After all the Christmas cookies, sugary cakes, brownies and pies that we enjoyed over the holidays, I was super-excited to see these Great Grains Muffins come up in the TWD rotation. I decreased the all-purpose flour a bit/upped the whole wheat, added chopped pecans and a quarter-cup of rye flakes that were leftover from a batch of granola that I made a few weeks ago to end up with some beautiful and yummy muffins. At 7 WW points, they’re a little high, but when paired with a big travel mug of coffee, they make for a very filling & good-for-you breakfast – one that’s perfect to grab on your way out the door when you’re late to work! Not me, of course… I’m just talking in general. 😉
If you’re looking for the recipe, head over to Happy Tummy, where this week’s hostess, Christine, has it posted. And don’t forget to check out the other TWD muffins by visiting the Leave-Your-Link post. Happy Tuesday, everyone!
Great Grains Muffins (pgs. 8-9)
Source: Baking – From My Home to Yours by Dorie Greenspan