Muffins, Muffins, Muffins
Apple blueberry, oats and yogurt muffins
I had seen several recipes on Pinterest that were similar to this one, but they all used bananas. I don’t like banana, so I wanted to try different fruits in my muffins. Hence, the apples you see in the ingredients list.
-2.5 cups oats
-8 oz nonfat plain Greek yogurt
-1.5 tsp baking powder
-0.5 tsp baking soda
-2 small apples (or 1 large), cored, sliced and peeled, or applesauce (probably about 1/2 cup)
-3/4 sugar or honey (Or whatever sweetener you like, just make sure to convert the measurements)
-1.5-2 cups blueberries (this just depends on how many blueberries you like in your muffins)
Put all of your ingredients in the blender. I added some blueberries to the blended mix, but you can just add those in at the end.
Coat the muffin tins and distribute the batter evenly among the tins. Add the blueberries. You can also add a little pinch of brown sugar or large sugar crystals on top, if you want. Fill the cups a little more than 3/4 full because they don’t rise very much.
They don’t have the same texture as regular muffins, but I still like them and they’re very filling.
This may gross some of you out–especially those of you who don’t like eggs–but I’m sharing anyway.
I like to have breakfast food on hand that is quick to grab and go. These only need to be zapped for about a minute in the microwave, and out the door you go.
-12 eggs and/or a comparable amount of egg whites (I use about half eggs and half egg whites)
-1-1.5 cups low-fat cheese (I normally use cheddar)
-salt and pepper
-bell peppers chopped
-green onions (use however many you like)
Beat the eggs and add whatever seasonings you normally like in your eggs. I add salt or garlic salt, pepper, and sometimes red pepper flakes.
Coat the muffin tin with non-stick spray or light butter and add your veggies and some green onions. I like to put chopped bell peppers in my egg muffins. It adds flavor and makes the muffins nice and colorful. Next time I think I’ll also add some zucchini, broccoli or asparagus. You can also add bacon or turkey sausage crumbles.
Next, add your eggs to each tin (each tin should be about 2/3-3/4 full), and sprinkle some cheese into each muffin. Mix everything together with a fork. Pop the muffins in the oven at 375*F for 25-30 minutes.
These keep for about a week in the refrigerator.
I saw these on Pinterest and thought they looked yummy. So I gave them a try. I forgot to take pictures, but I followed this recipe. Below is a picture of her chocolate cupcake muffins. Mine didn’t actually look like this…at all. But they were still yummy.
-1 box chocolate cake mix
-1 15 oz can pumpkin puree
-chocolate chips (however many you want)
Mix everything together, reserving some chocolate chips for the top of each muffin. Pour batter into tins, add chocolate chips to the tops, and bake in the oven for 20-25 minutes at 350*F.
For those who don’t like pumpkin, you can’t even taste the pumpkin. I promise! The pumpkin puree simply works in place of the oil and egg(s).
Have you baked anything yummy recently? Care to share your recipe?