Breakfast Muffins

Basic Muffin Recipe

3 cups flour

1 cup sugar

4 tea Baking powder

1 tsp salt

1/2 cup margarine, butter, shortening or oil

2 eggs

1 cup milk

Mix dry ingredients. Add in wet ingredients. Stir until flour is moistened and ingredients blended. The batter will be lumpy. Fill lined or well greased muffin cups 2/3 full. Bake 400F 20-25 minutes or until golden brown.

You may add in all sort of things such as blueberries (fold in 2 cups at the last minute), maple (substitute 1 cup maple syrup for the milk) or any other desired flavorings and additions.

Egg Nog Muffins

source: two peas & their pod

1/4 cup butter, at room temperature
1/4 cup canola oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
2 2/3 cups all-Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons ground nutmeg
3/4 teaspoon salt
1 teaspoon vanilla extract
1 cup eggnog

For the Glaze:
2 tablespoons butter, melted
1 1/2 cups confectioners’ sugar, sifted
1/2 cup eggnog
3/4 teaspoon vanilla
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg

Preheat the oven to 350°F. Lightly grease 2 mini muffin pans or 1 regular muffin pan. Set aside. In a large bowl, using a mixer, cream together the butter, canola oil, and sugars till smooth. Add the eggs, beating to combine. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, and vanilla.
Add the dry ingredients into the butter mixture alternately with the eggnog, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared pans, filling the cups nearly full. Bake the muffins for 10-12 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Remove muffins from the oven, and let them cool for a couple of minutes. To make the glaze, combine butter, sugar, eggnog, vanilla, cinnamon, and nutmeg in a large bowl. Whisk until smooth. Dip the tops of each muffin into the glaze and let cool on a wire cooling rack until glaze sets up.

Meyer Lemon Teacakes or Muffins

I have told you before about my love for Meyer Lemons. These little muffins can be served at tea time as teacakes or at breakfast. My guys could not get enough of them!

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
6 tablespoons butter, room temperature
3/4 cups sugar
1 large egg
1 large egg white
3 Meyer Lemons or regular Lemons to make 2 tbsp Meyer lemon zest (or regular lemon) and 1/2 cup Meyer lemon juice (or regular lemon)
1/2 cup plain yogurt (I used Greek yogurt.)
Optional: If you have another Lemon, you can juice it and add powdered sugar to it until it become thick enough to drizzle and drizzle over for a glaze.

Preheat oven to 350 degrees. Grease mini muffin tin with baking spray and then dust with flour. In a bowl, whisk together flours, baking powder, baking soda and salt. Set aside. In the bowl of your electric mixer, cream together butter and sugar until fluffy. Beat in eggs, one at a time, followed by lemon zest. Stir 1/3 of the flour mixture into the butter mixture, followed by the lemon juice. Add in additional 1/3 of the flour mixture, followed by the yogurt. Stir in all remaining flour, but do not over mix. Using a small spoon, scoop batter into prepared pan until each is about 3/4 full. Bake for 10 to 15 minutes or until a toothpick inserted into center comes out clean. Drizzle glaze over them, if desired.

Original Recipe from Cooking With My Kid

Monkey Muffins

1/2 cup (1 stick) butter

1 3/4 cup self-rising flour

1/2 cup brown sugar

1 cup raisins

2 eggs

2 Tab. honey

3 bananas

Preheat oven to 350 F. Rub butter and flour together. Add sugar and raisins. Add eggs and honey. Mash the bananas and then add to the mixture. Stir. Put muffin papers in a muffin pan. Fill up muffin cups. Bake for 15 minutes. You can also make it in a greased loaf pan and bake for 1 hour.

You can also make Bunny Bites by substituting 2 carrots, the grated peel and juice of one orange and 1 teaspoon of pumpkin pie mix for the bananas.

Or for Apple-Cinnamon Muffins, you can substitute 2 apples peeled and chopped, 1/2 cup milk and 1 teaspoon cinnamon for the bananas.

Pumpkin Muffins

Perfect for National Pumpkin Day on October 26.

makes about 2 dozen muffins

1 cup rice flour
1/2 tea. salt
2 tea. baking powder
1/4 cup + 2 Tab. sugar
2 Tab. softened or melted shortening or margarine
1 egg
1 cup milk
1 tea. cinnamon
1tea. nutmeg
1 tea cardamom
1 cup canned pumpkin
1/2 tea. orange extract

Mix dry ingredients together. Add wet, one at a time, keeping the mixer going the whole time. Bake in 400 degree F oven for 25 minutes or until done.
Optional: top with crushed pecan before baking.