Category: Breakfast Page 2 of 3

Mesa 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

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.

Breakfast Burritos

4 tablespoons green onions, thinly sliced

2 tablespoon red bell pepper, finely chopped

4 teaspoons fresh cilantro, chopped

¼ teaspoon salt

1/8 teaspoon black pepper

1/2 cup plain tofu

cooking spray

2 (8-inch) fat-free tortilla

4 tablespoons salsa

1. Combine the first 6 ingredients. Place a small non-stick skillet coated with cooking spray over medium-high heat until hot. Add tofu, and cook, without stirring, until it begins to set on the bottom. Draw a spatula across the bottom of pan to form large curds. Continue cooking until tofu is firm but still moist.
2. Place the tortillas on a microwave-safe plate and microwave at high 15 seconds. Top with tofu and salsa, and roll up.

Makes 2 servings.