Over the past year I've finally decided to be a grownup and eat a real breakfast. I spent the first 30+ years of my life eating Captain Crunch (yes sir), Golden Grahams, chocolate doughnuts or skipping breakfast all together. I used to wonder why I would get so sleepy around 9 AM!
Tuesday, January 6, 2009
I don't get excited about that bowl of Special K, but I do eat it now. There is, however, a recipe that does make me all warm and happy for breakfast. I got it out of Holly Clegg's "Trim & Terrific Freezer Friendly Meals" cookbook.
I just made a batch yesterday and I'm going to go eat one as soon as I'm done typing:
Banana Orange Bran Muffins
1 C mashed bananas
1/2 C frozen orange juice concentrate, thawed
1/2 C brown sugar
1/4 C canola oil
1 1/2 C bran flakes cereal (I use Raisin Bran - extra fruit)
1 C all-purpose flour (I use whole wheat flour instead, still very yummy)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 C dried cranberries
1/3 C chopped chopped walnuts, optional
Preheat oven to 400 degrees. Lightly coat 12-cup muffin tin with non-stick cooking spray or line with paper cups (I use and spray the cups). Set aside.
In a large bowl, beat together the bananas, OJ concentrate, brown sugar, egg and oil. Stir in the bran flakes. Let stand for about 5 to 7 minutes for cereal to soften.
Meanwhile, in another bowl, combine the flour, baking powder, baking soda and cinnamon. Add the dry ingredients to the cereal mixture, stirring just until combined. Gently fold in the dried cranberries and walnuts.
Fill the muffin cups two-thirds full with the batter. Bake for 20 minutes or until muffins spring back when lightly touched in the center.
To freeze: cool to room temperature before sealing in freezer bags and place in freezer.