[Mood Tip: In a study from Tufts University in Boston, researchers found dried plums had twice the antioxidant activity of any other fruit or vegetable studied. An antioxidant-rich diet helps prevent memory loss.]
These multi-grain muffins supply a hefty dose of antioxidants, B vitamins, calcium, iron, and magnesium and are a sweet, but nutritious, addition to breakfast or a mid-morning snack. You also get a half serving of fruit in each muffin! Top with peanut butter or apricot jam and serve with a glass of nonfat milk.
1 1/4 cups all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 cup sugar
1/4 cup Splenda
1/4 cup cornmeal
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
dash of salt
1 cup packed pitted lemon-essence dried plums, chopped (approximately 30 plums)
1 cup nonfat plain yogurt
1/4 cup canola oil
1/4 cup liquid egg substitute (equivalent of 1 whole egg)
Heat oven to 400 degrees. Spray 12-muffin pan with cooking spray and set aside.
1) In a large bowl, whisk together until completely blended: flour, oats, sugar, Splenda, cornmeal, wheat germ, baking powder, baking soda, cinnamon, and salt. Set aside.
2) In a medium bowl, blend dried plums, yogurt, oil, and egg substitute. (An alternative method is to place 1/3 of plums and rest of ingredients in blender and whip until smooth. Mix rest of chopped plums into this liquid and proceed to step 3.)
3) Make a hole in the middle of the flour mixture, pour into the hole the plum mixture and stir until dry ingredients are barely moistened. Spoon batter evenly into 12 muffin cups. Bake for 15 to 18 minutes or until a toothpick inserted into middle of muffin comes out clean. Set on rack to cool. Makes 12 muffins.
Nutritional Analysis per muffin: 203 Calories; 23 percent fat (5.2 grams); <0.5 grams saturated fat; 10 percent protein; 67 percent carbohydrate; 2.8 grams fiber.