Muffins are perfect for breakfast, providing the energy boost the body needs to start the day. This particular breakfast muffin recipe is packed full of good ingredients that add fibre, vitamins and minerals, too.
Preheat the oven to 400ºF (200ºC). Line 12 muffin cups with paper liners or coat with non-stick cooking spray. Set aside.
Sift the flours, baking soda, salt and cinnamon into a large bowl. Stir in the sugar, wheat germ and raisins, and make a well in the centre.
Lightly whisk together the yogurt, oil, egg and orange zest and juice. Pour into the well in the dry ingredients and stir together, mixing only enough to moisten the dry ingredients. Do not beat or overmix.
Divide the mixture among the muffin cups, filling them about two-thirds full. Bake for 15 to 20 minutes or until the muffins are well risen, peaked in the centre and springy to the touch. Leave them to cool in the pan for 2 to 3 minutes, then turn out onto a wire rack. The muffins are best eaten still slightly warm, but they can be cooled completely and then kept in an airtight container for up to 2 days. Or, you can freeze them for up to 3 months.
Per serving (one muffin): 149 calories (36 calories from fat) 4 g fat (1 g saturated), 17 mg cholesterol, 25 g carbohydrate, 2 g fibre, 13 g sugars, 4 g protein.
Breakfast muffin variations:
Substitute chopped prunes or dried dates for the raisins.
Carrot and spice muffins: Add a dash of nutmeg, stir 2 small grated carrots into the flour mixture with the wheat germ, and reduce the amount of raisins to 1/4 cup (50 mL).
Blueberry and walnut muffins: Instead of raisins use 1 cup (250 mL) blueberries, and add 1/3 cup (75 mL) chopped walnuts.