When you have one child screaming about a lost backpack and another crying about a wet diaper just as the school bus is rolling down your street I can guarantee the last thing you’re worried about is whether your family’s breakfast is nutritionally sound. Of course, given the time to prepare, what parent isn’t going to opt for breakfast items that are healthy and delicious?
The following recipes fit the bill. Both are nutritious and can be made in advance. The first is a kicked up a bran muffin that is loaded with flavor. The apples, pineapples, brown sugar and nuts give new life to a traditional muffin that most kids won’t touch with a ten-foot pole.
The second recipe for orange quick bread is just as simple to prepare save for having to zest oranges. The recipe calls for a cup of thinly sliced orange peel that’s cooked with sugar to make the bread’s sensational sweet syrup. If you don’t have the patience to use a zester then consider using a vegetable peeler and peeling off as long a strip as you can using a sawing motion.
KICKED UP BRAN MUFFINS
Ingredients:
1 1/2 cup Flour
3/4 cup Flax meal
3/4 cup Oat Bran
1 cup Brown Sugar
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 tablespoon Cinnamon
2 Peeled and Shredded Apples
1 can Crushed Pineapple, drained
1 1/2 cup Shredded Carrots
1 cup Chopped Nuts (your favorite nut)
3/4 cup Skim Milk
2 eggs
1 teaspoon Vanilla
Directions:
Preheat oven to 375 degrees.
Mix flour, flax, bran, brown sugar, baking soda, baking powder, salt and cinnamon in a bowl. Stir in apples, pineapple, carrots and nuts. Combine milk, eggs and vanilla add to dry ingredients and stir until combined.
Fill each muffin cup 2/3 full.
Bake for 15-20 minutes.
ZESTY ORANGE QUICKBREAD
Ingredients:
4 cups flour
2 tablespoons baking powder
1/8 teaspoon salt
1 tablespoon butter
2 eggs
3/4 cup sugar
2 cups milk
Ingredients for Orange Syrup:
1 cup orange peel cut into very thin strips about 1 inch long
1 cup water
1 cup sugar
Directions:
To make syrup: Put orange peel and water in small saucepan and bring to boil over medium heat, cooking until peel is tender, about 15 minutes. Add sugar; boil 10 more minutes. You should have about 3/4 cup of a light syrup. Cool.
Preheat oven to 350 degrees.
Grease 2 4-by-6-inch loaf pans.
Sift together flour, baking powder and salt.
With electric mixer cream butter, eggs and sugar. Beat in milk. Add dry ingredients, mix on medium speed, 4 minutes.
Add orange peel and syrup. Fold into dough until well incorporated. Pour batter into prepared pan (pan will be only half-full, but bread will rise).
Bake 40 to 50 minutes.
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