Best Ever Break-Fast (or Anytime!) Muffins

There’s a cute story behind these muffins.  Apparently I gave the recipe to my mother many years ago – and she has been making them ever since, while they fell off my recipe repertoire!

Last week, I was looking for a “new” muffin recipe and decided to give these a try.  The winning results speak for themselves!

Not only are they delicious, relatively low fat and freeze so well, they are super easy to throw together. 

To be honest… the day I tried them, I ended up making six dozen (it was time to re-stock the freezer!), and the kids were eating them warm out of the oven…

As we enjoy our muffins, and whatever else will be served, both before and after the fast…Let us hope and pray that we merit that our days of sadness turn to days of rejoicing, and that our meal of aveilus (mourning) becomes a festive meal of mo’ed l’simcha.  May it be immediate and in our days…

Best Ever Break-Fast (or Anytime!) Muffins

Pre heat oven to 350*.  In a large mixing bowl, using a spatula or wooden spoon, mix together:

4 eggs, 1 c. sugar, 6 Tbsp. oil, 1/4 c. natural (no sugar added) applesauce, 2 tsp. vanilla extract, 1 c. orange juice.

Mix all together.  Add:

3 c. whole white wheat flour, 3 tsp. baking powder, dash salt.

Mix all together, till incorporated (do not over mix or muffins will be tough).

To the batter, stir in 1/2 – 2/3 c. chocolate chips (depending on how much chocolate you want to add to a recipe with just 6 Tbsp. oil!) OR 1 1/2 c. blueberries (fresh or frozen).

Spoon muffin batter into paper lined muffin cups.  Bake on 350* for about 23-25 minutes, till muffins are dry. Cool muffins on wire racks.

Yield: 18 standard size muffins

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בברכת בתאבון ובשורות טובות,


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