Mom deserves a freshly baked breakfast on her special day.
But indulging her desire for a delicious meal doesn’t mean you can’t also respect her efforts to eat healthy. So we crafted a Mother’s Day breakfast muffin that is virtuous, richly satisfying, moist and delicious. Because no mom should have to suffer through tasteless “healthy” muffins.
Muffins often rely on large amounts of butter or oil to stay moist. Our golden muffins rely instead on a combination of applesauce, low-fat sour cream and a touch of honey and oil. To further lower the fat, we used egg whites instead of whole eggs.
Because these muffins are not low in sugar, be sure to select unsweetened applesauce. Plus, the sugar is balanced by all the fiber from the whole-wheat flour, bran and raisins.
If you have any left after breakfast, these muffins make a great afternoon snack served with hot tea. Store any leftovers in an airtight container at room temperature.
If your raisins are a bit on the dry, chewy side, plump them by microwaving them in a bowl of water for 2 minutes. Let them sit for 10 minutes, then drain.
If Mom doesn’t care for raisins, substitute another dried fruit, such as chopped apricots or cranberries.
Applesauce bran muffins
3tablespoons honey
1/4cup vegetable or canola oil
1/4cup low-fat sour cream
1cup packed brown sugar
1teaspoon vanilla extract
3egg whites
1teaspoon cinnamon
2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon salt
13/4cups white whole-wheat flour
1/2cup wheat bran
11/4cups applesauce
1/2cup raisins
Heat the oven to 400 degrees. Line a muffin pan with muffin papers, then lightly spray the papers with cooking spray.
In a large bowl, whisk together the honey, oil, sour cream, brown sugar, vanilla and egg whites.
In another bowl, whisk together the cinnamon, baking powder, baking soda, salt, flour and wheat bran. Stir half of the flour mixture into the wet ingredients. Add the applesauce and stir together. Add the rest of the flour mixture, then the raisins.
Divide the batter between the prepared muffin cups and bake for 15 to 20 minutes, or until a toothpick inserted at the center of the muffins comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Makes 16. Per serving: 190 calories; 35 calories from fat (18 percent of total calories); 4 g fat (0.5 g saturated; 0 g trans fats); 0 mg cholesterol; 37 g carbohydrate; 3 g protein; 3 g fiber; 190 mg sodium.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
