I am totally bullish on regularly drinking freshly brewed tea as a quick, easy, and highly effective means of delivering a hefty dose of healthful antioxidants to your cells. Thanks to a report from Food Research International (Sept 09), there is a simple and tasty way to turbo charge the process – add some vitamin C to your tea with a twist of lemon or lime. The investigators found that vitamin C enhances the absorption of catechins (the antioxidants in tea) up to 3-fold!
Tea pairs wonderfully with my delicious breakfast muffins!
Serves 12
These hearty and tasty breakfast muffins will fuel your body, mind, and soul.
1 cup whole wheat flour
2/3’s cup old-fashioned oats
1 ½ tsp. baking powder
1 tsp. cinnamon or pumpkin pie spice
1 tsp. salt
2 omega 3 eggs
2 ripe bananas, mashed
¼ cup low-fat plain Greek yogurt
¼ cup canola or avocado oil
½ cup honey
½ cup chopped walnuts
½ cup fresh or frozen blueberries
Preheat oven to 375. Mix all of the dry ingredients together in a large mixing bowl. In a medium mixing bowl whisk together the eggs, smashed bananas, yogurt, oil, and honey. Fold in the blueberries and walnuts. Pour the wet ingredients mixture into the large bowl with the dry ingredients. Use a wooden spoon to mix until just combined. (A few small lumps are fine.)
Spoon equal portions of the batter into 12 paper muffin cups lining a muffin pan or a muffin pan sprayed with pan spray. Bake in a preheated 375-degree oven for 20-22 minutes, or until the tops are golden and a toothpick inserted into the middle comes out cleanly. Cool before removing the muffins from the pan. Muffins can be stored in the refrigerator for up to 5 days or the freezer for up to three months.
