I made a new recipe this past week. I usually make regular blueberry muffins, but this time I wanted to try my hand at Blueberry Oatmeal muffins using Better Oats Oatmeal packs.
I think my treat was a success
- ⅔ cup wholewheat flour
- 2 packs of Mmm Blueberry Muffin Better Oats Oatmeal
- ½ cup brown sugar
- 1 cup milk
- 2 large eggs, separated
- 3 tablespoons of vegetable oil
- 3 teaspoons of baking powder
- 1 teaspoon of cinnamon
- 1 teaspoon of salt
- In a large mixing bowl, combine the flour, Better Oats, baking powder, cinnamon, salt and sugar.
- Create a well in the dry ingredients and add the egg yolks, milk and oil.
- Mix everything gently until a wet batter forms.
- In a separate bowl, whisk the egg whites until they form soft peaks.
- Fold the egg whites into the muffin batter until everything is mixed evenly.
- Divide the muffin mix into individual paper cases and place in an oven for
- minutes at 400°F.
I used the Mmm…Muffin Better Oats Blueberry flavor to make these delicious muffins. I was really surprised how moist these turned out. The oatmeal is like the old fashioned type, yummy and hearty. In fact, in each packet you will find
- Thick and hearty texture
- Made with real blueberries
- 30 grams of whole grains per serving
- 220 mg of ALA Omega-3 per serving
- Excellent source of antioxidant vitamins A & E
- Good source of Fiber
I am a long time oatmeal eater, so when I discovered the Better Oats brand, I realized how much healthier and better for me this version is, than the one I was eating. There are a ton of flavors to choose from! I am sure that even the pickiest eater in your family will love Better Oats.
Better Oats instant oatmeal comes in many delicious varieties– 23 flavors in fact, including RAW Pure & Simple, Pomegranate and MMM… Muffins Blueberry Muffin. Kids love Better Oats because it’s fun and delicious, and parents love it because it is not only nutritious, but also convenient. Better Oats uses up to 35 percent less packaging than traditional instant oatmeal boxes (so there’s more room on the pantry shelf), and the pouch doubles as a measuring cup!
Made with 100% whole grain oats and flax seeds, this complete line offers a simple and healthy option when it comes to instant oatmeal. But it’s not only a great breakfast (or lunch… or snack…) but also a better ingredient to spice up a cookie or other baked goods.
You’ve got to try Better Oats. If you’ve been settling for ordinary oatmeal, then you’re in for a treat because Better Oats is just… better! Try it and see for yourself.
and be sure to follow the Better Oats Facebook page and their You Tube Channel so you can stay up to date on new flavors, and more. Right now, you can snag a $1.00 off coupon if you like the Facebook page
This sponsorship is brought to you by Foodie Blogroll who I have partnered with for this promotion.
This month for the Crazy Cooking Challenge, we were given the food ingredient of blueberries and making muffins. I decided to see exactly what I could find that would be a healthier version since Kayla and I are working on trying to eat a little better.
I found the perfect recipe for me at The Craving Chronicles. Filled with blueberrys, whole grains, and applesauce make for a moist and delicious muffin
I had a few extra strawberries laying around that I needed to use too, so I added them as well. If you want to talk about a yummy and delicious muffin that is full of flavor AND good for you too? This is it!
Here’s the recipe that I made. You will definitely want to make these.
- 1 1/4 cups whole wheat flour
- 1 1/4 cups oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk
- 1/2 cup firmly packed brown sugar
- 2 tbsp corn oil
- 1 large egg, lightly beaten
- 3/4 cup blueberries
- 14 cup of strawberries, sliced
- Preheat oven to 375°F.
- Line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray. If you plan on eating them straight out of the oven, give the liners a spritz of cooking spray so the muffins won’t stick.
- In a large bowl whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Combine applesauce, buttermilk, sugar, oil and egg in a medium bowl. Add the applesauce, stirring until just moist. Batter will be really thick so do not over mix. Carefully fold in blueberries and strawberries.
- Spoon the batter into muffin cups. Bake at 375°F for 16-18 minutes.
This month for the Improv Cooking Challenge we had 2 ingredients to pair together — sour cream and lemons. There are so many different avenues you can run with this one! You can go savory or you can go sweet. I chose sweet and made Sour Cream and Lemon Muffins.
The sour cream in these muffins make them absolutely scrumptious and moist! In fact, these muffins when I make them never last long in my house!
The recipe that I use to make these come from one of my favorite blogs — One Perfect Bite. The one thing that I do differently is that I add poppy seeds because I love them and that extra bite they give my muffins!
You will love how moist and delicious these muffins turn out!
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract 0r 1 teaspoon finely grated lemon zest
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 heaping tablespoon of poppyseeds
- 2 cups confectioners' sugar
- 3 tablespoons lemon juice
- Cream butter and sugar in a large bowl until fluffy. Add eggs, one at a time beating well after each addition. Beat in sour cream and vanilla and lemon extracts.
- Combine flour, salt, poppy seeds, and baking soda; add to creamed mixture just until moistened.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 18-20 minutes, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
- Combine the glaze ingredients; drizzle over muffins. Serve warm.
As I write this post, the snow is coming down again! I am so tired of snow ( I think I said that yesterday).On top of the 7 inches we already got, we are getting 3-5 more today.
So to brighten my mood, I decided to bake some muffins.
I bought some strawberries last night at the grocery store and they just had the best taste to them. I took a few and chopped them up and threw them in this dee-lish muffin recipe–aaannnd I used honey to sweeten them instead of sugar. It was my first attempt at baking something using honey instead. It’s a different flavor, but all in all, they were still scrumptious!
Here is the recipe:
1/2 cup butter, softened
3/4 cup honey
2 cups all purpose flour
2 tsps baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
Cream butter and sugar. Add egg and mix well.
Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
Spoon batter into muffin pans.
Bake at 400º for 20-25 minutes.
Makes one dozen muffins.
We have not been doing a great job of staying on task of getting our cooking lessons completed. The last one we were able to complete was making muffins from scratch. It is VERY easy to do. My kids made this batch together:
You can make a batch too! Easy, inexpensive, and much better for you than the boxed stuff.
2 cups fresh blueberries
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine
1-1/2 cups white sugar
1 teaspoon vanilla extract
1 cup milk
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins tins, or line cups with paper liners.
Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly.
In a small bowl, whisk together 2 cups flour, baking powder and salt.
In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter.
Bake for 25 minutes.
I love homemade muffins. My favorite are blueberry, but my kids LOVE chocolate chip muffins. I used to buy the pouches of mix at the store until I found out just how easy it is to make them homemade and they taste even better!
Chocolate Chip Muffins
1 1/2 cups of all purpose flour
1/3 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, melted then cooled
1/2 cup milk
1 teaspoon vanilla extract
1 cup of semi-sweet chocolate chips
Preheat oven to 375 degrees. Lightly grease a 12-cup muffin tin.
In a large bowl, mix flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
In a separate bowl, beat the eggs. Stir in melted butter, milk, and vanilla. Add to flour mixture, stirring just until dry ingredients are moistened. Stir in chocolate chips. Spoon batter into muffin tins, filling each about 2/3 cup full.
Bake for 20-22 minutes, or until a wooden toothpick inserted comes out clean.