You guys know I'm a muffin lover. And what's not to love? If you make them right, they're an easy, portable, high-fiber breakfast. That's why I love this recipe from Cooking Light that's loaded with fruit, nuts and fiber. Easy to make, too ...
Don't these muffins look good? And hearty? Here's how to make them:
Morning Glory Muffins
Recipe from Cooking Light
Ingredients:
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran [Note from Sarah: I upped this to a half cup (which ups the fiber content considerably), and mixed in a bit of nonfat milk to compensate for the dryness.]
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt
1 cup mashed ripe banana (about 2)
1 large egg
1 cup chopped pitted dates
3/4 cup chopped walnuts
1/2 cup chopped dried pineapple
3 tablespoons ground flaxseed (about 2 tablespoons whole)
Preparation:
Preheat oven to 350°.
Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
[Nutrition stats: Calories: 186; fat: 4.4 grams; protein: 4.2; fiber: 3.4]
Enjoy!
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