Here is another recipe for breakfast muffins, good for an ‘on the go breakfast’. we all seem to run short of time in the mornings and while many still don’t eat any breakfast, which is not a good thing, since it has been accepted in may companies, that breakfast can be eaten at work, foods like these muffins, which by the way, are low GI too, are great to have on hand.
Orange Breakfast Muffins
Ingredients
1 1/2 cup oat bran
1 cup whole wheat flour
1 cup ground flaxseed
1 cup wheat bran
1 tbsp baking powder
1/2 tsp salt
2 medium seedless oranges, peeled
1/2 cup SPLENDA® brown sugar blend
1 tbsp lemon juice plus enough skim milk to make 1 cup (or 1 cup buttermilk)
1/2 cup extra virgin olive oil
2 whole eggs (or 4 egg whites)
1 tsp baking soda
3/4 cup chopped walnuts
3/4 cup raisins (optional)
Once again the ‘how to’ is over at the Glycemic Gourmet
Hope you take the time to try this low gi muffin recipe as well as the Raspberry Yogurt Muffin one too.
This is a great little recipe, I just made it last night, but a few words of warning: Once you put the baking soda into the orange mixer and use your blender, pressure will build up in your blender and you’ll have to vent frequently, or risk the blender venting itself.
Also, after the muffins are cooked, they come out of the muffin tins a lot better if you let them sit in the tins for a few minutes to cool. I had many scrambled (but delicious) muffins my first batch.
Thanks for the recipe, it’s great to find tasty and genuinely healthy muffins.
I used honey and molasses in mine, and they tasted great.
Comment by Robin — January 16, 2009 @ 3:07 am