January 24, 2010

Breakfast for Mom

My mom flew into NY for some mother & daughter time this weekend and I'm loving having her around. She is the kind of mother that does everything for everyone else but in my humble opinion, doesn't take enough time to pamper herself. So, since she woke up at 3:30 am to take a 6 am flight, I thought it would be nice to have a beautiful breakfast on the table waiting when she arrived.

I woke up early, did a quick shop at Fairway (which actually isn't that bad at 7am) and made her a healthy & light breakfast of honey bran muffins, greek yogurt with berries & persimmon, freshly squeeze blood red orange juice, and cinnamon coffee.

When she walked in the apartment and found out that a cup of piping hot coffee was waiting for her, she literally said "You are a life saver!" Well gee, thanks mom :)

Honey Oat Bran Muffins
1 cup vanilla yogurt (can be regular milk or soy, can be regular or low fat)
4 tbsp honey
2 egg whites
1 tbsp vegetable oil
1 tbsp apple sauce (preferably unsweetened)
1 tsp vanilla extract
2 1/4 cups gf oat bran or gf oats, coarsely ground
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 c each raisins
1 tsp finely grated orange zest

Preheat the oven to 425 degrees.
In a large mixing bowl, beat the egg whites, yogurt, honey, vegetable oil, apple sauce & vanilla extract.
In a separate bowl, combine the oat bran, baking powder, baking soda, & cinnamon. Add the oat bran mixture to the mixing bowl & beat until combined, about 1 minute, scraping down the sides of the bowl to make sure everything is incorporated. Stir in the raisins & orange zest.
Pour about 1/4 cup of batter into each paper lined muffin cup and bake for 15-18 minutes.

This recipe made 9 lovely muffins. Since this is such a basic recipe, feel free to experiment and add your own twist or favorite flavors. Some ideas? shredded apple, banana, chocolate chips, chai spice blend, chopped nuts.....

To veganize, replace the eggs with egg replacer and use non-dairy yogurt.

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