Breakfast Foods

Breakfast Foods

Mock Muffin
Recipe courtesy Kathleen Daelemans

4 English muffins
4 slices Canadian bacon
12 egg whites
Salt and pepper
4 slices cheddar

Place English muffin in toaster and toast.

In a microwave safe bowl, about the same diameter as the English muffin, place the 1 slice Canadian bacon and 3 egg whites. Season with salt and pepper. Loosely cover with plastic wrap. Microwave on high for 1 minute. Remove from microwave and gently stir egg whites. Microwave 30 seconds more. Remove and immediately place a cheese slice over hot egg whites. Slide onto toasted English muffin. Repeat with remaining ingredients.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 2 minutes
Difficulty: Easy


Commercially baked muffins have become as large as small birthday cakes and loaded with calories and fat. These muffins, on the other hand, are delicious and loaded with fiber and heart-friendly oat bran. They may truly be the breakfast of champions. You may use Granny Smith or Gravenstein apples, but feel free to try your favorite green apple. You can freeze what you don't consume right away for a later date.

Expeller-pressed canola oil for oiling the muffin pan
2 large green cooking apples
2 c. whole-wheat pastry flour
1 c. unbleached white flour
1-1/4 c. oat bran
2-1/2 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1-12-ounce can apple juice concentrate, thawed
1 c. water

Heat oven to 325F. Lightly oil muffin pan. Peel and core apples; chop them coarsely. Set aside. In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg. Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter. Mix just enough to moisten all ingredients.

Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes. Remove muffins from cups while hot.
1 Muffin is 1 Serving
Makes 12 Muffins: 3 Points per Muffin (June)