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Sally McKenney on Instagram: "Recipe below and on my website! Comment SEND and we can send you the full printable recipe including make-ahead, how to make the full size muffins, and freezing details. 🧡 Yield: 24 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ -1 3/4 cups (220g) whole wheat flour or all-purpose flour, or mix of both -1 1/2 teaspoons baking powder -1 1/2 teaspoons pumpkin pie spice -1 teaspoon ground cinnamon -1/2 teaspoon salt -1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled -1/2 cup (100g) packed
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Sally McKenney on Instagram: "Recipe below and on my website! Comment SEND and we can send you the full printable recipe including make-ahead, how to make the full size muffins, and freezing details. 🧡 Yield: 24 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ -1 3/4 cups (220g) whole wheat flour or all-purpose flour, or mix of both -1 1/2 teaspoons baking powder -1 1/2 teaspoons pumpkin pie spice -1 teaspoon ground cinnamon -1/2 teaspoon salt -1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled -1/2 cup (100g) packed
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The ultimate high-protein breakfast prep Egg sausage cheese muffins you can grab in seconds Egg Squares: 10 eggs 1 cup cottage cheese Salt pepper 1 tsp Italian herbs Blend → bake at 350°F for 25–30 mins → cool → cut Sausage: 1 lb sausage 1 apple, diced Herbs Fresh parsley Bake at 375°F for 20–25 mins → cut Assemble: English muffins Egg square Sausage square Slice of cheese Wrap individually (foil or parchment) Storage: Fridge: 4 days Freezer: up to 2 months Reheat: From fridge: 45–60 sec microwa
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These lemon blueberry muffins turned out SO good 🍋 🫐 They’re super soft, filled with tangy lemon curd, and topped with the prettiest lemon blueberry icing. Every bite tastes fresh, fruity, and honestly feels like summer in muffin form 😌 —RECIPE LINK IN BIO🔗— #muffins #lemon #blueberry #fyp #explorepage✨
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