BREAKFAST MUFFINS

Breakfast Muffins image

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

Provided by Carol Yarde

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

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Ingredients

1 ¾ cups all-purpose flour
⅓ cup white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup milk
1 egg, lightly beaten
⅓ cup butter, melted
1 cup fresh blueberries

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
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.
Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.2 g, Cholesterol 30.3 mg, Fat 6 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 3.6 g, Sodium 247.4 mg, Sugar 7.6 g