Tag Archives: applesauce

Baked Cinnamon Raisin Oatmeal Cups

28 Jun

Breakfast is the most important meal of the day.

We’ve all heard that line time and time again. From our parents, doctors, the media, and even nagging spouses (myself included). But is there any truth to it?

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During the overnight period, our body uses energy stores to support essential processes like breathing and to repair itself from damage. Eating breakfast helps replenish the energy stores that have been used up while we sleep and gives us much needed calories to help us function at our best in our morning activities.

If you feel like you’re already operating at full tilt without breakfast, perhaps its impact on weight will change your mind. Observational studies have found that adults who skip breakfast are more likely to be overweight or obese. In men in particular, there is evidence to suggest that eating breakfast may protect against weight gain.

If you’re still not convinced, regular breakfast consumption leads to diets of higher nutritional quality and those who eat breakfast tend to rate their health status better than those who do not.

So is breakfast, in fact, the most important meal of the day? Clearly it’s important, but whether breakfast is more important than lunch or dinner is debatable. Skipping any meal can affect glycemic control, lead to hunger pangs and subsequent overeating, and overall lower nutritional adequacy.

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Which brings us to today’s dish: individual baked oatmeal cups. I’ve had this recipe flagged for almost 4 years now (!!!) and finally got around to making it this weekend. While these little guys look just like muffins, they taste just like a bowl of oatmeal— in a convenient grab-and-go format. The ingredients are basic and the prep is equally simple. In a single bowl, mashed banana, applesauce, vanilla extract and egg gets mixed with oats, ground flaxseed, cinnamon, baking powder, and salt. A generous portion of milk is then added which the oats will absorb during baking. Finally, your favourite oatmeal topping (raisins for me) gets mixed in. Bake in a muffin tin for 30 mins, let cool, then store individually wrapped in the fridge (or freezer) for an easy, portable breakfast. And if you’re not on the go, you can eat it warm with a bit of milk (or even yogurt), just like a bowl of oatmeal.

It’s the perfect breakfast for non-breakfast eaters everywhere (like E).

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Baked Cinnamon Raisin Oatmeal Cups
(from www.sugarfreemom.com)

The original recipe uses stevia, a natural sugar-free sweetener with a bitter undertone, so I used a bit of maple syrup instead. 

2 eggs
1 teaspoon vanilla extract
2 cups unsweetened applesauce
1 ripe banana, mashed (approximately ½ cup)
¼ cup maple syrup
5 cups large flake rolled oats
2 tablespoons ground flaxseed
1 tablespoon ground cinnamon
3 teaspoons baking powder
1 teaspoon salt
2 ¼ cups milk
2/3 cup raisins (can substitute for fresh or frozen berries, nuts, chocolate chips, etc!)

  1. Preheat oven to 350 degrees Fahrenheit. Grease two 12 capacity muffin tins.
  2. In a large bowl, combine eggs, vanilla, applesauce, banana and maple syrup.
  3. Add in oats, flax, cinnamon, baking powder, and salt. Mix well to combine.
  4. Stir in the milk, then add the raisins. Mix well.
  5. Using 1/3 cup measure, pour mixture evenly into muffin cups. The mixture won’t rise much, so you can fill each muffin cup to the brim. You should end up with 20 muffin cups.
  6. Bake 30 minutes or until a toothpick in centre comes out clean. Let cool on a wire rack for 15 minutes, then carefully remove the oatmeal cups from the muffin tins and allow to fully cool.

Makes 20 oatmeal cups. Per oatmeal cup: 155 kcal, 2.7 g fat, 27 g carbohydrate, 3 g fibre, 5 g protein, 140 mg sodium

What’s the story morning glory (muffins)?

15 Mar

“Well… need a little time to wake-up, wake-up” – Oasis

Morning glory muffins used to be a constant in my diet growing up. After curling practice, my usual snack was a glass of milk and a muffin.  While the curling club always had a few different muffin varieties at any given time, morning glory was my favourite.

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After stumbling across a morning glory muffin recipe in my Looneyspoons cookbook recently, I began to wonder: what’s in a name?

The original morning glory muffin recipe was created by chef Pam McKinstry in 1978. Some say the muffin was named after her restaurant on Nantucket Island, the Morning Glory Cafe, while others say her restaurant at the time was named the Sconset Cafe. Either way, her beloved recipe became famous when it was published in Gourmet magazine in 1981. Ten years later, it was named one of the magazine’s 25 favourite recipes.

Chef McKinstry’s original morning glory muffin recipe uses white flour, one cup of oil (for a mere 12 muffins!), and a whopping 1-1/4 cups of sugar. Sounds more like a cupcake than a muffin to me! The Looneyspoons version is a definite improvement, with some whole wheat flour, 1/4 cup of oil, and 1/2 cup of sugar, but still not my idea of a healthy muffin. Since the recipe seemed like it would be sweet enough from the pineapple, applesauce, and raisins, I decided to cut back on the sugar even further to 1/4 cup and used 100% whole wheat flour. I also opted for unsweetened coconut instead of the sweetened stuff used in both the original and Looneyspoons recipe.

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Cora, my quality control technician, sleeping on the job

The final product ended up more than adequately sweet (I actually suggested to E that I use even less sugar next time, but he thought they were perfect as is), super moist, and very hearty! Half a muffin is very satisfying, so I ended up cutting each muffin in half for a quick, portable snack.

If you like carrot cake, you will love these muffins!

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Morning Glory Muffins
(adapted from The Looneyspoons Collection)

2 cups whole wheat flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp each nutmeg and salt
1 cup well-drained crushed pineapple
1 cup finely grated carrots
1/2 cup unsweetened applesauce
1/4 cup packed brown sugar
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1/2 cup unsweetened medium coconut
1/2 cup raisins
1/3 cup chopped walnuts or pecans

  1. Preheat oven to 375 degrees Fahrenheit. Grease a 12-cup muffin tin with cooking spray or oil. Set aside.
  2. In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Mix well and set aside.
  3. In a medium bowl, whisk together pineapple, carrots, applesauce, brown sugar, oil, egg and vanilla. Add wet ingredients to dry ingredients and stir just until dry ingredients are moistened. Fold in coconut, raisins, and nuts.
  4. Divide batter among 12 muffin cups. Bake for 20 minutes, or until a wooden pick inserted in centre of muffin comes out clean. Cool on a wire rack.

Makes 12 large muffins. Per muffin: 196 kcal, 11 g fat (3.7 g saturated), 23 g carbohydrate, 4.1 g fibre, 5.1 g protein, 310 mg sodium