Breakfast Muffins Popular Recipes

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Breakfast Muffins

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

Ingredients :

1 three/four cups all-reason flour
1/3 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg, lightly beaten
1/3 cup butter, melted
1 cup fresh blueberries

Instructions :

Prep : 15M	Cook : 12M	Ready in : 40M

Preheat oven to four hundred tiers F (two hundred levels C). Grease muffin cups, or line them with muffin liners.
In a big bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; blend until ingredients are moistened. Do now not overmix. Stir in fresh fruit. Spoon batter into organized muffin cups.
Bake in preheated oven until the tops spring again whilst lightly touched, 20 to 25 minutes. Serve heat.

Notes :

Finely chop the fruit and--relying on the fruit you are using--pinnacle it with a teaspoon of sugar, if preferred. You can also use "Texas-size" muffin pans; this recipe will make 6 jumbo muffins.

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