“Kitchen Sink” – Power Breakfast Muffins

Breakfast Muffins

These days I have exercising like a fiend.  I am extremely proud of myself because I usually train when I have a race coming up, and then take a more relaxed attitude to working out.  But, since this year I wanted to not only lose weight, but get healthier and feel better, I have stuck to a rigorous gym workout for the last 4 months.  (Patting myself on the back now.)

The only problem, is mid through my workout, I get ravenously hungry.  I have done the fruit and yogurt with granola, the eggs with toast, smoothies, you name it.  I needed something filling and portable to take to the gym with me, that is healthy, but also feels like I am indulging.  So, I went into my pantry, I love having a pantry after all these years, by the way, and basically took out a basket full of ingredients that could possibly go into a muffin.  I edited quite a few, but I did end up using most of them.  The result was perfect.

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Made with whole wheat flour, oat bran, chia seeds, walnuts, fruit and some cinnamon and chocolate for that splurge factor, these are fantastic little nutrient power houses, with no added fats!  Ridiculously delicious and easy to make, and super healthy, these will be a staple to carry in my gym bag when my belly starts a rumbling!!

So here’s what you’re going to need:

1 cup whole wheat flour

1/2 cup all purpose flour

1 cup oat bran

1/4 cup chia seeds

1/4 cup brown sugar

1/2 tsp salt

2 tsp baking powder

1/2 tsp cinnamon

1/2 cup chopped walnuts

1/2 cup raisins

1/2 cup chopped semi sweet chocolate

1 ripe banana, mashed

1 cup oat milk (you can substitute soy, almond or real milk if you want)

1/2 cup apple juice or sauce

1/2 cup molasses

1 egg

Preheat the oven to 350F (180C).  Spray a muffin tin with cooking spray, set aside.

In a large bowl, mix all the dry ingredients together.  Sprinkle in the walnuts, raisins and chocolate.  Mix well.  In another bowl, mix the banana, oat milk, apple juice, molasses and egg.  Fold into the dry ingredients.

Use a 1/4 cup measurement to fill the muffin tin 3/4 full.  Cook for 16-18 minutes.  Let cool on a wire rack for 10-15 minutes before serving.

From my kitchen to yours,

Carla

Blackberry and Cornmeal Muffins

Blackberry and Cornmeal Muffins

 

It’s been one of those weeks.  A pipe burst in our apartment, and we have had severe damage to our floors and walls.  Nothing like inept handymen sent by your landlord to further make a mess of the situation.  Apart from that, it’s been rainy, cold, and I’m kind of homesick.

That means it’s time for me to get baking, and make some feel good treats for breakfast so I can get my butt to the gym, whenever these lovely men think they’ll finish making holes in our floor!

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This recipe is adapted from Martha Stewart’s Cupcakes cookbook.  I love the taste of blackberries, but don’t really enjoy eating them raw.  They are way too grainy and seedy for me, and store-bought always seem to be incredibly tart!  I always dream of walking through some field, and picking them off their bush, and taste the sweet ripeness that only the sun can provide.  Alas, the only time I have had contact with any wild blackberries is when my daughter brought back silk worms from school as a project.  I had no idea that they only ate blackberry leaves, so I had to hunt out a tree and pick the leaves so they wouldn’t die.  Even though I ABHOR any type of worm.  But, I just can’t let a living thing die, disgusting or not.

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Today we found an array of berries at the market, and I love me some blueberries for breakfast, but picked these up thinking I would make the muffins I saw in Martha’s book.  Brought them home, picked up the book, read the recipe and then realized I don’t have any cornmeal.  I only had Arepa flour.  (Arepas are Colombian cornmeal patties- delicious!)  Even though in Martha’s book it stated for cornmeal, I swapped it in, lessening the amount of sugar that the recipe originally called for.  The Arepa flour that I have has some sugar already in the mix.  I didn’t want them to be overly sweet, either, and I wanted to be able to taste the tartness I find unappealing in the raw berries.  It worked perfectly.  Nice and cornbread like, soft, fluffy, and moist, berries bursting when you take a bite.  Definite “picker upper” on a cold rainy day!

So here’s what you’re going to need:

Adapted from Martha Stewart Cupcakes

Makes 12-16 muffins

1 1/4 cup all-purpose flour

1/2 cup fine ground yellow cornmeal

2 tsp baking powder

1 tsp salt

1 1/4 cups sugar

1/2 cup buttermilk, room temperature

2 large eggs, room temperature

7 tbsp butter, melted and cooled

1 -2 containers (6 oz each) fresh blackberries

1. Preheat oven to 375 F (190C).  Line standard muffin tins with paper liners.  Whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tbsp sugar.  In another bowl, whisk together buttermilk, eggs and melted butter, pour over flour mixture, whisking to combine.

2.  Fill each lined cup with a scant 1/4 cup batter.  Top batter with blackberries (3-4 berries per cup), then sprinkle evenly with remaining sugar.

3.  Bake, rotating tins halfway through, until evenly browned on top, 20- to 25 minutes.  Transfer to a wire rack to cool completely before removing muffins.  They are best eaten the day they are baked, but will keep in an airtight container for up to 2 days.

From my kitchen to yours,

Carla

Raspberry Banana Breakfast Muffins

I love bananas.  I really do.  But somehow, always, there are two left over from the bunch that I buy that go overly ripe.  And then I don’t want to eat them raw anymore.  But you know what?  That suits me fine.  I always end up putting them to good use.
Saturday morning, I was flipping through my Williams Sonoma Breakfast and Brunch cookbook, and came across this great recipe for Raspberry Lemon Muffins.  And I figured, I could sneak the bananas in there as well.  They turned out wonderful.  The bananas make these muffins really soft and luscious, and I was able to cut out a heap of sugar from the original recipe.  I am only hoping they last more than two days.  We’ve already eaten 4.  I made them last night.  *Sigh*.  So much for the diet!

So here’s what you’re going to need:

Adapted from William Sonoma’s “Essentials of Breakfast and Brunch”

2 cups all purpose flour

1 1/2 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp salt

2 large eggs

1 cup whole milk

2/3 cup canola or corn oil

2 very ripe bananas, mashed

2/3 cup brown sugar (as opposed to 1 1/3 cup)

2 tsp grated lemon juice

2 tbsp fresh lemon juice

1 tsp vanilla extract

1/4 tsp almond extract

1 cup fresh or frozen raspberries

Position a rack in the middle of the oven, and preheat to 375 F (190 C).  Line 12 standard muffin pan with paper liners.

In a bowl, stir together flour, baking powder, cinnamon and salt.  Set aside.

In the bowl of a stand up mixer, whisk together the eggs and milk until blended.  Ad the oil, brown sugar, lemon zest, lemon juice, vanilla and almond extract and whisk until just blended.  Add the bananas, and blend well.  Add the dry ingredients and stir with a rubber spatula until just moistened.  Do not overmix.  Fold in the berries.

Spoon the batter into prepared muffin cups, filling each to within 1/4 inch of the rim.  Bake until toothpick inserted into the center of a muffin comes out clean, about 25 minutes if using fresh raspberries, or 25-30 minutes if using frozen raspberries.  Transfer to a rack and let cool in pan for 15 minutes, then turn out onto the rack.  Serve warm or at room temperature.  Store in airtight container at room temperature for up to 3 days.

Makes 12 muffins

From my kitchen to yours,

Carla