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Wednesday, October 26, 2011

Good Morning Muffins

I like to serve a really delicious but healthy breakfast to guests who are staying at our Sandwich bed and breakfast. I am always experimenting with recipes that I have found online or in magazines in an effort to have food that is low in fat and sugar without sacrificing flavor and texture. More often than not I wind up developing my own recipes in order to meet these requirements.

I wanted a muffin recipe that was low in sugar and healthy. I have tried a lot of muffin recipes that I found online or in magazines and didn’t really find anything that suited my needs. After experimenting with whole grain flours, with fruits to add for sweetness, and the right combination of spices, I finally had a muffin that worked for me. There are a lot of ingredients in these muffins and it takes some time to make them, but I think they are well worth the effort. I make these muffing the evening before I want to serve them because they really need to set in an enclosed container for a few hours to reach their peak sweetness. They are just not as good right out of the oven as they are after a few hours.

Good Morning Muffins

1 cup whole wheat flour       
1 cup oar bran               
¼ cup Splenda               
1 tablespoon baking powder       
2 teaspoons baking soda       
½ teaspoon salt           
1 tablespoon pumpkin pie spices   
1 teaspoon cinnamon           
1 can  pumpkin                   
2 eggs, slight beaten           
¼ cup canola oil       
½ cup orange juice           
1 apple, pealed and chopped       
½  cup chopped walnuts
 ½ cup raisins       
½ cup dried cranberries
 2 tablespoons honey               

Preheat the oven to 350 degrees.
In a large bowl, combine the flour, Splenda, baking powder, baking soda, salt and spices. In a smaller bowl, combine the canned pumpkin, the canola oil, and the eggs. Stir the wet ingredients into the dry ingredients. Fold in apple, raisins, cranberries, nuts and honey. Spray muffin tin with Pam. Fill tin and bake for 25 to 30 minutes. The muffins are done when you can insert a toothpick and it comes out dry. Place muffins on cooling rack. When they are just warm to the touch, place in an air tight container with half an apple, quartered. Close container and let sit overnight. Serve warmed or at room temperature.

These muffins are so hearty and delicious. They are very dense and will keep in the fridge for 4 to 5 days. They really do get better each day. Putting the apple into the container with them will keep them moist. I rub the apple with a slice of lemon to keep it from turning brown but it isn’t really necessary.

Note: If you want to leave the Splenda out, these muffins will still be delicious. You can also substitute the Splenda for Stevia or Agave Nectar.

 Jan Preus, Innkeeper, Chef, and Artist in Residence at the 1750 Inn at Sandwich Center, Sandwich, Cape Cod, MA

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