Ingredients
Raisin Bran Muffins
- ½ cup All-purpose flour
- 1/2 cup Whole wheat flour
- 1 tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- ½ tsp Ground cinnamon
- ½ cup Raisins
- ½ cup Milk your choice
- 2 TBSP Honey or maple syrup
- 1 Egg
- 2 TBSP Coconut oil
- ½ tsp Vanilla extract
Scrambled Eggs
- 1 tsp Extra-virgin olive oil
- 4 Eggs beaten
- Salt to taste
- Black pepper to taste
Yogurt Berries & Chia Seeds
- 1 cup Greek yogurt
- ½ cup Mixed berries
- 2 tsp Chia seeds
Coffee
- Coffee brewed
- Sweetener optional
- Creamer optional
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the wells.
- In a bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Stir in the raisins.
- In a bowl, whisk together milk, honey or maple syrup, egg, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Avoid overmixing; the batter will be slightly lumpy.
- Divide the batter evenly among the muffin wells, filling each about ¾ full.
- Bake for 18–20 minutes, until a toothpick inserted into the center comes out clean and the tops are golden brown. Let cool in the tin for 5 minutes, then transfer to a wire rack.
- Heat oil in a skillet over medium-low heat. Add eggs and cook slowly, stirring gently until soft and fluffy. Add salt and pepper to taste.
- Portion yogurt into bowls and top with berries and chia seeds.
- Brew coffee to your preferences and add sweetener and creamer as desired.
- Serve muffins (2 per portion), scrambled eggs, yogurt and berries, and coffee.
Nutrition
Calories: 820kcal | Carbohydrates: 106g | Protein: 35g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 422mg | Sodium: 868mg | Potassium: 878mg | Fiber: 9g | Sugar: 27g | Vitamin A: 721IU | Vitamin C: 3mg | Calcium: 425mg | Iron: 6mg
Raisin Bran Muffins
Ingredients
Raisin Bran Muffins
- ½ cup All-purpose flour
- 1/2 cup Whole wheat flour
- 1 tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- ½ tsp Ground cinnamon
- ½ cup Raisins
- ½ cup Milk your choice
- 2 TBSP Honey or maple syrup
- 1 Egg
- 2 TBSP Coconut oil
- ½ tsp Vanilla extract
Scrambled Eggs
- 1 tsp Extra-virgin olive oil
- 4 Eggs beaten
- Salt to taste
- Black pepper to taste
Yogurt Berries & Chia Seeds
- 1 cup Greek yogurt
- ½ cup Mixed berries
- 2 tsp Chia seeds
Coffee
- Coffee brewed
- Sweetener optional
- Creamer optional
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the wells.
- In a bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Stir in the raisins.
- In a bowl, whisk together milk, honey or maple syrup, egg, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Avoid overmixing; the batter will be slightly lumpy.
- Divide the batter evenly among the muffin wells, filling each about ¾ full.
- Bake for 18–20 minutes, until a toothpick inserted into the center comes out clean and the tops are golden brown. Let cool in the tin for 5 minutes, then transfer to a wire rack.
- Heat oil in a skillet over medium-low heat. Add eggs and cook slowly, stirring gently until soft and fluffy. Add salt and pepper to taste.
- Portion yogurt into bowls and top with berries and chia seeds.
- Brew coffee to your preferences and add sweetener and creamer as desired.
- Serve muffins (2 per portion), scrambled eggs, yogurt and berries, and coffee.
Nutrition
Calories: 820kcalCarbohydrates: 106gProtein: 35gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 422mgSodium: 868mgPotassium: 878mgFiber: 9gSugar: 27gVitamin A: 721IUVitamin C: 3mgCalcium: 425mgIron: 6mg
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