(This actually started on another board I have a training log on. I left the intro in, even though nobody here will know the people, to give you an idea why I’ve suddenly started experimenting with breakfast foods. I was actually thinking recently that I was truly getting sick of eggs and would need something faster and more portable in the fall.)

Okay, how I ever got roped into a ‘competition’ for baked goods I don’t know. I’m the first to admit that I’m a decent cook but only a mediocre baker. If any of you have been following along, Karla and I are trying to come up with tasty and filling breakfast options. Since Jes (who the original post started from) picked:

“I’ll also take any other kind of breakfast item that is quick, portable, and doesn’t have to have anything done with it (outside of toasting) - so no scrambled eggs or whatnot. Pancakes, waffles, muffins, all that stuff counts!”

Muffins were a preference, and I think Karla and I are both ignoring the later request for favourite kind and calorie level:

“I looked up vitamuffins and they are 100 calories for each 2 ozs, which I think seems fair. How does that sound? So if it’s a cookie or a muffin or whatever - 2 oz equals a serving.

And then for the other breakfast item - if that’s still part of this, how about 300ish calories? What do you think?”

I think we both looked at the 100 cal level and decided it was too much. We also agreed that it was no fair adding protein powder to boost protein levels. Karla then suggested she was aiming for the following:

“Okay let’s do blueberry or cranberry then. What say thee Anne? And no calorie restriction please. That is going to be an important part of making these work. I will have to be pretty flexible. That said my goal will be to be in the 150-170 cal range with at least 15g of protein per serving.”

Anyway, since I know my muffing making skills are at best mediocre I thought I’d start with a different item. I took my mother’s oat scone recipe, swapped out the white flour for a whole wheat/wheat gluten blend and dropped the butter down from 1/4 cup to 1/2 tablespoon. The actually turned out pretty good. Not my opinion, but hers. She ate the whole thing (not just a taste and then put it down). I’ll have to think (and probably shop) before I try something else.

I ended up taking 2 as a mid-morning snack with 11 grams of her full-fat cheddar. I know, nothing like taking the fat out and then putting cheese on top. However, they really aren’t meant to be eaten plain. Two scones with 11g of cheese ended up being 201 cals with 12g protein (24%), 6g fat (27%). The individual scones ended up being 78 cals each with 5g protein (25%), 1g fat (13%) - just so you can see the difference the cheese made.

A Recipe for Weightloss: Oat Scones (recipe here)