We’re still adjusting to the new schedule (like getting up at 6 am every day–yikes!), but we’ve successfully made it through our first week back at school disaster-free. One of the things that’s kept me going this long, cold week has been a big breakfast every morning: a big cup of Irish breakfast tea with a little unsweetened almond milk, a soft-boiled egg with salt and pepper, and one of these Apple Muffins with Oat Bran and Dates from Moosewood Restaurant Cooking for Health (a Christmas gift from my sister–thanks Erika!). I honestly kept meaning to take a picture of one of these muffins in all its fruity, fiber-filled glory, but the lighting was always bad (waking up before the sun is up can cause that) or I was simply too hungry to care. Of course it’s Friday now and the muffins are gone, but Luckily Dawn snapped a picture of one of the last ones before she devoured it.
Dawn's Dreamy Breakfast
To make these muffins, you’ll need:
- 1/2 cup plain, nonfat yogurt
- 2 large eggs, lightly beaten
- 1 t pure vanilla extract
- 2 T molasses
- 3/4 C finely chopped dates
- 1 C oat bran
- 2 C finely chopped, peeled apples
- 1/2 C whole wheat flour
- 1 1/2 t baking soda
- 1/2 t salt
- 1 t ground cinnamon
- 1/4 C rolled oats (not quick or instant)
- 2 T ground flaxseeds
- 1/2 C finely chopped walnuts (optional; I didn’t use them)
First, preheat the oven to 375°. Lightly oil a standard 12-cup muffin tin or line it with papers. In a mixing bowl, stir together the yogurt, eggs, vanilla, and molasses. Stir in the dates, oat bran, and apples. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon and stir in the oats and ground flaxseeds. Fold the dry mixture into the wit mixture just until combined. Spoon the batter into the prepared muffin tin; fill to the brims, about 1/3 C of batter in each cup. Sprinkle each muffin with chopped walnuts, if desired. Bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack. Muffins will keep in a well-covered container for several days.
Each morning I warm mine up in the toaster oven as my tea is steeping. So dreamy! What did you have for breakfast this week?
