Steps to Prepare Breakfast Egg Muffins Recipe Natasha's Kitchen

Breakfast Muffins

Distribute mixture evenly among a 12 count muffin tin.

Recipe Summary Breakfast Muffins

Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips.

Ingredients | Breakfast Egg Muffins Recipe Natasha's Kitchen

1 ¾ cups all-purpose flour

⅓ cup white sugar

2 ½ teaspoons baking powder

½ teaspoon salt

¾ cup milk

1 egg, lightly beaten

⅓ cup butter, melted

1 cup fresh blueberries

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.

In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.

Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.

Finely chop the fruit and--depending on the fruit you're using--top it with a teaspoon of sugar, if desired. You can also use "Texas-size" muffin pans; this recipe will make 6 jumbo muffins.

Info | Breakfast Egg Muffins Recipe Natasha's Kitchen

prep: 15 mins cook: 25 mins total: 40 mins Servings: 12 Yield: 12 standard muffins

TAG : Breakfast Muffins

Bread, Quick Bread Recipes, Muffin Recipes, Blueberry Muffin Recipes,

Images of Breakfast Egg Muffins Recipe Natasha's Kitchen

Breakfast Egg Muffins Recipe Natasha's Kitchen - Once eggs are mostly cooked through, sprinkle tops with salt and pepper to taste, 1 tsp fresh chives and half of shredded cheese.