I’ve got three words for this muffin: seriously wholesomely delicious. My mom recently bought me this cereal she is totally in love with: Ezekiel 4:9 Sprouted Grain Golden Flax cereal. I have to say, it’s one of the most boring cereals I’ve ever had, but in a good way. It’s basically like oatmeal in the sense that you can add anything to it or do anything with it and it will be delicious! I typically like to eat it with fruit, agave, and almond milk, but I couldn’t help but make something else entirely when I had only enough for one bowl of cereal and wanted to spread the goodness out and share it with others. So, I made breakfast muffins.
These are similar to bran muffins, but sweeter, more moist, and more fun. You’ll notice that there’s a good amount of flax seed in these given the cereal content and the ground flax seeds, but just think — all those delicious antioxidants and fiber! I really like that this muffin encompasses all the great things about a sweet breakfast: cereal, cinnamon, a little sugar, and fruit. Don’t get me wrong, these muffins aren’t overly sweet or overly fruity. They are just right. And the orange zest stands out in a really subtle, but tangy way. It’s fantastic. You’ll know what I mean when you make them. I’m sure they will go excellently with your morning coffee. I can’t wait to make them again!
Corn muffins. Delicious, delicious corn muffins. I love corn muffins. Especially when they’re cake-y and not crumbly and dry. These corn muffins have a soft, almost cake-like texture and they are subtly sweet with just the perfect hint of that savory taste that’s reminiscent of breakfast. I’ve seen similar versions made with bacon and I was going to incorporate tempeh bacon into the mix, but it’s really not necessary. This was just enough. If you like butter and jam on your toast, you’ll probably like these. All I know is that I made six, and I ate three in one sitting and three later that day. I feel no shame. No shame.
Although I’m not super impressed with how the sprinkled cheese looks on top (because if you don’t cover Daiya in the oven it doesn’t get all gooey) they still taste fabulous and the flax seeds give it a nice speckled look! If you want, you can make an aluminum foil tent to cover them while they’re in the oven and see if that works to make the cheese all gooey-like on top, or you can simple put all the cheese in the muffin. Again, it doesn’t matter, these are so delicious no matter what you do! Serve these up with your next batch of tofu scramble or chili, or just whip ’em up for your next on-the-go breakfast — I like mine with a little Earth Balance Butter. Either way, I’m sure they’ll put a smile on your face. This recipe is a standard corn muffin recipe, feel free to improvise with different flavors! Continue reading
Here’s a little tip of the hat to one of the recipes I’m most known for among friends — my carrot cake oatmeal cookies. I’ll get around to posting those little lovelies someday, but for now here’s a little something more “suitable” for breakfast, or if you’re like me, this is somewhat of a “wholesome” dessert. They’re really more like cupcakes than muffins, but since they’re not loaded with frosting, I’m not quite sure they can win it in the cupcake category. Either way, they are sweet and delicious, especially for the carrot cake aficionados like me. These are sure to please. Happy baking! Continue reading