Turmeric And Blueberry Breakfast Muffins Recipe 425
TURMERIC AND BLUEBERRY BREAKFAST MUFFINS RECIPE - (4.2/5)
Provided by á-29897
Number Of Ingredients 21
Steps:
- Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners or grease the pan with oil or butter. Add walnuts and rolled oats to a food processor or blender (or mortle) and mix quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients. Add buttermilk, oil, bananas and dates to the food processor or blender and mix until smooth, then transfer to the mixing bowl with the dry ingredients. Crack the eggs in a separate bowl and beat them for about a minute before adding them as well. Use a spatula to carefully fold everything until combined. Divide the batter into the muffin tins, drop a bunch of blueberries on top of each muffin and gently push them down a bit. Mix together the granola crumble in a small bowl and add it on top of the muffins. Bake for about 18-20 minutes. Best enjoyed still warm from the oven.
BREAKFAST BLUEBERRY MUFFINS
These muffins are a recreation from a recipe passed down from my mother-in-law. I made the muffins lighter and used half whole wheat flour to add more fiber. They're a great nutritious way to start your day. -Virginia Sollitt Redmond, Washington
Provided by Taste of Home
Time 40m
Yield 6 muffins.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. , Fill greased or paper-line muffin cups two-thirds full. Bake at 375° for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 211 calories, Fat 8g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 217mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
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