Breakfast in a Muffin

(makes 12 servings)

Ingredients:

• 1¼ cups finely crushed whole grain wheat or bran cereal
  
• ¾ cup all-purpose flour
  
• ½ cup stone-ground whole wheat flour
  
• 2 teaspoons baking powder
  
• ½ teaspoon baking soda
  
• 1 teaspoon ground cinnamon
  
• ½ teaspoon ground ginger
  
• ¼ teaspoon ground nutmeg
  
• 1 teaspoon grated orange zest
  
• ½ teaspoon salt
  
• 2 egg whites or ¼ cup Egg Beaters
  
• 3 Tablespoons extra virgin olive oil
  
• 1 teaspoon vanilla extract
  
• ½ cup packed brown sugar
  
• ½ cup fat-free plain yogurt
  
• ½ cup orange juice
  
• ⅓ cup raisins
  
• 1¼ cups fresh or frozen blueberries
  
• 1½ Tablespoon coarsely chopped almonds
  
• 1 Tablespoon turbinado sugar
  

Preparation:

• Preheat oven to 400 degrees F. Line 12-cup muffin pan with paper liners.
  
• In a large-size bowl, whisk together with cereal, flours, baking powder, baking soda, cinnamon, ginger, nutmeg, orange zest and salt.
  
• Combine egg whites, oil and vanilla in bowl. Whisk in brown sugar, yogurt and orange juice. Stir into dry ingredients until just blended. Fold in raisins and blueberries. Spoon into muffin cups.
  
• In small-size bowl, stir almonds and turbinado sugar. Sprinkle by rounded ½ teaspoons over each muffin.
  
• Bake until top of muffin springs back when lightly touched (about 20-25 minutes). Cool on rack in pan about 2 minutes. Transfer to rack and cool completely.
  

Make 12 Servings:

Weight loss recipes Amount Per Serving : 168 Calories, 3 g Protein, 30 g Carbohydrates, 2 g Dietary Fiber, 4 g Fat, 0.5 g Saturated Fat, 245 mg Sodium