Recently, my daughter has been staying she is not hungry for breakfast. She doesn’t want cereal or oatmeal or yogurt, or even waffles. She’ll eat a bit of fruit and then I have to leave to drop her off to school. I hate that she doesn’t eat a proper breakfast since her snack time is hours away and she needs her energy for all of the day’s activities. While looking through the Pretty Delicious cookbook by Candice Kumai (Cook and Personality of TLC’s “Home Made Simple” and on Cooking Channel’s “Unique Eats”), I was struck my her gorgeous Raspberry-Oat Muffins that included a combination of oatmeal, applesauce, raspberries, and the basics: eggs and flour. I also really loved that the muffins are so low in sugar (they use some honey and brown sugar) and that they were easy to make. My “I’m-not-hungry-for-breakfast” daughter helped me out as she added the dry ingridents then incorporated the eggs and applesauce, then finally the berries. I incorporated some blueberries and flax seeds, and then added them into a muffin tin with an ice cream scooper (as suggested by Candice) and in about 20 minutes they were done.
The muffins can also be enjoyed with a raspberry cream spread that includes ricotta, Greek yogurt, honey and raspberry spread. I made this as well and my daughters loved the tangy/sweet cream that they thought was a treat. My favorite part of the muffins is their portability, so when my daughter says that she isn’t hungry we take them with us on the way to school and she gobbles them right up. I guess she was hungry after-all…
Raspberry-Oat Muffins By Candice Kumai
1 1/2 cups all-purpose flour
1 cup quick oats
3/4 cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
pinch sea salt
2 large eggs
3/4 cup unsweetened applesauce
2 tablespoons honey
1 cup frozen raspberries
Raspberry Cream Spread
Pre-Heat oven to 400°F. Whisk flour, oats, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl. In a medium bowl, whisk eggs, applesauce, and honey and then add to flour mixture, stirring until completely incorporated. Gently fold in frozen raspberries.
Using a 1 1/2-ounce ice cream scoop, portion batter into muffin tin, filling each paper liner about 3/4 full. Bake, rotating midway through cooking, until golden brown, about 20 minutes.
Cool 20 minutes before removing from the pan, then cool completely on a wire rack before serving.Dust with confectioners’ sugar and serve with the Raspberry Cream Spread.
Raspberry Cream Spread:
1/2 cup part-skim ricotta cheese & 1/4 cup nonfat plain Greek yogurt & 1 tablespoon raspberry all-fruit spread & 1 tablespoon honey
What are you cooking this week? Link up and share.
Momtrends was not paid for this post. We were given the cookbook at an event.