At the beginning of the year I made less of a resolution, and more of a promise to myself, to be healthier. Last year I stopped eating red meat, which at first was an effect of dating a vegetarian but ended up being a daily habit. (And because I'm dating a vegetarian then amount of meat that I eat in general is pretty low, either way). Last month, I decided to try and stop eating processed food 4 or 5 days out of the week and cook more. I had already been eating healthier during the work week anyway so I figured that it would be an easy jump. Yesterday I used the recipe from Finger Prickin Good and made these amazing breakfast muffins. I know that a lot of parents are often looking for a healthier choice in the morning for their kids, and this is it. Not only did a 1 year old devoir her muffin but she asked for more after it was gone.
2 cups all-purpose flour (I used whole wheat flour and it still turned out great!)
1 cup oats–quick or regular oats
1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend OR 2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups honey nonfat Greek yogurt (I forgot to purchase honey greek yogurt, BUT I used plain greek yogurt and added about a little less that a tablespoon of honey to the mix).
2 large eggs, lightly beaten
4 Tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh blueberrie
Follow these instructions to get your own AMAHZING muffins!
- Pre-heat your oven to 350
- Coat your muffin tin with liners or cooking spray.
- Combine your dry ingredients in a bowl (flour, sugar, baking powder, baking soda, oats, and salt.
- Combine your liquid ingredients in a second bowl (eggs, butter, vanilla extract, yogurt)
- Fold your yogurt mixture into your flour mixture; stir well to combine.
- Gently fold muffins into your mixture
- Spoon your mixture into your tin (don't be afraid to fill to the top!)
While I was making the muffins I was weary because the batter was more of a dough than anything, but again they turned out how they were supposed to.
Also, to me, the muffins are more like scones because they aren't super sweet, and (possibly because I used whole wheat flour) they taste somewhat like blueberry scones.
BECAUSE OF THIS
I decided to add some honey and butter to my muffin, which made them even more amazing!