Breakfast really is the most important meal of the day – especially with the kids back at school where they need both physical and mental energy!
Your child receives no nourishment throughout the night. When she wakes, gets moving but eats nothing, her body thinks it’s starving. Then her metabolism slows down to compensate, thereby promoting weight gain. And more weight gain happens when not eating breakfast inevitably results in overeating at lunch.
The best type of food to have for breakfast is a complex carbohydrate. Breads, cereals, muffins, bagels, waffles, and pancakes are great as long as they are whole grain and low in sugar and fat. Low fat, high fiber muffins made at home are a great way to start off the day. This recipe was made in cooking class at Camp Shane and the muffins are highly recommended by the nutritionists for their health value, as well as by the campers, counselors, and head chef for their amazing taste! The batter can be made in large amounts and stored covered in the fridge for up to a month.
For the Muffins
- 1 C boiling water
- 3 C high fiber bran cereal
- 2 C sugar
- ½ C smart balance margarine
- 1½ C frozen blueberries and blackberries
- 2 C buttermilk
- 2 Eggs
- 1 C white flour
- 1½ C whole wheat flour
- ½ Tsp salt
- 2½ Tsp baking soda
For the Topping
- ½ C white flour
- ¼ C brown sugar
- 3 Tbsp chilled smart balance margarine
- 1/8 C chopped walnuts
Preheat oven to 400 degrees F. Boil water, then add 2 of 3 cups of cereal. Set aside.
Cream sugar, margarine, buttermilk, & eggs with mixer. (Margarine may not blend completely with rest of mix.) Add berries. In separate bowl, sift together flour, salt, & baking soda. Add remaining 1 cup of cereal. Add water/cereal mixture to buttermilk mixture, then add in dry ingredients, MIXING ONLY UNTIL DRY INGREDIENTS ARE MOISTENED, NOT COMPLETELY BLENDED. Note: Some of dry ingredients will appear to not be mixed in completely. That is fine. If you mix until dough gets sticky, muffins will not have desired texture.
Combine ingredients for topping in a bowl & mix until crumbly in a food processor or chop with a knife. Fill muffin tins 2/3 full, top muffins with streusel, & bake for 20 minutes. Cool for 5 minutes in pan, then remove and cool on wire racks. Enjoy
The Camp Shane Team