Muffin Man

While working on my menu plans for the last few weeks, I have been searching for more quick, healthy breakfast options.  This recipe from my friend Heather has been a hit for us!  Drew and I even made a second batch during Brooks' morning nap yesterday.


Muffin Recipe

•non-stick cooking spray

•1 cup firmly packed light or dark brown sugar (or equivalent brown sugar/splenda

blend)

•1/2 cup natural peanut butter

•1/2 cup vegetable puree (carrot or pumpkin works great!)

•1/2 cup fruit puree (or double up on the veggie puree if using a sweet veggie like carrot)

•1 large egg

•1 cup whole wheat flour

•1 teaspoon baking powder

•1 teaspoon baking soda

•1/2 teaspoon salt

•sprinkle cinnamon (optional)

1.Preheat the oven to 350 degrees F. Coat a 12 cup muffin tin with cooking spray or line

with paper baking cups.

2.In a large mixing bowl, mix 1/2 of the brown sugar with the peanut butter, the purees

and egg using wooden spoon.

3.Put the flour, baking powder, baking soda, and salt in a bowl or zipper-lock bag and stir

or shake to mix. Add to the bowl with the peanut butter mixture and stir just to combine

(the batter will be a little lumpy - do not overmix). Add the remaining 1/2 brown sugar

and stir once or twice.

4.Divide the batter among the muffin cups and bake until the muffins are lightly browned

and a toothpick comes out clean when inserted into the center, appx. 20 minutes.

Heather Richmond RD

with aid from Jessica Seinfeld ‘s Deceptively Delicious

Do you have any healthy breakfast options you can share?