Wheat Muffins

Now that the holidays are over and we are about to enter a new year, it seems many of us are committed to food or eating healthier in the coming year. With the global economic crisis we are, many may think that they will not be able to eat healthy, because they are cutting back on their food budget. With families are under stress, the time has come to improve your eating habits. It is important to stay healthy in these times tougher. You could start by making small changes. Try these healthy recipes muffins for breakfast or a light meal. pair them with fresh fruit (buy fruit in season to save money) and you have a healthy meal. And remember, huge muffins do not fit into your healthier diet or a diet plan. By making your own muffins, you can have them in boxes of mini-muffins or just fill your regular muffin cups half full. You have a healthy portion.

WHOLE WHEAT-Banana Muffins

5 medium ripe bananas

2 cups whole wheat flour

1 / 2 c. salt

3 c. teaspoon baking powder

2 v. tablespoon honey

1 / 4 cup milk

2 v. tablespoons melted butter

1 egg

Peel bananas and mash with a fork. Set aside. In a large bowl, combine flour, salt and baking powder. Set aside dry ingredients. Add remaining ingredients to the banana and mix well. Add banana mixture to flour mixture. Grease 12 muffin cups and Distribute the mixture evenly among muffin cups. Bake at 400 degrees for about 20 minutes or until done.

Bran HEALTH

1 / 4 cup unsweetened applesauce

1 / 4 cup egg substitute

1 1 / 2 cups buttermilk, low fat

3 tablespoons oil tablespoon canola or olive

v. tsp vanilla extract 2

1 / 8 teaspoon salt

1 / 4 cup low-fat milk instant dry

3 / 4 cup Splenda Granular

1 cup wheat bran, divided

1 1 / 2 cups all purpose flour

1 1 / 2 tsp teaspoon baking soda

1 tsp teaspoon ground cinnamon

2 v. tablespoons flaxseed

2 v. tablespoons raisins

Preheat oven to 350 degrees. muffin line with parchment paper liners.

Blend applesauce, egg substitute, buttermilk, oil, vanilla, salt, milk powder, and Splenda together in a large mixing bowl using a whisk. Reserve 2 tablespoons of wheat bran and set aside. Add the remaining wheat bran, flour, baking soda and cinnamon into mixture in a large bowl. Mix well. Stir in flax seeds and raisins. Fill muffin cups 1 / 2-2 / 3 full of batter. Top each with a pinch of wheat bran reserved. Bake 20-25 minutes or until toothpick inserted in center comes out clean.

Enjoy!