Your 10th grade Health teacher told you over and over. Your mom yelled it at you as you ran out the door late for school. Your stomach not-so-kindly reminds you at about 9:00 in the morning....
"Don't forget breakfast! It's the most important meal of the day!"
Yeah yeah yeah......I admit- I spent the first 23 years of my life completing ignoring that advice. I'm a pro at timing my mornings so precisely that I now exactly what time I have to wake up in order to squeeze in a shower, blow dry my hair, throw on some mascara, and run out the door to get to work on time.
However, being starving, staring a a computer screen with 3 hours til lunch to go is no bueno. Plus your co-workers begin looking at you funny when they can hear your stomach rumble all morning over the cubicle walls (Sorry guys.....)
So now a box of instant oatmeal permanently resides in my file cabinet and every morning I have a hot, yummy, filing breakfast that holds me over until lunch. I have seen the light! And I'm hoping you will too :)
I know- most people would consider oatmeal every morning deathly boring. So this week, we're going to branch out. I got muffins and bagels and cinnamon-sugar goodness coming your way. Let's do this. First up: Hearty, fruity, nutty muffins- the perfect grab-and-go breakfast.
Adapted from this recipe
What You'll Need:
- ¾ cup Whole Wheat Flour
- ½ cup AP Flour
- ¾ cup Sugar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- ½ tsp Cinnamon
- ½ tsp Nutmeg
- 1 cup Dried Cranberries
- ¾ cup Pecans, chopped
- 2 eggs
- ½ cup Veggie Oil
- ½ cup Sour Cream
- 1 tsp Vanilla
- 1 cup Granny Smith Apple, peeled, shredded, squeezed dry (about 3 apples)
What To Do:
- Preheat oven to 350F and prepare a muffin tin with liners. Mix together flours, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Add cranberries and pecans.
- In a separate medium bowl, whisk eggs, veggie oil, sour cream, vanilla and apple. Fold this mixture into your flour mixture until just combined.
- Fill muffin cups 2/3 full and bake for 15-18 minutes (until it passes the toothpick test). Cool for about 10 minutes in the tin and the transfer to wire rack to cool completely