For someone claiming to dream of owning a Bed of Breakfast, you wouldn’t know it from reading this blog. Aside from the granola bars, I haven’t really shared much of anything breakfast-related, other than some waffles (albeit with a kick-ass cherry sauce). I won’t lie – it’s not that I’m not sharing because I’m stingy, selfish, and want to keep all the recipes to myself (or my nonexistent B&B) - it’s because there really aren’t many of them. There… I admitted it. I am a bad breakfast blogger.
I do cook breakfast – if by cook, you mean throwing cereal in a bowl or whipping some homemade jam on a piece of toast. Sometimes, I really do it up; I can make a mean french toast and I thoroughly enjoy the breakfast casserole (stratas, quiche, you name it). I just sleepily & groggily omit the picture-taking, and therefore can’t prove that I’ve really done much cooking at all until at least noon.
And so, I’m pleased to say that, after allowing you all a couple of days to vote on what today’s post would be, over 1/3 of you chose breakfast (over dinner, dessert, and canning)! I must say I was surprised and had actually expected dessert to win, since we haven’t talked about dessert in these parts since those infamous homemade marshmallows; marshmallows that drew thousands of curious, hungry readers. Which reminds me, if you’re still hoping for dessert, specifically of the marshmallow form, you do not want to miss this coming Tuesday’s post! Promise.
Either way though, thanks for playing along. It was fun, wasn’t it? I’ll keep the tradition going as long as the votes are comin’ – hopefully there will be many more next week since I’ve already posted the poll (look to your left, and scroll up, and you’ll see it – aaaaaaaaaaaaaaaaand vote.). So do it – it’s easy, it’s fun, and it makes me oh so happy to know that I’ll be posting what you ask for. So go ahead, humor me.
I should also add that, since I was surprised, I did not crazily photograph these here muffins, and instead took pictures of pudding, chicken, and marmalade. But nonetheless, you get the jist: they’re ultra sexy, so healthy they’ll make you sick, and so easy you might consider making them weekly for your Monday thru Friday breakfasts (well, maybe alternate between the granola bars and these).
Even better though, is that since they’re healthy, eating these lil’ muffins (and their tops) won’t contribute to your muffin top. You can thank me later .
Oat Bran & Dried Fruit Muffins
Adapted from Techniques of Healthy Cooking, makes 12-16
portable and filling, these muffins work great for those who are on the go. if stored in an airtight container, they should last through the week (I know because I’ve been eating them all week and they get better each day). should you choose to whip up a batch of these little creatures, I’ve included my adjustment suggestions; I haven’t tried them, but I’m sure they’ll do the trick: make sure your fruit is in small pieces, add a teeny dash of salt, and some vanilla.
5 1/2 oz dried fruit, cut into small pieces (1 heaping cup)
4 oz oat bran (1 1/3 c)
3 oz rolled oats (a little less than 1 c)
2 1/2 oz all purpose flour (~1/2 c)
1 1/2 oz brown sugar (1/4 c)
3/4 oz baking powder (1 1/2 T)
pinch of salt
1 t g cinnamon
5 oz mashed ripe banana (~1 large banana)
2 t grated orange zest
2 oz fresh orange juice
1 oz vegetable oil
1 t vanilla extract
2 egg whites
1 c skim milk
preheat oven to 400 F. combine dried fruit, all dry ingredients (oat bran through cinnamon), and banana into food processor. Process until evenly mixed. Transfer to large bowl.
in another bowl, combine remaining ingredients. Add this mixture to the dried fruit mixture and fold until just combined.
to make 12 muffins, spoon 1/4 c of batter into each of 12 buttered or sprayed muffin tins, or into disposable muffin cups (for 16, measure ~1 1/2 oz). bake until surface of muffins are golden and until they feel slightly springy when touched, about 20 minutes.
turn the muffins out onto a cooling rack and allow to cool for 10 minutes.