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.
The Perpetual Feast 
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