- Combatting "Last Minute Breakfast" Syndrome -
It's 8 am. You rush into the kitchen, expertly avoiding assorted piles of stuff left on the staircase (readers, if you have a foolproof method for keeping stairs clean, please share it with the world ASAP, it's not fair to keep a secret like that to yourself) and attempt to fasten your watch clasp while slipping into work appropriate shoes. You pour yourself a cup (alright, bucket may be a more appropriate term) of coffee, stuff something that resembles lunch into your bag and head out the door. 10:30 rolls around and your concentration is waning. Your stomach refuses to let you forget... you never ate breakfast.
Ingredients
Preparation
1. Preheat oven to 400°F. Oil a standard 12-cup muffing tin or line it with paper muffin cups.
2. Combine granola, flour, whole wheat flour, flax seed, baking powder and baking soda in a large bowl.
3. In another bowl, whisk together applesauce, milk, sugar, oil and eggs. Add applesauce mixture to dry ingredients and mix just until combined.
4. Pour batter into muffin tins and fill them 3/4 full.
5. Sprinkle extra granola or rolled oats on top and bake 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool slightly in pan before removing muffins to a cooling rack.
6. Snap a photo and tweet it @WS_Wellness #yum
Did you give this recipe a shot and love it? We want to know!
Share your photos and feedback with us on Twitter or Instagram, using the hashtag #WSWellness.
difficulty: Easy
total time: 25 - 30 minutes
cost: $$
special dietary needs: vegetarian
specialty ingredients needed: flax seed
overall score: 8/10
No comments:
Post a Comment