Nothing says “good morning sunshine” quite like a hot breakfast. If you are looking for a yummy breakfast food that can be enjoyed with a hot cup of coffee on a lazy Sunday morning or a quick finger food that can be grabbed on the go, try these homemade muffins. A good basic muffin recipe can become very versatile just by changing the additions. Instead of the apple and pecans found in this recipe, try berries. Feel free to experiment by adding different fruits and nuts or try flax seed to boost fiber and omega 3. Feel free to share your new creations in the comments below.
Nutrition Info: (Per muffin)
153 calories, 6.1 g total fat, 1 g saturated fat, 160 mg sodium, 162 mg potassium, 23 g carbohydrates, 1 g fiber, 7.6g sugar, 3 g protein
Allergen Info: Contains wheat, eggs, milk and tree nuts
- Prep Time: 20m
- Cook Time: 20m
- Total Time: 40m
- 1 3/4 c Hodgson Mill Unbleached White Flour
- 2 tbsp. granulated sugar
- 2 1/2 tsp. baking powder
- 3/4 tsp. salt, kosher
- 1 tsp. cinnamon
- 1 egg white
- 3/4 c milk, 2%
- 1/4 c brown sugar, packed
- 1/3 c melted butter or olive oil
- 1 medium apple, diced
- 1/2 c pecans, chopped
- Preheat oven to 400 degrees F. Prepare muffin tins by lining with muffin liners or spraying with non-stick cooking spray. Spray liners for easier removal.
- Sift flour, sugar, baking powder and salt together into a large mixing bowl. In a separate bowl, combine egg white, milk, brown sugar and butter or olive oil and mix until combined. Add the wet ingredients to the flour mixture and stir just until dry ingredients are moistened. Do not overmix. Stir in chopped apple and nuts. Spoon batter into muffin tins, filling about 3/4 full.
- Bake for about 20 minutes or until muffin tops are golden brown and toothpick inserted into center comes out clean. Remove from pan and serve while hot or cool on wire racks and store in gallon freezer bag for later use.