Breakfast anyone?

It’s been said since moms and the American Dietician Academy realized it that “breakfast is the most important meal of the day”. I agree-big time.

When I wake up my first thought is-ALL RIGHT BREAKFAST! Being a health nut, who also is very interested in being able to keep wearing my size 2 to 4 jeans, I make sure this first meal is filled with a serving of fresh fruit and high fiber cereal or homemade muffin. On occasion I will toast one of those “alternative” bagels. They are small, but they are 110 calories and have 32% of my daily need of fiber. Smear some peanut butter and all-fruit spread on it and it’s pretty darn tasty.

On the weekdays, I usually eat a combination of two high fiber cereals (such as All Bran or Fiber 1 and one of the Kashi cereals) and a cup of strawberries or blueberries (or whatever happens to look best in my produce market that week). Round this off with a couple of cups of coffee (yes, it’s my one vice-no one touches my morning cup of joe) and I’m good for several hours.

When Saturday and Sunday mornings comes, I splurge and defrost a couple of my own low-fat, high fiber muffins and some fresh fruit and coffee. Here’s the recipe, they take very little time to make and they freeze well.

So get out your muffin tin, preheat your oven to 350 and stir up a batch of Weekend Bran Muffins!

Ingredients:

1 C all bran cereal (your favorite brand)
1 C warm water
1 Tbsp ground flax seed
3 Tbsp strong coffee
1/2 C your favorite nut butter
3/4 C turbinado sugar (or brown sugar)
1 C garbanzo flour (you may use all purpose or whole wheat if you can’t find this ingredient)
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1 tsp pure vanilla
1/2 C of either chocolate or carob chips

Stir the cereal and warm water together and let sit for 2 or 3 minutes.
In a small pot, simmer the coffee and the flaxseed together for a minute or 2, until it just begins to thicken. This part may also be done in a measuring cup in the microwave, stirring every 30 seconds.

Stir the flaxseed into the cereal and then combine with the rest of the ingredients. Blend well.
By quarter cupfuls, fill a greased muffin tin. You should have enough to fill 11 cups. Fill the last tin halfway with water. This will help keep the muffins moist.
Bake in the middle of the pre-heated oven for about 18–20 minutes. Since these are fairly dense-they won’t be particularly springy, but rather firm to the touch. Cool for about 5 minutes in the pan. Loosen the edges and remove.

Paper muffin holders will make for easier removal. Best served warm!