June 18th, 2015

Breakfast of champions recipes

Tip: Whole nutmeg may be sold still encased in a brittle, brown shell, or the shell may be removed. If necessary, remove the shell using a nutcracker. Use a rasp grater, such as a Microplane, to grate fresh nutmeg. It has an incredible aroma and imparts a much more pronounced and exotic flavour to foods than the ground nutmeg sold in the spice section.

Tip
Whole nutmeg may be sold still encased in a brittle, brown shell, or the shell may be removed. If necessary, remove the shell using a nutcracker. Use a rasp grater, such as a Microplane, to grate fresh nutmeg. It has an incredible aroma and imparts a much more pronounced and exotic flavour to foods than the ground nutmeg sold in the spice section.

Morning glory muffins

(Makes 12 muffins)

These popular, wholesome muffins combine the chewy texture of carrots with the wonderful flavours of apple, raisins, coconut, and spices. They’re a perfect way to start the day—or enjoy one as a snack!

Preheat oven to 375°F (190°C)
12-cup nonstick muffin pan, generously sprayed
with vegetable oil cooking spray

  • ½ cups (375 mL) whole wheat flour
  • ½ cup (125 mL) wheat germ
  • 1 tsp. (5 mL) baking powder
  • 1 tsp. (5 mL) baking soda
  • 1½ tsp. (7 mL ) ground cinnamon
  • ½ tsp. (2 mL) freshly grated nutmeg
  • 1 cup (250 mL) grated carrots (about 2 medium)
  • 1 cup (250 mL) grated apple
  • ⅓ cup (75 mL) unsweetened shredded coconut
  • ⅓ cup (75 mL) raisins or chopped dried apricots or figs
  • 2 large egg whites
  • 1 large egg
  • ½ cup (125 mL) packed brown sugar
  • ¾ cup (175 mL) nonfat plain yogurt
  • 3 Tbsp. (45 mL) canola oil

 

muffins

  1. In a large bowl, stir together flour, wheat germ, baking powder, baking soda, cinnamon, and nutmeg.  Stir in carrots, apple, coconut, and raisins.
  2. In a medium bowl, whisk egg whites and egg.  Whisk in brown sugar, yogurt, and oil.
  3. Stir egg mixture into flour mixture until just combined.(Batter will be thick.)  Divide batter evenly among prepared muffin cups, filling almost to the top.
  4. Bake in preheated oven for 20 to 24 minutes or until tops spring back when lightly touched.  Let cool in pan on a wire rack for 5 minutes; then transfer muffins to rack to cool.

 

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