BREAKFAST RECIPES: Cranberry Orange Minimuffins . . . Tahiti Sunrise . . . Metal-Head Oatmeal . . . Breakfast Bruschetta
By: Herald Staff and Wire Reports,
Cranberry Orange Minimuffins
1 cup dried sweetened cranberries
¼ cup boiling water
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 egg whites
¼ cup canola oil
2/3 cup orange juice
Grated zest of 1 orange
¾ cup sugar
Place cranberries in a small, deep bowl; pour boiling water over cranberries and stir to coat. Set aside and allow cranberries to plump, about 10 minutes. Preheat oven to 400 degrees. Line miniature muffin pans with paper baking cups or spray cups with nonstick cooking spray.
Combine flours, baking powder, baking soda and salt; set aside.
Combine egg whites, oil, juice and zest in a medium mixing bowl. Add sugar and stir until combined. Add dry ingredients and mix just until flour is moistened.
Drain cranberries and add, stirring just until blended. Do not overmix.
Fill miniature muffin cups about ¾ full of batter. Bake 10 to 11 minutes or until toothpick inserted in center comes out clean. Allow to stand 10 minutes, then remove to a rack. Serve warm.
Yield: 36 muffins.
Approximate nutritional analysis per muffin: 62 calories, 25 percent of calories from fat), 2 grams fat (trace saturated fat), no cholesterol, 10 grams carbohydrates, 1 gram protein, 49 milligrams sodium, 1 gram dietary fiber.
1½ cups orange juice
½ to 1 cup frozen whole strawberries
1½ frozen banana, cut into 8 pieces
Put all ingredients in a blender, beginning with the juice. Blend to desired consistency.
Yield: Serves 1.
Approximate nutritional analysis per serving: 362 calories, 5 percent of calories from fat, 2 grams fat (0.4 grams saturated, 0.3 grams monounsaturated), no cholesterol, 5.1 grams protein, 87.7 grams carbohydrates, 7.5 grams fiber, 7 milligrams sodium.
1 cup Irish steel-cut oats
4 cups water
1 medium apple, peeled, cored and cut into chunks
2 tablespoons maple syrup
1 teaspoon cinnamon
½ teaspoon salt
½ cup whole milk or half and half
Toppings of your choice
Grease the bowl of your slow cooker with butter. Add all ingredients and stir well. Cover and set slow cooker to low. Cook for 8 to 9 hours. In the morning, stir contents of the slow cooker well; season with butter and brown sugar if needed. Spoon into to-go cups and top with dried fruit, toasted nuts, brown sugar and milk (optional).
Yield: Serves 2 to 4.
2 slices multigrain bread
2 tablespoons strawberry cream cheese spread
¼ cup each sliced strawberries and bananas
1 tablespoon orange marmalade
Toast bread slices; spread evenly with 2 tablespoons cream cheese spread. Add toppings. Serve immediately.
n 2 slices Hawaiian bread, pineapple cream cheese spread, ¼ cup sliced strawberries, 1 tablespoon Angel Flake coconut.
n 2 slices cinnamon raisin bread, plain cream cheese spread, ¼ cup each sliced apples and chopped walnuts, 1 tablespoon maple syrup.