MONTANA MOUNTAIN MUFFINS
These coffee flavored muffins are wonderful for either breakfast or just a snack. No matter when you serve them, they won't last long.-David Wallace-Menard, Shepherd, Montana
Provided by Taste of Home
Time 35m
Yield about 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the first six ingredients. Combine the remaining ingredients; add to the dry ingredients just until moistened. Cover and refrigerate until ready to bake. Batter will keep for several weeks. , When ready to bake, stir batter and fill greased muffin tins two-thirds full. Bake at 350° for 20 minutes or until muffins a toothpick comes out clean.
Nutrition Facts : Calories 145 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 180mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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Dan Lesperance
[email protected]These are the best muffins I've ever had!
Malik Ilyas
[email protected]These muffins are the perfect way to start the day or to enjoy as a snack.
Irene Venter
[email protected]I've made these muffins with both chopped nuts and nut butter, and they've been delicious both ways.
Marvellous Christopher
[email protected]These muffins are the perfect way to use up leftover sour cream. I always have a container of sour cream in my fridge, so it's nice to have a recipe that I can use it in.
Samak Mand
[email protected]I love that these muffins are made with whole wheat flour. It makes them a little bit healthier than your average muffin.
Daeshaune Bertheram
[email protected]I've made these muffins several times for bake sales and potlucks, and they're always a hit. Everyone loves the flavor and texture.
Kylee Claassen
[email protected]These muffins are so easy to make, even my kids can help me. They love measuring the ingredients and stirring the batter.
Bebagar Baloch
[email protected]The streusel topping on these muffins is the perfect finishing touch. It adds a little bit of sweetness and crunch.
Foot Ball
[email protected]I love the way these muffins rise in the oven. They're so fluffy and light.
Sajjad Pakistani
[email protected]These muffins are the perfect way to use up leftover fruit. I've made them with blueberries, raspberries, and strawberries, and they've all been delicious.
Mohammad Elias
[email protected]I've made these muffins with both regular milk and almond milk, and they've turned out great both ways.
New Ffid
[email protected]These muffins are the perfect size for a quick breakfast or snack. They're also great for packing in lunches.
Rtx Roomi2
[email protected]I love that these muffins are made with honey instead of sugar. It gives them a slightly sweet flavor without being too overpowering.
Jaylyn Gonzalez
[email protected]These muffins are a great way to use up leftover oats. I always have a bag of oats in my pantry, so it's nice to have a recipe that I can use them in.
AKM Haque
[email protected]I was a little hesitant to try these muffins because I'm not a big fan of oats. But I was pleasantly surprised! The oats were not overpowering at all, and the muffins were actually really moist and flavorful. I'll definitely be making these again.
Amadin Prosper100
[email protected]These muffins are the perfect way to start the day. They're hearty and filling, and they give me a boost of energy. I also love that they're made with whole wheat flour, so I can feel good about eating them.
Reshma Kunwar
[email protected]I love the versatility of these muffins. I've made them with different types of nuts and dried fruit, and they've always been delicious. They're also great for freezing, so I always have a batch on hand.
Bagel Barron
[email protected]I've made these muffins several times now, and they always turn out perfectly. They're so easy to make, and they're always a crowd-pleaser.
Aizen Rucci
[email protected]These muffins were a hit with my family! They were so moist and fluffy, and the flavor was incredible. I loved the combination of oats, nuts, and dried fruit. They were the perfect grab-and-go breakfast or snack.