For the Media
Rise and Shine with Whole Grain Goodness
NASHVILLE, Tenn., November 2006 - Getting your family off to a good start in the mornings can be a challenge, but Martha White® has just made it easier with two new whole grain muffin mixes. "We have just introduced Banana Nut and Apple Cinnamon Muffin Mixes made with 8 grams of whole grains," says Linda Carman, Martha White® baking expert. "Whole grain products have become an emerging trend, so it's nice to have this option in a convenient muffin mix."
Breakfast Time
Carving time out of hectic mornings is probably the most challenging part of having a good family breakfast. As with anything worthwhile, making the time is simply a matter of planning and organizing.
In the evening, have everyone put the things they will need the next day in a designated place. Having book bags, musical instruments, ballet shoes and sports equipment ready to go will save time by eliminating those last minute searches.
- Encourage everyone to pick out what they're going to wear the next day.
- Prepare, or partially prepare, lunches the night before.
- Keep on hand a variety of nutritious, easy-to-prepare breakfast foods like cereals, fruits, juices, yogurt and whole grain muffin mixes, so everyone can find something they like.
- All you need to have warm satisfying whole grain muffins is a package of mix and milk. It will save a little time to set out the equipment the night before. A bowl, measuring cup, wooden spoon and a muffin pan is all it takes to have hot muffins in minutes.
Not only are whole grain muffins delicious made by the package directions, but they can also be the start of other great breakfast recipes. CranApple Crunch Muffins made with Whole Grain Apple Cinnamon Muffin Mix are bakery-style muffins with dried cranberries and walnuts in the batter and sprinkled with a crunchy oatmeal topping. It is also easy to transform the Banana Nut Muffin Mix into whole grain pancakes. Banana Berry Pancakes filled with low-fat yogurt and berries will wake up even the sleepiest appetites. And our Spicy Applesauce Skillet Cake is easy to stir up and fun to serve nice and warm from a cast iron skillet.
For more great breakfast recipes, go to www.marthawhite.com
CranApple Crunch Muffins
Topping
2 tablespoons firmly packed light brown sugar
2 tablespoons butter, softened
3 tablespoons all-purpose flour
3 tablespoons old fashioned or quick-cooking oats
Muffins
1 (7 oz.) pkg. Martha White® Whole Grain Apple Cinnamon Muffin Mix
1/2 cup sweetened dried cranberries, coarsely chopped
1/2 cup chopped walnuts
1/2 cup milk
Heat oven to 425° F. Lightly spray 6 medium muffin cups with non-stick cooking spray or line with paper baking cups. In small bowl, combine topping ingredients; stir until crumbly. Set aside.
Combine muffin mix, cranberries and walnuts in medium bowl. Add milk; stir just until moistened. Fill muffin cups 3/4 full. Sprinkle topping over batter. Bake at 425° F. for 14 to 17 minutes or until toothpick inserted in center comes out clean.
6 Muffins
Banana Berry Pancakes
1 egg, slightly beaten
2/3 cup milk
2 tablespoon Crisco® canola oil
1 (7.6 oz.) pkg. Martha White® Whole Grain Banana Nut Muffin Mix
1 cup low-fat vanilla yogurt
2 cups berries (sliced strawberries, blueberries and/or raspberries)
Confectioners' sugar, if desired
Heat griddle or large skillet (if electric, heat to 350° F.) Grease lightly with Crisco® oil. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear. (Batter will be slightly lumpy.)
For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.
Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with confectioners' sugar, if desired.
8 Pancakes
Spicy Applesauce Skillet Cake
2 (7 oz.) pkg. Martha White® Whole Grain Apple Cinnamon Muffin Mix
1/3 cup raisins, optional
2/3 cup milk
1/2 cup applesauce
1 egg, beaten
1/2 cup chopped pecans
1 tablespoon sugar
Heat oven to 350° F. Grease 10-inch cast iron skillet. In large bowl, combine muffin mix and raisins, if desired. Add milk, applesauce and egg; stir just until dry ingredients are well moistened. Pour batter into greased skillet. Sprinkle with pecans and sugar.
Bake at 350° F. for 25 to30 minutes or until golden brown and cake begins to pull away from sides of skillet. For easier slicing, cool 7 to 8 minutes.
8 Servings