Having these flax muffins on hand for breakfast is a great healthy way to start your family’s day.

 

Ingredients:

• 1 ½ cups flour
• ¾ cup Flaxseed
• ¾ cup oat flour
• ¾ cup brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 2 medium carrots, shredded
• 2 medium apples, diced
• 3/4 cup milk
• 2 eggs
• 1 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine dry ingredients.
3. Add wet ingredients to dry mixture and stir to combine until just moistened.
4. Fill muffin tin lined with muffin papers.
5. Bake for 10 to 15 minutes. (Oven temperatures vary.)

 

 

I made these breakfast muffins yesterday because I was looking for a quick breakfast for the hubby and I while I while we were getting tasks done around the house. They are made with scrambled eggs which adds a very nice texture to the muffin. These muffins are quick and easy to make, plus they freeze well.  They are a great breakfast on-the-go!

They are packed full of egg and cheese with a little bit of fresh dill. I didn’t add any bacon, sausage or ham to these muffins but you certainly could. If you’re looking for more of a spicy breakfast you could add some peppers and onions and serve with a little salsa or whatever you like. Diced cooked potatoes might be good too.

 

Egg and Cheese Breakfast Muffins

Makes: 12 muffins

Ingredients:

• 4 eggs, scrambled
• 2 cups flour
• 1 Tablespoon baking powder
• 1/2 teaspoon dry mustard
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup cheddar cheese, grated, divided
• 3/4 cup milk
• 1/4 cup oil
• 1 raw egg
  
• 1 Tablespoon fresh dill, roughly chopped
• bacon, sausage or ham (optional)

Directions:

1. Preheat the oven to 400.  Lightly grease a 12-cup muffin pan.
2. Coarsely chop the scrambled eggs.
3. In a medium-sized bowl, stir together the flour, baking powder, dry mustard, salt, black pepper and dill.  Stir in 3/4 cup of the cheese, and the cooked eggs.
4. Whisk together the milk, oil, and egg.  Stir the liquids into the dry ingredients just until blended.
5. Divide batter evenly among the muffin cups.  Sprinkle with the remaining cheese.
6. Bake the muffins 20 to 25 minutes, until lightly browned.

Enjoy breakfast with these delicious muffins with all the wonderful flavors that remind you of fall.

Makes: 16 muffins

Ingredients:

• 2 cups all-purpose flour
• 1 cup raw sugar
• 1/4 cup brown sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1 cup shredded carrots
• 1/3 cup craisins
• 1/2 cup sweetened coconut flakes
• 3 eggs
• 1/4 cup applesauce
• 1/2 cup crock pot apple pumpkin butter
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

 

I remember the days many years ago working in the croissant café, I was always surrounding by the smell of fresh baked goods and good coffee as well as the company of friendly customers. The café was in one of the busiest shopping centers in town but the moment you walked in, you were taken away from it all and surrounded by warm friendly smile and it was such a nice and cozy place to meet a friend for coffee or simply read a book. I guess that’s where my love of fresh bakery goods started!

We don’t eat doughnuts often, but we do eat a lot of muffins. They freeze well and are perfect for grabbing and heading out the door to work. I ran past this recipe on the blog My Baking Addiction and found this yummy muffin recipe. They do taste a lot like old fashioned doughnuts and the pumpkin spice adds a little Fall flavor to them and they are Kid-Approved Delicious!

Glazed Doughnut Muffins

Makes: 12 muffins

 Ingredients:

For the Batter

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin spice
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cup all-purpose flour
• 1 cup milk

For the Glaze

• 3 Tablespoons butter, melted
• 1 cup powdered sugar (confectioners’ sugar), sifted
• 3/4 teaspoon vanilla
• 1 1/2 Tablespoons hot water

Directions:

1. Preheat oven to 425 degrees. Lightly grease a 12-cup standard size muffin tin or line with 12 paper muffin cups, and lightly grease each muffin cup with non-stick vegetable or butter spray; this will ensure muffin won’t stick to muffin cup and will be easier to peel off.
2. In a large bowl beat together with electric mixer- butter, vegetable oil, and sugars till smooth.
3. Beat in eggs, one at a time.
4. With the mixer on low speed, beat in the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined.
5. Stir the flour into the butter mixture alternately with the milk.  Mix until just combined.
6. Spoon batter into cups, filling the cups to the top, and then smoothing the tops. Divide batter equally among prepared muffin cups.
7. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time.
8. Cool muffins in muffin tin for 5 minutes. (If you keep them in for longer… the bottoms will still cook) then transfer to wire rack and cool 10 minutes before glazing.
9. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
10. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Store in an airtight container.

adapted from My Baking Addiction

 

These muffins are great for when your on the go and a great make-ahead meal for your kids for a snack or lunch that can easily be frozen-Homemade Corn Dog Muffins.

As much as we all like the smell and taste of a corn dog, I’ve never actual attempted to make them at home because of all the oil that’s required to cook them. I’m not a big fan of deep frying foods. This recipe is a great alternative to deep frying your corn dogs and the kids love them. You can use your favorite cornmeal recipe or if you can find Jiffy cornbread mix on sale like I did, that will work too.

Homemade Corn Dog Muffins

Makes: 24 muffins

Ingredients:

• 2 boxes Jiffy Cornbread mix, plus ingredients to make muffins according to package instructions
• 1 package hot dogs
• 24 muffins paper cups to line muffin pan

Directions:

1. Make muffin mix according to package instructions. (Your using two boxes so remember to double ingredients.)
2. Line muffin pan with muffin cups.
3. Fill each muffin cup with cornbread batter.
4. Cut hots dogs in 1/2 or in 1/3 depending on the size hot dogs you have on hand.
5. Place hot dog in center of cornbread batter and lightly press in. (Batter will slightly raise over hot dog.)
6. Bake in a pre-heated oven at 400 degrees until lightly golden brown.
7. Serve right away or let cool and freeze.

An easy lunch or snack idea that you can make ahead and your kids will love!