How do you make a healthy muffin that doesn’t taste like cardboard? Ask a Freyer…
To keep with the family theme of this week, I want to showcase another talent in my family…cooking. Cooking is also an extraordinary talent honed by the women in my family, and mostly all of our bonding happens over a good solid meal.
My Aunt Marina was a gourmet food stylist, while my mother has brought her Italian roots into modern cooking.
My Aunt Linda, is also a fantastic cook in the health food arena. She has mastered cooking for specific diets…Heidi is a vegetarian and gluten and lactose intolerant, while the boys in the family scoff at anything that looks “healthy”.
To satisfy the tastes of her family and yet keep them healthy, she has perfected a slew of recipes for all meals and has become a muffin master.
Every morning, at the crack of dawn, my aunt will make a fresh batch of the healthiest, tastiest POWER MUFFINS that even the anti-health-food boys in the family can’t live without.
Just the smell of them in the mornings draws you down to the kitchen to their tastiness.
After becoming instantly addicted to these morning treats that kept me energized all day, I begged her for the recipe. Every muffin is made as healthy as can be, with all natural sugar substitutes and extra whole grain everything. She says she makes different ones each day and experiments constantly….
Some of her key ingredients are low fat buttermilk instead of skim milk, Truvia (an all natural sugar substitute) , wheat flour, oats and honey. Also, you can experiment and add in Flax seeds and all sorts of grain additions to add extra vitamins and minerals to your breakfast. Using spices like nutmeg and cinnamon will also give your muffins flavor without the need for excess filling ingredients. She also uses pretty much all organic ingredients!
Also make sure you do not overcook them for a minute! These healthier ingredients dry quicker and as soon as they are too cooked that’s when you get the cardboard taste…so watch them carefully!