Breakfast Muffins Recipe

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Breakfast Muffins

Sherry Moeller


These wholesome breakfast muffins can be enjoyed at any time of day.

★★★★★ 1 vote
15 Min
20 Min


1/2 c
whole wheat flour
3/4 c
all purpose flour
2 tsp
baking soda
1/4 tsp
ground cinnamon
1/4 c
brown sugar
2 Tbsp
wheat germ
3/4 c
1 pkg
(8 oz.) plain low-fat yogurt
4 Tbsp
canola oil
1 large
grated zest of 1/2 orange
3 Tbsp
orange juice


1Preheat the oven to 400 degrees F. Line 12 muffin cups with paper liners, or coat with cooking spray. Set aside.
2Sift the flours, baking soda, salt, and cinnamon into a large bowl. Stir in the brown sugar, wheat germ, and raisins, and make a well in the center of the dry ingredients.
3Lightly whisk together the yogurt, oil, egg, orange zest, and juice. Pour into the well and stir only enough to moisten.
4Spoon into the muffin cups. Bake until the muffins are golden brown and the centers are firm when gently touched, about 15 - 20 minutes. Leave muffins to cool in the tray for 2 - 3 minutes, then turn them out onto a wire rack. The muffins are best eaten fresh, preferably still slightly warm from the oven, but may be cooled completely and then kept in an airtight container for as many as 2 days.
5For carrot and spice muffins, add a dash of nutmeg, stir 2 small grated carrots into the flour mixture with the wheat germ, and reduce the amount of raisins to 1/4 cup.

About this Recipe

Course/Dish: Muffins
Other Tag: Healthy