Cream of Wheat Muffins 

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There are so so so many things you can do with cream of wheat. Try this Cream of Wheat Muffins recipe.
Cream of Wheat is a decent source of some vitamins and iron, but it lacks the soluble fiber that’s so important for heart health. So add some bran to give you some extra fiber.

¾ cup (185 ml) all purpose flour or 50% whole wheat flour
¾ cup (185 ml) cream of wheat
½ cup (125 ml) whey protein powder
½ cup (125 ml) raw sugar
½ cup (125 ml) bran
1 Tbsp. (15 ml) baking powder
½ tsp. (2 ml) salt
2 eggs *
½ cup (125 ml) oil
1 cup (250 ml) milk
1 tsp. (5 ml) vanilla
¼ cup (60 ml) jam* of your choice to top each muffin before baking.
Optional: add blueberrys

In large bowl, combine flour, cream of wheat, protein powder, sugar, baking powder and salt.
In small bowl, combine eggs, oil and milk and vanilla.
Add egg mixture to flour mixture and blend until just mixed.
Fill greased muffin tin ¾ full, top each muffin with a teaspoon of jam (not jelly). Bake at 400F for 20 minutes.

Servings: Makes 12 muffins

Nutrient Information:

Category: Breakfast

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Wellness Tip
Eating before Exercise
According to nutrition experts, eating before exercise improves performance. Use these guidelines to design your meal or snack: enough fluid to keep you hydrated, low in fat and fiber, high in carbohydrate, and moderate in protein. Select foods familiar to you. The rule of thumb for eating before exercise is to allow 4 hours for a big meal (about 1,200 calories), 2 hours for a light meal (about 600 calories), and an hour or less for a snack (about 300 calories).

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Toasted Pumpkin Seeds
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Description: Pumpkin seeds, also known as pepitas, are flat, dark green seeds.

Subtly sweet and nutty with a malleable, chewy texture, the roasted seeds from inside your Halloween pumpkin are one of the most nutritious and flavorful seeds around. While pumpkin seeds are available year round, they are the freshest in the fall when pumpkins are in season.

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