Muffins and breakfast cookies are my go-to summer breakfasts. I must also own to stopping at Starbucks for a square of their lemon cake more times than I care to admit, but when I take the time, preparing our own healthy breakfasts is a much more wholly satisfying and inexpensive endeavor.
I realized when I got started making these muffins that I was out of eggs, so I dashed off to the store. I normally buy local eggs from a farm up the road, but I was pleased to find on my quick run to Trader Joe's that they now carry heirloom eggs from a New Hampshire farm called Pete & Gerry's. Aren't they beauties?
|Don't adjust your dial. Those eggs are blue!|
The recipe below is adapted and combined from two of my favorite bran muffins recipes: Cooking Light and Bob's Red Mill. I cut out some of the sugar using Cooking Light's trick of using a little maple syrup.
maple raisin bran muffins
makes 15 muffins
3/4 c. white whole wheat flour
3/4 c. all-purpose flour
3/4 c. flax seed meal
3/4 c. oat bran (or Bob's Red Mill 10 Grain Cereal)
1/4 c. raisins
1/4 c. dried cranberries
1/2 c. packed brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 1/2 cups shredded carrot or squash
3/4 c. chopped and toasted walnuts, pecans, or slivered almonds
1/2 tsp. salt
3/4 c. milk
1/2 c. applesauce
squirt of molasses
2 Tbs. maple syrup
1 tsp. vanilla
2 large eggs, lightly beaten
Preheat oven to 350 degF. Place flours in a large bowl. Stir in flax seed meal through salt, making a well in the center. In a medium bowl, combine milk through eggs, stirring well with a whisk. Add wet ingredients to dry, stirring just until moist. Grease muffin tins or line with paper cups; spoon muffin mix evenly in the cups.
Bake for about 15-20 minutes until it passes the toothpick test. Cool 10 minutes in the pan over a wire rack.
p.s. Are you joining me in exercising every day of the Olympics? So far so good. Day 1 and 3 were spent at the gym, and yesterday was a yoga session. Do you practice yoga? I have more to say about it in another post to come.
Update (9/6/12): I have made this recipe a few times with squash for either half or all of the carrot. Delicious!
Editor's note: This post is part of GNOWFGLINS Zucchini & Squash Seasonal Recipe Round-Up, Monday Mania, The Homestead Barn Hop, and Pennywise Platter.