Morning Glory, oh, and…Muffins

Are you a morning person? Most of my family thinks I'm nuts—but I love the morning! What is there not to love? With a hot cup of coffee in hand, the sun coming up, and the promise of a new day, it's easy to be optimistic. And, the best meal of the day—breakfast.

Although the possibilities are endless with breakfast. I still find it challenging to get quick healthy breakfasts on the table when we are on the run. To make matters worse, my boys often will be eating breakfast in the car on the way to school or church. I will definitely be adding these muffins to our morning fare. The recipe produced enough for me to freeze some for busy mornings ahead.

Made with whole wheat flour, oats, wheat bran, dried fruit and nuts—these delights start your day with plenty of fiber and nutrients. For a complete breakfast–if you're concerned about getting enough protein–consider serving with yogurt, or eggs.

Morning Glory Muffins

From Cooking Light

Ingredients

• Cooking spray

• 1 cup whole wheat flour (about 4 3/4 ounces)

• 1/2 cup all-purpose flour (about 2 1/4 ounces)

• 1 cup regular oats

• 3/4 cup packed brown sugar

• 1 tablespoon wheat bran

• 2 teaspoons baking soda

• 1/4 teaspoon salt

• 1 cup plain fat-free yogurt

• 1 cup mashed ripe banana (about 2)

• 1 large egg

• 1 cup chopped pitted dates

• 3/4 cup chopped walnuts

• 1/2 cup chopped dried pineapple

• 3 tablespoons ground flaxseed (about 2 tablespoons whole)

Preheat oven to 350°.

Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Note: Substitute other dried fruits, such as apricots or raisins for chopped dates and dried pineapple.

Yield: 18 servings (serving size: 1 muffin) Calories: 186