veggie breakfast muffin veggie breakfast muffin Israeli Kitchen A breakfast muffin is always a good start to the day. (Photo: Sarah F. Berkowitz)

Breakfast veggie muffins

A delicious, nutritious muffin packed with goodness and no guilt.

Print
  • Yield: Serves 12
  • Prep time: 15 minutes
  • Cook time: 25 minutes

There’s something about a hot cup of coffee or tea in the morning that just begs for a freshly baked muffin. But starting the day with a high-sugar, high-fat baked good doesn’t exactly set the right tone if you’re trying to be health-conscious. Which I am. Sometimes.

Lucky for us all, there are alternatives. This veggie-based muffin is lightly sweetened, sans fat and full of fiber to help fill you up without fattening you up – the best of both worlds!

You can play around with the recipe adding fresh chopped fruit, dark chocolate chunks or dried berries. I used a spicy nut mix for the top to give it some oomph, and the balance of flavors was perfect.

Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon fresh ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup honey or brown rice syrup
  • 4 egg whites, beaten until frothy
  • 12 ounces jarred baby carrots, squash or sweet potato
  • 3/4 cup Rice Dream or coconut milk
  • Chopped nuts, optional

Directions

Preheat oven to 350° F. Line muffin pan with paper liners, and spray with non-stick spray. (Since there is no fat in this recipe, the muffins will stick to the liners unless you spray them.)

Mix together all dry ingredients. Add honey, egg whites, veggies and rice dream. Stir gently just until combined – do not overmix or muffins will be rubbery.

Fill muffin liners 3/4 full, and top with chopped nuts if desired.

Bake 20-25 minutes or until tops spring back when lightly pressed.

Related Topics: Baking, Breakfast, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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