Peach Strawberry Power Muffins

These muffins are one of the recipes that put the word “healthy” in this website. I know there are a lot of recipes on this blog that include a lot of sugar, or caramel, or chocolate or other stuff that has a reputation for being “unhealthy.” (Though these recipes all have some good nutritional value. It may not be obvious, but there’s going to be some calcium or fiber or something hidden in there somewhere.) My point is, if you’re the kind of person who only likes eating super-healthy foods, you can feel good about eating these muffins. They are tasty, as well as packed with fiber and protein. I’ve decided to call them “power muffins” because they are an excellent breakfast item to kick off an active day. Unfortunately, the name “power muffins” seems to cause the unwanted side effect of making them sound like those “healthy cereals” at the grocery store that have names like “Super Fiber Crunch” or whatnot and usually taste like cardboard. I assure you, these muffins are not even in the same league as those products in terms of taste, and probably provide about as much fiber per muffin. At least, I think it’s the same number of grams in one muffin as there is in one serving of one of those fiber-y cereals. But you better eat two muffins, just in case… 🙂

Peach Strawberry Power Muffins

Ingredients:

  • 1 egg
  • 1/2 cup milk
  • 1/4 cup crunchy peanut butter, microwaved for like 15 seconds or so to soften it (I’m sure creamy would work too.)
  • 1 cup flour
  • 2 packets peaches n’ cream oatmeal (I used Safeway brand)
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 1 Lucerne Greek strawberry yogurt
  • 1 tsp honey

Directions:

Preheat oven to 400 degrees Fahrenheit. Spray a muffin tin with cooking spray, or line with paper muffin cups.

In a small bowl, beat egg with a fork. Stir in milk and peanut butter. Add vanilla and honey.

In a large bowl, combine flour, sugar, baking powder, and salt. Pour the wet ingredients into the dry ingredients and stir just until moistened. Add the Greek yogurt and blend everything thoroughly, but don’t mix too much.

Fill each muffin cup about 2/3 of the way full. Bake for 15-20 minutes or until edges are golden brown.

What Do You Think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Etrange et Insolite

Ici tout est bizarre !

SANTA MONICA BAY AUDUBON SOCIETY BLOG

The Official SMBAS Online Newsletter - - - - - SMBAS, P.O. Box 35, Pacific Palisades, CA 90272

•M•U•G•N•A•

with lesser words

indahs: dive, travel & photography

cities - cultures - ocean - marine life

charityjanisse

Art, Poetry, Thoughts, Photos I've taken and Random things that inspire me.

Underwater University

Teaching about fish in the ocean

O at the Edges

Musings on poetry, language, perception, numbers, food, and anything else that slips through the cracks.

jdubqca

poetry by j matthew waters

Fictional Kevin

Cigar Fueled Creative Writing

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

Polishmewithglitter

Because bare nails are boring.

countingducks

reflections on a passing life

Triceranails

blog of a manicure addict

KITCHEN CICI

Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

%d bloggers like this: