HEARTY BREAKFAST MUFFINS
Healthy, hearty breakfast muffins. These have a lightly sweet flavor and lots of wholesome ingredients to get your day started. Moist, chewy, and not overly dense. Easily customizable! You can use any flavor of yogurt, but I prefer plain Greek yogurt. Customize with your favorite nuts or seeds, zucchini or squash, cooked sweet potato, raisins or cranberries, etc. Enjoy!
Provided by KatieTries2Cook
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
- Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 31.7 g, Cholesterol 31.3 mg, Fat 10.1 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.2 g, Sodium 388.1 mg, Sugar 16.7 g
ENGLISH MUFFINS
Make and share this English Muffins recipe from Food.com.
Provided by Morton Design Graph
Categories Yeast Breads
Time 2h25m
Yield 20 muffins
Number Of Ingredients 10
Steps:
- Since you cook these on top of the stove, there is no need to preheat the oven.Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.
- Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well.
- Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.
- Knead until elastic and shiny.
- Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.
- Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes.
- Roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes.
- Put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal.
- Place on a baking sheet and cover with a towel.
- Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan.
- Cook for approximately 5 minutes on each side, or until they are slightly brown.
- Cool on a rack.
- Toast after they are completely cooled off and right before serving them.
Nutrition Facts : Calories 165.3, Fat 4.8, SaturatedFat 2.7, Cholesterol 21, Sodium 219.2, Carbohydrate 26.1, Fiber 1.1, Sugar 1.4, Protein 4.2
WHOLE WHEAT ENGLISH MUFFINS
This recipe was given to me many years ago by the county Extension service. I love the muffins' hearty taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer.
Provided by Taste of Home
Time 40m
Yield about 10 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake at 375° for 8 minutes or until bottom is browned. Turn muffins over; bake 7 minutes longer or until second side is browned. Remove from pans to wire racks to cool. Store in the refrigerator. To serve, split with a fork and toast.
Nutrition Facts : Calories 246 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 232mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
25 BEST WAYS TO USE ENGLISH MUFFINS
These English muffin recipes will totally change your sandwich game. From tuna melts to huevos rancheros to pizza, you might never go back to regular bread again.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an English muffin recipe in 30 minutes or less!
Nutrition Facts :
HEARTY ENGLISH MUFFINS
"My husband and I enjoy these quick bites for breakfast before we start work on our dairy farm," says Christine Weber of Palmerston, Ontario. She suggests topping them with pizza sauce or a squirt of ketchup.
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk the eggs, cheese, chives, salt and pepper. Pour into a nonstick skillet; cook and stir over medium heat until eggs are completely set. , Meanwhile, cut bacon strips in half widthwise; cook until crisp. Place two bacon pieces on each English muffin half; top with eggs.
Nutrition Facts : Calories 492 calories, Fat 28g fat (12g saturated fat), Cholesterol 572mg cholesterol, Sodium 792mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
ENGLISH MUFFINS
Crusty and filled with nooks and crannies. Plain, buttered, jammed or crammed? When you make these babies fresh, you may just like 'em in the raw... prep time includes rising time.
Provided by skat5762
Categories Yeast Breads
Time 3h8m
Yield 12 muffins
Number Of Ingredients 6
Steps:
- Sift the flour and salt into a bowl and leave in a warm place.
- Dissolve the yeast and sugar in warm milk.
- Let froth, then mix in the butter.
- Stir all the liquid into the warm flour and beat well until smooth and elastic.
- Cover and proof in a warm place for 50 minutes or until doubled in bulk.
- Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
- Round up the dough, roll into a thick sausage shape and slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick.
- Shape each one into a round with straight sides.
- Put onto a greased baking sheet.
- Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch.
- Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.
- Warm and grease the bakestone lightly.
- Lift the muffins carefully onto the bakestone and cook over very moderate heat (about 350-degrees) for 8-10 minutes until pale gold underneath.
- Turn and cook the other side.
- Wrap in a cloth and keep warm if cooking in batches.
- To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
- Apple butter ain't bad either.
- Enjoy.
FABULOUS ENGLISH MUFFINS
Make and share this Fabulous English Muffins recipe from Food.com.
Provided by Northern_Reflectionz
Categories Yeast Breads
Time 34m
Yield 12-15 muffins, 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast in water.
- Mix sugar, salt and oil and add to yeast misture.
- Beat in one-half of the flour.
- Add balance of flour to make a SOFT dough.
- Knead well (8-10 mins).
- Roll out to 1/4 inch thick on floured board.
- Cut into 3 1/2 inch circles.
- Sprinkle a cookie sheet with a small amount of cornmeal.
- Place circles on sheet, and then sprinkle tops with a bit of cornmeal.
- Cover and let rise until double.
- Preheat griddle or electric frying pan to 375°F Place circles in the pan.
- Cook 7 minutes per side.
Nutrition Facts : Calories 168.8, Fat 5, SaturatedFat 0.7, Sodium 196.2, Carbohydrate 26.9, Fiber 1.2, Sugar 0.8, Protein 3.8
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HOMEMADE HEARTY GRAIN ENGLISH MUFFINS - OFF-SCRIPT
From offscriptrecipes.com
Cuisine AmericanEstimated Reading Time 7 minsCategory BreakfastTotal Time 10 hrs 30 mins
- Whisk together the yeast, molasses, honey, and lukewarm water in the bowl of a stand mixer. Let sit for 15 minutes until the yeast fully dissolves and the mixture appears foggy and frothy.
- Meanwhile, put the millet in a small, dry skillet over medium heat. Watch closely and shake the pan every 20-30 seconds until the millet becomes lightly toasted and fragrant (about 2-3 minutes). When done, immediately take the pan off the heat and let the millet cool.
- Put the butter in a small microwave safe bowl and microwave on high for 20-30 seconds until just melted. Gently stir in the yogurt until fully combined.
- Fit your stand mixer with a dough hook and add the cooled, toasted millet and butter-yogurt mixture to the bowl with the activated yeast mixture. Briefly mix. Then add the flours and salt and mix on low until the ingredients come together. Eventually, increase the speed of the mixer to medium/medium-high and knead the dough for a full 3-4 minutes (yes, that long!). You'll first see the dough soften and then it will begin to form cobweb-like strings around the dough hook. Keep kneading until the dough fully pulls away from the sides of the bowl and amasses around the dough hook. You'll know you're done when you hear the dough slap against the sides of the bowl. It will be soft and sticky, but relatively easy to remove from the dough hook in a single mass.
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