Pat's Kitchen
Patricia Altomare
Muffins like these might be an unusual choice for January.
At this time of year, people are either really concerned over some extra pounds they put on between Thanksgiving and Christmas, or they are looking for something portable to eat during some school vacation fun-time, like skiing.
Hit the ski trail with a few of these muffins in your backpack. They are wholesome and energizing — not to mention great-tasting, too.
They always came in handy for my teenagers on mornings they slept until the last minute, and did not want to take the time to eat some breakfast. Grabbing 1 or 2 of these on the way out the door was a good solution, providing them with enough energy and nutrition to last until lunch.
These are also good on days you are trying to get out to work with nothing but a cup of coffee.
Note:¬ The less processed sugar used, the more nutrition and energy you get from these muffins. Look for granola cereal with the lowest grams of sugar. When choosing chocolate chips, dark chocolate is better for you.
TRAIL MIX MUFFINS
Makes 12 muffins
Ingredients:
1 1/4 cups all-purpose flour
1 cup of whole wheat flour (I like King Arthur all natural white whole-wheat flour, it has a mild taste, and bakes nicely)
1 cup granola cereal
3/4 cup firmly packed light brown sugar
1/2 cup of each: chocolate chips; chopped almonds, walnuts, OR dry-roasted peanuts; raisins; chopped dried apricots or dried pineapple
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
Preheat oven to 375 degrees. Spray 12 STANDARD-SIZE muffin cups with cooking spray.
In a large mixing bowl, mix together the flours, cereal, brown sugar, chocolate chips, nuts, raisins, apricots, baking powder and salt.
In a smaller bowl, mix together the milk, oil, egg, and vanilla.
Make a well in the center of the flour mixture. Add milk mixture all at once, tossing with a fork until dry ingredients are just moistened. (Do not over mix). Spoon batter into muffin cups filling about three-quarters full.
Bake until tops are firm and golden, 15 to 20 minutes. Remove from oven and let cool in pan for a few minutes, then turn out onto rack to cool completely.
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Pat Altomare's "Pat's Kitchen" runs weekly in the Friday Life section of The Eagle-Tribune. She invites your questions and comments. E-mail patakitchen@yahoo.com, or write c/o The Eagle-Tribune, 100 Turnpike St., North Andover, MA 01845
