Early Bird Muffins Recipes
EARLY BIRD MUFFINS
Bran muffins made with bran flakes cereal and coconut milk.
Provided by Anna
Categories Breakfast
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Grease a 12 cup muffin pan.
- In a large mixing bowl, combine the mashed banana, bran cereal, coconut milk, egg, pineapple, brown sugar and vanilla. Let the mixture sit for about 5 minutes while you mix together the dry ingredients. You may want to mix it around a little to crush the bran somewhat as it softens.
- In a separate bowl, stir together the flour, baking soda, salt and cinnamon.
- Add the flour mixture to the bran cereal mixture and stir just until mixed, then stir in the pecans and coconut.
- Divide the batter among the muffin tins. The recipe says ¾ full, so you should stick with that to be safe. My banana-free/extra-pineapple batter was thicker and I let the batter go almost to the top of the cups.
- Bake for 20 to 25 minutes (mine always take 25) or until golden and a toothpick inserted in the center comes out clean. The muffins will be very soft and moist at first, but their texture improves a bit as they sit.
BIRD MUFFINS
I found this recipe in a Bird and Bloom magazine a few years ago. Great for spearing through tree branches by a window or on a tray feeder.
Provided by Antifreesz
Categories Winter
Time 25m
Yield 4-6 muffins
Number Of Ingredients 8
Steps:
- Combine the cornmeal, flour, grated bread crumbs and baking soda in a medium bowl. Add the raisins and sand and mix thoroughly. Then add the bacon drippings and water, stirring well.
- Spoon the dough into muffin tins and bake at 350° for 15 minutes. Cool the muffins to room temperature before serving. Store the leftovers in the refrigerator until it's time for a refill.
Nutrition Facts : Calories 643.5, Fat 28.6, SaturatedFat 10.6, Cholesterol 24.5, Sodium 409.1, Carbohydrate 88.3, Fiber 5.3, Sugar 18.1, Protein 10.1
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- Cube the butter and place in a small sauce or fry pan over medium heat. Stir occasionally until melted. Once melted, stir frequently to keep the butter moving and watch as the butter slowly begins to brown. You’ll notice little amber colored flecks forming at the bottom of the pan and the butter will give off a nutty aroma. This should take close to ten minutes, but watch closely to avoid burning the butter. Once browned, remove from pan to a separate bowl and place in the fridge to cool to room temp.
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