Tag Archives: breakfast

Fun Friday: Cook once, eat twice. After school snacks and breakfast

26 Sep
These were healthy and a huge hit. Definitely a keeper.

These were healthy and a huge hit. Definitely a keeper.

ORIGINALLY POSTED SEPTEMBER 13, 2013

Cook once, eat twice.

I love that old adage. You cook once, and live on the leftovers. Or, you make double, since you’re cooking anyway, and have twice as much.

Either way, I like it.

I’ve been living on that theme all week long.

I’ve been a cooking machine this week, in between my own work hours, trying to deal with our crazy school year schedules, and making sure that we maintain a healthy eating lifestyle at the same time.

Really, just making sure everyone’s got something to eat when it’s time to eat.

However, one thing I really enjoy doing is making great after school snacks for my kids whenever I can. Everyone has something that makes them happy, and I think I’ve inherited my grandparents’ genes. My dad always said that my grandmother was happiest when everyone was eating.

If everyone is eating, they’re happy, and that makes me happy.

To me, as a mom, there is nothing more special than the moment the kids walk in the door from school. They’re tired, they’re hungry, they’ve got more work to do or places to go, but the look on their faces when they smell a snack fresh out of the oven or see it on the table is priceless to me.

I feel like I have the ability to make their day, every day. Or almost every day. I do the best I can. Later on in life, I want their memories of their school years to include coming in from school, and finding me there with something tasty for them to snack on. Some days I’m not even there, my schedule is not always consistent, but I’ve left them a tasty snack and a note on my way out the door.

To me, it’s things like that which make all the difference.

Everyone loves these whether for breakfast or after school or a meal on the run.

Everyone loves these whether for breakfast or after school or a meal on the run.

Additionally, I try to think smarter these days. If I’m going to make an after school snack, I might as well make enough of it to last for more than just one afternoon. I have tried to make things that can be used either as lunchbox snacks or as breakfast the next day.

These little mini quiches, or however you’d describe them, make a great after school snack. They’re healthy and you can make all different varieties to satisfy even the pickiest of eaters. This time I did tomato/egg/cheese, spinach/egg/cheese and just plain egg/cheese. Fifteen eggs made 16 good-sized cups.

They were a snack and they’ve been breakfast or lunch throughout the week as well.

The pumpkin muffins, pictured above, I doubled the recipe to make twice as many. They served as an after school snack, breakfast the next day and a lunchbox snack the day after that.

If I’m going to work hard, I might as well get the mileage out of my efforts.

On that same afternoon this week as the pumpkin muffins, I also made a big batch of homemade applesauce. If I’m going to stand there and peel three pounds of apples, I might as well peel six pounds (although I have to stop there or my hand aches from all the peeling and slicing).

I used one batch in a recipe that night, froze two batches in my freezer for future use, and had some leftover to serve on the side with dinner as well. There’s nothing like homemade applesauce, especially in the fall in New England.

Today, I’m going to share with you the recipe I found for these delicious pumpkin muffins. Note that the recipe calls for mini chocolate chips. I don’t *do* mini chocolate chips. If I’m going, I’m going all the way so mine had regular-sized chips. Otherwise, the recipe I made was the same, just doubled.

This recipe is not my own. Thanks to Skinnytaste.com for posting such a wonderful snack and breakfast! It got all thumbs up at our house and we’d definitely make these again!

If I'm going to spend the time, might as well make it worth my while.

If I’m going to spend the time, might as well make it worth my while.

Skinny Mini Pumpkin Chocolate Chip Muffins
Skinnytaste.com
Servings: 14  • Size: 2 mini muffins  • Old Points: 3 pts • Weight Watcher Points+: 4 pt
Calories: 160 • Fat: 5 g • Carb: 27 g • Fiber: 2 g • Protein: 2 g • Sugar: 18 g
Sodium: 118 mg • Cholest: 0 mg

Ingredients:

  • 1/2 cup white whole wheat flour (King Arthur)
  • 3/4 cups unbleached all purpose flour (King Arthur)
  • 3/4 cup raw sugar
  • 3/4 tsp baking soda
  • 1 3/4 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 2 tbsp virgin coconut oil (or canola)
  • 2 large egg whites
  • 2 tsp vanilla extract
  • baking spray
  • 2/3 cup mini chocolate chips

Directions:

Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.

Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool at least 15 minutes before serving.

Makes 28 mini muffins or 14 regular sized muffins.

Fun Friday: Baked Oatmeal: It’s not just for breakfast

6 Jun
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I’d eat this for breakfast, lunch or dinner!

ORIGINALLY POSTED MAY 10, 2013: The other day I came across a great new recipe for baked oatmeal. It was on Skinnytaste.com, a blog I follow on Facebook. I love all kinds of oatmeal from steel cut to overnight to baked.

This recipe also had a fruity combination that I love: strawberry and rhubarb. I didn’t have rhubarb, but I noticed that it had bananas in it, and strawberry and banana is another top favorite combination of mine so I decided to make it without the rhubarb.

Besides the fact that I skipped the rhubarb, the other thing about this recipe is that I made it as an after school snack, not for breakfast! It was so good, and everyone had seconds, everyone loved it and there was very little left over.

I would definitely make this recipe again and if I had rhubarb, I’d throw it in there, but it was also fine without!

Without further ado, here, from the Skinnytaste Blog
For the fruit filling:

  • 2 1/2 cups strawberries, hulled and quartered
  • 3/4 cup rhubarb, cut into 1/2-inch pieces
  • 1 medium ripe banana, sliced thin
  • 1 tbsp cornstarch
  • 1/3 cup honey
This snack was quick to put together with simple ingredients.

This snack was quick to put together with simple ingredients.

For the Oats:

  • 1 cup uncooked quick oats (use GF oats if Gluten Free)
  • 1/3 cup slivered almonds
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 tbsp honey
  • 3/4 cup fat free milk (or any milk you desire)
  • 1 large egg
  • 1 tsp vanilla extract

DIRECTIONS
Preheat the oven to 375° F.  Lightly spray a 9 x 9″ ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.

Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.

In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.

Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly.  Sprinkle the remaining almonds over the the top.

Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Fun Friday: Raisin Bran Muffins

9 May
Another great muffin recipe!

Another great muffin recipe!

Some people are ever-searching for the next great chocolate chip cookie recipe or the best-ever brownie recipe.

Not me.

I’m all about muffins. I’m always searching for another great muffin recipe to try out.

Each time I find one, I get excited because each and every muffin recipe is completely different from the last.

It’s been a while since I’ve posted one,  I’ve really tried to hold off, but today I just had to post a new one.

This was sent to me by my friend Gina, and it was a huge hit here at our house. I liked it because I love raisin bran muffins in general, I love the sweetness of cooked raisins, and because it makes a lot of muffins. One of the reasons I hunt down so many muffin recipes is because I often use them as after school snacks one day and breakfast the next. This recipe made enough that it was perfect for that endeavor.

The recipe originally hails from Pinch of Yum, according to the page I printed out with the recipe on it and the author is listed as Angela Oldenburger. She recommends using some of the batter as needed at first and saving the extra in the fridge to cook in a ramekin one serving at a time, at a later date. If you choose to do that, you would microwave the batter for one minute in the ramekin. I did not do that, I made all of mine at once. They go too quickly here!

I am putting this very easy recipe below. I hope you’ll try it and I hope you’ll pay a visit to Pinch of Yum and see all the deliciousness over there!

RAISIN BRAN MUFFINS

INGREDIENTS

1/2 cup of oil

1 cup of sugar

2 eggs

2 cups of buttermilk (sub one cup of milk and one cup of plain yogurt) ***I used 2 tablespoons of white vinegar and enough milk added to that to make 2 cups.***

Fast, easy and yielding a large amount of muffins, this was the perfect recipe for me!

Fast, easy and yielding a large amount of muffins, this was the perfect recipe for me!

4 cups Raisin Bran cereal

2 cups flour

2 tsp. baking soda

1 tsp salt

DIRECTIONS

1 Mix in order and bake in muffin tin at 400 degrees for 12-20 minutes, depending on pan size. Let cool at least ten minutes. Top with butter and honey.

2. Save leftover batter in the refrigerator. For individual servings, scoop into ramekin/mug and microwave for one minute.

Fun Friday: Is it a cupcake or a muffin? You decide!

20 Sep

Looks like a muffin, tastes like a cupcake. What was I serving my family for breakfast?

ORIGINALLY POSTED OCTOBER 26, 2012:

This summer, one thing I wanted to do was try out some of the recipes I’d pinned on Pinterest. Today’s recipe post is one of those. I figured that if it was good, I’d post it for one of my fall/pumpkin themed posts.

Which I am, today.

But I don’t know what it is.

A muffin maybe.

Or a cupcake possibly.

Pumpkin, for sure.

I’ve seen this recipe all over the internet and Pinterest, and it’s touted as being fast, easy, tasty and a good Weight Watchers snack even.

Two ingredients for today’s muffins. Cupcakes. Whatever they are.

This recipe has two ingredients:

Cake Mix
15 ounces of pumpkin

Mix, bake at 350 for 20-25 minutes.
Try them and let me know what you think! Are they a cupcake or a muffin? Are they truly healthy? No eggs, no oil or butter.

Do you sprinkle them with powdered sugar like a muffin or do you put frosting on them like a cupcake?

Muffin?

Cupcake?

Breakfast?

Or dessert?

You try them and let me know what you think!

A delicious weekend breakfast: Baked Eggs

29 Jul
These were absolutely fabulous!

These were absolutely fabulous!

This past Saturday I was in the mood for something different for breakfast. I wasn’t sure what, but I knew I didn’t want the same old thing.

While I was pondering what I was in the mood for, I remembered that when my kids slept over my parents’ house last, they had mentioned a new baked egg breakfast they’d tried. My mom found it in “Dash” magazine, and it had ham in the muffin cups with the eggs cracked inside, and parmesan cheese sprinkled on top. The kids had loved it and I’d been meaning to try it here ever since.

At the same time, I also remembered that Alex’s new “High Five” magazine had come in the mail this week, and that coincidentally, the recipe had been one for baked eggs as well. It was slightly different in that it didn’t call for ham on the bottom but instead had diced tomatoes and shredded cheese.

So, I decided to combine the two recipes. The bake time and temperature was the same for both recipes. The only difference was the ingredients and we liked everything the two recipes called for.

They.Were.Amazing.

Fabulous.

Delicious.

We loved them.

I highly recommend you try these out the next time you are craving something different for your breakfast. They’d even be great for a brunch.

Fast, easy.

Into the oven they went. One pan, couldn't be any easier!

Into the oven they went. One pan, couldn’t be any easier!

Here’s what I did:

1) Spray each muffin well with nonstick spray.

2) Place a slice of ham in the bottom of each muffin well. I actually used deli ham that was sliced in half. One half into each spot.

3) Place about a teaspoon or so of diced tomatoes on top of the ham. (One large vine ripened tomato was enough for all 12 portions.)

4) Sprinkle some shredded cheddar cheese over the tomatoes. (I used nonfat cheddar.)

5) Break one egg into each spot.

6) Sprinkle a little bit of salt and pepper on each.

7) Bake at 350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.

Serve with toast or an English Muffin if you’d like.

Fun Friday: Blueberry Banana (no flour) Muffin

3 May
These made a great , healthy after school snack!

These made a great , healthy after school snack!

I love it when I find new recipes to try out. I follow so many foodie pages on Facebook that I’m always getting great ideas for new things to try.

A few weeks back, I came across a post from The New Modern Mama blog where she talked about trying some new muffins at her house. They sounded good to me and I had everything for them so the next day I tried them at my house. They were great!

I made them for an after school snack and then there were leftovers for the next morning as well. I made a few changes:

*I used nonfat vanilla yogurt, not greek yogurt.

*I used Truvia rather than Stevia and followed the measurement guidelines on the Truvia package.

*I had both “quick” Steel Cut Oats and the regular kind. The quick kind are softer and I thought they’d blend easier, so I used those.

*Although I used my blender, if I made them again, which I hope to, I’d use a food processor. My blender had a hard time.

They were good, they were something new and different and everyone loved them. This recipe is a keeper for us, for sure. I hope you’ll try it too! I know that you can try other fruits in the recipe besides blueberries, so next time I just might do that!

Thanks to the New Modern Mama for sharing!

Next time I'd try these in the food processor instead of the blender.

Next time I’d try these in the food processor instead of the blender.

Blueberry Banana No Flour Muffins
From The New Modern Mama

Ingredients:

  • 2 overly ripe bananas
  • 2 eggs
  • 2 1/2 cups steel cut oats
  • 1 single serving cup, low fat, greek yogurt {I used vanilla}
  • 1 cup of blueberries
  • 3/4 cups of sugar or stevia
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda

Method:

  1. Preheat the oven to 400 degrees.
  2. Put all of the above ingredients into a blender except for the fruit.
  3. Blend ingredients until smooth {you may have to scrape down the sides and do this several times}.
  4. Pour blended ingredients into a bowl and stir in blueberries.
  5. Pour muffin mix into greased tin.
  6. Bake for 20 minutes.

This made exactly 12 muffins.

Fat Free Strawberry Muffins (vegan)

5 Apr
102_6338

Happy Easter!

This past weekend was Easter. Normally we host Easter but this year my parents decided to host, and I was looking for something new to bring to add to their spread.

Since embarking on our new fat-free menu plans, I’ve been doing a lot of what we like to call “healthifying” and “defatifying” of our old recipes in order to make them something we can all eat.

It’s easy enough to do to almost any recipe: wheat flour instead of white, or half wheat/half white, egg substitute instead of eggs, fat free plain yogurt instead of oil, I Can’t Believe It’s Not Butter instead of butter.

Even though it’s not hard to change over a recipe to make it healthy, it was such a great find when I came across the blog Fat Free Vegan Kitchen on Facebook. I was thrilled because it meant the work was done for me. The recipes are already fat free. What a relief.

When Susan posted some yummy looking strawberry muffins on her blog in the week leading up to Easter, I knew I’d found my new contribution for Easter brunch. The recipe called for everything I had on hand, including strawberries. For our brunch I doubled it and it made 15 muffins.

The response to this new recipe was outstanding. Everyone who tried them loved them, and there were only a few left at the end of the day. It’s definitely a recipe I’d make again, and I absolutely loved that for us they were worry-free because they were definitely fat free.

I hope you’ll venture on over to Fat Free Vegan Kitchen and check out some of Susan’s other recipes. And, I hope you’ll try these delicious muffins! You’d never know they were fat free. With summertime coming, we’re heading right into fresh strawberry season. Hang onto this recipe!

**For our modifications, I used skim milk instead of non-dairy. I used a dash of sugar instead of stevia, to sweeten the batter a bit, and I added more confectioner’s sugar to thicken up my glaze a bit. It seemed too runny to me at first.**

I’ve included all of Susan’s instructions as well as her notes and nutritional information. I find her blog very helpful and informative.

The glaze on these was delicious!

The glaze on these was delicious!

INGREDIENTS

  • 1 cup strawberries, whole
  • 1/4 cup maple syrup
  • 1/4 cup non-dairy milk (as needed)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons confectioner’s sugar (optional)
  • 4 teaspoons strawberry puree or all-fruit spread (optional)
  • a few drops vanilla extract (optional)DIRECTIONS
  • Preheat oven to 350. Prepare a mini-muffin pan by oiling it lightly or filling with paper liners.
  • Place the strawberries in a food processor or blender and process until they are pureed. Measure out 1/3 cup plus 2 tablespoons of the puree into a small bowl and set aside any remaining puree for another use. Add the maple syrup, non-dairy milk, lemon juice, and vanilla.
  • In a medium bowl, mix together flour, baking soda, baking powder, and salt. Add the strawberry mixture. Mix until just blended–do not overmix. Fill mini-muffin cups with about 1 tablespoon of batter each. Bake at 350 F, checking after 10 minutes. When a toothpick comes out clean, remove and allow to cool completely. Frost if desired (see Notes below).

Notes

To prepare frosting, combine 6 tablespoons confectioners sugar, 4 teaspoons strawberry puree or strawberry all-fruit spread, and a few drops of vanilla extract. Stir well. If frosting seems too runny, add more sugar; if too stiff, add more puree. Frost center of muffins lightly just before serving (if you use too much, it will drip off), and refrigerate any leftovers.

To make these completely sugar-free, replace the maple syrup with more strawberry puree, and add stevia to taste.

Preparation time: 15 minute(s) | Cooking time: 10 minute(s)

Number of servings (yield): about 20 mini-muffins or 6 regular-sized ones

Nutrition (per mini-muffin, without frosting): 35 calories, 2 calories from fat, <1g total fat, 0mg cholesterol, 73.9mg sodium, 48.4mg potassium, 7.8g carbohydrates, <1g fiber, 2.8g sugar, <1g protein, 1 points.

Nutrition (per serving, with frosting): 47 calories, 2 calories from fat, <1g total fat, 0mg cholesterol, 74.1mg sodium, 48.5mg potassium, 10.9g carbohydrates, <1g fiber, 5.7g sugar, <1g protein, 1.3 points.

Strawberry Compote for your next breakfast or brunch

22 Mar
We've made this twice already since finding the recipe in a magazine.

We’ve made this twice already since finding the recipe in a magazine.

Being a breakfast/brunch fanatic, when I saw this compote in a FamilyFun magazine recently, I knew I had to try it.  I love compotes of all kinds.  We already have a great recipe for a blueberry compote and one for a peach compote, but I’d yet to try a strawberry compote.

It was shown over crepes, which we love, but right away I could picture it over homemade waffles, over pancakes, french toast and even as a topping for our healthy mini cheesecakes.

The first time I made it, it was a hit right away. I served it with the mini cheesecakes as a dessert, but I spotted a cute little girl who shall remain nameless to protect her identity, eating it right out of a bowl with whipped topping, spoon in hand, no cheesecake in sight.

It was that good.

The second time we made it, it was for crepes, which we are actually having for dinner. We put out a variety of fillings and toppings, (remember our crepes buffet from a past post?) and this strawberry compote was a perfect topper and even a perfect filler, for strawberry banana crepes. I had a combination of fresh strawberries and bananas along with the compote in mine.

Heavenly.

So, with many people choosing the brunch option for the upcoming Easter holiday meal, I thought I’d post this recipe today, in case you decide to include it in your menu. The recipe is delicious, fast and easy, a check plus in my book. I keep a variety of frozen fruits on hand so we used a one pound bag of frozen strawberries from Aldi’s for this recipe.

STRAWBERRY COMPOTE *from FamilyFun, February 2013
INGREDIENTS

1 pound fresh or frozen strawberries, quartered plus more for garnish if desired. (I did not quarter them, as they were frozen.)

1/4 cup sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

Super-easy directions make this a great recipe for a busy day.

Super-easy directions make this a great recipe for a busy day.

DIRECTIONS

1.) In a medium saucepan, stir the strawberries and sugar together. Let the mixture stand until the fruit’s juices release, about 30 minutes. (If you are using frozen strawberries, heat them with the sugar over medium heat until they’re defrosted, about 2 minutes *mine took longer.*)

2.) In a small bowl, whisk together the cornstarch and lemon juice. Combine them with the strawberry mixture. Simmer the sauce on medium-low until it thickens, about 10 minutes, then set aside.

See what kinds of things you can think of to serve this with!

Again, mine took a little longer to thicken, but here is what it looks like when it's done, so cook until it is thickened. You'll be able to tell.

Again, mine took a little longer to thicken, but here is what it looks like when it’s getting thicker, so cook until it is thickened. You’ll be able to tell.

Muffins for your Monday Morning

4 Mar
These muffins were a great healthy start to our day, baked by Don last weekend!

These muffins were a great healthy start to our day, baked by Don last weekend!

If there’s one thing I can say about Don, it’s that he’s a team player for sure. He’ll pitch in and do whatever is needed, whenever he can. Last weekend we had a particularly busy morning and I wanted to make muffins for breakfast–we were both craving homemade muffins–but with all the other things I needed to do, I wasn’t going to be able to get it done, so Don said he’d do it.

Don loves to cook, hates to bake. He likes being able to wing it with his cooking, throwing in this or that, and baking is an exact science. You throw the wrong thing in and that’s the end of your recipe.

So the fact that he volunteered to bake muffins for us, was really great. I gave him a basic muffin recipe from my Better Homes and Gardens cookbook (pg. 60 if you have their New Cook Book) and showed him all the variations he could choose from as long as we had the necessary ingredients.

The option he chose to go with was an oatmeal muffin and he threw in raisins. He’s always loved Oatmeal Raisin cookies, so this option did not surprise me. I love baking with raisins, they’re so sweet  and I devoured these muffins too. Everyone did, some with jelly once they realized the raisins were not chocolate chips, and some without jelly.

This means Don can no longer claim he can’t bake. The secret is out. Next time I’m in a bind, he’s on.

Here’s his recipe, taken from the Better Homes and Gardens New Cook Book. I’ll give you the basic muffin recipe first, with our modifications, and the oatmeal variation at the end, just the way the cookbook does.

Muffins
Ingredients

1 3/4 cups all purpose flour  (whatever the recipe, we do half wheat, half white flour)

1/3 cup sugar

2 tsp. baking powder

1 beaten egg

3/4 cup milk (we use skim)

1/4 cup cooking oil (we use nonfat yogurt instead of oil)

Directions

Preheat the oven to 400 degrees.

In a mixing bowl combine flour, sugar, baking powder, and 1/4 tsp. salt. (Salt is not listed in the ingredients though; I don’t know why.)

Make a well in the center.

Combine egg, milk and oil; add all at once to the flour mixture.

Stir just til moistened (batter should be lumpy).

Lightly grease muffin cups or line with paper bake cups; fill 2/3 full.

Bake in a 400 degree oven for about 20 minutes or til golden. Remove from pans, serve warm.

Makes 10-12 (we got 12).

Oatmeal variation:

Prepare as above except reduce flour to 1 1/3 cups and add 3/4 cups rolled oats to the flour mixture.

Other variations included: Blueberry, Cranberry, Jelly, Date Nut, Cheese, Banana, Pumpkin, and Corn muffins.

Quinoa Muffins

25 Jan
These muffins are hearty, healthy and taste great!

These muffins are hearty, healthy and taste great!

I’ve mentioned previously that I really love getting ideas from Pinterest. I first had quinoa at the White House when I had lunch there for the first Kids’ State Dinner. After that I was hooked on quinoa and I searched for lots of different ways of cooking it.

Today’s recipe was originally a Pinterest recipe for Martha Stewart Quinoa Muffins.

We had to healthify it a little bit. I’ve put the link to the original recipe above, and I’ll make notes to tell you how we changed the recipe to suit our needs.

Everyone in our house likes these muffins. I’ve made them twice now, once following the original recipe back in the fall, and once a few weeks ago with our modifications. If you haven’t cooked with quinoa, I encourage you to try it. I like having another ingredient option for my cooking and baking. The last time I used it, I cooked up a big batch and used some for the muffins, some for a side dish with dinner another night, and some I ate like oatmeal in the mornings for my breakfast. It’s quite the versatile ingredient.

QUINOA MUFFINS
INGREDIENTS

  • 1 cup quinoa, rinsed
  • 1/4 cup vegetable oil, such as safflower, plus more for pan (We used 1/4 cup plain, nonfat yogurt.)
  • 2 cups all-purpose flour, plus more for pan (We used 1 cup wheat flour, 1 cup white flour.)
  • 3/4 cup packed dark-brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup raisins (We used craisins for half the batch and chocolate chips for the other half the batch.)
  • 3/4 cup whole milk (We used skim milk.)
  • 1 large egg (We used egg substitute.)
  • 1 teaspoon pure vanilla extract
Splitting the batch in half allowed for using both craisins and chocolate chips as filling options.

Splitting the batch in half allowed for using both craisins and chocolate chips as filling options.

DIRECTIONS

  1. Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
  2. Meanwhile, brush a standard 12-cup muffin pan with oil; (we used fat free nonstick spray) dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
  3. In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
  4. Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.