Recipe Rehab: Cheddar and Cherry Muffins

Most breakfast options tend to be high in simple carbohydrates (pancakes, muffins, cereals, toast or bagels, for example) or fats (such as bacon, sausage or biscuits). This recipe for cheddar and cherry muffins from Constance is an interesting mixture of sweet and savory.

These muffins are naturally lower in sugar than traditional sweet muffins, and they are a great grab-and-go option for mornings on the run. The problem is that they are high in both simple carbohydrates and fats, which tend to make you sluggish midmorning and leave you with a rumbling stomach long before lunchtime.

To lighten this recipe, I will pump up the protein and reduce the calories and fat by using fat-free milk and Greek yogurt to replace the regular milk and butter. By using extra-sharp cheddar cheese, I will be able to keep the intense flavor but use a smaller amount. In order to add the filling power of fiber to these muffins, I will swap out the regular flour for a combination of whole-wheat flour and cornmeal.

This is a great twist on a breakfast favorite, but the muffins also make a healthy snack or side dish!

Ingredients:

•1/2 cup dried cherries
•1 cup whole-wheat flour
•1 cup whole-grain cornmeal
•1 tablespoon sugar
•1/2 teaspoon salt
•3 teaspoons baking powder
•1/2 cup extra-sharp cheddar cheese, finely shredded
•1 cup skim milk
•2 eggs, beaten
•6 tablespoons nonfat Greek yogurt

Instructions:
1. Put cherries in a bowl of hot water for 10 minutes to reconstitute. Spray muffin tins with nonstick cooking spray.
2. In a large mixing bowl, combine flour, cornmeal, sugar, salt, baking powder and cheese.
3. In a smaller bowl, mix the milk, eggs and yogurt.
4. Stir liquid mixture into the flour mixture until just moistened. Do not beat. Drain the cherries and fold them into the mixture.
5. Spoon batter into muffin cups until they are two-thirds full.
6. Bake at 350° F until golden brown (about 20 minutes). Cool on wire rack.

Makes: 1 dozen muffins

Nutrition Content (per muffin):
144 calories, 3 g fat, 1 g saturated fat, 24 g carbohydrates, 4 g fiber, 7 g protein, 278 mg sodium

Want more muffin recipes? Check out my Blueberry Bran Muffins.

Readers, I would love to hear from you! Please send me your favorite fattening recipes that need a RECIPE REHAB! Everything from your mom's meatloaf to your kid's favorite dessert -- let me lighten it up.

Celebrity dietitian and motivational life coach, Tanya Zuckerbrot, author of www.ffactordiet.com and founder of www.skinnyandthecity.com and www.theskinnyondietitians.com has helped thousands of people lose weight and keep it off with her program. Her philosophy? Tanya believes you should never sacrifice taste, even when you're eating healthy foods. Have a recipe in need of rehab? Send us your recipe!