Wouldn’t these be perfect for a mid-morning treat? It was a gorgeous morning to bake these Wild Blueberry Yogurt Muffins and then enjoy them with my daughters outside in the garden. Mom even got to enjoy her coffee!
Whole wheat flour tends to make your muffins more hardy tasting, but the yogurt really helps to balance these out and keep them moist…plus more nutrients are added.
Wild Blueberry Yogurt Muffins
Yields 12 muffins
1 C all purpose flour
1 C whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 C lowfat Plain Yogurt
1 tsp baking soda
1/2 cup canola oil
1/2 cup sugar
1 teaspoon vanilla
1 cup blueberries (fresh or frozen)
Preheat oven to 350° and grease a 12 count muffin tin. Mix all of the following ingredients together and gently fold in the blueberries. Evenly fill the muffin cups and bake in the oven for 25 minutes until the muffins tops are golden brown.
My oldest baby girl jumped on a school bus this morning for her first day of Kindergarten. Getting ready this morning was actually very exciting, calm and organized because of all of the hype and planning that comes with the first day of school. But I know that in a few weeks, it will be tough getting out of the door on time. I came back home from the bus stop to a message from the Snack Girl Blog about a healthy, comforting and satisfying breakfast idea…baked oatmeal. Sounds delicious and this would make a quick breakfast if made ahead of time. I thought I would try her recipe with a twist of my own – baking it in a muffin tin. I have been pretty big on my muffin pan lately because they create the perfect size meal for kids (and adults alike).
Baked Oatmeal Recipe
(12 muffin size helpings)
2 cups old fashion oats
1/2 tsp baking powder
1/4 tsp salt
1 tsp allspice
1/2 tsp cinnamon
2 C chopped fresh fruit or berries (I used 1 C plums and 1 C frozen fresh blueberries for this recipe)
1 cup milk
1 cup plain yogurt
1/4 cup brown sugar (maple syrup, honey, sugar could be substituted)
Spray a 12 count muffin pan with non stick spray and preheat the oven to 350°. Mix all of the ingredients together and divide evenly filling up to the brim of each muffin cup. Bake covered with foil for 20 minutes and uncovered to brown for 10 minutes.
I am going to refrigerate the oatmeal in an air tight container. Then zap them in the microwave to warm them up and serve them with a little milk poured over. A yummy homemade breakfast made in a snap!
So what do you think we will be having for breakfast tomorrow?
Ahhh….back from a fantastic family vacation in Michigan! We did a bunch of fun things besides being at the beach. The day before we left we visited Andrew’s U-Pick Blueberries, a nice family farm with tons of berries ready to be picked. We made it 45 minutes before their stand closed and picked 7 lbs of blueberries to bring home. While picking, I day-dreamed of what to do with them…jam, pie…yum! The kids enjoyed getting lost in the dense bushes!
Here was my first stab at Blueberry Pie!
Flakey Pie Crust – easy and really turned out flakey and delicious! (yield 1 pie crust, double the recipe to make a double crust pie)
1 1/2 C flour
2 TB sugar
1/2 tsp salt
1/6 C cold shortening (Crisco) – note: measure 2 tablespoons and 2 teaspoons
1/3 C cold butter
1/4 C water
Combine all dry ingredients and cut in shortening and butter until pea-sized crumbs are achieved. Add water and mix until the dough comes together. Roll dough evenly until it is 1/8 inch thick. I then refrigerated for 15 minutes, which made the dough easy to work with.
Kitchen tip: I rolled my dough in between two sheets of wax paper that were dusted with flour. Wow! This really makes it easy to lift into a pie plate without sticking to the surface or rolling pin.
Note: I doubled the recipe to make a double crust pie.
Blueberry Pie Filling:
4 C blueberries
2/3 C sugar
7 TB corn starch
3 TB water
2 TB lemon juice
1/2 tsp cinnamon
1/5 tsp allspice
Place all the blueberries in the pie crust. Mix the remaining ingredients and pour over the blueberries.
The pie is ready to bake, unless you want a top crust. Roll out dough for a top crust and place on top. Pinch the sides together all the way around the pie and make slits in the top of the crust to vent.
Yay for new kitchen gadgets! (Thanks Mom! Kitchen gadgets are the best gifts!!) I used a silicone pie shield which worked perfect so the pie crust didn’t brown or burn. If you don’t have a pie shield, then cover the crust edges with aluminum foil all the way around to get the same results.
Bake 375° for 1 hour, until crust is golden and the filling is bubbling.
The crust turned out perfectly golden brown! Can’t wait to serve up a warm slice with dab of vanilla ice cream!
This granola yogurt parfait is a satisfying breakfast or an afternoon snack. I started to dabble in making granola from scratch because I know the ingredients that I put in and it is easy to substitute different ingredients to change things up a bit. This is a great way to get oats, nuts and dried fruits into your diet. In addition to the natural sweetness of the honey, I like adding a little coconut to sweeten things up a little more.
Get the kids involved! They will enjoy measuring and mixing the ingredients together. Once it is done, they are proud of the final product they made and it is fun for them to mix into their yogurt.
1/3 C honey
1/3 C light brown sugar
6 TB unsalted butter, melted
1/2 tsp. salt
4 C old-fashioned rolled oats
1/3 C sweetened coconut
1/2 C sliced almonds
1/2 C dried fruit (raisins, blueberries, cranberries, etc.)
Preheat oven to 300°.
In large bowl, combine the honey, brown sugar, melted butter and salt. Mix these ingredients with the oats until evenly coated.
Line two cookie sheets with foil. Spread the granola onto the cookie sheets and bake for 10 minutes.
Remove from oven and stir to allow the oats to bake evenly. Add the sliced almonds and bake another 10 minutes.
Remove from the oven to stir and add the coconut. Bake for an additional 10 minutes, keeping an eye on it so it doesn’t burn!
Allow the granola to cool for 15 minutes on the cookie sheets. Then mix in your dried fruit.
Keep the granola in an airtight container up to one month in your pantry.