hearty morning muffins

as the weather gets colder it's a lot harder to wake up to a cold bowl of cereal, or a typical slice of toast.  i think these muffins are the perfect solution.

full of grains and fiber to fill you up

packed with flavors of cinnamon, banana and vanilla to kick the tastebuds into gear

oh, and did i mention that they're good for you?

you've just found a new way to start your day.

hearty morning muffins

makes 12

 

1 large banana

1/3-cup soy flour

1/3-cup cornmeal

1/3-cup whole wheat

1/3 –cup earth balance

1/4- cup wheat germ

1/3-cup brown sugar

1 ¼ cup soy cream

squeeze of ½ lemon

1 tsp salt

1tsp baking soda

1 tsp baking powder

1 tsp vanilla

1 tbsp cinnamon

handful of craisins

canola oil spray

 

preheat your oven to 400 degrees.

mix the cornmeal, whole wheat and wheat germ with the soy cream and squeeze of lemon (this will make for a sort of buttermilk).  let sit for 10-15 minutes, or until the grains have softened.

in another bowl, cream together your vanilla, sugar, butter and banana.  be sure to get it as soft as possible, with few lumps.

add the other dry ingredients and milk mixture to the creamed ingredients.

stir together until mixed.

grease your muffin pan to avoid sticking.

spoon into pan and bake for 12 minutes, remove and add the craisins on top.  put back into the oven for 3-5 minutes, or until golden brown.  be sure to use a toothpick to see if your muffins have been cooked thoroughly.

 remove and let cool.

serve with a warm cup of josephine and a little bit of earth balance.

 

enjoy!