A Good Morning Muffin
Posted by Sidra Forman on Thu, Apr 08, 2010
Homemade muffins make for a satisfying and tasty breakfast, but who has the time to whip up a batch in the a.m. rush? Try this recipe—the batter can be made the night before; simply pour it into muffin cups and store the pan in the refrigerator covered with plastic wrap for morning baking. If you put them directly into the oven from the refrigerator, add 5 minutes to the cooking time. For a complete breakfast, spread a muffin with 2 tablespoons of almond butter and have 1 cup of fat-free milk or soymilk and ½ an orange.
Banana Muffin
Makes 6 muffins
Prep Time: 10 minutes
Total Time: 35 minutes
INGREDIENTS
4 cup liquid eggs, such as Better'n Eggs, or 1 egg
1/4 cup fat-free milk
2 tablespoons honey
2 tablespoons sugar
1½ tablespoons olive oil
½ cup whole-wheat flour
½ cup wheat bran
1 teaspoons baking soda
1/2 teaspoon baking powder
Pinch of salt
1½ cups mashed ripe banana
¼ cup chopped walnuts
DIRECTIONS
1. Heat oven to 350 degrees.
2. With a standing or hand mixer, combine the eggs, milk, honey, sugar, and oil until completely incorporated, about 1 minute. (You can also do this in a large bowl with a wooden spoon.) Once completely mixed, add the remaining ingredients and mix until just combined, about 30 seconds in a mixer or 1 to 2 minutes by hand.
3. Divide the batter into muffin tins, and bake until a toothpick inserted into the middle of a muffin comes out clean, about 25 minutes. Serve. (Extra muffins taste best if eaten within 24 hours of baking. However, they freeze very well if you want to store them longer.)
Nutritional Information
1 serving
Calories: 201
Protein: 4 g
Carbohydrate: 35 g
Dietary Fiber: 5 g
Sugars: 18 g
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Calcium: 60 mg
Sodium: 293 mg