broccoli and more breakfast muffins
(1 rating)
These little gems are perfect for breakfast on the run.They are also great for kids after school snacks or take in their lunch.
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(1 rating)
yield
24 serving(s)
prep time
30 Min
cook time
25 Min
Ingredients For broccoli and more breakfast muffins
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3 ozshredded carrots
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4 ozshredded broccoli (use broccoli slaw)
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3 ozshredded zucchini
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4 ozshredded yellow squash
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1/2 cgrated sweet coconut
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1/2 cdrained crushed pineapple
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2 tspvanilla extract
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1 Tbsphoney
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4 lgeggs
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1 cveggie oil
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21/2 cgranulated sugar
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3 call purpose flour
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3 tspground cinnamon
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11/2 tspbaking soda
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1 tspbaking powder
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1 tspsalt
How To Make broccoli and more breakfast muffins
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1Preheat oven to 325F.
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2Add all veggies and coconut in a bowl and set aside.
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3In another bowl add,flour,and all your spices,baking soda and baking powder.
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4Gradually add the dry mixture and beat well.Stir in the veggies and pineapple.
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5Pour cupcake batter into 24 cupcake paper-lined cupcake or muffin cups.
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6Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.
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7Transfer cupcakes from pan to wire rack.Have for Breakfast,Brunch or Lunch..Makes 3 dozen.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for BROCCOLI AND MORE BREAKFAST MUFFINS:
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