Breakfast Muffins

Easy and good for you!

Ingredients:

  • 1 cup self rising flour
  • 1 cup wheat germ (or ground flax seed)
  • 1/2 cup sugar
  • 2 large eggs
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  • 6 Tbsp. butter, melted and cooled slightly
  • 2 bananas, mashed well
  • 1/2 cup nuts, chopped
  • 1/2 cup raisins
  • 1 tsp. vanilla

Directions:

Set your oven to 350 degrees F and grease your muffin tins well, set aside.

Mix together the flour and wheat germ (or flax) and make a hole in the middle, for the wet ingredients to go.

Mix together the eggs, melted butter, sugar, banana, vanilla, nuts, and raisins and pour into the center of the dry ingredients. Stir just until blended.

Spoon into muffin cups. You can fill almost to the top as these muffins don't rise much. Bake approximately 20-30 minutes, or until browned. Cool on a cooling rack for a few minutes and then enjoy plain or with a little butter.

These freeze very well and are great to have on hand for a quick breakfast. I buy bananas that are very ripe and freeze them for these muffins. They can be thawed for 1 minute in the microwave and work great.

Servings: 16 muffins
Time: 10 Minutes Preparation Time
20-30 Minutes Cooking Time

By CDC from FL

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Ingredients

  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1 tsp. ground cinnamon
  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup sugar
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  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil

*Combine the dry ingredients in this recipe the night before. In the morning, add the remaining items, fill the muffin cups and pop them in the oven. Brown sugar, cinnamon and pecans give these muffins their coffee cake-like flavor

Glaze

  • 1/2 cup confectioners' sugar
  • 1 Tbsp. milk
  • 1 tsp. vanilla extract

Directions

In a small bowl, combine the brown sugar, pecans and cinnamon; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the egg, milk, and oil; stir into dry ingredients just until moistened. Spoon 1 Tbsp. of batter into paper-lined muffin cups. Top each with 1 tsp. nut mixture and about 2 tablespoons batter. Bake at 400 degrees F for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins.

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Yield: 1 dozen

By Trudy from Springfield, IL

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