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Breakfast Muffins Recipe

Looking for an easy Breakfast muffins recipe? Learn how to make Breakfast muffins using healthy ingredients.


Submitted by fairynuff27

Makes 16 servings



Pumpkin and seed muffins, great for an on-the-go brekkie! No dairy, so great for the lactose intolerant. You can use seeds of your choice or replace pumpkin with other fruit puree.

Recipe Ingredients for Breakfast muffins

5 medium eggs
1 tbsp of honey
1 cup sunflower oil
2 tsps of vanilla essence
2 cups pumpkin puree
1 cup pumpkin seeds or sunflower seeds
3 cups spelt flour
1 cup soft brown sugar
1 1/2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 tsp ginger

Recipe Directions for Breakfast muffins

  1. Beat the eggs and stir in the remaining wet ingredients. Stir in the seeds.

  2. In a separate bowl mix the dry ingredients well.

  3. Combine the wet and dry ingredients, mixing well. Spoon into greased muffin trays and cook for 40-50 minutes, until the tops are firm.

Categories

Fruits, Breakfast, Bake

Nutrition Facts
Serving Size 101.3g
Amount Per Serving
Calories
315
Calories from Fat
175
% Daily Value*
Total Fat
19.5g
30%
Saturated Fat
2.6g
13%
Trans Fat
0.0g
Cholesterol
58mg
19%
Sodium
174mg
7%
Potassium
306mg
9%
Total Carbohydrates
31.0g
10%
Dietary Fiber
4.2g
17%
Sugars
11.3g
Protein
7.3g
Vitamin A 97% Vitamin C 2%
Calcium 6% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • High in manganese
  • High in selenium
  • Very high in vitamin A
  •   Bad points
  • Contains alcohol
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