Time 30m
Yield 16 muffins.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 211mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)
With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know - but these muffins are worth it. I promise.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
- In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
- In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
- Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
- Sprinkle tops evenly with remaining 2 tablespoons coconut.
- Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
- Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
- Store in an airtight container at room temperature for 2 - 3 days, or freeze.
BEST MORNING GLORY MUFFINS
"These moist muffins are chock-full of goodies like coconut, apple, pineapple, carrots and nuts," relates Evelyn Winchester of Hilton, New York. "They're delicious for breakfast or lunch. I get many requests for the recipe."
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 188 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 171mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
MORNING GLORY MUFFINS WITH BANANA
These healthy morning glory muffins are surprisingly moist, even though they're low in fat, thanks to nutritious, flavorful add-ins like banana, carrots, oats, and raisins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.
- Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.
Nutrition Facts : Calories 186 g, Fat 5 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g
MORNING GLORY MUFFINS
These are the best muffins I've ever eaten! Once I took them to a brunch. Three other women had brought muffins, too, but mine disappeared first, and everyone wanted the recipe. Even my husband, who doesn't normally like muffins, just can't seem to get enough of these.-Paddy Webber, Exeter, Ontario
Provided by Taste of Home
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil, apple and vanilla. Stir into the dry ingredients just until combined. Fold in the carrot, raisins, coconut and pecans., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 283 calories, Fat 16g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 228mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
GOOD MORNING MUFFINS
Provided by Ree Drummond : Food Network
Time 30m
Yield 24 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the muffin batter: Sift together the flour, granulated sugar and baking powder. Place the flour mixture in a mixing bowl. Use a pastry cutter to mix in the butter and shortening.
- Mix the marmalade, orange juice and vanilla in a small bowl. Pour the marmalade mixture into the flour mixture. Pour the eggs into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
- For the topping: Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl.
- Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle 1/2 teaspoon wheat germ over the top for extra crunch if desired.
- Bake until done, 20 to 22 minutes. Remove the muffins from the pan and cool on a wire rack. Eat warm or at room temperature.
MORNING GLORY MUFFINS
Provided by Ina Garten
Time 1h
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚ and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil and vanilla. Add the carrots, apple, pineapple, pecans, coconut and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
BETTER MORNING GLORY MUFFINS
Traditional morning glory muffin recipe, tweaked to make it heartier and tastier. Half the fat, less sugar, whole wheat flour, and ground flax seed improve the muffin without anyone in my family knowing the difference. Oh, and dried cranberries instead of raisins. Even the kids love these!
Provided by McLaughA
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.
- Mix brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seed, cinnamon, baking soda, and salt together in a bowl. Add grated apple and carrots; stir to combine. Add pineapple, vegetable oil, applesauce, pecans, eggs, and vanilla extract; stir until just combined. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 52.2 g, Cholesterol 46.5 mg, Fat 15.9 g, Fiber 5 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 359.7 mg, Sugar 31.4 g
MORNING GLORY MUFFINS
Hearty and healthy, these muffins are packed with grated apples, carrot, coconut, and golden raisins. Pepitas replace the usual walnuts. They're made with half whole-wheat and half all-purpose flour.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt. Reserve 1 tablespoon chopped pepitas; whisk the rest into flour mixture. In another bowl, whisk together oil, brown sugar, eggs, and milk until smooth. Stir in carrot, apple, coconut, and raisins. Make a well in flour mixture; pour in egg mixture and stir together until just combined (do not overmix). Divide batter evenly among muffin cups, filling each all the way. Sprinkle tops with reserved pepitas.
- Bake until golden and a toothpick inserted in center of muffins comes out clean, 22 to 25 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
MORNING MUFFINS
I like to grab one of these muffins with coffee on days when I get a late start to work. It's a quick hand-held breakfast.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins. , Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 250 calories, Fat 13g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 174mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
HEALTHY MORNING MUFFINS
Full of nutrients, these healthy morning muffins make for a delicious breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Line a 12-cup muffin pan with 10 paper liners.
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in 1 3/4 cups oats and raisins. Add oil, eggs, milk, carrots, and banana, and stir until blended, being careful to not overmix.
- Fill each muffin cup with 3/4 cup batter. Sprinkle remaining 1/4 cup oats over muffins. Bake until a toothpick inserted in center of muffin comes out clean, about 25 minutes. Serve muffins warm or at room temperature.
SAVORY MORNING MUFFINS
Provided by Valerie Bertinelli
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Butter 8 cups of a muffin tin.
- Whisk together the almond flour, baking powder, salt, cayenne and sage in a medium bowl. In a large bowl, combine the sausage, Cheddar and scallions. In a small bowl, whisk together the cream and eggs, then add them to the large bowl with the sausage mixture. Add the 6 tablespoons melted butter and the almond flour mixture to the large bowl and mix.
- Spoon the batter into the buttered 8 cups of the muffin tin. Bake until puffed, golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.
MOIST MORNING GLORY MUFFINS
Not only did Rhonda Urich want "Light & Tasty" to cut the fat from her Morning Glory Muffins, but she hoped the staff could make them more nutritious. "I'd like to see flaxseed or whole wheat flour added, making them a healthy snack," explains the Loveland, Colorado reader. We did just that. See how in the pages of the Dec/Jan 2006 issue of "Light & Tasty."
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 285 calories, Fat 17g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 138mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
SUNNY MORNING MUFFINS
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
- In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
- In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
- Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
- Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.
MORNING GLORY MUFFINS
Glory may be a big goal for the morning, but it is attainable. These nourishing muffins are packed with vegetables, fruit, nuts and coconut to keep everyone singing your praises well past breakfast. A bit of spice, brown sugar and whole-wheat flour round out the flavor and make them irresistible. If you're striving for even more accolades, try topping them with a swirl of cream frosting, which turns them into sweet and satisfying cupcakes.
Provided by Samantha Seneviratne
Categories breakfast, brunch, quick breads
Time 1h
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, 1/2 cup of the walnuts and 1/2 cup of the raisins into the wet mixture. Stir in the melted coconut oil.
- With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups. Sprinkle the remaining walnuts and raisins evenly over the tops of the muffins.
- Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 192 milligrams, Sugar 21 grams, TransFat 0 grams
BEST MORNING GLORY MUFFINS
These hearty muffins have everything in them like carrot, apple, coconut, pecans, and raisins. I tweaked a couple of recipes for morning glory muffins and made my own perfect recipe. I put in some whole wheat flour and use less sugar. Serve these moist muffins warm for breakfast. The key to perfect muffins is not to over mix them.
Provided by Cupcake-Princess
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven oven to 350 degrees and grease a 12 hole muffin pan. In a medium mixing bowl stir together flour, baking powder, cinnamon, and salt, set aside.
- In a large mixing bowl stir together butter, sugar, eggs, and vanilla. Mix in carrot, apple, coconut, pecans, and raisins. Add flour mixture and stir just until blended (do not over mix!).
- Divide batter between prepared muffin pan. Bake until toothpick inserted into center comes out clean, about 20 to 25 minutes. Let muffins cool in pan for 5 minutes. Transfer muffins to cooling racks to cool completley.
HEALTHY PROTEIN MORNING GLORY MUFFINS
Great recipe I made up using my juicer. Natural sugars from veggies and fruit reduce the need for large additions of sugar. My friends love these muffins! Perfect for breakfast, brunch, or a fulfilling snack.
Provided by FBULGAR
Categories Bread Quick Bread Recipes Muffin Recipes Zucchini Muffin Recipes
Time 1h35m
Yield 16
Number Of Ingredients 19
Steps:
- Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
- Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
- Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
- Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
- Spoon a heaping 1/3 cup batter into each muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 43.9 g, Cholesterol 34.9 mg, Fat 5.2 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 1.5 g, Sodium 346.1 mg, Sugar 15.7 g
CARROT MORNING GLORY MUFFINS (GLUTEN FREE OPTIONAL)
A delicious breakfast treat awaits. This carrot morning glory muffin is a crowd pleaser and you can even make it Gluten Free!
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F and line a standard 12-cup muffin pan with paper liners.
- Whisk the flour(s), oats, baking powder, cinnamon, salt, ginger, and nutmeg together in a medium bowl. Set aside.
- With a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together on medium speed for about 3 minutes until a thick paste forms. Scrape the beaters and the bowl.
- Add the applesauce and eggs and beat on medium-low speed until the sugar paste breaks up and a loose batter forms. Stir in the carrots, walnuts, and coconut.
- Gently stir in the flour mixture just until it is incorporated--don't over mix. The batter will be very thick.
- Divide the batter evenly between the 12 muffin cups, mounding it to the brim of each paper liner.
- Bake for about 25 minutes, until the muffins are browning on top. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 31.1 g, Cholesterol 41.2 mg, Fat 8.7 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 3.5 g, Sodium 210.6 mg, Sugar 10.6 g
CHRISTMAS MORNING CASSEROLE MUFFINS
These savory muffins freeze well so you can make these in advance.
Provided by michellej
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer sausage to prepared muffin cups.
- Mix half-and-half, baking mix, eggs, salt, and black pepper together in a bowl; pour over sausage. Top each muffin with Cheddar cheese.
- Bake in the preheated oven until cooked through and cheese is melted, about 25 minutes.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 8.6 g, Cholesterol 149.3 mg, Fat 23 g, Fiber 0.2 g, Protein 14.9 g, SaturatedFat 10.9 g, Sodium 728.9 mg, Sugar 0.5 g
MORNING GLORY MUFFINS II
Rich, moist muffins that keep well.
Provided by cheer
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
- In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt.
- In a second bowl, combine carrots, apples, coconut, dates and pecans. Stir in eggs, oil and vanilla. Add this mixture to the dry ingredients; stir until smooth.
- Spoon or scoop the batter into the prepared muffin pans. Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 32.2 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 2.1 g, Sodium 231.7 mg, Sugar 19.4 g
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