: Morning Glory Muffins

Sometimes you need a quick and satisfying breakfast, not something that takes too long… it’s nice to be able to grab something and head out the door! These muffins are good alone, or paired with a fruit smoothie or a greek yogurt, mmmmm. They are filled with good things BUT they don’t taste “healthy”. The good thing about this recipe is that you can put whatever fruit you like in it… I made it pretty much as the recipe indicated. I used greek yogurt because it’s what I had (which boosts the protein a weee bit), I didn’t have wheat germ so I just added more flax. Next time I’ll probably use dried apricots or cherries instead of pineapple since the pineapple is so sweet… fresh blueberries would also be good! We eat some and freeze some, they’re great heated in the microwave for a few seconds!

This is a recipe from Cooking Light Magazine… and it’s a winner, I’ve made it several times. If you want to get to the MyRecipes.com website click HERE where you can print it quick and easy, otherwise… here’s the recipe…

Morning Glory Muffins

YIELD: 18 servings (serving size: 1 muffin)

Ingredients

Cooking spray

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

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.

Charlotte Moore, Toronto, Cooking Light
JULY 2007

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