r lightly greased muffin tin (for 12 muffins) - Do NOT use paper
Place halved English muffins on a cookie sheet.
Squeeze margarine on each half.
Cover each muffin with cooked apples and sprinkle with cinnamon.
Bake in a 350\u00b0 oven, preheated, for 5 to 10 minutes or until warm.
Great for breakfast!
For the Streusel: Pulse 5 TBSP
n flour. Beat mixture hard for 5 minutes, then cover and
Preheat oven to 375 degrees F.
FOR THE MUFFINS: Whisk together flour, sugar, baking powder & salt.
In another bowl, Stir apple juice & eggs into melted butter, mixing well.
Stir butter mixture into flour mixture.
Add mincemeat & stir until moistened.
Spoon into muffin cups.
FOR THE GLAZE: Mix sugar & rum.
Brush over top of each muffin before baking.
Bake 15-20 minutes.
For Dry muffin Mix: In a
ith the remaining cheese. Bake for 30 minutes in a preheated
ll the dry ingredients together for the muffins.
Mix all the
ilding block of this magical breakfast smoothie. The second is
lightly coat 6 microwave-safe muffin pans or ramekin dishes with cooking spray.
sift the flour into a medium bowl.
Stir in the sugar.
Combine yogurt, egg, milk, apples and caramel topping in a separate bowl, then add to the flour mixture.
Stir gently until just combined.
There maybe flour pockets and some lumps, but that is OK.
Spoon mixture into the prepared pans and microwave on high for 6-7 minutes.
Serve with extra low-joule topping.
erapeutic oils from evaporating. Steep for 15 minutes or longer. Stir
an.
To make the muffins, sift the flour into a
he way up.
bake muffins for 25-30 min or until
an with paper liners.
For the cinnamon crunch topping, melt
Preheat oven to 400\u00b0.
Combine flour, 3/4 cup sugar, baking powder, salt and nutmeg. Add milk, egg, and 1/3 cup melted butter. Mix thoroughly.
Grease 18 small muffin tins. Fill 1/2 full and bake for 20 minutes.
Remove muffins from pan immediately. While warm, dip tops of muffins in the 3 tablespoons Melted butter and roll in a mixture of the cinnamon, 1/4 cup sugar and vanilla. Serve warm.
Line muffin tins with paper liners, and set aside.
Fry, crumble and drain sausage.
Preheat oven to 375 degrees.
Mix together bisquick, cornmeal, eggs, and milk.
Add drained sausage, and cheese, and stir well.
Ladle the filling into the prepared muffin tins, filling almost to top.
Bake for 11-15 minutes.
Allow to cool completely.
Store in freezer in a large airtight container.
Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.
Microwave on high for approx 90 seconds.
Preheat oven to 350\u00b0F and grease muffin pans.
Mix thoroughly butter, sugar, and egg.
Stir in flour, baking powder, salt, and nutmeg.
Add in milk and stir.
Fill muffin pan to about 2/3 full.
Bake for 20-25 minutes or until golden brown.
While muffins are baking, mix coating sugar and cinnamon.
Immediately after baking, roll muffins in melted butter and then in sugar and cinnamon mixture.
Serve hot.
Enjoy!
Mix all together
and put in greased muffin tins.
Bake at 400\u00b0 for 15 minutes.
Makes 12 large or about 30 small good for breakfast muffins.
Brown sausage with vegetables.
Drain and add sausage. Return to frying pan and add cheese cubes.
Let melt while stirring often.
Once they have melted, add eggs and move around with spatula,
like scrambling eggs, until they are set.
Turn off heat.
Cut english muffins in half and top with mixture.
Bake at 350\u00b0 for about 15 minutes until bottoms of muffins are crispy. You can also freeze these and just
pop in
the oven whenever you like.
Soak 2 cups of bran flakes in hot water and cool. Cream shortening and sugar together. Add eggs, buttermilk and soaked bran flakes to creamed mixture. Sift dry ingredients and add with the 4 cups additional bran flakes to moist mixture. Mix until moist. Do not over mix.
Keeps 7 weeks in refrigerator.
Grease muffin tins or use paper muffin cups. When putting into tins to bake, you can add raisins or blueberries. Fill muffin tins 3/4 . Bake at 400 degrees for 15 to 20 minutes. These are so handy to have on hand for breakfast muffins -- .