Ingredientes para Kumquat Breakfast Muffins
- 1 ½ cups all-purpose flour
- ½ cup rolled oats
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- Not used in recipe
- Not used in recipe (walnuts are optional)
- Not used in recipe (granulated sugar is used)
- Not used in recipe
- Not used in recipe
- Not used in recipe
- Not used in recipe
- 1 cup kumquats, halved
- 2 large eggs
- ¼ cup vegetable oil
- Not used in recipe
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ cup milk (dairy or non-dairy)
- ½ cup chopped walnuts (optional)
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Cómo preparar Kumquat Breakfast Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Clean and halve 1 cup of kumquats (about 8-10 medium).
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup rolled oats, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, ½ cup milk (dairy or non-dairy), and ¼ cup vegetable oil.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in the halved kumquats and ½ cup chopped walnuts (optional).
- Fill each muffin liner about ¾ full using an ice cream scoop or spoon. The batter will be slightly runny.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
91g
Fat
8g
Carbs
13g
