Rise And Shine Muffins Recipes

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RISE AND SHINE MUFFINS



Rise and Shine Muffins image

Breakfast ready in 35 minutes! Enjoy these orange flavored muffins made using Fiber One® cereal - a great start to your day!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 10

2/3 cup orange juice
1/3 cup honey
2 tablespoons vegetable oil
1 egg
1 1/2 cups Original Bisquick™ mix
1 cup Fiber One™ cereal, crushed
1/2 teaspoon baking soda
1/2 cup plus 2 tablespoons salted sunflower nuts, toasted
3 oz 1/3-less-fat cream cheese (Neufchâtel), softened
2 tablespoons orange marmalade

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.

Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 25 mg, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 330 mg, Sugar 12 g, TransFat 1/2 g

RISE AND SHINE MUFFINS



Rise and Shine Muffins image

Very good hearty muffin. It is full of good things like apple, raisins, carrots, coconut, walnuts. Great to grab on the way out the door. The recipe comes from The United Churches in Canada lets Break Bread Together. This church recipe is from Brighouse United Church, Richmond, British Columbia

Provided by cookalot 2

Categories     < 4 Hours

Time 1h5m

Yield 18 muffins

Number Of Ingredients 13

2 cups flour
1 1/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups grated carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup coconut
2 cups chopped apples
3 large eggs
1 cup vegetable oil
1 teaspoon vanilla

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.

HEALTHY RISE N SHINE BREAKFAST MUFFINS



Healthy Rise n Shine Breakfast Muffins image

A healthier way to start the day for kids and adults! These are not too sweet but sweet enough. Great for you moms and dads that are in a rush to get the kids ready for school and yourself ready for work. Beats a pop tart any day!

Provided by Diane Atherton

Categories     Other Snacks

Time 55m

Number Of Ingredients 20

DRY INGREDIENTS
1 c all purpose flour
1 c whole wheat flour (i use white whole wheat)
1/2 c brown sugar (can use same amount of splenda brown sugar for less calories)
1/4 c sugar (use same amount of splenda in place of sugar if desired)
2 tsp baking soda
1 1/2 tsp cinnamon, ground
1/4 tsp nutmeg
1/4 tsp sea salt
WET INGREDIENTS
5 large egg whites or 3/4 cup egg substitute
1/2 c vegetable oil
1/2 c unsweetened applesauce
2 tsp vanilla
FRUIT
2 c apples, chopped unpeeled
1/2 c raisins
3/4 c carrots, grated
NUTS
2 to 3 Tbsp walnuts, chopped (or nuts of your choice)

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.

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