The fruit muffin I make the most is a banana muffin because I often have bananas that I'm trying to use up. My favorite breakfast fruit muffin is the apple cinnamon. I recently went on a trip to Canada with my family and we had a 12 hour drive ahead of us. I wanted to make muffins both for breakfast and as a snack. I began preparing the mix for banana muffins, then at the last minute divided it in two and ended up making 6 of each muffin. They were both moist and flavorful. My family ate half of them for breakfast the first morning and we snacked on them until we were back in the United States. These muffins are so simple to make and perfect for people who are "on the go".
Breakfast Muffins (Two Ways) (Basic muffin recipe adapted from Muffins: 40 Tantalizing Recipes for Tasty Muffins by Laurie Evans, Fiona Roberts, and Annie Rigg)
3 T. butter
3 T. applesauce
1/2 c. sugar
2 T. honey
1/3 c. milk
1 egg white
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 t. vanilla
For the banana muffins:
1/2 t. nutmeg
1/2 c. chopped pecans (optional)
For the apple cinnamon muffins:
1 apple peeled, cored, and diced
1/2 t. cinnamon
3 T. brown sugar
1 t. cinnamon
1. Preheat the oven to 375 degrees. Line a 12 cup muffin tins with paper liners. I used 6 red and 6 green so I could tell the muffins apart.
2. In a medium mixing bowl combine the milk, sugar, butter, applesauce, egg, egg white, and vanilla. Stir until well combined. Set aside.
5. In the other bowl mix the chopped apples and cinnamon. Stir gently. Pour into 6 of the muffin cups.
6. In a small bowl combine the brown sugar and cinnamon. Sprinkle over the apple cinnamon muffins.
This post linked to: