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I have to admit that when found the recipe for these muffins I was incredibly skeptical. It seemed way too easy and the lack of ingredients made me wonder if they'd have much flavor. But I figured (as I usually do) there must be a reason the recipe was posted and I thought "the reviewers wouldn't lie, right? there must be something to this..." So one Saturday morning I woke up early, spent all of 5 minutes whipping up a batch of muffin batter with ingredients I readily had on hand, and popped these babies in the oven.  And just like that... my children were waking up to the smell of fresh muffins right out of the oven.

The texture is not like traditional muffins. The crumb is much more moist and slightly on the "chewy" side but we enjoyed the break from tradition. They made a yummy afternoon snack too!

I put chocolate chips only in some of them. I somehow felt better not giving the baby the chocolate in hers... and she didn't seem to notice them missing when she devoured hers in mere seconds.

*original recipe from runningwithspoons.com* (use gluten free oats for a gluten free muffin!)


Banana Oat Blender Muffins
1 cup fat free vanilla (or plain) Greek yogurt
2 ripe bananas
2 eggs
2 cups rolled oats (can use either old fashioned or quick-cooking)
1/4 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup mini chocolate chips

Preheat oven to 400 degrees. Spray muffin tin with cooking spray and set aside (if you use paper liners, be sure to spray them too as the lack of any oil/fat in these muffins will make them stick to the paper badly!)

Add all ingredients except chocolate chips to a blender and process on high until oats are processed completely and batter is smooth and creamy. Stir in chocolate chips (or pour some into muffin tins without and mix chocolate chips into remaining batter.)

Pour batter into muffin tin, filling cups about 3/4 full. Sprinkle a few chocolate chips over tops before baking if desired. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Remove from oven and cook in pan 10 minutes before removing to a wire rack to cool completely.

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I may be slightly obsessed with muffins. They smell yummy, they're pretty, they're the perfect individual sized morning treat. They make me happy. And my children think they've hit the jackpot when one of these accompanies their meal in the morning.

Brendan always loves to ask what "kind" of muffins I've made before taking his first bite and exclaiming how amazing they are (what would I do without this boy??) So when I told him this morning that they were called "raspberry surprise" muffins he asked "why the surprise?" just before biting into the jam filled center and telling me "Oooooh! I get it... there's a raspberry surprise in the middle!!"

Recipes makes 24 muffins. Cool completely and freeze extras in a zip top freezer bag. Thaw in microwave or remove from freezer and defrost in bag on kitchen counter.

*recipe adapted from Holly Clegg's Trim and Terrific Freezer Friendly Meals*


Raspberry Surprise Muffins
2 1/2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1/3 cup canola oil
2 eggs
1 teaspoon vanilla
4 cups bran flake cereal
1 cup fresh raspberries
1 cup seedless raspberry jam

Preheat oven to 400 degrees. Spray muffin tins with cooking spray or line with paper muffin liners.

In a medium bowl combine flour, sugar, baking powder, soda and salt. Whisk together and set aside.

In a large bowl combine buttermilk, oil, eggs and vanilla. Whisk together until smooth. Add flour mixture and bran flakes to the buttermilk mixture, stirring only just until blended. Fold in raspberries. Spoon batter into muffin cups, filling 1/3 full. Make a well in center of batter and fill with a heaping teaspoon of jam. Cover with batter, filling to about 3/4 full. Bake for 20-25 minutes or until tops are lightly browned.

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The photo was taken as an afterthought, before I devoured them and thought to myself, "I might want to post this recipe on the blog."  I almost resigned to taking a photo of my children's plates as their servings were quickly disappearing... proof that these were seriously delicious!

I've been trying to incorporate different whole grains into our diet in various ways.  I tried out a turkey bulgar dinner one night and it was a HUGE success (recipe will be posted soon, I promise... I've been trying to archive my recipes and get caught up... a daunting task...)  But then I have to admit that all of them haven't made the "keeper" pile.  The morning I placed a bowl of warm whole wheat couscous made with vanilla almond milk, orange zest and dried cranberries in front of Brendan for breakfast he ate a few bites and asked with mild disgust "why are we eating couscous for breakfast?" In all honesty it was really kind of weird.  So I tossed that one.

But this one?  It's a keeper.  The look on Brendan's face when he took his first bite was priceless... as I've always said, he's my best critic... I'll type up the recipe as it was written but here are the changes that I made.  Keep in mind, it's best to cook the quinoa the night before and let it cool in the fridge. You may want to check it while it's cooking... by about 8 minutes mine was running out of water and on the verge of sticking to the pan, good thing I checked... I added a bit more water and it turned out fine.  I did not have any white whole wheat flour so I split it 1 1/3 all purpose, 1/3 whole wheat... it could have been split with more whole wheat and still be OK.  I cut the butter down to 1 tablespoon and I don't think it made a difference in taste.  Also... I've made pancake recipes that have called for beating the egg whites separately and folding them into the batter.  I've made them omitting that step and adding the whole eggs to the batter and feel that it didn't make much of a difference in taste or texture.  With these I actually beat the whites separately but I'll try it without that step next time.  The recipe says it makes 10 waffles but with my traditional waffle maker I ended up with about 16 of the ones shown above.  Yes, we will be having leftovers and freezing extras.  Especially since Daddy wasn't here to eat any.

Banana Quinoa Waffles
1/2 cup water
1/4 cup quinoa
1 2/3 cups white whole wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup mashed ripe bananas (about 2 medium)
3 eggs, separated
3 tablespoons butter, melted
1 1/2 cups fat free milk

In a small saucepan, bring the water to a boil.  Stir in quinoa.  Reduce heat, cover and simmer 10-12 minutes or until tender and liquid is absorbed.  Remove from heat.  Transfer to a small bowl and chill 1-2 hours or overnight.

Preheat waffle iron according to manufacturer's directions.  In a large bowl, combine flour, brown sugar, baking powder, and salt.  In a medium bowl, combine quinoa, bananas, egg yolks, butter and milk.  Stir into flour mixture.

In another bowl, beat egg whites until stiff.  Fold them into batter.  Cook batter in waffle iron according to manufacturer's directions.  Top with syrup and fresh fruit.

*Recipe courtesy of Parents magazine*

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I decided to make this for the kids for breakfast one weekend when Joe was out of town.  Something slightly sweet and special since I rarely ever have the motivation to make something new when he's not here to praise my efforts.  But the kids praised them plenty, ate every last bite and asked when we'd have this again... so I filed it away as a "keeper" and I'm sure you will too.  Slightly reminiscent of a souffle in its texture, sweet enough to get the kids' attention but not too sweet to remember it's healthy... Though it technically makes only 2 servings, the kids and I split it between us with plenty for all.


Puffy Apple Omelet

3 Tbsp all purpose flour
1/4 tsp baking powder
2 eggs, separated
3 Tbsp fat free milk
1 Tbsp lemon juice
3 Tbsp sugar
1 large tart apple, peeled, cored and thinly sliced
1 tsp sugar
1/4 tsp cinnamon

In a small bowl combine flour and baking powder.  In a small bowl whisk the egg yolks, milk and lemon juice.  Stir into dry ingredients and mix well.  Set aside.

In another small bowl, beat egg whites on medium speed until soft peaks form.  Gradually beat in 3 Tbsp sugar one tablespoon at a time on high speed until stiff peaks form.  Fold into yolk mixture.

Pour into shallow 1 1/2 quart baking dish lightly coated with cooking spray.  Arrange apple slices on top. Combine remaining 1 tsp sugar and cinnamon ; sprinkle over apples.

Bake, uncovered, at 375 degrees for 18-20 minutes or until a knife inserted in center comes out clean.  Cut in half and serve.

Cal: 249, Fat: 5g, Sat: 2g, Chol: 212 mg, Carb: 44g, Fiber: 2g, Pro: 9g

*Courtesy of Taste of Home Healthy Cooking*

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Pumpkin.  One of my favorite things about fall.  I love testing out new pumpkin recipes and revel in the excuse to add it to almost anything.

Saturdays are our "special breakfast" days.  Since weekdays are hectic, breakfasts are usually quick... nothing that requires extra mixing or fixing time.  So Saturdays we indulge.  Usually pancakes and eggs, or muffins and omelets, something a little more "special."  So it should come as no surprise that I use these days as an excuse to pull out new breakfast recipes.  Let the kids help me whip it up and the whole thing becomes a much enjoyed family affair.

And while I haven't quite mastered the art of exact waffle batter amounts (hey, they don't have to look pretty to taste good!) these were a huge hit all around and will no doubt return as a fall favorite!


Pumpkin Buttermilk Waffles

3/4 cup all purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 eggs
1 1/4 cups buttermilk
1/2 cup fresh or canned pumpkin
1 tablespoon butter, melted

In a large bowl, combine the first 9 ingredients (through cloves.)  In a small bowl, whisk the eggs, buttermilk, pumpkin, and butter.  Stir into dry ingredients just until moistened.

Bake in preheated waffle iron according to manufacturer's directions until golden brown.  Serve with butter and syrup if desired.

Makes 6 servings.  Per Serving: Cal: 194, Fat: 5g, Sat: 2g, Carb: 28g, Fiber: 3g, Pro: 7g
*Courtesy of Taste of Home Healthy Cooking*

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About 6 months ago I developed a plan to solve that "short order cook" problem I had every morning when the kids couldn't agree on what to have for breakfast and I ended up making five different things and often getting in a rut with not much variety.  I created a weekly menu that I presented to the kids, each day with it's own special breakfast and even one day for them to each choose what they want.  To my surprise, when they woke up the first day and I told them what was for breakfast (rather than asking what they wanted) I got no resistance.  I was amazed.  And so... out of this plan has come Wednesday "Smoothie Day" on which I create a simple concoction that is never the same (yogurt, milk, frozen fruit, sometimes spinach, sometimes carrots...) and the kids absolutely love.  And to add in some "filling" to the meal I usually make a nice hearty muffin as a side.  I love finding good sounding recipes packed with "good for you" stuff, making a batch and sticking it in the freezer.  Then I'm set for at least 6 weeks of "Smoothie Day!"

These were a huge hit, freeze really well, good tasting and HEALTHY! :) You could even toss in some raisins and/or nuts!
*Courtesy of Cooking Light*


Double Apple Bran Muffins

1/2 cup packed brown sugar
1/4 cup butter, softened
1 large egg
1 large egg white
3/4 cup fat free milk
1/4 cup unsweetened applesauce
1 tablespoon molasses
1/2 teaspoon vanilla extract
1 cup all purpose flour
1 1/2 cups oat bran (or wheat bran)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup coarsely chopped, peeled, Granny Smith apple
2 teaspoons turbinado sugar (optional)

Preheat oven to 400 degrees

Place 12 paper muffin liners in muffin cups; set aside.  Combine brown sugar and butter in medium bowl; beat with a mixer at medium high speed until light and fluffy (about 5 minutes.)  Add egg; beat 1 minute or until well blended.  Beat in egg white until well blended.  Add milk, applesauce, molasses and vanilla; beat on low speed until well blended.

Lightly spoon flour into dry measuring cup; level with a knife.  Combine flour, bran, baking powder, salt, and cinnamon in a large bowl; make a well in center of mixture.  Add milk mixture to flour mixture, stirring just until moist.  Gently stir in apples.

Spoon batter evenly into prepared muffin cups.  Sprinkle evenly with turbinado sugar if desired.  Bake at 400 for 18 minutes or until muffins spring back when touched lightly in center.

Per Muffin: Calories: 174, Fat: 5.6, Sat: 2.8, Protein: 5.2, Carb: 32.5, Fiber: 3

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It's hard for me to believe that I've never publicly shared this recipe.  It's one of my ABSOLUTE favorites and I would eat it every day if I could get away with it.  Instead I save it for special occasions because somehow I believe that I savor it so much more that way (and it's better for my waistline because, seriously, I can never eat just one small bowl.)  I often pull it out for company because it's easy, everyone loves it, and it impresses even the toughest critics.  This is another one of those "this will be my breakfast specialty at my bed and breakfast someday" recipes... the kind that always makes me say "I don't mean to toot my own horn... but this is amazing!!" And since I have it hand written on a recipe card with my own alterations, I can't give credit where credit is due because I honestly don't remember where I got the original so I apologize for that... but enjoy... because I know you will...


Baked Blueberry Peach Oatmeal

3 cups old fashioned oats
1/3 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 egg whites
1 egg
1 1/4 cups fat free milk
2 T. canola oil
1 tsp. vanilla extract
1 (15-ounce) can sliced peaches drained and chopped
1 cup fresh or frozen blueberries
1/3 cup chopped walnuts or pecans

Preheat oven to 350 degrees.

In a large bowl, combine the oats, sugar, baking powder, and salt.  Whisk together the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended.  Let stand for 5 minutes.  Stir in fruit.

Transfer to an 11x7 inch baking dish coated with cooking spray.  Sprinkle with nuts.  Bake, uncovered, at 350 for 35-40 minutes or until top is lightly browned.  Serve in bowls with additional milk if desired.

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I ran across this recipe in an advertisement on the inside cover of a foodie magazine.  Like many other "simple" recipes I find, I knew I had all the ingredients on hand and decided to whip it up for lunch one day.  A nice warm quick and easy meal that would be perfect for a lunch guest or a brunch.

Cheddar Green Chile Egg Casserole
(6 servings)

1 tbsp. butter, melted
5 eggs, beaten
1 cup 2% milk cottage cheese
1/2 cup 2% milk shredded cheddar cheese
4 oz. can diced green chilies, drained
1/4 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 375 degrees.

In a medium bowl, whisk together eggs, cottage cheese, cheddar cheese, chilies, flour, baking powder, salt and butter.  Pour into an 8x8 inch baking pan coated with cooking spray.  Bake until set and browned around the edges 35-45minutes.

Per Serving: Calories 157; Fat 8.9 g (sat 4.1g); Cholesterol 168.9 mg; Sodium 832.5 mg; Carb 6 g (dietary fiber 0.1 g); Protein 13.2 g

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Thank heavens for Pinterest. What would I do without that never-ending time-sucking black hole of unattainable possibilities? No, but seriously... I found this recipe there that originated from a blog called The Yummy Life And like most things I "pin" onto my virtual pinboards, I wasn't sure I'd ever actually get around to making it. Oatmeal sounded delicious and I vaguely remembered this recipe. I pulled it up and realized I had everything I needed. So hey... why not?! The recipe even stated that leftovers could be easily reheated... gourmet breakfast for a week!

1 1/2 cups fat-free milk1 cup uncooked steel cut oats

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These cute and delicious little muffins were so incredibly easy to make. So easy and quick, in fact, that I decided to whip them up one night while Joe was putting the kids in bed. I managed to mix the batter, bake them, clean up the mess and had them cooling on a rack by the time Joe bathed the kids, read them a story and came downstairs. THAT easy :) Not too bad on the taste buds either...

Cafe Mocha Mini Muffins

2 tsp. instant coffee granules
1/3 cup boiling water
1/4 cup quick-cooking oats
3 Tbsp. butter, softened
1/4 cup sugar
3 Tbsp. brown sugar
1 egg yolk
1/2 tsp. vanilla extract
1/2 cup all-purpose flour
1 Tbsp. baking cocoa
1/2 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
1/2 cup miniature semisweet chocolate chips, divided

In a small bowl, dissolve coffee granules in water. Stir in oats; set aside. In a small bowl, cream butter and sugars. Beat in egg yolk, vanilla and oat mixture. Combine flour, cocoa, baking powder, baking soda and salt; add to oat mixture until moistened. Stir in 1/3 cup chocolate chips.

Coat mini muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Sprinkle with remaining chips. Bake at 350 for 12-15 minutes. Cool for 5 minutes before removing from pans to wire rack to cool completely.

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I've never poached an egg before. That's right... despite my culinary prowess, I have never... poached... an egg. But not for lack of faith. I knew I could do it. I just had to find the perfect recipe as I'm not one for poached eggs for an everyday breakfast. Joe's birthday seemed the perfect opportunity. I had torn this recipe out of one of my foodie magazines and had been waiting for the perfect time to try it out. He was thrilled and completely satisfied of course... he's always been my biggest fan.

Southwestern Eggs Benedict

4 medium red potatoes, cubed
3 Tbsp. water
1 small sweet red pepper, diced
1/2 cup diced sweet onion
2 tsp. olive oil
4 bacon strips, chopped and cooked
1/4 tsp. salt
1/4 tsp. pepper

SAUCE:
1 1/2 tsp. butter
1 Tbsp. flour
1/8 tsp. salt
1/8 tsp. pepper
3/4 cup fat-free milk
1/4 cup (or a little more :) shredded reduced fat mexican cheese blend
1 Tbsp. chopped green chilies

EGGS:
1 Tbsp. white vinegar
4 eggs
chopped plum tomatoes or prepared pico de gallo

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4-5 minutes or until tender; drain. In a large skillet, saute pepper and onion in oil until onion is tender. Add the potatoes, bacon, salt and pepper; saute 8-10 minutes longer or until potatoes are lightly browned.

In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for one minute or until thickened. Stir in cheese and chilies; cook and stir until cheese is melted.

Meanwhile, place 2-3 inches of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook uncovered until the whites are completely set and the yolks are still soft, about 4-5 minutes. Divide potato mixture among 4 plates. Using a slotted spoon, lift eggs out of the water. Place on potato mixture. Top with sauce and tomatoes or pico de gallo.

*Recipe courtesy of Taste of Home Healthy Cooking*

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Nothing incredibly extraordinary but very delicious and a great idea for having company for breakfast. I would definitely make it again though... the kids devoured it and the effort was minimal.

Overnight French Toast
4 eggs
1 cup egg substitute
3 cups fat-free milk
1/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
16 slices french bread (1 in. thick)

Berry Sauce:
1 1/2 lbs. frozen unsweetened mixed berries, thawed
1/4 cup sugar

In a large bowl, combine eggs, egg substitute, milk, sugar, vanilla and salt. Place bread slices in two ungreased 9x13-inch baking dishes; pour egg mixture over top. Cover and refrigerate overnight.

Coat two baking sheets with cooking spray. Carefully transfer bread to prepared sheets. Bake, uncovered, at 400 degrees for 15 minutes. Turn slices over and bake 15 minutes longer until golden brown. Meanwhile, combine berries with sugar. Serve over french toast.

*recipe can easily be cut in half for a smaller version*

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Insanely delicious. That's really all there is to say. The sugar crusted tops compliment the tartness of the fresh raspberries amazingly. So incredibly moist and delicious. But the best part was when I self-admiringly exclaimed "and they didn't even come from a box!" to which Brendan replied "how would you make muffins from a box mommy? that's silly..."

That's right buddy, if I have it my way you'll never know... :)

*to decrease fat and calorie content I used skim milk and substituted half of the butter with applesauce (4T melted butter, 4T applesauce) and no one was the wiser ;)

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If you don't own a panini maker (mine was a barely used garage sale find given to me by my sweet mama) these would cook just fine in a skillet like regular french toast. The flavor in these is spectacular. Delicious served with maple syrup and a sprinkling of powdered sugar.

*recipe courtesy of Williams-Sonoma catalog*

Banana-Stuffed French Toast

2 Tbs butter
2 Tbs plus 1/4 cup sugar
2 large ripe bananas, peeled, cut into 1/2" rounds
1 lb loaf of french bread
1 1/2 cups milk
4 eggs
1/2 tsp. ground cinnamon
1 tsp. vanilla extract

In a medium skillet over medium heat, melt butter. Add 2 Tbs sugar and 2 Tbs water, stirring to dissolve sugar; cook until lightly caramelized, 4-5 minutes. Add bananas; cook 1-2 minutes longer. Transfer to a bowl and let cool. Cut bread (if not already sliced) into 12 slices. Spoon banana mixture evenly onto the middle of half of the bread slices. Top with remaining slices and press lightly.

Preheat panini maker (or skillet/griddle.) In a large shallow bowl, combine milk, eggs, cinnamon vanilla and remaining 1/4 cup sugar. Pour into baking dish. Soak each "sandwich" in egg mixture 5 minutes, turning occasionally. Cook 4-5 minutes each side. Serve with maple syrup.

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I didn't get a picture of the acutal pancakes but I figured this was evidence enough that these were a kid crowd pleaser. I'm not a huge fan of peanut butter for breakfast myself (I know, it sounds silly... who doesn't like a piece of toast with a little pb?) but these were actually pretty good. I made them mostly for the kids as a treat but couldn't help stealing a bite or two. Nice and filling with the little added protein and perfect spread with a small amount of jam.

*recipe courtesy of Parents magazine*

PB&J Pancakes

1 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 egg
1 1/4 cup milk (plus extra if needed for thinning)
1/2 cup creamy peanut butter, melted (20-30 seconds in microwave)
2 Tbsp. oil

Preheat griddle. In a large bowl, whisk together dry ingredients. In a small bowl mix together milk, egg and oil. Slowly add to flour mixture and stir until combined. Stir in peanut butter. Let stand 5 minutes. Spray griddle with cooking spray or brush with melted butter. Pour batter by 1/3 cupfuls onto griddle. Flip when a quick peek to the underside reveals a golden color. Spread with jam or drizzle with syrup.

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6-8 bacon strips (or approx. 2 cups chopped cooked ham)

1 small onion, chopped

1 green pepper, chopped

1 (16 oz.) carton egg substitute (or an additional 6-7 eggs)

4 eggs

1 cup milk

4 cups frozen shredded hash browns

1 cup shredded cheese

3/4 tsp salt

1/2 tsp pepper

1/4 tsp dry dill weed

In a large skillet, cook bacon until crisp. Drain, crumble and set aside. In same skillet, saute onion and bell pepper until tender. Remove and set aside.

In a large bowl whisk eggs, egg substitute and milk. Stir in remaining ingredients and add reserved bacon and onion mixture. Transfer to a 9x13 dish coated with cooking spray. Bake uncovered at 350 degrees for 45-55 minutes or until knife inserted near center comes out clean.

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