Skinny Blueberry Oatmeal Muffins

I just love a good blueberry muffin and love trying new variations on them. I wanted to find one that incorporated oatmeal because oats and blueberries and just so delicious together. One of my absolute favorite blogs Skinny Taste posted this recipe called Insanely Good Blueberry Oatmeal Muffins and with a name like that, I was sold! 

I made these larger than the standard muffin size because I wanted to give them as a welcome gift to our new neighbors. They told me how yummy they thought they were and I agreed! They are moist and dense but still have a wonderful texture. Even better -- they are low fat! Perfect in the morning with a big cup of hot coffee or a cold glass of milk, or in my case, both!

Skinny Blueberry Oatmeal Muffins
From Gina at Skinny Taste 
Makes 12 standard size muffins
Printable Version
Ingredients
1 1/2 cups quick cooking oatmeal
1 cup milk (almond or skim milk)
1/2 cup brown sugar, packed (I didn't have any on hand so used white sugar)
1 tablespoons honey (or agave)
1/2 cup unsweetened apple sauce
2 egg whites
1 tablespoon oil
1 teaspoon vanilla (my homemade vanilla extract is pictured in vodka bottle)
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries
Baking spray

Directions
Preheat oven to 400. Line a muffin tin with liners and lightly spray with oil. Place oats in a food processor or copper and pulse a few times. Soak oats in milk for about 30 minutes. 

In a medium bowl combine the brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well. In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine. Combine oats/milk mixture with sugar/apple sauce mixture and mix will. Slowly add in the dry ingredients and mix until just incorporated. Fold in the blueberries, saving a couple to place on top. 

Spoon into liners and bake for 22-24 minutes, until a toothpick inserted into the center comes out clean. 

Allow to cool on a wire rack. Keep in an airtight container. These taste great even the next day!

Hash brown, Egg and Sausage Breakfast Casserole

With a layer of shredded hash browns on the bottom, this simple and easy breakfast casserole was a hit the two times I've made it so far for family and friends. As with most casseroles you can change it up to incorporate whatever you like in your eggs. We used turkey sausage but chopped veggies would also be delicious!

Hash brown, Egg and Sausage Breakfast Casserole
Modified From Allrecipes.com
Printable Version
Ingredients
2 pound package of frozen shredded hash browns, thawed
1 pound sausage
8 eggs
1/2 cup milk 
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper to taste
12 ounces shredded cheese

Directions
Preheat oven to 350 degrees. Grease a 2 quart baking dish or 9X13 pan. Place the has browns in the bottom of the dish. Heat a skillet over medium and cook sausage until it is crumbly and evenly browned. Drain. Meanwhile whisk together the eggs, milk and spices. Pour over the potatoes. Layer half the cheese and sausage and then the remaining cheese. 

Cover with aluminum foil. Bake in the oven for 1 hour. Remove foil and return casserole to the oven. Bake for about 10 more minutes until a knife inserted into the center comes out clean. Let stand for 5 minutes before cutting and serving.

Egg Muffins

I found these little gems on Pinterest (and Kalyn's Kitchen) a while back and decided to make them for our friends who just had a baby so that they could have a quick, healthy breakfast on hand. I love that these are carb free "muffins" as they only contain eggs, cheese, and whatever veggies you like. They keep in the fridge for a week and can even be frozen! My husband ate them as a snack after work one day and all of the sudden mine were gone. These would be great to serve at a brunch or if you are having a crowd for breakfast because they are quick and a different spin on breakfast!

Egg Muffins
From Kalyn's Kitchen

Printable Version
Makes 12 muffins
Ingredients
15 eggs for silicone muffin tins, for metal use 12
1/2 cup milk or half and half
Whatever seasoning you like in your eggs (I always use seasoning salt, garlic salt, ground mustard and pepper)
1 cup grated low fat cheese
3 green onions, diced (optional)
Chopped veggies (I used red pepper but suggest broccoli, zucchini, mushrooms, tomatoes)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Directions
Preheat oven to 374. Spray muffin tin with nonstick cooking spray. In the bottom of each muffin tin layer diced meat (if using), cheese, and green onions. In a large bowl break the eggs and add in milk and seasoning. Whisk to combine. Pour eggs into the muffin tin until it is 3/4 full. Bake 25-35 minutes until muffins have risen and are slightly browned and set. 

Muffins will keep for a week in the refrigerator. Can be frozen but for best results than in the refrigerator first, then reheat for 2 minutes in the microwave. 

Snickerdoodle Muffins

Snickerdoodles are my favorite cookies so when I saw this recipe for Snickerdoodle Muffins I was really excited to try them. They taste JUST like the cookies, but in muffin form, making them the best muffins I've ever made! Not the healthiest or most diet friendly, but they are so yummy! Cinnamon sugar coating on top of these soft fluffy muffin bottoms made these little babies disappear in a flash when I brought them into hubby's office for his co-workers. They will be a huge hit when you make them too!

Snickerdoodle Muffins
From Sweat Pea's Kitchen
Printable Version
Makes 16 muffins
Ingredients
2 1/4 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla
1 cup sour cream (greek yogurt would also work)
1/4 cup buttermilk


For the topping
2/3 cup sugar
2 tablespoons cinnamon

Directions
Preheat oven to 350 degrees. Line muffin cups with muffin paper (do not use cooking spray). In a large bowl whisk together flour, baking powder, baking soda, cream of tarter, nutmeg and salt and set aside. In the bowl of a stand mixer fitted with paddle attachment cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Beat in half of dry ingredients then add in sour cream and buttermilk. Beat in the remaining dry ingredients until just incorporated (batter will be soft). To make the topping combine sugar and cinnamon in a small bowl. Using an ice cream or large cookie scooper drop the scoop of batter into the bowl with sugar and cinnamon. Sprinkle the dough with the mixture and roll it around until it is covered completely. 

Place the ball into the muffin paper and repeat with remaining batter. Sprinkle the leftover cinnamon and sugar on the top of the batter. 

Bake until the muffin tops are golden brown, 18-22 minutes or until toothpick inserted into the center of a muffin comes out clean. Set on wire rack to cool at least 5 minutes. 

Healthy Breakfast Cookies

These breakfast cookies are extremely easy, quick, and super heathy. No sugar in these "cookies" unless you count the dates. They are moist and filling AND they are very adaptable, so you could substitute or add in  your favorite dried fruit for the dates. Cookies for breakfast? Yes please!

Healthy Breakfast Cookies
From Pinterest
Printable Version
Ingredients
1.5 cups oats
2 or 3 super ripe bananas 
1 cup unsweetened applesauce
Handful of chopped dates (or dried cranberries, apricots, or raisins)
A dash of cinnamon (to taste)

Directions
Preheat oven to 350 degrees. Mix all ingredients together in a large bowl. Spray a cookie sheet with cooking spray. Drop by large spoonfuls onto cookie sheet. Bake for 35 minutes and remove to wire rack. Allow to cool and enjoy!

French Toast Casserole

This yummy breakfast casserole is perfect for lazy weekends, when you have company for breakfast, or your next brunch. I made it for a ladies' get together a few weeks ago so I could try it out. It was a tad dry, so I definitely recommend serving it hot with a drizzle of maple syrup. 

This would also be excellent with a fruit topping and some whip cream, but I didn't get that decadent this time! 

French Toast Casserole
From Allrecipes.com
Printable Version
Ingredients
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine or butter, softened and cut into small pieces
1 teaspoon cinnamon

Directions
Preheat oven to 350 degrees. Lightly butter an 8X8 baking pan. Line the pan with the bread cubes. In a large bowl beat together the eggs, milk, 2 tablespoons of sugar, salt, and vanilla. Pour the egg mixture over the bread cubes. Dot with the butter and let stand for 10 minutes to allow bread to soak up the egg mixture. Combine the remaining 2 tablespoons of sugar with the cinnamon and sprinkle over the top. Bake for 45-50 minutes. Serve with maple syrup. 

Virtual Baby Shower

This might be my most favorite post ever! A month or so ago I asked my favorite  bloggers and food blogging friends if they wanted to participate in a virtual baby shower for me. Since Baby's due date is less than a month away and all I am doing now is waiting for baby to arrive, this is the perfect time for the "shower"! I asked the ladies to contribute their favorite shower/brunch recipe since breakfast foods are my favorite (case in point: tonight's dinner was an English muffin and eggs over easy). 


I hope you will take the time to visit the sites of all of the awesome bloggers that participated in my shower! Give them some love by leaving a comment or pinning one of their drool worthy recipes. Here are dishes that they shared for for my virtual baby shower:


Pina Colada Dip
From Val So Cal

Val says, "This sweet dip is the epitome of what Summer is all about!!  Refreshing and oh so good!  I beg you, Like, pleading with you to make this. Turn on some Jimmy Buffet or maybe Bob Marley and have a little fun." I want to dip my finger into this bowl and have a lick right now, don't you? 


Bacon and Red Pepper Breakfast Casserole
From Greens and Chocolate

Taylor picked a perfect recipe for me because I love egg dishes - especially egg casseroles. Taylor wrote, "When I think of baby showers I tend to think of brunch food, so for her baby shower I made a breakfast casserole.  I ended up making this with ingredients I happened to have on hand including a red pepper, a four-cheese blend, green onions, and bacon and it came out really great."

Peanut Butter Crusted Brownies 
From Vanilla Sugar

Dawn at Vanilla Sugar describes these brownies, "I've always wanted to create a cookie/brownie mix. And for me, peanut butter and brownie go so well together, why not put them together?" I completely agree with Dawn and these brownies look to die for!


The Best Bran Muffins
From Food and Whine

Megan of Food and Whine chose these muffins for the shower because, "...muffins in general have been a popular item in my household since having children. I've baked them for visitors who came to see the new baby, I've baked them for myself when I was too busy nursing babies or chasing toddlers to sit for a proper meal, I've baked them for countless playdates and get-togethers with other moms, and I still bake them all the time for snacks and school lunches. They are the perfect food for moms with busy families."


Homemade Granola
From Beantown Baker

Jen, who is the Beantown Baker, explains why she decided to make this delicious looking granola for my virtual baby shower, "I love recipes like this where it's just a ratio of ingredients. That way you can use whatever you prefer or have on hand. It would be great to serve at a brunch themed baby shower. Especially if you package it in small mason jars with a bit of ribbon tied around the top." Homemade is the BEST way to eat granola. Yum!


Chocolate Eclair Dessert
From Dutch Oven

Elizabeth from Dutch Oven describes this delicious dessert, "It is everything a good dessert should be in my mind, creamy, smooth, and chocolaty but not too rich.  It tastes fancy but best of all is super easy to make.  It is also a great summer dessert because it doesn't

require the oven, and is served cold for a nice hot summer day." I love all the layers in this 

dessert and the combination of chocolate, graham crackers, and creamy filling.

Chocolate Chip Banana Bread

From Two Friends with Spice

Cheryl, who used to be my next door neighbor and shared many of her delicious creations with me, describes this bread as, "a melt in your mouth party! Amazingly delicious...this is something I will be making again and again!" 

Thanks again to all my blogging friends who were willing to participate in this virtual baby shower! It means so much to me that you ladies took the time to help me celebrate this new life that will soon enter the world! I wish we could all be together to enjoy this amazing looking food!

Blueberry Buckle Coffee Cake

In my humble opinion, breakfast doesn't get much better than this. Fluffy coffee cake with pops of blueberries covered in a cinnamon sugar crumble. With a big glass of milk or steaming cup of coffee this is breakfast perfection. I made this Blueberry Buckle for a Sip and See - a celebration of our neighbors' beautiful newborn baby girl. I wish I had more occasions to make coffee cakes because I LOVE THEM.

Blueberry Buckle Coffee Cake
From DeAnna House Cookbook
Printable Version
Ingredients
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk
1 egg
2 cups blueberries, fresh or unthawed frozen
Topping:
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup softened butter or margarine

Directions
Preheat oven to 275 degrees. In a large mixing bowl sift together 2 cups flour, 3/4 cup sugar, baking powder, and salt. In a 2 cup clear measuring cup combine the vegetable oil, milk, and egg. Beat with a fork until egg is blended with milk. Pour liquid ingredients into flour mixture. Stir just until four disappears. Fold in blueberries. 

Pour into a greased baking pan - I used a 7 X 10 pan but you can also use a 9 inch square pan. Set aside while mixing together the 1/2 cup sugar, 1/3 cup flour, cinnamon and butter until crumbly. Sprinkle mixture over blueberry batter for topping. 

Bake for 25-30 minutes if using fresh berries or 50-60 minutes if using frozen berries. Check for doneness by inserting a tooth pick inserted into the center comes out clean. Allow to cool about 20 minutes before serving.

Marbled Nutella Banana Bread

A friend who knows how much I love Nutella sent me a link to Nutella Banana bread. Not this recipe but a similar one, and since she did I didn't stop thinking about baking a loaf myself until I actually set about doing it. 

I like this marbled version because it just looks so pretty. It came out moist with a great balance between banana and Nutella. And bananas and Nutella are just made to go together!

Marbled Nutella Banana Bread
From Sugar Plum
Printable Version
Ingredients
2 1/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups ripe bananas (3 bananas)
6 tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup Nutella

Directions
Heat oven to 350 degrees. Coat a 9 inch loaf pan with cooking spray. In a medium mixing bowl, sift together flour, baking powder, baking soda, and salt. In a large mixing bowl, using a a mixer on medium speed (I used my KitchenAid mixer on medium) beat together banana, butter, both sugars, and vanilla until creamy and combined, about 2 minutes. Beat in eggs until well combined. Reduce mixer to low speed and beat in flour mixture until just combined. Divide 1/2 of the batter in to a medium bowl; stir in Nutella until combined.

Alternate spoonfuls of batter into the loaf pan until all of the batter is used up. Swirl batter gently with a knife - not too much!

Bake 1 hour or until well risen and a toothpick inserted into the middle comes out clean.