Baking healthier muffins at home

Maybe this is the year you’re going to rein in your budget, or maybe you’ve pledged to make small changes to improve your diet.

As you look for ways to implement your resolutions, take a look at your morning habits. You’ll probably find plenty of room for improvement.

If your breakfast is coffee to go from your favorite java joint, accompanied by an oversized muffin or doughnut, you can do better, even if you’re rushed.

Bake a batch of muffins during the weekend. Wrap each in an airtight plastic bag and freeze. Grab a frozen muffin as you’re rushing out the door, and it will thaw by the time you get to your desk.

For a minimal cost investment and less than an hour’s work in the kitchen, you’ll save money and eat a product that’s better for you. A homemade muffin costs a fraction of what you’ll pay in a coffee shop.

You can control the portion size, add whole grains and keep the sugar and fat to a minimum.

The following recipe for bran muffins uses butter, sugar and an egg, but in sensible proportions. Each muffin has fewer than 125 calories, yet provides three grams of protein and 3 grams of dietary fiber.

Bran muffins

3/4 cup All-Bran cereal

½ cup hot water

1/3 cup light brown sugar

1/4 cup unsalted butter

1 egg

1 cup all-purpose flour

1 teaspoon baking soda

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