Muffins are such an easy way to get in healthful carbohydrate for that morning brain function. Once more, as long as there is a quick source of protein to go along with it, a hard boiled egg, or a slice of low-fat cheese, they’re good to go until lunchtime.

INGREDIENTS | SERVES 12

Nonstick cooking spray

1 cup whole wheat flour

1 cup refined flour

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon barley malt flour

3 tablespoons canola oil

2/3 cup honey

11/4 cups low-fat milk

1 cup low-fat plain yogurt

1 teaspoon vanilla extract

2 eggs, beaten

1 cup “cranraisins” or dried cranberries

• 1. Preheat oven to 350°F.

• 2. Spray 12-cup muffin pan with nonstick cooking spray, or use paper liners.

• 3. In a medium bowl, mix flours, baking powder, baking soda, and barley malt flour.

• 4. In a separate medium bowl, thoroughly blend oil, honey, milk, yogurt, vanilla extract and eggs.

• 5. Gradually blend liquid mixture into the flour mixture until well moistened.

• 6. Add in the cranraisins/dried cranberries, and mix well.

• 7. Spoon into the prepared muffin pan.

• 8. Bake 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.