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Fall Breakfast Muffins

Fall Breakfast Muffins

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Submitted by shelly

Fall Breakfast Muffins recipe

YIELD

24 servings

PREP

25 min

COOK

25 min

READY

1 hrs

Ingredients

3 7.1E+2
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML SEA SALT
2 1E+1
TEASPOONS ML PUMPKIN PIE SPICE
1 237
CUP ML BUTTERMILK
1 237
CUP ML PUMPKIN
¼ 59
CUP ML VEGETABLE OIL
158
CUP ML HONEY
2 2
LARGE LARGE EGGS
beaten

Directions

Mix dry ingredients together in a large bowl.

Mix liquid ingredients well.

Add the liquid ingredients to the dry ingredients and mix just until the flour is moistened.

Batter will be lumpy. Fill 24 well-greased muffin tins ⅔ full and bake at 400℉ (200℃). for 20 minutes. Cool 10 minutes in pans or wire rack.

Loosen muffins with a knife; invert onto wire racks.

Serve warm.

* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

this looks yum ;p

 

 

Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 716 22% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 697mg 29%
Total Carbohydrate 42g 42%
Dietary Fiber 5g 18%
Sugars g
Protein 31g
Vitamin A 193% Vitamin C 6%
Calcium 16% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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