What a week, I’m so glad the weekend is here! I celebrated as usual – sleeping in then having breakfast. Two things that are non existent during my work week.
If you happen to have access to local Hawaii products such as Meadow Gold Guava Lowfat Yogurt and Hawaiian Sun Guava Nectar – and if more importantly you like whole wheat baked goods, this breakfast recipe is for you.
Note that if you don’t happen to live near a store that sells these products, just use the yogurt and nectar of your choice. And I remind you again, this recipe is for those that like whole wheat baked goods. I was a little more generous with the whole wheat flour than usual. It’ll be very moist but dense because of this.
These muffins alone aren’t much of a celebratory breakfast, I know. That’s why it was only one of the many things I had to eat this morning. Where are the pics of everything else? Let’s just say this was the only thing that was made healthier on my plate.
1 1/3 cup whole wheat flour
2/3 all purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
6 oz. (1 container) Meadow Gold Guava Lowfat Yogurt
2/3 to 3/4 cup Hawaiian Sun Guava Nectar
1/4 cup vegetable oil
Combine the flour, sugar, baking powder, and salt. Next combine the guava yogurt, 2/3 cup guava nectar, eggs, and oil until smooth.
Mix the dry and wet ingredients together. If it seems too thick, add a little more guava nectar. Pour into a lightly buttered muffin pan.
Bake at 350 degrees F for 40 to 50 minutes.
Makes 12 muffins.
My favorite method of eating these includes cutting it in half and toasting it. If you want you can then put on some guava jelly or jam for a stronger guava flavor since as is, it has quite a mild flavor. If you like just a mild guava flavor you could try some butter after toasting. If you’re going the healthy route, just toast until it’s crunchy on the outside and moist on the inside. I’ve had them each of those ways and they’re all great. It just depends on what kind of muffin mood you’re in.