Here in New England, we’re experiencing a bit of calm before a storm. The news stations are claiming that 12-24 inches are expected by tomorrow. Time to take out the snowshoes!
I figured it would be a good idea to get as much fresh air as possible today before the storm came, and went out for a nice, long walk.
And then I came home to bake a batch of breakfast muffins.
Excuse? The upcoming storm. It’s not such a bad idea, you know, to prepare for any potential electric outages.
Breakfast Muffins—as seen in Moosewood Restaurant’s “Cooking for Health” cookbook, with some tweaking.
I love muffins. So when I find a muffin recipe that sounds both delicious and healthy, I throw on my apron and I bake a batch.
These are perfect for breakfast, as they’re not overly sweet and give you plenty of fiber and nutrients to keep you going throughout the morning. Simply pair with a glass of milk, a dish of yogurt, some fresh fruit and/or a handful of walnuts.
- 1/2 cup plain nonfat yogurt
- 2 large eggs, lightly beaten
- 1 tsp pure vanilla extract
- 2 T. molasses
- 3/4 c. dried cranberries
- 1 c. oat bran
- 2 c. finely chopped apples
- 1/2 c. whole wheat flour
- 1-1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 c. rolled oats
- 2 T. ground flax
- 1/2 c. chopped walnuts
- Preheat oven 5o 375 degrees. Spray 12-cup muffin tins with cooking spray.
- In a mixing bowl, stir together the yogurt, eggs, vanilla, and molasses. Stir in craberries, oat bran, and apples.
- In a separate bowl, stir together the flour, baking soda, salt, and cinnamon, stirring in the oats, walnuts (if desered) and flaxseeds. Fold the dry mixture into the wet mixture, just until combined.
- Spoon batter into the prepared muffin tin; fill to the brims.
- Bake for 15-20 minutes, until toothpick inserted comes out clean. Cool on a wire rack. ENJOY!
Question: Are you expecting snow where you live?