Whole Wheat Blueberry Muffins.

Hello there! I hope you’re having a good day so far.

It seems I have a lot to say today so here we go!

First up, breakfast.

Coffee with a little cream and shooga.

A breakfast sandwich with an english muffin, one over medium egg and a slice of vegan pepperjack cheese (which I realize is kind of oxymoronic [an egg and vegan cheese], but I like the taste of this cheese).

It was mmm mmm good.

I also had a juicy grapefruit on the side.

DINNER

Last night’s dinner was simple: eggs, grilled diced potatoes, toast and smoothies.

In the mix: [made one large and one smaller smoothie]

1/2 cup frozen mango

1/2 cup frozen strawberries

1 cup OJ

1/2 cup vanilla greek yogurt

Delishy.

PRESENTS

I got a surprise in the mail yesterday. Cooling racks!

John noticed on a recent post that I didn’t have any cooling racks so he ordered me a set of three racks last week and they arrived at the perfect time as I was right in the middle of baking my favorite whole wheat muffins!

My husband’s a gem. Seriously. How did I snag this guy?

I put my new kitchen toy to use right away…

As promised yesterday, here’s John and I’s favorite muffin recipe. We used to make these together a lot when we were dating and I loved it. I especially like how healthy they are with the whole wheat flour, oats and limited amount of sugar. I find that the fruit and brown sugar gives them just enough sweetness to make them the perfect a mid-afternoon treat or breakfast item.

For this batch I used blueberries, but you can make them with any fruit you want.

Whole Wheat Muffins

Yields about 1 1/2 dozen

Ingredients:

1 1/4 cups whole wheat flour

1 1/4 cups old fashioned oats

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1 cup unsweetened applesauce

1/2 cup low fat buttermilk

1/2 cup brown sugar

2 Tbsp. canola oil

1 egg (or sub flax or chia egg)

1 tsp. vanilla extract

1/2 tsp. almond extract (maple or coconut extract would probably work, too)

3/4 – 1 cup fruit (blueberries and strawberries are my favorite)

Instructions: Preheat oven to 375*. Combine flour, oats, baking powder, baking soda, salt and cinnamon. Then in a separate bowl combine applesauce, buttermilk, sugar, oil, egg and extracts. Mix wet and dry ingredients and then add fruit. Spoon into muffin tin (either lined with holders or greased) and bake for 18-20 minutes or until slightly golden brown.

Wholesome and delicious. I love these little guys!

I think you’re gonna like these.

LUNCH

Ah yes, I almost forgot about yesterday’s lunch. It was certainly note worthy.

I made a salad with romaine lettuce, diced red onion, golden delicious apples, strawberries, feta cheese, crushed almonds, and a homemade balsamic vinaigrette made with balsamic vinegar, olive oil, salt, pepper, diced strawberries, honey and a splash of water.

I did get hungry a little later since it didn’t have much protein, but that’s where the muffins came in handy…

PRODUCT REVIEW

Yesterday I cracked open my Pellegrino water that I picked up at the health food store a while back (pictures here), and I didn’t end up liking.

I even poured it in a fancy glass to class it up but it didn’t do anything for me. I only ended up taking three sips before pouring it out.

Sad day. It was kind of a let down but at least now I know. I think I’ll just stick with regular water from here on out: )

GUEST POST

So I’m really excited because tomorrow I’ll be hosting my first guest post!

The gorgeous and talented Damaris from Kitchen Corners is going to be dropping by and she has some really great things to say. Plus, the pictures she shares of her and her family are beautiful so be sure to drop back by!

Alright that does it for me! I hope you lovely Wednesday and I’ll see you back tomorrow!

Tell me one thing about yourself that you love.

I love my green eyes, which I got from my mother.

Are you muffin fan? What’s your favorite kind?

I reeeeally like muffins, especially blueberry and chocolate chip ones.