Breakfast Muffins You Have To Try

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Breakfast Muffins

"Fresh fruit cakes, effortlessly frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favored--chocolate chips."

Ingredients :

1 three/4 cups all-motive flour
1/3 cup white sugar
2 1/2 teaspoons baking powder
half of teaspoon salt
3/four cup milk
1 egg, lightly beaten
1/three cup butter, melted
1 cup clean blueberries

Instructions :

Prep : 15M	Cook : 12M	Ready in : 40M

Preheat oven to four hundred degrees F (200 tiers C). Grease muffin cups, or line them with muffin liners.
In a massive bowl, whisk collectively flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix till ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into organized muffin cups.
Bake in preheated oven till the tops spring back while gently touched, 20 to twenty-five mins. Serve warm.

Notes :

Finely chop the fruit and--depending on the fruit you are the usage of--pinnacle it with a teaspoon of sugar, if preferred. You can also use "Texas-size" muffin pans; this recipe will make 6 jumbo cakes.

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