Breakfast muffins

Behavior_Modification
Behavior_Modification Posts: 24,482 Member
edited September 20 in Food and Nutrition
Hi MFP friends, I need your help once again. I'm getting sick of my whole wheat bagels in the morning, but need something that is just as quick and easy and something I can eat in the car on the way to work. I want to make some breakfast muffins that are low in fat, high in fiber and tast really good (not like cardboard). And maybe a recipe I can play with, like add different fruits and nuts and stuff to it. And please, it must be quick and easy (I don't like being in the kitchen too much). Please be specific too, i don't want to guess at the details. Thanks everyone in advance, it is much appreciated. Diane from WI

Replies

  • pkgirrl
    pkgirrl Posts: 587
    Here yah go! Just don't go overboard on the canned fruit (too much liquid) because they won't cook properly, but add as much fresh and dry as you like, they're super yummy =)

    Fruity Flaxseed Muffins

    Ingredients:
    1/2 cup crushed pineapple with juice, canned
    1/2 cup finely chopped apples (with peel)
    2 tablespoons canola oil
    1 large egg, higher omega-3 if available, beaten lightly
    2 egg whites (or 1/4 cup egg substitute)
    1 cup fat free sour cream
    1/4 cup dark molasses
    1/2 cup raisins, currants (or any other dried fruit, chopped)
    1 1/4 cup unbleached white flour
    1/2 cup whole-wheat flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    3/4 cup ground flaxseed

    Directions:
    1. Preheat oven to 400 degrees. Line muffin pan with paper or foil liners. Coat inside of liners with a quick squirt of canola cooking spray.
    2. In large mixing bowl, beat together the pineapple with juice, apples, canola oil, egg, egg whites or egg substitute, sour cream, and molasses until mixture is light and fluffy. Stir in raisins or dried fruit.
    3. In medium bowl, whisk together flours, baking powder, baking soda, salt and flaxseed. Beating on low speed, add flaxseed mixture to sour cream mixture just until combined (batter will be a little lumpy). Spoon batter by 1/4 cupful into prepared muffin pan.
    4. Bake in center of preheated oven for about 20 minutes or until muffins are golden brown and springy to the touch.

    Yield: 12 muffins

    Nutritional Analysis: Per muffin: 194 calories, 5 g protein, 31 g carbohydrate, 5.5 g fat, .8 g saturated fat, 2.1 g monounsaturated fat, 2.6 g polyunsaturated fat, 20 mg cholesterol, 4.5 g fiber, 224 mg sodium, 1.7 g omega-3 fatty acids.
  • pkgirrl
    pkgirrl Posts: 587
    Sorry not exactly low fat, but not bad, and it's mostly healthy fats. You could sub the canola oil for fat free yogurt or applesauce, and use less flax seed if you prefer though =)
  • Rcasey1985
    Rcasey1985 Posts: 13
    I don't have any recipes myself, but OhSheGlows.com is a GREAT blog full of healthy muffin recipes (the writer is a vegan bakery owner). Hope this helps :)
  • Behavior_Modification
    Behavior_Modification Posts: 24,482 Member
    These sounds good. What is flaxseed, and what aisle in the grocery store can I find it?
  • Rcasey1985
    Rcasey1985 Posts: 13
    I always find my flax in the aisle with flour and other baking items.
  • smae1980
    smae1980 Posts: 794 Member
    look for flax in bulk near the flours and grains. If you can find it there it will be much cheaper
  • pkgirrl
    pkgirrl Posts: 587
    I'm not sure where you're from, but Bulk Barn carries all that kind of stuff super cheap =)
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