I rarely eat breakfast. I know. That’s bad. It’s the most important meal of the day. I know all the science. It’s just that…I’m busy. My mornings are crazy. I’m not hungry ’til lunch. And…and… I know. Whiny much?
It’s because I know I need to eat something in the morning that I started making these Oat Bran Muffins on Sunday afternoons. My dad gave me the recipe after his doctor told him he needed to lower his cholesterol and recommended these muffins as an easy way to do that.
I love that these little guys pack a fiber punch that I can use. But, what I really love is:
- they’re quick to make.
- they’re even quicker to eat. I grab one on my way out the door and it keeps me full and focused (where have I heard that phrase?) until lunch time.
- they have so many powerhouse ingredients: olive oil, oat bran, walnuts, raisins, honey. All good stuff. (By the way, walnuts can increase your sex drive, in addition to everything else they do for you. For a stressed out Penelope, that’s a God send, right?)
- they’re low in fat and sugar.
For all those reasons, I decided to share this not-so-groundbreaking-and-yet-useful recipe with you.
Preheat oven to 425 degrees. Lightly spray muffin tin(s) with light cooking spray.
2 Cups Oat Bran (you can usually find it in the hot cereal section)
1/4 C brown sugar, firmly packed
2 tsp baking powder
1/2 teaspoon salt (optional)
3/4 cup lowfat milk
2 egg whites
1/4 C honey OR molasses
2 tbs olive oil
1/4 C raisins
1/4 C chopped walnuts
1/8 cup chocolate chips (if you’re trying to trick your kids into eating them)
Combine dry ingredients, mix well with fork. In separate bowl, combine web ingredients, mix with fork. Add dry ingredients to the wet ones and mix just until moistened. Be aware it’s a fairly moist batter. Add in any extras you’re using. (I highly recommend the walnuts and raisins.) Fill muffin tins with batter.
Bake at 425 degrees for 15-17 minutes. Allow to cool. Store in refrigerator. Makes 12 muffins.
Penelope Tip #1: this isn’t environmentally conscious, but, I HATE washing muffin tins. So, for ease, for just this recipe, I use disposable muffin tins. Please don’t send me hate letters. I’m trying to save on paper towels and to compost, I promise.
Penelope Tip #2: double the recipe and freeze half. They freeze well and it’s a total time saver. Sort of a “duh” tip, though.
Penelope Tip #3: add in just a few chocolate chips and include a muffin in your kids’ lunches for a morning snack at school. Their long-term energy will keep the kids’ attention from waning as lunchtime nears.
Penelope Challenge: the muffins bake for 15 minutes. See what you can accomplish in that time. I wrote this entire post, including finding images, in the time it took to bake one batch. Nothing like working against a loud, annoying timer.
Image credits: Brook Farm and Foodista Blog’s Flickr Stream
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