Treat Tuesday 10/2
This Tuesday’s treat was forwarded from April Grant. April found the recipe on Runner’s World and swears by these little “stud muffins”. Her advice is to make them on Sunday, and grab one for breakfast each day as you head out the door. These muffins are not your average calorie packed item; they are low-fat, and you can add extras to make it even more nutritional!
2 cups whole-grain flour
1 teaspoon salt
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs or 1/2 cup Egg Beaters
1 cup skim milk, soy milk, or kefir
1/2 cup applesauce, regular or flavored, such as blueberry or pomegranate
1/2 cup chopped nuts, or dried, fresh, or frozen fruit
Preheat oven to 425° F. Fill a muffin tin with 12 paper muffin cups. Mix the first five dry ingredients in a large bowl. Slightly beat the eggs. Mix in the milk and applesauce. Add wet ingredients to the dry mix. Stir until just combined, sprinkling in the nuts or fruit. Spoon into muffin cups. Bake for 15 to 18 minutes or until muffin tops are golden brown.
Calories per muffin: 230 Carbs: 46 g
Protein: 4 g
Fat: 3 g
So what about pre-made muffins? The article on Runner’s World also gives great tips on how to choose the healthiest option.
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