Low Fat Cranberry & Blueberry Muffins

Thankfully cranberries last a long time in the refrigerator.  During the Thanksgiving and Christmas season, I do a lot of cooking and baking.  There are quite a few desserts that call for fresh cranberries and duing this time of year, they are easily found in the grocery stores.  Any leftovers can be frozen and added to recipes later.  Using unsweetened applesauce eliminates the need for added fat.  Instead of refined sugar, I have replaced it with honey.  Using almond milk will further cut out calories and making this treat dairy-free. Hint:  use foil-lined cups to prevent sticking.

Low-Fat Cranberry and Blueberry Muffins

1 egg
3/4 cup almond milk
1 1/2 cups all-purpose flour
1/2 whole wheat flour
2 tsp baking powder
1/4 tsp cinnamon
1/4 cup honey
1/2 cup unsweetened applesauce
1/2 cup blueberries, fresh or frozen, thawed
1/2 cup cranberries, fresh or frozen, thawed

Directions:

Combine all ingredients in a bowl, except berries.  Once combined, stir in berries.  Pour into prepared muffin tin.  Bake at 375° for 20 minutes or until lightly brown.

Yield: 12 muffins

Breakfast Tostada

Our family loves Mexican food, even for breakfast.  When the family needs a break from the ordinary, here is a pretty and tasty breakfast for any occasion.

Breakfast Tostada

  • 8 Corn Tortillas
  • 1 Can Refried Beans
  • 8 Eggs
  • 1 Cup chopped lettuce
  • 1 Avocado, peeled and diced Fresh or canned salsa
  • Cheese (optional)

Directions:

  1. Place tortillas in a skillet on medium/high one-at-a-time to warm.  Place another, smaller skillet on top of tortilla to press down.  Cook for 2-3 minutes until warm and slightly browned. Carefully turn tortilla over and repeat the procedure.
  2. Place warmed tortillas on cookie sheet or individual plates to cool.
  3. Open the can of refried beans and warm according to packaged directions, keep warm.
  4. While beans are cooking, fry eggs according to desired method.
  5. Layer tortillas first with beans, then egg.  Add chopped lettuce, avocado pieces, and salsa. Add cheese and/or cilantro if desired.
  6. Serve immediately.

Quinoa Oatmeal with Cranberries and Blueberries

Here is a new twist on the ordinary oatmeal breakfast. Adding the quinoa gives extra fiber and protein. Roasting the cranberries and blueberries creates a delicious and nutritious topping.

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IMG_9679[1]

Quinoa Oatmeal with Cranberries and Blueberries

  • 1 cup oatmeal
  • 1/4 cup quinoa
  • 1 cup water
  • 1 cup almond milk
  • 1/2 cup fresh cranberries
  • 1/2 cup fresh or frozen blueberries
  • 1 TBSP coconut oil
  • honey (optional)

Directions:

  1. In a medium saucepan, add oatmeal, quinoa, water and almond milk.
  2. Cook on low until creamy and most of the liquid is absorbed.
  3. While oatmeal is cooking, place cranberries and blueberries in a roasting pan.
  4. Add coconut oil and roast at 400 degrees for 5-7 minutes or until cranberries have popped.
  5. Pour oatmeal into individual bowls and top with fruit mixture.
  6. Add honey for extra sweetness, if desired.