This recipe is a staple in our home. We often bake something at least once a week, muffins being the most popular. It is a quick grab and go breakfast, or snack. These are super versatile as you can use whatever fruit you have on hand, or a combination of fruit. It is a great way to use produce that has seen better days. Change it up by adding dark chocolate chips, dried fruit and/or chopped nuts, seeds etc. These whole grain muffins are high in fiber and contain 2 tablespoons of fruit per muffin. They also freeze nicely!
2.5 cups any fruit puree ½ cup butter, softened ½ cup yogurt ½ cup brown sugar 2 eggs 1 tsp salt 2 tsp vanilla 1 tablespoon cinnamon 1 tablespoon baking powder 3 cups old fashioned rolled oats 2 cups whole wheat flour
Preheat oven to 350F. Puree fruit until smooth. Cream butter, yogurt and brown sugar using a handheld mixer or a stand mixer. Add eggs and pureed fruit. Mix well. Stir in salt, vanilla, cinnamon, and baking powder. Mix well to combine. Add oats and flour. Continue mixing until just combined. Prepare 24 muffin tins with liners sprayed with non-stick cooking spray. Fill muffin pans 3/4 full of batter and bake at 350 degrees for 20-25 minutes. Remove from oven and allow to cool.
Blog post provided by: Katie Foster, RDN, LD Clinical Registered Dietitian
Happy Valentine’s Day! What a great excuse to make fun heart-shaped sugar cookies. Making cookies at home allows for more wholesome ingredients, and is a great way to make memories with loved ones. This recipe is a favorite of mine, especially because of the little hands that help make it. These cookies are made with hearty oats and whole wheat pastry flour. They are so good, they don’t even need frosting!
Magnesium is needed in biochemical reactions, including energy production, nutrient metabolism, fatty acid and protein synthesis, transmission of nerve and muscle impulses, glucose control, blood pressure regulation and transport of calcium and potassium ions. Higher levels of serum magnesium have been associated with reduced risk of cardiovascular disease. Evidence supports an inverse relationship between dietary intake of magnesium and risk of Type 2 diabetes. One large cohort study showed magnesium intake may aid in preventing pancreatic cancer.
Magnesium is widely available in plant and animal foods and often is included in fortified foods and enriched grains. Soil health can impact the amount of magnesium in foods.
Blog post provided by: Katie Foster, RDN, LD