2 berry breakfast recipes

Plump berries steal the show in these two hearty breakfast recipes.

Preparation time: 12 minutes

Cooking time 20 minutes

Makes 12

• 225 g (1 c) yellow cornmeal
• 225 g (1 c) all-purpose flour
• 30 ml (2 tbsp) sugar
• 15 ml (1 tbsp) baking powder
• 0.5 ml (1/8 tsp) salt
• 1 egg
• 250 ml (1 c) low-fat buttermilk
• 30 ml (2 tbsp) canola oil
• 30 ml (2 tbsp) unsweetened applesauce
• 225 g (1 c) blueberries

1. Preheat the oven to  200 C (400°F.) Coat a 12-cup muffin pan with cooking spray.
2. In a medium bowl, stir together the cornmeal, flour, sugar, and baking powder and salt.
3. In a small bowl, stir together the egg, buttermilk, oil and applesauce. Add to the cornmeal mixture and stir briefly. Stir in the blueberries just until the moistened (a few lumps should remain in the batter).
4. Spoon the batter into the prepared muffin cups, filling each three-quarters full. Bake until the tops are lightly browned and a toothpick inserted in the centre comes out clean, about 20 minutes.
5. Cool in the pan on a rack for 10 minutes. Remove from the pan and cool on the rack.

• Replace the blueberries with raspberries, which are an excellent source of vitamin C whether they're fresh or frozen.
• Add 15 grams (one tablespoon) of uncooked whole-grain cereal to the dry mixture, for an extra boost of flavour and fibre.

Nutritional information per muffin: 133 calories, 3 g fat (0 g saturated fat), 23 g carbs, 3 g protein, 1 g fibre, 16 mg cholesterol, 198 mg sodium, 50 mg calcium.

Preparation time: 20 minutes, plus 30 minutes standing

Cooking time: 15 minutes

Makes 10 slices

• 1 loaf Italian bread, about 450 g (1 lb)
• 225 g (8 oz) reduced-fat cream cheese, at room temperature
• 60 g (4 tbsp) confectioners' sugar, divided
• 2 ml (1/2 tsp) almond extract
• 175 g (3/4 c) finely chopped strawberries (about 12 medium)
• 2 eggs
• 4 egg whites
• 375 ml (1 1/2 c) 1% milk
• 5 ml (1 tsp) vanilla extract
• Pinch of salt

1. Cut the bread into about four-centimetre (1 1/2-inch) thick slices, making 10 slices in all. Cut a slit through the top crust of each slice to form a deep pocket.
2. Mix together the cream cheese, 45 grams (three tablespoons) of the sugar, and the almond extract in a medium bowl. Stir in the strawberries and spoon the filling equally into the bread pockets. Lay the stuffed slices of bread in a shallow baking dish, such as a 40 x 25-centimetre (15 x 10-inch) dish.
3. In a clean medium bowl, whisk together the eggs, egg whites, milk, vanilla, salt and remaining 15 grams (one tablespoon) of sugar. Pour the mixture evenly over the bread. Carefully tilt the pan and swirl the egg mixture to completely coat the bread. Let sit for 30 minutes or cover and refrigerate up to 8 hours.
4. Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. When hot, add the French toast in batches and cook until browned on both sides, three to four minutes per side.

Nutritional information per serving: 233 calories, 7 g fat (3 g saturated fat), 31 g carbs, 10 g protein, 2 g fibre, 51 mg cholesterol, 384 mg sodium, 113 mg calcium.