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    You are in: Home / Recipes / Breakfast Muffin Recipe
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    Breakfast Muffin

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 21, 2012

      Super tasty! I used a whole wheat English muffin. The peanut butter started to burn a little before I got it out of the broiler but it didn't actually taste burnt. Next time I might pre-toast the muffin just a little so it is crispier. Thanks for sharing!

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    • on November 08, 2011

      These are so awesome! I love how the broiling melts the peanut butter and makes the banana really intensify in flavor and sweetness (kind of like a caramelized banana). Make sure the slices are thin though, so you can maximize that flavor. I have also tried these with the bananas raw - and they are good, but the broiling gives them that 5th star. I have tried them with both the crumpets and the English muffins, as well as sourdough bread in a pinch. The English muffins definitely are not as good as the other two. Sometimes I like to toast them before putting the toppings on and broiling them. The first time I made these I subbed dulce de leche for the honey (and put it on at the end) and they were so delicious that way, that I have never tried them with the honey. I have made these so many times now - they are going into my best of the year cookbook!

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    • on August 27, 2007

      Quick, easy breakfast and the grandkids loved it. I loved the combination of peanut butter and honey, but didn't care for the broiled banana slices. Will make this again, but will put the bananas on after broiling.

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    Nutritional Facts for Breakfast Muffin

    Serving Size: 1 (165 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 393.9
     
    Calories from Fat 107
    27%
    Total Fat 11.9 g
    18%
    Saturated Fat 2.7 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 306.6 mg
    12%
    Total Carbohydrate 66.1 g
    22%
    Dietary Fiber 4.8 g
    19%
    Sugars 34.3 g
    137%
    Protein 11.1 g
    22%

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