Instructions: Combine dry ingredients in small bowl. Combine and stir all wet ingredients, in a separate bowl. Add wet to dry and mix just until moistened. Batter will be lumpy. Divide mixture into 12 muffin cups, lightly sprayed with Pam. Bake at 400F for about 18 minutes or until golden brown.

NOTE
Divide batter into 12 FOIL ONLY muffin cups. Bake 6 muffins at 400F for 18 minutes. Leave the remaining unbaked 6 muffins in muffin tin, cover with foil tightly. Freeze. After about 3 hours, remove muffin cups to freezer bag. To serve, thaw overnight in the frig or bake frozen at 400 for about 18 minutes. If frozen when baking, allow an extra 5 minutes.

Alcohol 0 g

NOTES : Here is a wonderful recipe for a light, cake-like breakfast muffin. The recipe yields 12 muffins. I almost always bake 6, and freeze the remaining unbaked 6. See my notes in the recipe.

Yummy and very healthy!!! You will be pleasantly surprised.

Tried these and they were yummy!!!

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