Egg Muffins

I know these are all the “rage” now. In our world, they are a perfect breakfast for our busy mornings. The kids can microwave them themselves for a change from cereal, I take one to work in the morning, and the Teen will usually heat one up for a snack if we have them.

I make them many different ways and today was ham, onion, kale and cheddar cheese. I use a jumbo size muffin tin and it’s the perfect serving.

I used 6 eggs, 1/4 cup of skim milk, and as much of the fillings as you like.

Spray your muffin tins well, layer the ingredients in, scramble the eggs and milk and pour over the filling. Sprinkle on the cheese.

Bake at 350 for about 25-30 minutes or until cooked through. Let cool slightly and tip onto a plate and cool completely before placing in bags and freezing or refrigerating.

Apple Walnut Muffins

With apple season in full swing, these are the perfect morning treat, lunchbox treat, after school snack, late night treat …well you get the idea.

Super easy to make.  I like to use my jumbo muffin tins to make these as..well..simply because a regular cupcake tin is just not enough.

Delicious!

Ingredients:

1 stick of butter (1/2 cup) softened

1 tsp. vanilla

1/4 cup brown sugar

1 cup white sugar

dash of salt

2 eggs

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground cinnamon

1 3/4 cups flour

1/2 cup milk

2 cups of peeled chopped apples

1/2 cup chopped walnuts

Preheat oven to 375 and spray/grease your muffin tins

Cream butter, sugars, vanilla and salt.  Add the eggs.

In a separate bowl mix the baking powder, baking soda, cinnamon, and flour.

Mix the milk into the butter mixture and add the flour mixture slowly until just incorporated.

Fold in the apples and walnuts

Make your crumble topping:

3 Tbsp. butter

3 Tbsp. flour

1/2 tsp. cinnamon

1/8 cup white sugar

1/8 cup brown sugar

Mix this with a fork making it into crumble to sprinkle on top

Fill the muffin tins about 3/4 full (or make them even)

Sprinkle the crumble on top

Bake for approximately 25 minutes (or until toothpick comes out clean)

These freeze very well or store them in an air tight container for up to 4 days (they won’t last that long!)

Makes 12 jumbo muffins (or you can make the regular size cupcake muffin