National Breakfast Month in September is the ideal time to get in the habit of starting your day off right with better-for-you breakfast choices. It’s the most important meal of the day, but doesn’t have to be complicated. Whether you eat at home or reach for grab-and-go muffins to enjoy with milk or coffee, homemade muffins start your day with healthful ingredients and allow you to control portion sizes. Use standard muffin tins, or make bite-sized mini muffins. Many muffin recipes are so simple to make that children can help mix them. And when it comes to nutrition, you can pump up the protein content of muffins by replacing one-quarter of the baking flour with soy flour.
When you bake your own muffins using soyfoods ingredients, you’re adding flavor and texture. In addition, one serving of soyfoods provides from 7 to 15 grams of protein, without adding cholesterol. Muffin recipes from Soyfoods Council make it easy to make breakfast, thanks to the convenience, nutrition and flavor of soyfoods such as soy flour, soymilk, soy yogurt, tofu and soynut butter. Create grab-and-go treats that will appeal to the entire family and fit into your busy lifestyle.
Breakfast muffin ideas from The Soyfoods Council also have the stealthy healthy advantage of helping you increase your fruit and vegetable consumption. Fall Tofu Muffins are made with carrots. The muffins feature whole wheat flour, silken tofu, honey, shredded carrots and chopped walnuts. They’re spiced with cinnamon.
Cranberry/Blueberry Breakfast Muffins are made with a combination of soy flour and all-purpose flour, as well as fresh or frozen blueberries and dried cranberries.
If you’re looking for ways to add more fiber and deliciousness to your breakfast table, consider Spiced Bran Muffins. Along with soy flour and all-purpose flour, they feature wheat bran cereal, honey, buttermilk and dried figs. The spices include cinnamon, allspice and nutmeg.
Soynut Butter Banana Muffins incorporate wheat bran, egg whites, bananas, soy yogurt, and soynut butter. You could eat many of these ingredients separately for breakfast, but together they make for one great muffin.
Lemon Poppy Seed Muffins combine soy flour with all-purpose flour, and feature soy yogurt, honey, lemon juice, lemon zest and poppy seeds. The optional lemon glaze makes them even more enticing.
On the Soyfoods Council website you’ll find more soy-rich breakfast recipes, including smoothies made with fruit, soymilk and soy yogurt; breakfast casseroles and family favorites like pancakes. Celebrate National Breakfast Month in September with these and other rise-and-shine ideas from the Soyfoods Council: Visit www.thesoyfoodscouncil.com. Bookmark the site and visit it often, because new recipes, nutrition information and cooking tips are always being added.
About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice market about the many benefits of soyfoods. Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.
About the Role of Soyfoods in a Healthful Diet: Soyfoods have played an important role in Asian cuisines for centuries. In recent years they have become popular in Western countries because of their nutrition and health properties. Soyfoods are excellent sources of high-quality protein and provide a healthy mix of polyunsaturated fat. In addition, independent of their nutrient content, there is very intriguing evidence indicating soyfoods reduce risk of several chronic diseases including coronary heart disease, osteoporosis and certain forms of cancer. All individuals are well advised to eat a couple of servings of soyfoods every day.