Cooking Breakfast Muffins?

[PollyannaMom]

I'm looking for a muffin recipe that I can make DS6 for breakfast (especially something I could freeze ahead and warm in the microwave on school days.)

I want something healthy, but I don't mean low-calorie or special "health-food" ingredients - just something that has a little protein in it, and isn't just dessert. There are no allergy restrictions.

Does anyone have a favorite to share?

 

[Honu]

I keep zucchini nut muffins in the freezer for snacks, because we get a lot of zucchini from friend's gardens. I've also substituted carrots and apples in this recipe, but you don't have to drain those. Just add them and the salt as is. They have about 4 grams of protein per muffin.

The recipe is -

2 c zucchini, grated and drained
1 t salt
3 eggs
1 c vegetable oil
1 2/3 c sugar
1/3 c brown sugar
1/2 c chopped walnuts
3 c flour
1 t baking soda
1/4 t baking powder
3 t cinnamon


Peel and grate 2 heaping cups of zucchini, toss with salt and place in a colander. Put a plate or other weight on top to press some of the liquid out and set aside to drain.
Beat the eggs with a whip for 1 minute.
Add the sugar, oil, nuts and zucchini and stir until well incorporated.
Sift together dry ingredients and mix into to wet ingredients until just moistened. Do not over mix.
Spoon into lined or greased muffin tins. It makes about 16 muffins.
Bake at 325°F for 20 minutes.

 

[mommytotwo]

You could even use a banana bread recipe, and make it into muffins. You could add in chocolate chips, nuts, and raisins if you wish.

 

[disykat]

I used to make Malt-o-meal muffins for the kids. I got the recipe off the box (the hot cereal). I often used applesauce instead of some of the fat, added fruit, substituted grains etc. to make them healthier. They also liked a spoonful of jam baked into the middle.

I don't think they had protein though. I suppose you could use peanut butter if you don't have allergies at your house. The only protein I can think of that is usually in muffins is the egg.

 

[Katy Belle]

Pumpkin muffins
INGREDIENTS
2 cups pumpkin puree
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon salt
2/3 cup vegetable oil
3 eggs


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

These have 5.2 grams of protein per muffin, but lots of fat..14g

 

[piratesmate]

I know you can buy breakfast sandwiches in the frozen food aisle with eggs in them, but I've never liked the texture of frozen eggs. But with the amount of time it takes to make your own, it's hardly worth it anyway.

For quick, on the run breakfasts here this is what I do.

If the bagel is frozen, nuke for 60 seconds on 20%.
Scramble an egg in the dessert size Corelle bowl & then nuke for 60 seconds (medium) to a minute 20 seconds (jumbo). If you stir Parmesan cheese into the raw egg, they take longer...jumbo is more like a minute 30.
Put the bagel down in the toaster just after starting the egg...we do ours for about a minute 15 seconds.
Loosen the egg after the beep & top with a slice of cheese. Nuke for an additional 14 seconds to melt the cheese.
The bagel usually pops while the cheese is melting.

Start to finish, I can toss this together in less than 3 minutes.

I usually put the last bits of a ham into the food processor & keep them in the freezer to toss into the egg to add variety. Of course a slice of lunchmeat ham works too.

 

[PollyannaMom]

Thanks, everyone

 

[Baboo]

I call these alphabet muffins, because they have everything from A-Z in them.

Mix in large bowl:
1 1/2 cups flour
1/2 cup bran
1 cup white sugar
2 tsp. baking soda
2 tsp. cinnamon

then stir in:
1/2 cup raisins
1/2 cup nuts
1/2 cup chopped dates
1/2 cup coconut
1 apple, peeled, cored and grated
3/4 cup each grated carrots and zucchini
1/2 cup drained crushed pineapple

Beat in small bowl:
2 tsp. vanilla
3 eggs
1/2 cup each oil and applesauce

Stir into flour and fruit mixture until batter is just combined.
Spoon into well greased muffin cups, filling to top.
Bake at 350º for 20 minutes.

 

[Meriweather]

Here are a few. Always nice to have muffins ready to go in the freezer.


* Exported from MasterCook *

Cheddar Chive Muffins

Recipe By :Quick Cooking
Serving Size : 12 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups milk
3/4 cup mashed potato flakes
1 egg
1/3 cup vegetable oil
4 ounces shredded cheddar cheese
1 2/3 cups flour
3 tablespoons sugar
2 tablespoons snipped chives
1 tablespoon dried parsley flakes
1 tablespoon baking powder
1 teaspoon salt

In a saucepan, bring milk to a boil. Remove from heat; stir in potato flakes. Let stand for 2 min. Whip with a fork until smooth; cool slightly. Beat in egg, oil and cheese.
Combine remaining ingredients; stir into potato mixture just until moistened (batter will be thick).
Fill greased muffin cups 3/4s full. Bake at 400 degrees for 20-25 min. or until muffins test done. Cool for 5 min.; remove from pan to a wire rack.
Serve warm.



* Exported from MasterCook *

Ham and Cheese Muffins

Recipe By :backofthebox
Serving Size : 12 Preparation Time :0:00
Categories : Bread Meat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
3 cups Original Bisquick® mix
1 cup milk
3 tablespoons vegetable oil
1 cup shredded cheddar cheese
3/4 cup chopped fully cooked ham (1/4 pound)

Heat oven to 400ºF. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)
Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened.
Stir in 3/4 cup of the cheese and the ham.
Divide batter evenly among muffin cups.
Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.
Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan.
Serve warm.
Wrap and refrigerate any remaining muffins.


* Exported from MasterCook *

Hearty Morning Muffins

Recipe By :Quick Cooking
Serving Size : 18 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole wheat flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups shredded carrots
1/3 cup chopped dried apricots
1/3 cup sunflower seeds
1/3 cup flaked coconut
1/3 cup semisweet chocolate chips
1 medium ripe banana -- mashed
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

In a mixing bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower seeds, coconut and chocolate chips. Stir in the banana.
Beat eggs, oil and vanilla; stir into carrot mixture just until moistened.
fill greased or paper-lined muffin cups 2/3rds full. Bake at 375 degrees for 18-22 min. Cool for 5 min.; remove from pans to wire racks to cool.


* Exported from MasterCook *

Corn-Cheese Mighty Muffins

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour
1 cup yellow cornmeal
1/3 cup sugar
3 1/2 teaspoons baking powder
4 ounces firmly packed shredded sharp Cheddar
1 cup milk
1 large egg
1/4 cup butter or margarine

In a large bowl, mix flour, cornmeal, sugar and baking powder. Reserve 2 tablespoons of cheese.
Stir remaining cheese into flour mixture. Form a well in center of flour mixture.
In a small bowl, beat to blend milk, egg and butter. Pour into well in flour mixture. Stir just until lightly blended, batter will be lumpy.
Spoon batter equally into 4 greased 6 ounce custard cups or 6 greased muffin cups. Cups will be heaping full. Sprinkle with reserved cheese.
Bake filled custard cups at 375 degrees for 35-40 minutes or muffin cups at 400 degrees for 25-30 minutes.
Let cool about 5 minutes. Remove muffins from cups or pans and serve hot or warm.

 

[TokyoDina]

I'm a Vegetarian but I do make these for DH.


Chicken Brown Rice Muffins

2 cups cooked brown rice
1 cup finely chopped cooked chicken
1 tablespoon chopped fresh parsley
1/4 cup plus 1 tablespoon chopped celery
1 1/2 teaspoon curry powder
8 tablespoons of plain low-fat yogurt
2 teaspoons Tamari (Soy Sauce Low Sodium)
1 tablespoon lemon juice
3 egg whites

Preheat oven to 375. Grease muffin tin with olive oil cooking spray. Combine all ingridients except the egg whites. Beat the eggs until it creates a foam. Fold into batter. Fill muffin tin with batter. Then make at 35-40 minutes or when a tooth pick comes out clean. Remove from oven and put on a cooling rack.