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  • The Low Fat Chick 4:13 pm on October 17, 2010 Permalink | Reply
    Tags: oats, , raisins   

    Pineapple Cranraisin Muffins 

    Sundays are the days where I relax and often have brunch with friends or family, but today no friends are around and family is out of town.  I decided to make food for the week, so I do not have to worry about eating after working long days and also, because I go out of town on Friday and have much to do before then.  I made Tarragon Chicken Salad Pitas, which I will share a little later, and these fabulous Pineapple Cranraisin Muffins. These muffins are perfect for on the go eating in the morning and of course for a snack or dessert as well.  Amazing is the only way I can describe these muffins made with the flavors of fresh pineapple, fresh carrots, cranraisins, and pecans.  Not only is the flavor wonderful but also are the low calories.

    Ingredients
    1 1/2 cups white whole wheat flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 tablespoon ground cinnamon
    2 large eggs
    1/2 cup packed light brown sugar
    1/4 cup vegetable oil
    1 teaspoon vanilla extract
    8 ounces fresh pineapple with juices (or an 8-ounce can crushed pineapple, not drained)
    1 cup grated carrot
    1/2 cup old-fashioned oats
    3/4 cup cranraisins
    1/4 cup and 1 tablespoon chopped pecans, divided

    Preparation  

    • Preheat oven to 400°F. Fill muffin tins with paper or foil liners.
    • Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl.
    • Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple.
    • Make a well in the dry ingredients; add the wet ingredients and stir until combined.
    • Stir in carrot, oats, cranraisins and 1/4 cup pecans. Scoop the batter into the muffin cups. Sprinkle 1 tablespoon pecans over batter.
    • Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Let cool and remove muffins from tin.

    Servings: 12 muffins.
    Calories: About 210 per serving.

     
  • The Low Fat Chick 10:59 pm on September 5, 2010 Permalink | Reply
    Tags: oats,   

    Orange Oatmeal 

    Yesterday I went to one of my favorite places, the farmer’s market and bought a bunch of oranges. It was a better deal to buy a bag of oranges, which was way more than I needed for the shrimp recipe I am making this week. I mean, who does not like oranges? I love oranges, so this morning I decided I wanted orange flavor in my oatmeal. I looked up the  following quick, easy recipe and was changed. I will never eat plain oatmeal again. Super yummy and will remain a staple for breakfast. We topped our oatmeal with strawberries, but you can top it with anything you like. The oatmeal is so good, that you do not have to top it with anything at all.

    Ingredients

    1 cup water
    3/4 cup orange juice, preferably freshly squeezed
    1/8 teaspoon salt
    1 cup rolled oats
    1/4 teaspoon grated orange peel
    3 tablespoons brown sugar

    Preparation

    • In a small saucepan, bring the water, orange juice and salt to a boil.
    • Stir in oats and cook for 1 to 5 minutes, until oatmeal reaches desired consistency.
    • Stir in orange peel. Serve with brown sugar. Add 1 1/2 tablespoons brown sugar to each serving.
    • Top with additional fruit, if you like.

    Servings:  2 servings.
    Calories: About 200 per serving.

    Original recipe cited from Tasteofhome.com

 
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