Blueberry Muffins.

I loved this recipe because it was easy to throw together, and I was able to do a workout while it baked, so I felt extra productive! I didn't have skim milk, and so used 1%, but otherwise, the recipe is as is.  These are the first blueberry muffins I've ever made from scratch, and I'll definitely make them again.  They were gone by the next day.

Blueberry Muffins (from BH&G Family Favorites Made Lighter)

Ingredients:

Nonstick spray coating

1 3/4 c. all-purpose flour

1/3 c. sugar

2 t. baking powder

1/8 t. salt

1 slightly beaten egg white

3/4 c. skim milk

3 T. cooking oil

1 t. finely shredded orange peel

1 T. orange juice

3/4 c. fresh or frozen blueberries (I used frozen)

1 to 2 t. sugar

Directions:

Preheat oven to 375°. Spray twelve 2 1/2 in. muffin cups with nonstick coating, set aside.

In a medium mixing bowl, stir together the flour, 1/3 c. sugar, baking powder, and salt. Make a well in the center.

In another mixing bowl, stir together the egg white, milk, cooking oil, orange peel, and orange juice.  Add all at once to the flour mixture.  Stir just till mixture is moistened but still slightly lumpy.  Gently fold in blueberries.  Fill prepared muffin cups 2/3 full. Sprinkle lightly with the additional sugar.

Bake for 20-25 minutes or till tops are golden.  Remove muffins from pans.  Serve warm.  (Makes 12 servings)

Strawberry Shortcake Oatmeal.

While I do so love my chocolate, I must admit that the oatmeal recipes I find myself liking without fail are those when fruit takes center stage. In this case, I was not at all disappointed. I was planning to make my own shortbread for this, but ended up having some lemon shortbread on hand from a gift basket Hubby and I had. The lemon complemented the strawberry wonderfully, and both paired with the oatmeal to present a light yet satisfying breakfast that seemed just a bit like dessert.

Strawberry Shortcake Oatmeal

*Please note that I did not skip the Pomegranate Cranberry Almond Oatmeal due to dislike, but because the original link was broken when I prepared my shopping list, and I never went back.  Perhaps I will in the future, but in the meantime, experiment with it a bit, let me know what you think!

Mint Chocolate Chip Oatmeal.

This particular oatmeal was quite heady with mint. I would suggest either going light on the cocoa powder, or stirring it in before your first bite, (I accidentally inhaled a bit of powder, :) hazards of being overzealous, I suppose!) but otherwise enjoy this oatmeal as is.

Mint Chocolate Chip Oatmeal

Tiramisu Oatmeal.

Time for one of my favorites, Tiramisu Oatmeal.  As always, I changed a couple of things with the recipe, most notably that I used milano cookies in place of the ladyfingers, and again used french vanilla instead of greek yogurt.  Oh, and I used a lot more chocolate chips.

*I would reccomend that if you use milano cookies, that you place them on top of the oatmeal first and then carefully drizzle the Grand Marnier sauce over them.  They're very difficult to move when saturated.

Coconut Cream Pie Oatmeal.

Coconut Cream Pie Oatmeal

This was a great breakfast.  Next time I'd use sweetened coconut, which I didn't do this time around.  I'd probably toast it too, (3-4 minutes on a cookie sheet in a 350° oven) for even more flavor.  I did end up making a bit too much of the cream sauce as well, and would tone that back a bit.  I've discovered that I do not like greek yogurt, and so have been using fat-free french vanilla yogurt instead.  If you like a bit of tang, stick with the greek, but if not, plain or slightly flavored yogurt works rather well.  All around, it was a breakfast I very much liked, and will make again soon.  Enjoy!