I don’t usually eat muffins for breakfast. I’m not sure why I feel the need to explain this, but I do. Perhaps it’s to make you aware how much of a treat this is, or rather to admit that I didn’t make these for my AM meal, but rather an afternoon snack yesterday when I got a hankering for them that wouldn’t go away until I satisfied it by whipping up a batch.
Typically, I try to start my day with something to get my mind working on the right track, and avoid a sugar crash. It’s usually a savory selection like eggs (whites only with veggies when I’m on my game, other days it’s with low-fat cheddar on a whole wheat bagel for something more substantial). Otherwise I go for oatmeal with peanut butter and unsweetened dried fruit or a heart-healthy grain cereal with almond milk. Quite often it’s simply a protein shake.
Sometimes, however, a girl just wants a muffin. Yesterday was one of those days. This past weekend when
we stayed at my brother and sister-in-law’s house, they offered me a yummy date and walnut version a neighbor of theirs brought over. I had planned to hold out my hunger for our breakfast outing, but decided to have just a half before we went to the restaurant.
Well, do you know what happens when you cut just a half? There is another one sitting right there waiting to complete you, and if no one grabs it quickly enough you must go over and finish what you started! (Okay, fine, in my case, Hubby had the second half and I then cut yet another half from a different muffin so it’s like it almost didn’t count right?)
Anyway, they sent me home with one. I ate it on Monday. All day Tuesday I was just fine. Then came Wednesday. I needed another muffin. (IS there such thing as The Very Hungry Caterpillar Syndrome?!)
I looked for healthy recipe ideas so I would at least gain some nutritional benefit. I’ll be honest, these actually taste a bit good-for-you, but don’t be alarmed. You can change all that with a very thin swipe of butter over top when they’re warm, or my personal favorite, a dab of PB.
They’re hearty, moist, subtly sweet, and slightly tart from the berries. Best of all? They’re actually filling. No sugar crash here. No overeating necessary. You’ll be satisfied and ready to start your day.
I’m confident they should last me at least until tomorrow….
(*Makes 12 full size muffins* Recipe adapted from naturalmommie.com)
1 cup flour
1 1/4 cup rolled oats
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup almond milk (Or regular, if you prefer!)
1/4 cup oil
1/2 cup frozen fresh wild blueberries
1/2 cup dark sweet frozen cherries (fresh works too!)
Preheat oven to 425°. In a large mixing bowl, combine oats,
Baking soda and salt.
Pour in milk.
Stream in oil.
Stir until moist.
Chop cherries into quarters. I used frozen because it’s what I had in the house, and there was no way I was leaving that kitchen until I had muffins!
Gently fold cherries and blueberries into the batter.
Line a muffin tin with cupcake liners.
Fill each about 2/3 of the way full.
Bake for 10-12 minutes, until slightly golden.
Eat and enjoy as is, warm with butter or a swipe of PB!
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