I just came back from a 10 day trip to Paris. It was my first time and I had the chance to rent an apartment five minutes from Trocadéro in the 16e. The first morning I noticed that nobody would walk in the streets with a coffee in their hands. What I have learned, during my week, is that the French take the time to sit down to drink their coffee. Just around the corner there was a nice bistro. It was my first stop in the morning before spending the day visiting Paris.
It is important to take the time to eat breakfast and enjoy it, like the French do. I am so hungry when I wake up that I don't skip breakfast. I feel energize for the morning. Yesterday I created a muffin recipe with ingredients like Greek yogurt, oats, Fiber 1, raspberries to get a healthier version. This recipe freezes well if you want to bake a batch during the week-end. They are perfect for breakfast, snacks, or even dessert. They are as delicious and moist as a regular muffin. You can replace the raspberries with any fruit that you like.
CHOCOLATE RASPBERRY MUFFINS
1 cup all-purpose flour
1/2 cup Fiber 1 cereal
1/2 cup oats
2/3 cup Almond Breeze
1/4 cup Greek yogurt
1/4 cup butter, melted
1/4 cup maple syrup
1 tsp Almond extract
2 tsp baking powder
1/2 tsp salt
1 cup frozen raspberries
1/2 cup chocolate chips
-Preheat oven at 350F. Spray 12-muffin pan with Pam.
-In a small mix Fiber 1 cereal with almond breeze. Let rest for 5 minutes
-In a large bowl mix melted butter, Greek yogurt, maple syrup, eggs and Almond extract together with a fork.
-Add the Fiber 1 mixture to the wet ingredients. Mix with a fork to incorporate ingredients.
-Add the flour, baking powder and salt to the wet ingredients, stirring just until moistened.
-Add the chocolate chips and raspberries. Gently mix with a fork. Spoon into greased muffin tins.
-Bake at 350F for 18-20 minutes until toothpick inserted in the middle comes out clean. Makes 12 muffins.