Tuesday, February 8, 2011

Hearty Raspberry-Pecan Breakfast Muffins

Believe me, I fully realize the poor quality of this photo. However, I want to get the "blog" rolling (har har) ;), so I'd rather take the picture in poor light now than wait for tomorrow. I will start experimenting with lighting and backgrounds and other fun stuff as I go along.

These muffins will make a great addition to breakfast for the next week or so. They are full of good stuff: whole wheat flour, oats, unsweetened coconut, juicy raspberries, pecans, spices, etc... I like to fool around with muffin recipes in order to make them more healthy and suitable for the morning.

This muffin + 1/2 a banana + strong coffee = happy KJ in the morning.

In other news... JT and I get to do some fun stuff tonight! We have to look over the menus from our wedding reception caterer and decide which dishes we are interested in and would like to sample at our complimentary tasting! Yums!

Plus... If I'm feeling lucky... I may take the online Jeopardy! test to see if I'm eligible for the show. I am SUCH a dork.

Here's that recipe. Enjoy!

Hearty Raspberry-Pecan Breakfast Muffins

3/4 quick cooking oats
1/4 cup shredded unsweetened coconut
1 1/2 cups whole wheat flour
1/2 cup sugar
3/4 cup chopped pecans
1/2 tsp. salt
1 tbsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. allspice
Pinch fresh nutmeg, grated right into the batter
3/4 cup milk
1/2 cup canola oil
1 egg (or 2 egg whites)
1 1/4 cups frozen raspberries, no need to defrost

1. Preheat oven to 400 degrees F (200 degrees C). Line your muffin tin with paper liners, or lightly grease with butter or canola oil. This recipe makes 10-14 muffins, depending on how big you want them to be.
2. In a large bowl, mix the oats, coconut, flour, sugar, pecans, salt, baking powder, and spices. Whisk the milk, oil, and egg together in a small bowl. Add wet ingredients to dry ingredients and stir just until the mixture is moistened evenly. Fold in the raspberries. Scoop batter into the prepared muffin cups.
3. Optional oat topping - mix together 1/4 cup quick cooking oats, 1/3 cup honey, 1/3 cup crushed pecans, and 1 tbsp. melted butter. Sprinkle evenly over muffins.
4. Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

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