Healthy Rise N Shine Breakfast Muffins Recipes

RISE AND SHINE MUFFINS

Steps:

• In large bowl combine flour, baking soda, sugar, cinnamon, and salt.
• Stir in grated carrot, raisins, walnuts, coconut and apple.
• In a bowl beat together eggs, oil, and vanilla.
• Stir in flour mixture until batter is just combined.
• Spoon into lined muffin tins, filling to top.
• Bake at 350°F for 25-30 minute.

RISE & SHINE MUFFINS

Steps:

• Preheat oven to 350.
• Mix the first 12 ingredients together.
• Next add remaining 3 ingredients.
• Mix well.
• Using greased muffin cups or paper lined cups, fill 3/4 full of batter.
• Bake at 350 for 20-25 minutes.

RISE & SHINE MUFFINS

Steps:

• Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups. In medium bowl, mix orange juice, honey, oil and egg.
• In large bowl, stir Bisquick mix, cereal, baking soda and 1/2 cup of the nuts. Stir orange juice mixture into cereal mixture just until moistened. Spoon batter into muffin cups. Sprinkle with remaining nuts.
• Bake about 20 minutes or until golden brown. Immediately remove from pan.
• In small bowl, mix cream cheese and marmalade until well blended. Serve muffins with spread.

RISE AND SHINE MUFFINS

Steps:

• Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups. In medium bowl, mix orange juice, honey, oil and egg.
• In large bowl, stir Bisquick mix, cereal, baking soda and 1/2 cup of the nuts. Stir orange juice mixture into cereal mixture just until moistened. Spoon batter into muffin cups. Sprinkle with remaining nuts.
• Bake about 20 minutes or until golden brown. Immediately remove from pan.
• In small bowl, mix cream cheese and marmalade until well blended. Serve muffins with spread.

HEALTHY RISE N SHINE BREAKFAST MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. Line muffin tins with paper or foil liners. Spray liners lightly with Pam or other vegetable oil spray.
• 2. Whisk dry ingredients together in medium size mixing bowl; set aside.
• 3. In separate bowl add wet ingredients; whisk lightly to combine. Add fruit mixture.
• 4. Add wet ingredients to dry ingredient, blend until just moistened.
• 5. Spoon batter into lined muffin tins filling about 2/3 full. There should be enough batter for 18 small muffins.
• 6. Sprinkle walnuts on top of each muffin.
• 7. Bake 30 to 35 minutes. Remove from oven, cool for 5 minutes and then remove to wire racks to completely cool. Serve.