Mingle it up

Hi Everyone,

Back again with some breakfast ideas J . I am a working woman so generally don’t get enough time in the morning to whip up some hot breakfast for me & my husband. We used to generally eat Cereals or WW toast with Peanut Butter with a cup of tea. But recently most of the times we would skip it since it was boring to have the same thing over n over again. Giving breakfast a skip would make me extremely hungry during Lunch time and would keep me unsatisfied the whole day. It was just not working. If you have read my previous blogs you might know by now how much I love Trader Joes. So one day my husband decided to try TJ Muffins for breakfast. He liked it but not so much, that’s when I decided to give it a try & make my own.

My Muffins are definitely inspired by several muffin recipes out there on the web. But I have tried to make few variations in mine to make them healthy, power-packed & surely tasty enough that you would look forward to have them every dayJ.

In my muffins you can find

-Reduced oil (I add some “No Added Sugar Applesauce” for moisture),

-Reduced sugar (prefer to keep it balanced with natural sugar of the fruits in the muffin),

-only Whole wheat flour used,

-Use little Wheat Bran in all muffins - This boosts the nutritional value (read fiber, protein) in my muffins

-Always Fruit. My breakfast muffins always contain fresh fruits like Apples, Oranges, Strawberries, Banana, Pineapple.

You can also add ground Flaxseeds in your muffins to pump up your Omega-3 Fatty acids intake. Flaxseeds can help reduce cholesterol, your blood pressure etc.

Muffin Making/Baking Tips from AllRecipes.Com

The number one rule of muffin-making is don’t over mix the batter unless you want hockey pucks instead of muffins.

Have all ingredients at room temperature. Mix the dry ingredients, whisk the wet ingredients, then use a spatula or wooden spoon to gently stir the two together until everything is slightly moistened. Yes, there will be lumps. Small lumps are fine.

Add fruit, nuts, etc. after lightly combining the wet and dry ingredients. Then give the batter one more light-handed stir and you’re done. Is the batter still thick and lumpy? That’s exactly what you want.

That thick, lumpy batter is best portioned out with a ladle or a small ice cream scoop.

Position your oven rack in the middle of the oven for even heat distribution.

Let muffins cool for a few minutes before turning them out of the pan.

Muffins are best when freshly made and can last upto 1 week at room temperature. You can freeze them for up to two months. Thaw at room temperature before eating.

This is a healthy way to start your day. The better you are fueled in the morning, the more efficient you are in the day. So be sure to check my muffin recipes.

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