The Perpetual Feast

The weather has blissfully cooled off after several 90 degree days. There is a gentle breeze that makes you want to lie in a hammock. Instead of the hammock, however, I decided to take advantage of the break in the weather to bake up a storm before it got hot again. After working in the garden a bit, I hauled out the mixing bowls and baking pans and made breads, muffins, and other goodies to put in the freezer. Of course, I made my traditional banana bread, that staple that tucks in the lunch bag or goes with a refreshing cup of tea (or a glass of iced tea).  But I made other muffins and breads to go with salads for lunch.
These muffins, from Relish Magazine, were already very low in fat, as well as high in fiber. I reduced the fat a bit because I used non-fat yogurt (the only thing I have in the house), egg substitute, etc. I personally think that the granola on top of the muffins is superfluous. The crunch they add is not that appealing on a tender muffin.



Sunshine  Muffins
Cooking spray

1 cup all-purpose flour

½ cup old-fashioned oats

½ cup flaxseed meal

¼ cup sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup honey

1 egg, lightly beaten

¼ cup egg substitute

1 cup plain non-fat yogurt (I used Greek yogurt, but any would do)

½ cup orange juice

1 teaspoon vanilla extract

2 teaspoons finely grated orange rind

1 cup chopped dried apricots (about 5 ounces)

1/3 cup granola

Preheat oven to 375F. Coat 12 muffin cups with cooking spray.
Combine flour and next five ingredients (flour through salt) in a mixing bowl. Combine honey and next six ingredients (honey through orange rind) in a separate bowl. Whisk well. Make a well in the center of dry ingredients. Pour wet ingredients into the well and stir until just combined. Gently fold in apricots.

Fill muffin cups two-thirds full. Sprinkle with granola. Bake about 20 minutes (mine took 25 minutes), until centers spring back when touched. Makes 12 muffins at about 1.5 grams of fat/muffin.