2 Oatmeal recipes with a twist

edita kaye Pineapple with fronds

Pineapple Oatmeal

 1 ½ cups water

1 can (8 ounces) crushed pineapple, in juice un-drained

1 cup quick cooking oats

½ cup raisins

2 tablespoons brown sugar

¼ teaspoon cinnamon

In a microwave-safe bowl, combine the water and crushed pineapple. Microwave on high about 6 minutes or until boiling. Stir in the rest of the ingredients and microwave on high for 30 to 60 seconds or until the mixture begins to thicken. Serve hot. Makes 2 servings.

 

Maple Syrup Oatmeal

3 ½ cups skim milk
2 cups rolled oats, quick cooking

¼ cup maple syrup
½ cup raisins
1 cup chopped, unpeeled apple

 

Bring milk to a low boil and stir in oats cooking for about 5 minutes over medium heat, stirring occasionally.

Remove from heat and add maple syrup, raisins, and apple. Mix well. Serve hot. Makes 4 servings.

Amazing corn muffins

edita kaye corn muffinsMesa Corn Muffins

¾ cup skim milk

¼ cup plain, nonfat yogurt

3 tablespoons maple syrup

2 eggs

1 cup all-purpose flour

¾ cup cornmeal

½ teaspoon baking soda

 

Preheat oven to 375°F

  1. Mix together the milk, yogurt, maple syrup, and eggs, blending well.
  2. In another bowl combine the flour, cornmeal and baking soda and add to the milk mixture, stirring well to blend.
  3. Spoon into lined paper muffin cups, about ¾ full and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on wire rack.

Makes 12 muffins                               Serving size: 1 muffin

Tip

These are great dipped in a little extra maple syrup! Smile. It’s going to be a terrific, slender day.

Morning Glory Muffins

                        morning glories Morning Glory Muffins

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon mace

1 apple, peeled, cored, and grated

1 carrot, peeled, and grated

1 cup applesauce

½ cup honey

2 eggs

½ cup crushed pineapple, packed in juice, drained

Preheat oven to 350°F

  1. In a large mixing bowl, sift together the dry ingredients.
  2. Mix together the carrot, apple, oil, honey, until well blended. Add the eggs, one at a time mixing after each addition. Slowly add in the dry ingredients, mixing after each addition. Fold in the pineapple.
  3. Spoon into paper muffin cups about ¾ full and bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack.

Makes 12 muffins                   Serving size: 1 muffin

 

Tip

While you are whipping up these hum a few bars of “Morning has broken…” to feed your soul.