This week's challenge is cook something with whole grains. This recipe has three whole grains; brown rice, oats and whole wheat flour.
This is a recipe I've used many times and will come in handy if you have leftover brown rice from some of the other recipes that may be posted. They come out sweet smelling and delicious. I like them best warm from the oven or warmed briefly in the microwave with some preserves or cream cheese. They have a nutty, dense texture.
My favourite is with dates and apricots. It's really very versatile and easily suited to your tastes. Sometimes as a treat for my boys, I use dried cherries and mini chocolate chips.
The recipe is also easily customizable - sometimes I use applesauce in place of half the oil and add more oats and cut back on the flour. I've played around with it a lot and always had good results. I've also made a savoury version with grated old cheddar cheese and chopped green onions.
Makes 12 muffins (1 muffin = 4 WW pts - will vary depending on your "fruit", but I usually get 3-4 points each time per muffin)
- 1 & 1/4 cups fat free plain yogurt
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup liquid egg substitute (or 1 egg)
- 1 & 1/4 cups whole wheat flour
- 3/4 cup oats
- 1/4 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup roughly chopped dried fruit
- 1/2 cup cooked brown rice (leftovers work great here)
- Heat oven to 400F. Spray muffin cups with non stick spray or lightly grease, or use paper cups.
- In a large bowl, beat yogurt, brown sugar, oil and egg with a spoon. Stir in remaining ingredients, except for fruit and rice, until flour is just moistened.
- Fold in dried fruit and rice.
- Divide batter evenly between muffin cups. (Cups will be very full, but they don't rise much).
- Bake 18-20 minutes until golden brown and toothpick inserted in the centre, comes out clean.
- Immediately remove from pan to cool.
Ready for the oven