Breakfast Muffins

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

Step: 1

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

Step: 2

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.

Step: 3

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

Per Serving: 154 calories; protein 3.1g; carbohydrates 22.2g; fat 6g; cholesterol 30.3mg; sodium 247.4mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.