Print Bacon Breakfast Muffins Prep Time 20 minutes Cook Time 28 minutes Total Time 48 minutes Servings 24 Author Sandy Ingredients 20 ounces refrigerated shredded hash browns 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon black pepper 2 cups fiesta blend cheese divided use 12 ounces bacon ,cooked and crumbled bite size 9 xtra large eggs 1/2 cup diced red bell peppers 1/2 cup diced orange bell peppers 1/2 cup 2% milk or cream Instructions Preheat oven 400°. Spray 24 mini tins with cooking oil. Combine one egg with hash browns, olive oil, 1 cup cheese and 1/2 of each salt and pepper.Read More →

  Print Cappuccino Muffins Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 14 servings Calories 273 kcal Ingredients Espresso Spread 4 ounces cream cheese cubed 1 tablespoon sugar 1/2 teaspoon instant coffee granules 1/2 teaspoon vanilla extract 1/4 cup miniature semi-sweet chocolate chips Muffins 2 cups all-purpose flour 3/4 cup sugar 2-1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup 2% milk 2 tablespoons instant coffee granules 1/2 cup butter melted 1 large egg 1 teaspoon vanilla extract 3/4 cup miniature semisweet chocolate chips Instructions Preheat oven to 375° degrees. In a food processor, combine theRead More →

  Print Blueberry Thunder Muffin This original recipe by Martha Bohner of Persimmon Hill Farm, as featured in Midwest Living, was a signature item in the Persimmon Hill Farm Berry Cookbook and is a true blueberry delight! Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 16 servings Author Martha Bohner Ingredients 2 cups all-purpose flour 2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter softened 1 cup sugar 2 large eggs 1/2 cup milk 1 teaspoon vanilla extract 2 – 2 1/2 cups blueberries fresh or frozen 1 tablespoon sugar 1/4 teaspoon ground cinnamon Instructions Preheat oven 350° degrees.Read More →