Apple
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Post by Apple on Jan 3, 2011 3:55:11 GMT -5
morrobaymom Message #5 03/19/10 09:46 AM
By request, I'll list some breakfast muffin recipes using a home made muffin mix recipe I've been using for many years now. The original recipe was published in my second cookbook, 'Working Mom's Fast & Easy, Kid-Friendly Meals' and later reprinted into 'Working Mom's Fast & Easy Family Cookbook'. Both are now out of print. I am the author, so there shouldn't be a problem. I often use the basic mix and then just change other ingredients for different kinds of muffins.
Basic Muffin Mix
2 cups whole wheat flour 2 cups all purpose flour 1 cup oat bran or wheat germ 2 cups nonfat dry milk (can also use dry goat milk or low-iron soy formula if cow's milk is a problem) 2 cups sugar (or Splenda Blended, or you can half the sugar for many adaptations) 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt Mix all ingredients thoroughly in a large bowl. Transfer mixture to airtight storage. Store in an airtight container in the pantry or cupboard for up to 4 weeks, or in airtight freezer bags in the freezer for up to 4 months. Estimated preparation time: 10 minutes Makes about 9 cups of mix.
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Apple
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Post by Apple on Jan 3, 2011 3:56:40 GMT -5
morrobaymom Message #6 03/19/10 09:57 AM
With that basic muffin mix (above), you can do so very much. Here's a favorite of my sons, and this would require less sugar in the basic mix, as noted, if you wish to reduce overall processed sugar.
Basic, Easy Breakfast Muffins
2 cups Basic Muffin Mix 1 egg 2 tablespoons canola oil 1 ripe banana, mashed 1/2 cup water 1/2 cup orange juice 1 cup raisins 1/2 cup chopped nuts (if desired)
Preheat oven to 400 degrees and lightly coat muffin tin with cooking oil spray. Combine muffin mix, egg, oil, banana, water and orange juice in a medium bowl, stirring until evenly moistened. Batter will be lumpy. Fold in raisins and nuts. Spoon batter into prepared muffin tin and bake on center or upper rack of oven for 15 minutes. Remove from oven and cool. If you want to freeze these, be sure to cool completely before wrapping and freezing. Frozen muffins can be microwaved for 30-60 seconds on high for an out-the-door breakfast. Makes 12 muffins.
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Apple
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Post by Apple on Jan 3, 2011 3:58:47 GMT -5
morrobaymom Message #7 03/19/10 10:07 AM
Protein-Packed, Dried Fruit Muffins
2 cups Basic Muffin Mix 1 egg 1 tablespoon canola oil 2/3 cup fresh milk 1 cup plain yogurt (or sour cream) 1 1/2 cups chopped dates, apricots, cranberries or other dried fruits
Preheat oven to 400 degrees and lightly coat muffin tin with cooking oil spray. Combine muffin mix, egg, oil, milk and yogurt in a medium bowl, stirring just enough to moisten evenly. Batter will be lumpy. Fold in your dried fruits of choice. Spoon batter into muffin tin and bake for 15 minutes. Remove from oven and cool. Makes 12 muffins that are an ideal source of calcium, iron and many vitamins.
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Apple
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Post by Apple on Jan 3, 2011 4:00:07 GMT -5
morrobaymom Message #12 03/19/10 10:42 AM
The following muffin recipe is one I've used with blueberries, raspberries, blackberries, apples, nectarines and peaches (at different times, of course). For berries, use a 1/2 pint. For apples, nectarines and peaches, you can leave the skins on for extra fiber and just chop up two of whichever fruit. The key to this recipe is the granola, and since we get the big, huge boxes of Nature Valley Granola bars at Costco a few times per year (they have over 90 bars per box), I generally just crush up two individual packages. You can get away with half the sugar for this recipe, and they stay nice and moist even when frozen and reheated.
Fresh Fruit & Granola Breakfast Muffins
2 cups Basic Muffin Mix 1 egg 1 tablespoon canola oil 3/4 cup water 1/4 cup apple juice 1/2 cup unsweetened apple sauce 1 1/2 - 2 cups fresh fruit in season, chopped (if not berries) 1 cup granola or crushed granola bars
Preheat oven to 400 degrees and lightly coat muffin tin with cooking oil spray. Combine muffin mix, egg, oil, water, apple juice and applesauce in a medium bowl, stirring enough to moisten. batter will be lumpy. Fold in fresh fruit and granola. Spoon batter into muffin tin and bake for 15 minutes. Remove and cool. Makes 12 muffins.
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Apple
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Post by Apple on Jan 3, 2011 4:01:49 GMT -5
morrobaymom Message #13 03/19/10 10:52 AM
Skipping now to a BIG hit last holiday season. For this recipe, you'll simply use leftover stuffing. It is so, so easy. Please be careful of oven temperature, though, as too hot of an oven with this recipe with set off your smoke alarm. LOL!
Easiest-Ever Breakfast "Stuffins"
4 cups leftover stuffing (any brand or kind) 2 eggs, lightly beaten 1 cup shredded cheese 1/2 - 1 cup real bacon bits 1 cup dried cranberries (optional)
Preheat oven to 375 degrees and lightly coat muffin tin with cooking oil spray. Combine leftover stuffing, eggs and cheese in a medium bowl until well combined. Fold in bacon bits and (if desired) cranberries. Spoon this mixture into muffin tin and bake at 375 degrees for 15 minutes. Remove from oven and cool completely before taking the "stuffins" out of the muffin tin. Makes 12, and those only lasted a few days in my household (frozen and reheated) as each of my kids regularly gobbled up 3 per breakfast!
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Apple
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Post by Apple on Jan 3, 2011 4:26:29 GMT -5
wackyaunt Message #45 04/02/10 06:55 PM
My Banana Muffin recipe:
1-1/4 cup flour 1/2 cup sugar 1 teaspoon baking soda 3 overripe bananas mashed 2 eggs 1/2 cup applesauce 1/2 cup chopped pecans (optional)
Mash bananas and mix in other ingredients. Bake for 30 minutes in 350 degree oven. Cool. Muffins can be wrapped individually and frozen. Makes up to 12 muffins.
(apple's notes: Any time I make banana bread stuff I like to add a little cinnamon and nutmeg and toss in some chocolate chips...)
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