whole-grain ideas? muffins?
- grain seeker
i am trying to incorporate more whole grains (and fiber in general) into my diet. i've got a few questions. any help would be much appreciated!
1) does anybody have a *tasty* whole grain or high-fiber muffin recipe?
i'd prefer something that accentuates and works with the natural flavor and texture of the grain rather than trying to mask it with a ton of sugar. it doesn't even have to be sweet at all...i once had a really excellent zucchini muffin.
2) any other yummy (preferably quick) breakfast ideas?
3) i've started using whole-wheat pasta, i *don't* like quinoa, and I've always used brown rice. anyone have any whole grains that they love and would introduce me to? extra appreciation given for a yummy recipe that highlights the yumminess of that grain! :)
Not a recipe at all, but if it's available in your area, try Orowheat's Winter Wheat bread - it's full of whole grains and nuts, nutritionally dense and quite tasty.
I happen to really like the apple oat bran muffin recipe from Fannie Farmer--it's entirely bran, which strikes my boyfriend as a bit odd, but I like the texture (and the fiber!!!!). I made a banana-walnut batch, leaving out the cinnamon and substituting some honey for half the brown sugar, this afternoon and they smell lovely.
The standard recipe is 1 c grated apple, 1 c ("lowfat OK") milk, 2 T vegetable oil, 2 egg whites; 2 c oat bran, 1/2 c brown sugar, 2 t baking powder, 1 t cinnamon, 1/2 t salt. 15-17 mins in a 425-degree oven.
One nice suggested variation is substituting 1/4 c molasses for half the brown sugar, substituting 1/4 t ground ginger for the cinnamon and substituting raisins for apples.
I like barley a lot for soups and pilaf-type dishes. I also like rolled rye mixed in with rolled oats for cereal. But my boyfriend, who has been trying to get more whole grains into his diet for about a year now, has the best recommendation of all - mix. Grains that aren't so great on their own (quinoa, millet) can be delicious if mixed with other grains (brown rice, wild rice, barley, bulgher). Strange, but true. It's more work, since usually you have to cook them separately, but if you make a nice grain salad with the leftovers, it's worth the effort.