Tag Archives: whole grain muffins

Breakfast Bar Muffins

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I like the convenience of breakfast bars, but hate the cost (four buck for six bars? COME ON!), added preservatives, high fructose corn syrups, and very environmentally not-friendly wasteful packaging!

And so I invented these–my yummy breakfast muffins, loaded with the tasty flavors of whole grain flour, oats, and fruit jam!

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You can use any jam that you have on hand instead of the apricot jam I recommend, but I recommend it be something light in color (think marmalade*, peach jam, apple butter) or else your muffins will take on the pinkish or blue-ish hues of strawberry or grape jams!

Here’s the recipe

Breakfast Bar Muffins

1 cup quick oats

1 cup whole grain flour (can be wheat, spelt, seven-grain, whatever)

1/4 cup sugar (can substitute honey)

3 tsp baking powder

1/4 tsp salt

1 egg

1/2 cup fat free milk

2 tablespoons canola oil

1 cup apricot preserves (can substitute peach jam, apply jelly, or orange marmalade*)

1 tsp vanilla extract

1 egg white, beaten stiff

Mix dry ingredients in a large bowl until combined. In a separate bowl, mix egg, milk, oil, jam, and vanilla, then stir into dry ingredient. Fold in beaten egg white, then drop into greased muffins tins and sprinkle extra oats on top. bake at 400 degrees for 20-22 minutes for large muffins, or 8-10 minutes for mini-muffins (pictured here)

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 * For an AMAZING do-it-yourself, environmentally-friendly homemade marmalade recipe and instructions, you have got to check out this recipe, from one of my favorite blogs ever!

 

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Raspberries N’ Cream Muffins (Whole Grain)

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The cream cheese batter for these muffins makes such a smooth-textured muffin that kids will never notice the whole grain flour!

Instead of white flour, I used a cracked, seven-grain cereal:

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You can buy Bob’s Red Mill seven grain cereal at most grocery stores (cereal and baking aisles) or you can buy it here. You can then grind this cereal in your home blender, if the grains are already cracked, like this:

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Just toss it in the blender and blend until it looks like flour!

Here’s the recipe:

Raspberries N’ Cream Muffinsdscn1201

2/3 cup cream cheese, softened

1/3 cup canola oil

1 and 1/2 cups sugar

2 egg whites

1 egg

1 and 1/2 tsp vanilla extract

2 cups fresh-ground, 7-grain flour

1 tsp. baking soda

1/2 cup buttermilk (or 1/2 cup regular milk with 1.5 tsp vinegar; let sit 5 minutes)

1/2 cup Raspberry Nuggets*

Beat cream cheese, oil, and sugar until fluffy. Beat in egg whites, egg, and vanilla. Combine dry ingredients separately, then fold into cream cheese mixture with buttermilk and raspberry nuggets.

Bake in canola-sprayed muffin tins at 350 degrees for 8-10 minutes (mini-muffins) or 18-24 minutes (regular muffins).

These muffins are more of a dessert because they contain cream cheese and sugar and taste like cheesecake! But as far as desserts go, they’re ultra-healthy—how many cheesecakes have *you* eaten that are made from whole grains? 🙂

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dscn1200*I used raspberry nuggets for the mini-muffins pictured here because I make them in large batches to freeze. Whenever I’m going on the road with the kids, I just grab a bag and go, and I can’t have real raspberries thawing and getting raspberry juice all over my kids’ clothes. You can use real raspberries, instead, though.

Sausage-Maple Pancake Muffins

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I invented these super-yummy breakfast muffins for my son, who refuses to eat meat. The sausage is hidden inside a scrumptious maple/whole-grain batter and tastes soooo good that even my little meat-hater devoured them!

You can make these two ways. The first is a regular muffin with the sausage patty inside :dscn1187The second is a mini-muffin with cooked sausage bits inside:

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Either way, these taste SO good that you’ll never want to buy prepackaged breakfast foods again. Best of all, they’re super healthy, with two different grains and no oil or butter!

 Here’s the recipe:

Maple Sausage Pancake Muffins

2 cups whole wheat flour

2 cups all-purpose flour

1/4 cup cornmeal

1 tsp salt

1 tsp soda

1 and 1/2 cups brown sugar

3 cups buttermilk (or 3 cups milk w/ 3 tablespoons vinegar, let sit for 5 min. to curdle)

2 large eggs, beaten

1 and 1/2 tsp maple extract

**Prepare and set aside: one 12-ounce roll of sausage (flavored according to your preference) and cook it in patties, or crumbled, or half of both styles.

Combine flours, salt, soda, and brown sugar. Whisk egg and maple extract in the buttermilk, then add this wet mixture to the dry ingredients. Stir until just moistened–batter will be slightly lumpy.

dscn1178For mini-muffins, fold the  pre-cooked, crumbled sausage into the batter until combined.

 

 

 

 

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Spray mini-muffin tins with canola oil cooking spray. Drop batter into the pan using a mini cookie scoop.

 Bake at 400 for 8 minutes (mini muffins) or 18 minutes (regular-sized)

 

 

 

dscn1181Before removing muffins from the pan, trace around their edges with a toothpick to loosen them without tearing or shredding.

Store them in an air-tight container in the refrigerator or freezer.

 

 

 

 dscn1177For regular-sized muffins, spray muffin pan with canola oil cooking spray. Drop one ice cream scooper full of batter into tin, add sausage patty, then top with a second scoop of batter.

When I bake these muffins, I usually divide the sausage roll in half; I make one half into patties, the other into crumbled sausage. Then I divide the batter in half and make big muffins for the older kids, minis for the little tykes.

These muffins freeze well, too, so you can double up, make a bunch, and freeze them for quick breakfasts! Just grab ’em, nuke ’em, and kids can pop them into their mouths for a quick and tasty sausage and pancake breakfast on the run! Who needs fast food when you’ve got tasty, healthy, and cost-effective meals like this??

Tuna Melt Muffins (Whole Grain)

dscn1159My husband and kids love tuna melts, but they are impossible to pack in their lunch boxes for work and school because they get all soggy and lose their toasty texture.

My solution: I created these healthy, whole grain TUNA MELT MUFFINS!  These taste great, they don’t get soggy, and my kids actually ate them–they’re so picky, that these muffins must be good! 🙂 I pack them in my husband’s lunch cooler, and he can microwave them until they are melty, but the muffin base stays nice and crisp!

Here’s the recipe:

WHOLE GRAIN TUNA MELT MUFFINSdscn1161

2 cups whole wheat or seven-grain flour

2 tsp baking powder

1/2 tsp salt

2 tablespoons sugar

1 beaten egg

1 cup cold milk (or water)

1/4 cup canola oil

Mix ingredients by hand until just combined (will still be lumpy). Fill 12 muffin cups 2/3 full with batter.

dscn1158TUNA FILLING:

1 can tuna, drained

4 ounces Neufchatel cheese*

Combine tuna and cheese; place a spoon full of tuna mix into center of each muffin cup before baking.

Bake muffins at 400 degrees for 15 minutes. Top with shredded cheese, then bake another five minutes until done. Store in refrigerator if not eaten within the hour.dscn1160They taste great with a slice of pickle or tomato on top!

*Can also use cream cheese, but do NOT use mayo, because it will liquefy during baking.

 

 

 

Kid-Favorite Breakfast Muffins (Vegan)

dscn1152Have you ever tasted the Aussie Bites at Sam’s club?  I LOVE them, but they are way too fattening for me to want to dscn11511bake them, so I took their recipe, changed a few things, and voila: a new, healthy, breakfast-friendly muffin that my children LOVE:

Breakfast Bites

2 cups oats

2 cups whole wheat flour

2/3 cup brown sugar (or sucanat)

1/2 cup sunflower seeds

1 cup dried fruit (craisins, raisins, dates, etc) OR 3/4 cup mini semisweet chocolate chips (my kids hated the fruit version)

1/4 cup honey

1/4 cup canola oil

3/4 cups ground flaxseed (optional)

3/4 cup applesauce

1tsp baking soda

2 tablespoons hot water

dscn1146Mix dry ingredients.  Mix baking soda with hot water, then add to honey and oil; pour into dry ingredients and mix well.  If necessary, add extra water until dough reaches the right consistency (should not be dry and crumbly)

Place tablespoons of batter into mini-muffin pans (NOT full-sized muffin tins or they fall dscn1147apart!) and flatten tops with the back of the spoon.  Bake at 350 degrees for ten minutes or until golden