« Have you tried black (aka purple) rice? | Main | Saltare on American Best Dance Crew » 
2 healthy breakfast recipes you MUST try
I found these two scrumptious healthy breakfast recipes from New York Times Fitness & Nutrition and I could not resist sharing them with my readers.
I’m warning you right now, the blueberry pancake recipe will make you cry of joy! This is such a perfect Sunday morning breakfast. I also think you’ll really like the healthy muffins!
1) Oatmeal Buttermilk Blueberry Pancakes recipe from Martha Rose Shulman
These are denser than my ordinary whole wheat buttermilk pancakes. Make up a batch, freeze them in packets of three, and thaw in the microwave for a quick, substantial breakfast.
>>>INGREDIENTS<<<
1/2 cup low-fat milk
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup fresh or frozen blueberries
>>>PREPARATION<<<
1. Combine the milk and rolled oats in a bowl, and set aside.
2. Sift together the flours, baking powder, baking soda, sugar and salt.
3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
6. Serve hot with a small amount of butter and maple syrup.
Yield: A dozen pancakes.
Advance preparation: You can keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months.
2) Granola Muffins recipe from Martha Rose Shulman
These substantial breakfast muffins are sort of like bran muffins, but they have a little crunch. When I make a batch, I freeze what doesn’t get eaten the first day and thaw them in the microwave.
1 cup granola
1/2 cup low-fat milk
1 cup golden raisins
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large or extra large eggs
1/4 cup mild honey, such as clover
1/2 cup buttermilk or plain low-fat yogurt
1/4 cup canola oil
1 teaspoon vanilla extract
1. Preheat the oven to 375ºF with a rack in the middle. Oil 12 muffin cups. Combine the granola and milk in a bowl and let sit for 30 minutes. Meanwhile, cover the raisins with hot water and soak for 15 minutes. Drain and dry on paper towels.
2. Sift together whole wheat flour, baking powder, baking soda, and salt.
3. In medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour, then fold in the granola and raisins. Combine well
4. Spoon into muffin cups, filling each about 3/4 full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.
Yield: 12 muffins
Advance preparation: These will be good for a couple of days, and freeze well. Thaw overnight or in the microwave.
Top pancakes photo by love♡janine
Second photo of pancakes by cherrylet
Photo of muffins by sling@flickr
© All copyrights reserved to http://www.eatsmartagesmart.com in all countries.
>>>> If you’re viewing this healthy eating or healthy living tip in an aggregator that collects content from different sites, or as a re-blogged post, please check out the content from the REAL website at www.EatSmartAgeSmart.com
Deli.cious
Reddit
StumbleUpon
Digg This
February 10th, 2010 at 1:15
Thanks for these recipes. They look super good.
February 11th, 2010 at 0:14
Thanks Lia for dropping by!
Eat Smart Age Smart´s last blog ..Have you tried black (aka purple) rice?
February 14th, 2010 at 15:27
For the Oatmeal pancakes your missing the rolled oats from the ingredient list. According to the nytimes site it is 1/2 cup rolled oats. It does look good though and I can’t wait to try it out.
February 14th, 2010 at 17:24
Jennifer,
Thanks a lot for jumping in and saving the day (or recipe).
If you try it, do come back and tell us about it.
Thanks.
Eat Smart Age Smart´s last blog ..Foods experts NEVER eat