|Cakes and Muffins (Food in Focus)|
|by Hazel King|
Examines cakes and muffins as food around the world, discussing how they are made and mass produced, their history, ingredients, and health aspects.
Results 1 - 10 of 140 for breakfast muffins eggs
Sift flour, salt, ... shortening. Mix well. Add egg and mix again. Pour into greased muffin rings. Bake at 450°F for about ... Makes 8 popover muffins.
Fry Egg & sausage patty. Toast English Muffin. Butter muffin, spread jam on muffin. Top with a slice of cheese, sausage & egg.
Cream butter and sugar; blend in eggs. Add flour, ... in well greased muffin tin. Bake at ... from pan. Keeps well in refrigerator. Makes 1 dozen muffins.
Use 8x8 pan. Break or cut English muffins in half. Use ... bowl, mix 6 eggs, Italian sausage, ... cheese over the top. Put it back in for a minute. Wallah!
In large bowl, ... bowl, combine buttermilk, egg and butter. Pour ... 2 1/2 inch muffin cups, filling 2/3 ... butter or preserves. Can use paper liners.
In large mixing ... mixing bowl combine egg whites, pumpkin, molasses, ... walnuts. Spray 12 muffin cups with non-stick ... 20 to 25 minutes. 12 muffins.
Blend fats and ... and raisins. Add egg and milk mixture ... over mix. Line muffin tin with paper ... about 20 minutes or until golden brown. Serve warm.
(I use homemade ... homemade oatmeal for breakfast.) Beat eggs until light; gradually ... combine evenly. Fill muffin cups (use paper ... for mid morning snack.
Mix all ingredients ... cup liners in muffin pans. Fill muffin ... makes 12 bran muffins. For variety, ... blueberries or 1/2 cup chopped walnuts or 1 cup raisins.
Preheat oven to 400 degrees. For muffins combine flour, nuts, ... milk, butter and egg; add all ... or until toothpick inserted in center comes out clean.
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