Back-to-school often means that breakfast gets shortchanged. Do yourself and your family a favor, and bake some muffins to avoid the lure of pastries or drive-through breakfast – or no breakfast at all. (Did you know that kids who eat a good breakfast each day do better in school?)
You can mix and bake muffins the night before – or you can just mix them up the night before and bake them in the morning – or you can bake them on the weekend and keep them in the freezer (put completely cooled muffins in freezer weight zipper bags, and “suck” all the air out of the bag before you freeze them). We like to bake them on the weekends – making a double batch, or two different batches, to get through the week.
These particular muffins are full of nutritious ingredients, but mostly they impress people with their good flavor.
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Morning Glory Muffins
Green * Makes 12 muffins
1 cup high-fiber cereal (such as Nature’s Path Optimum ZEN in Cranberry Ginger)
2/3 cup vanilla soymilk (or plain non-dairy milk with 1 teaspoon vanilla added)
3/4 cup chopped apple
1/2 cup shredded carrot
1/4 cup flaked unsweetened coconut
1 Tablespoon canola oil
1 teaspoon vanilla
1-1/4 cups unbleached flour
1/2 cup ground flaxseed or flaxseed meal
3/4 cup Sucanat®
3 teaspoons baking powder
4 teaspoons ground cinnamon
2 teaspoons nutmeg
scant teaspoon allspice
1/2 teaspoon salt
1/2 cup egg replacer (try Ener-G brand)
Heat oven to 375F. Line 12 regular-size muffin cups with paper baking cups. Spray bottoms only of baking cups with cooking spray or oil mister. (Muffins will stick if baking cups are not sprayed.)
In a medium bowl, mix cereal and soymilk (you may crush your cereal in a re-sealable food-storage plastic bag with a rolling pin if you prefer a smoother texture). Add the apple, carrot, coconut, oil, and vanilla.
In a large bowl, whisk together the flour, flaxseed meal, Sucanat®, baking powder, cinnamon, nutmeg, allspice, salt, and egg replacer. Add the carrot-apple mixture to the dry mixture and stir until just combined. Divide batter evenly among muffin cups.
Bake 22 to 25 minutes or until tooth pick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm with a little Earth Balance margarine.