A healthy breakfast should provide eight to 10 grams of fibre to get you on target to meet daily requirements. Here's a tasty way to get some of it in muffins you can freeze. By the time you arrive at school or work, your portable breakfast will be thawed. Or reheat a muffin in the microwave.
Ingredients
- 1-1/2 cups (375 mL) all-purpose flour
- 1-1/4 cups (300 mL) quick-cooking rolled oats
- 1 cup (250 mL) raisins
- 1/2 cup (125 mL) natural bran
- 1-1/2 tsp (7 mL) cinnamon
- 1 tsp (5 mL) each baking powder and baking soda
- 1/2 tsp (2 mL) salt
- 1-1/2 cups (375 mL) buttermilk
- 1/2 cup (125 mL) liquid honey
- 1 egg
- 1/4 cup (50 mL) vegetable oil
- 1-1/2 tsp (7 mL) vanilla
Steps
- In large bowl, combine flour, 1 cup (250 mL) of the oats, raisins, bran, cinnamon, baking powder, baking soda and salt. Whisk together buttermilk, honey, egg, oil and vanilla; pour over dry ingredients and stir just until moistened.
- Bake in 375°F (190°C) oven for 20 to 25 minutes or until golden and tops are firm to the touch. (Can be wrapped individually and frozen for up to 1 month.)
- Tip: For hot-from-the-oven muffins first thing In the morning, measure and mix wet and dry ingredients in separate bowls the night before. Cover bowls; refrigerate wet ingredients. In the morning, stir together, spoon into muffin cups and bake.
