Breakfast Muffins So Tasty

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Breakfast Muffins

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

Ingredients :

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

Instructions :

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

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

Notes :

Finely chop the fruit and--depending at the fruit you're the use of--top it with a teaspoon of sugar, if desired. You also can use "Texas-length" muffin pans; this recipe will make 6 jumbo truffles.

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