Whole Wheat Chocolate-Orange Muffins with Raspberries

We’ve all heard that breakfast is the most important meal of the day. But really, who has time to make scrambled eggs with whole grain toast and fresh fruit salad every morning? I return once more to the muffin, God’s gift to the working (wo)man. The challenge remains, to pack as much nutrition as possible into a handy grab-and-go package.

Healthy Chocolate-Orange Muffin

Healthy Chocolate-Orange Muffin

What you want at breakfast is something thats going to sustain you, body and mind, through the first big push of your day. From a nutritional standpoint, protein will keep you feeling full longer, but the mental aspect of satiation is just as important. Studies show that people who plan something sweet into their day are less likely to overindulge than those who restrict themselves. Whole wheat flour and fat-free cottage cheese provide the protein you need for fuel, while the richness of dark cocoa is sure to stave off your chocolate cravings, sprinkled with refreshing pockets of tart raspberry fruitiness. (more…)

Whole Wheat Pumpkin-Spice Squash Muffins (Another Almost-Fat-Free Recipe)

Healthy Squash Muffins

Healthy Squash Muffins

Breaking my toe has really put a damper on my baking recently.  Today, the withdrawals became too much to bear, and against my better judgement, I hobbled to the kitchen, preheated the oven, and scoured the kitchen for something out of which to make muffins.

As it turned out, I didn’t need to look far.  Finding half of a leftover roasted acorn squash from dinner last week, I was immediately inspired to create a pumpkin-pie-spiced squash muffin recipe.  With the mashed squash and a little unsweetened applesauce, there was no need to add any additional oil or butter, so like my zucchini bread recipe, the only fat these muffins contain is from the eggs.  I made them 100% whole wheat, but they’d come out beautifully with white flour too, if that’s what you prefer.

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Low-Fat Whole-Wheat Persimmon Muffins

‘Tis the season for persimmons,
Fa-la-la-la-la, la-la-yum-yum!

With the steady supply of this aromatic fruit in our local co-op, I’m taking full advantage of the opportunity to try as many different persimmons recipes as possible.  With my recently renewed passion for muffins, it only makes sense that I make at least one variety of persimmon muffins this winter.  I attempted my first batch today, and while they did not rise as much as my blueberry corn muffins did, they turned out fabulously delicious.

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Easy Low-Fat Blueberry Corn Muffins

Blueberry Corn Muffins

Blueberry Corn Muffins

Muffins are a beautiful thing: they’re a canvas for just about any flavor you want to throw at them, compact and handy to grab for breakfast on the go, and the perfect size for snacking.  A few years ago, I was baking fresh muffins at least once a week, and lately I’ve been realizing just what a smart lifestyle choice that was.  I’m determined to get back into the habit.

I like to bake from fresh ingredients, whenever possible.  Unfortunately, this week when the muffin-making frenzy struck me, all I had in the house were frozen blueberries.  I whipped up a batch of simple blueberry corn muffins, which (despite thawing the berries on a layer of paper towels) the juices from the frozen berries turned a lovely shade of blue.  Now, there aren’t a lot of foods that are naturally blue, and color influences taste more than most people realize.  (In fact, I remember a diet tip from 10 years ago that involved putting your food on a blue plate to suppress your appetite.)  So, looking at the batch going into the oven, I was a bit concerned.  Blue corn muffins.  Then it hit me.  There really is such a thing as blue corn.  And that, for whatever reason, made me feel a whole lot better.

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