I am looking for breakfast type muffin recipes. Not English muffins or biscuits but muffins in the paper cups type.....I have a wonderful Pumpkin Muffin recipe and substitute other fruits than Pumpkins, but as KD said a recipe box can never have enough recipes...so I am filling mine with muffin recipes right now.

Help me out!

Cathy J

WOW! Great ideas and I can freeze them all this weekend. Thanks for sharing, my friends!

And here is the Pumpkin Oat Bran muffin recipe that I use. It is SOOOOO good! I got this recipe from Recipezaar



Nutrition Facts
Calculated for 1 muffins (56g)
Recipe makes 12 muffins

Calories 112
Calories from Fat 28 (25%)
Amount Per Serving %RDA
Total Fat 3.2g 4%
Saturated Fat 0.5g 2%
Polyunsat. Fat 1.6g
Monounsat. Fat 0.9g
Cholesterol 0mg 0%
Sodium 128mg 5%
Potassium 165mg 4%
Total Carbohydrate 22.2g 7%
Dietary Fiber 2.0g 8%
Protein 3.7g 7%
Vitamin A 734mcg 14%
Vitamin B6 0.0mg 1%
Vitamin B12 0.0mcg 0%
Vitamin C 1mg 1%
Vitamin E 0mcg 2%
Calcium 89mg 8%
Magnesium 35mg 8%
Iron 1mg 5%

Pumpkin-Oat Bran Muffins #16015
recipe by Mysterygirl
This was on one of those recipe cards that you get in the mail from time to time. We love the taste of the pumpkin and bran - even DD and she isn't a bran eater!
12 muffins
20 minutes
1 1/2 cups unprocessed oat bran
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup mashed pumpkin, , cooked
1/2 cup skim milk
2 egg whites, lightly beaten
2 tablespoons vegetable oil
vegetable cooking spray

1. Combine first six ingredients in a large bowl; stir well.
2. Make a well in center of mixture.
3. Combine pumpkin and next three ingredients; stir well.
4. Add to dry ingredients, stirring just until moistened.
5. Spoon into muffin pans coated with cooking spray, filling ¾ full.
6. Bake at 425 degrees for 20 minutes.
7. Remove from pans immediately; serve warm or at room temperature.
8. Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.
9. Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.
10. Substitute apple pie spice for pumpkin pie spice.
11. Add 1 Tsp ground cinnamon to dry ingredients.

© 2005 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Here's the recipe that I use MOST often. You can use any dried fruits that you desire.


* Exported from MasterCook *

WMD's Bran Muffins

Recipe By :WMD
Serving Size : 18 Preparation Time :0:00
Categories : Bread Breakfast
WW pointed recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour, whole-grain wheat -- whole wheat pastry
2 cups wheat bran
2 tablespoons sucanat or brown sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
2 cups nonfat milk -- soured with 1 T. vinegar or lemon juice
1 medium egg
1/2 cup molasses (you can also use honey or real maple syrup)
2 tablespoons olive oil
1/2 cup dried cherries
1/2 cup dried cranberries

Combine all dry ingredients, including raisins, in a large bowl. In another
bowl, combine egg, soured milk (or buttermilk), oil & molasses.
Combine with dry ingredients just until moistened. Lightly oil muffin cups
or line with muffin papers. Fill regular muffin cups 2/3 full and bake in a
350 degree oven for 20-25 minutes or until test done.


Description:
"Nice, moist muffins -- 2 points per muffin"
Yield:
"18 "



Yield:
"18 muffins"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 131 Calories; 2g Fat (14.8% calories from fat); 4g Protein; 27g Carbohydrate; 5g Dietary Fiber; 11mg Cholesterol; 127mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Sour milk by adding 1 Tbsp. of vinegar or lemon juice per cup
and let set about 10 minutes until sour.

If using goats milk, each muffin is 3 points.
Calories: 154, Total fat 4, Dietary fiber 4

When using lowfat buttermilk, each muffin is 2 points.



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Low Fat Blueberry Muffins

Recipe By :Lori Scott
Serving Size : 18 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups flour, whole-grain wheat -- pastry flour, freshly ground
1 tablespoon baking powder
1/2 teaspoon salt
4 large egg white
1/2 cup part-skim ricotta cheese
1/4 cup unsweetened applesauce
1/2 cup honey
1/2 teaspoon vanilla
1 cup nonfat milk
1 1/2 cups frozen blueberries

In large mixing bowl, mix together flour, baking soda and salt.

In medium mixing bowl, whisk egg whites until frothy. Add ricotta cheese, applesauce, honey and vanilla. Whisk together until well blended, then add milk. Mix milk in.

Fold wet mixture into dry mixture, being careful to not overmix. Gently fold in blueberries.

Pour muffin batter into prepared muffin tin. Muffin cups should be 2/3-3/4 full (we like nice big puffy muffins, so I fill mine to 3/4 full).

Bake in preheated, 400 degree oven for 20 minutes or until golden brown and tests done.

Copyright:
"2002"
Yield:
"18 muffins"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 117 Calories; 1g Fat (7.2% calories from fat); 5g Protein; 24g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 170mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

NOTES : each muffin is 2 points
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

I posted this in "recipe" folder

My mom turned me on to these muffins. They are good. Even my kid likes them.

Oat Bran Muffins
From p. 375 “8 Week Cholesterol Cure”

Preheat oven to 425 degrees.

2 ¼ C. Oat Bran
¼ C. chopped nuts (I left them out and sprinkle them on when I eat)
¼ C. raisins (I used about ½ C.)
1 Tbs baking powder

¼ C. brown sugar (or honey or molasses)
1 ¼ C. skim milk or evaporated skim milk (non fat evaporated milk does make it richer tasting)
2 egg whites
2 Tbs vegetable oil. (you may omit… but my mom says it makes for a dry muffin…)

Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Mix wet and dry together and put into 12 muffin tins.

(batter may look too wet... but don't worry... it works)
Bake 17 mins.

1 muffin, 111 cals, 3.75 g. fat, .31 g. sat fat, 3.85 g. fiber, 103 mg sodium

* * * * *

Banana Muffins (my favorite so far)

Add 2 mashed bananas to wet ingredients

* * * * * * *
Pumpkin muffins

Add half cup canned pumpkin to wet ingredients
Add 1 tsp pumpkin pie spice to dry ingredients

* * * * *
See the book for recipes to:
Pineapple muffins
Apple Cinnamon muffins
Canned fruit muffins
Etc.

* * * * * *
The author suggests that a person eat 3 muffins a day to lower their cholesterol… along with other dietary changes… seems to be working for my mom.

* * * * * *

The Author has 3 pages called “A few words about muffin making…” I can’t be bothered to type up all 3 pages… so get the book from you library if you are interested. A few notes from the book:

Use a timer, and set the time at EXACTLY 17 mins (It was 14 mins in my oven). Use the toothpick test for doneness. If you over bake by a min or two the muffins will be dry.

The muffins don’t get brown. They will get dry before they get brown.

The muffins have no preservatives. Freeze them.