{"id":569,"date":"2009-06-12T03:00:14","date_gmt":"2009-06-11T20:00:14","guid":{"rendered":"http:\/\/foodietwoshoes.com\/wordpress\/?p=569"},"modified":"2009-06-12T03:00:14","modified_gmt":"2009-06-11T20:00:14","slug":"morning-glories","status":"publish","type":"post","link":"http:\/\/foodietwoshoes.com\/wordpress\/morning-glories\/","title":{"rendered":"Morning Glories"},"content":{"rendered":"

It’s no secret that I love baked goods. If I could eat a fresh muffin, scone, pastry, etc. for breakfast everyday I would. Unfortunately if I did this then I would probably have to spend the other half of everyday in the gym. So every once in a while I try to come to a compromise; make something yummy but do it on the healthy side. That is where these Morning Glory muffins come in.<\/p>\n

When I saw these muffins I knew they would be the perfect “compromise” to my regular breakfast of egg whites and fruit. They would be a nice fresh baked muffin filled with fruit, yogurt, oats and loads of other good for you stuff. So I gathered my ingredients and got to work.<\/p>\n

These were definitely tasty muffins; they were flavorful and had more of a dense consistency to them. I must admit that the Honey Bran Muffins<\/a> are still at the top of my list for healthful muffins though. Not to say the Morning Glories weren’t good, because they were, I think I just prefer a more cake-like texture to my muffins. Overall I recommend these and I think it is a great base recipe to tweak to your liking. It is also a great way to use up ripe bananas.<\/p>\n

Oh, and if you are wondering why they look a little weird in the shape department, it’s because I used my silicone baking cups that have a flower-like edge on them.\u00a0 The pictures don’t do them much justice and kind of make them look like blobs.<\/p>\n

\"mg-muffins\"<\/p>\n

\"mg-muffins-2\"<\/p>\n

Morning Glory Muffins<\/h2>\n

Adapted from Cooking Light<\/a><\/p>\n

Cooking spray
\n1 cup whole wheat flour (about 4 3\/4 ounces)
\n1\/2 cup all-purpose flour (about 2 1\/4 ounces)
\n1 cup regular oats
\n3\/4 cup packed brown sugar
\n1 tablespoon wheat bran
\n2 teaspoons baking soda
\n1\/4 teaspoon salt
\n1 cup plain fat-free yogurt
\n1 cup mashed ripe banana (about 2)
\n1 large egg
\n3\/4 cup raisins<\/p>\n

Preheat oven to 350\u00b0.<\/p>\n

Place 18 muffin cup liners in muffin cups; coat liners with cooking spray.
\nLightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in raisins.<\/p>\n

Spoon batter into prepared muffin cups. Bake at 350\u00b0 for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.<\/p>\n

Yields 18 muffins<\/p>\n

Nutrition Facts\r\nServing size: 1 muffin\r\nCalories: 127.9\r\nTotal Fat: 0.8 g\r\nCholesterol: 12.1 mg\r\nSodium: 235.4 mg\r\nCarbohydrates: 28.2 g\r\nDietary Fiber: 2 g\r\nProtein: 3.4 g<\/pre>\n","protected":false},"excerpt":{"rendered":"
It’s no secret that I love baked goods. If I could eat a fresh muffin, scone, pastry, etc. for breakfast everyday I would. Unfortunately if I did this then I would probably have to spend the other half of everyday in the gym. So every once in a while I try to come to a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4,13],"tags":[],"class_list":["post-569","post","type-post","status-publish","format-standard","hentry","category-healthful","category-muffins"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/569","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/comments?post=569"}],"version-history":[{"count":4,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/569\/revisions"}],"predecessor-version":[{"id":573,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/569\/revisions\/573"}],"wp:attachment":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/media?parent=569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/categories?post=569"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/tags?post=569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}