These low-fat morning treats only taste indulgent; all six muffins contain just one egg, and a quarter cup each of dark-brown sugar and oil keeps them surprisingly moist.Raisin-bran cereal soaked in milk lendshearty texture.


1½ cups raisin-bran cereal 
¾ cup milk 
½ cup whole-wheat flour 
½ cup all-purpose flour 2teaspoons baking powder 
½ teaspoon ground cinnamon 
¼ teaspoon salt 
¼ cup vegetable oil, such as safflower 1large egg, lightly beaten 
¼ cup packed dark-brown sugar


1- Preheat oven to 400°F. Line 6 cups of a standard muffin tin with paper liners. In a bowl, combine cereal with milk; let stand until softened, about 5 minutes. In another bowl, whisk together both flours, baking powder, cinnamon, and salt. Stir oil, egg, and brown sugar into cereal mixture, then fold in flour mixture.

2- Divide batter evenly among lined cups.Bake, rotating tin halfway through, until golden brown and a cake tester inserted into the centers comes out clean, 20 to 25 minutes.

3- Cool in tin 5 minutes, then turn out muffins onto a wire rack to cool completely. Serve warm or at room temperature. Muffins can be stored up to 3 days at room temperature, or frozen up to 3 months, in a large resealable plastic bag; thaw at room temperature and warm in the oven before serving.

PER SERVING: 265 calories; 11.7 grams fat; 5.5 grams protein; 37.2 grams carbohydrates; 3.6 grams fiber



4 slices whole-wheat sandwich bread
4 teaspoons olive oil
4 large eggs Coarse salt and freshly ground pepper Hot-pepper sauce, such as Tabasco, or shredded cheese, for serving (optional)


1- Cut a hole in each bread slice using a cookie cutter or the rim of a small glass. Heat 2 teaspoons oil in a large skillet over medium. Add 2 bread slices (and the cut-out rounds, if desired; cook until toasted on each side).Crack an egg into each bread hole. Season with salt and pepper.

2- Cook until the eggs begin to set, 2 to 3 minutes; gently flip the egg and bread with a spatula.Continue cooking until eggs are set, 2 to 3 minutes more. Season with salt and pepper.Transfer to a plate.Repeat with remaining oil, bread, and eggs. Sprinkle with hot-pepper sauce or shredded cheese, if desired.

PER SERVING: 364 calories; 21.3 grams fat; 18 grams protein; 26.6 grams carbohydrates; 3.9 grams fiber



2teaspoons olive oil 
½ large onion, finely chopped 
1garlic clove, minced 
⅛ teaspoon crushed red-pepper flakes 
1anchovy fillet, finely chopped (optional) 
½ can (28 ounces) whole peeled tomatoes in juice 
4large eggs 
Fresh parsley, for garnish (optional) 
Crusty bread, for serving (optional)


1- In a medium skillet, heat oil over medium-high. Add onion, garlic, red-pepper flakes, and anchovy, if desired; cook, stirring often, until onion softens, 5 to 7 minutes.

2- Break up tomatoes with kitchen shears or your hands; add to skillet along with their juice. Simmer over medium heat, stirring occasionally, until tomatoes soften and liquid is reduced, 8 to 10 minutes.

3- Reduce heat to a bare simmer.Break one egg at a time into a small cup, then gently slide it onto sauce in skillet; cover and cook until whites are just set, about 5 minutes.Remove from heat; let sit, covered, 5 minutes. If desired, garnish with chopped parsley and serve with bread.

PER SERVING: 244 calories; 14 grams fat; 15.1 grams protein; 15.4 grams carbohydrates; 2.6 grams fiber.