Make Ahead Tip: Get a head start on your morning muffins the night before by mixing up the dry and liquid ingredients separately (refrigerate liquids). In the morning, combine the two, scoop and bake.
Ingredient note: Dried egg whites are pasteurized--a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
1 starch, 1/2 fruit, 1/2 other carbohydrate, 1 fat