Sunshine Muffins

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.


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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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