Of Lunches & Health!

Healthy Chocolate Chip & Almonds Muffin


Lunch breaks can be a hassle - where to go and what to eat??…Healthy eating at work can be an expensive issue as well as in nutritious. So it be wise to stash a nutritious lunch in your bag, don’t you think?

Just a suggestion, why not bake some tasty wholesome muffins which you can throw in your lunch bag with a few fresh fruits to compliment as dessert and drink lots of plain water. You will be surprised how balanced your diet as well as your check book will be!

Oh yes, I guess taking a walk off your desk for your break. Perhaps you can go to the park, mall, or garden nearby and enjoy the different scenery while you enjoy your meal.

You can make the delectable muffins on weekends and freeze them for later use during the week. To warm them just before you eat, wrap them in aluminium tin foil and bake them for about 5-10mins and they are good to go. If you are thinking of using the microwave, wrap them in cake paper and do the same for 1min and that's it!


CHOCOLATE CHIP MUFFINS

3 3/4 cups all-purpose flour
2/3 cup granulated sugar, divided use
2/3 cup firmly packed dark brown sugar
4 teaspoons baking powder
2 teaspoons cinnamon powder
1/2 teaspoon salt
4 large egg whites
1 1/4 cups unsweetened apple sauce
1 cup milk - can be substituted with 1 cup chocolate milk
5 tablespoons vegetable oil, divided use
1 (12-ounce) package Semi-Sweet Chocolate Chips
3/4 cup chopped nuts – hazel, pine nuts, almonds, sunflower seeds
1/2 cup granulated sugar
1/2 cup quick-cooking oats

Method
1. Preheat oven to 400°F (205°C). Grease (2) 12-cup muffin tins.
2. In a large bowl, mix together flour, 2/3 cup sugar, dark brown sugar, baking powder, 1 teaspoon salt. Set aside.
3. Lightly beat egg whites in a medium bowl. Stir in apple sauce, milk, 4 tablespoons oil and vanilla; mix until well blended.
4. Fold egg mixture into flour. Stir just until moistened. Fold in chocolate chips and nuts. Spoon into prepared muffin tins and set aside while making topping.
5. Combine remaining sugar and cinnamon with oats. Stir in remaining oil until mixture resembles coarse meal. Sprinkle evenly over muffins. Decorate top with toasted almonds (optional).
6. Bake for 18 to 20 minutes, or until centre is set. Cool in tins for 5 minutes before removing to wire racks to cool completely.

Makes 2 dozen

Tell me what you think and comment ok? C ya!

Cheers!

Sherry