Increase your chances of living a healthier, happier life by eating a well-balanced breakfast daily. Crunched for time in the morning? Here are some ideas for a nutritious option on your way out the door:
- Top whole wheat waffles with a tablespoon of peanut butter.
- Toss fruit and yogurt in the blender to whip up a quick smoothie.
- Mix together dried fruit, toasted seeds, and nuts for a protein-packed pick-me-up.
- Prepare low-fat muffins ahead, freeze, and pop in the microwave before leaving.
- Studies show that eating breakfast improves your overall nutrition, ability to concentrate, and ability to maintain your weight.
- Aim to incorporate starch, fiber, and fat into your breakfast to maintain satiety throughout the morning.
Related: Delicious Ideas for CranberriesRecipe: Lemon-Raspberry Muffins
2 1/4 cups all-purpose flour, divided
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8-ounce) container lemon yogurt
1/2 cup vegetable oil
2 large eggs
1 teaspoon grated lemon rind
1 (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed*
3 tablespoons sugar
1 tablespoon cold butter or margarine
1. Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
2. Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.
3. Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.
4. Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.
5. Bake at 375° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.
*Blueberries may be substituted for raspberries.
Related: Rise-and-Shine Breakfast Recipes