Sunday, July 29, 2012

more breakfast to go: carrot raisin bran muffins

Sundays are the best when we don't have an agenda but just meander through the day. This weekend almost required lazy days because of how rainy it's been. But the girls didn't let a little rain stop their fun. They loved playing in it!




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!

4 comments:

Rebecca Steimer said...

Looks good! I wonder if my Trader Joes has local eggs...

Emily Sefcik said...

Sometimes I really miss Trader Joe's : ) Exercising is going okay. The weekend was kind of a bust unless you count sorting and moving stuff around the house but I did go to yoga this morning!

Emily Sefcik said...

P.S. I'm going to have to try that steak recipe. We had steak the other night and L ate four helpings. She sat at the table for 45 minutes eating and saying, "more steak daddy, more steak." This is the only time in the history of the world that she finished eating after we did...we're planning to cook steak more often and will need to mix up the recipes! Thanks!

Kim@design-toscano said...

Yum, that really is a great breakfast alternative. Healthy and you can get other things done on busy mornings while they're baking.

That's good for family trips too. You won't feel too hungry eating those while doing sports or activities such as hiking or gardening.

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