Oatmeal Blueberry Muffins

I was on the search for a healthy muffin. That's hard to find so I created my own from a really delicious recipe of my Moms. The recipe originated from Kentucky when my Mom worked there many many moons ago. Probably before I was even a thought.

The original recipe creates a rich, heavy muffin that I just love. It's a quick breakfast recipe that I can whip up and bake before I lose the attention of the little ones. It's one of those really messy pages in my cookbook. You know what I'm talking about.

So here is the original recipe.

Kentucky Blueberry Muffins (or Banana Nut)
2 c. Flour sifted
1 1/2 tsp. Baking powder
1/2 tsp. Salt

Cream together: 1/2 c. butter and 1 c. sugar.
Add: 2 eggs and 1 tsp. vanilla
Beat together on high. Alternate flour mixture and 1/2 c. milk
Fold dusted blueberries into batter just before baking

Bake 20-25 minutes 375 degrees.

So simple right!

Well recently I have been doing my best at cutting any sugars out of my diet but was craving muffins, so I made a few changes to the original recipe. This creation goes to show how hardy a muffin recipe is. I knew what flavors I wanted to taste and I knew what the consistency of the batter should be and came up with:

Oatmeal Blueberry Muffins

1 c. Whole wheat flour sifted

1 c. Flour sifted

1/2 c. Oatmeal

1 1/2 tsp. Baking powder

1/2 tsp. Salt

Whip 1/2 c. butter until creamy. 

Add 1 c. applesauce (room temp), 2 eggs, and 1 tsp. vanilla

Beat together on high dry ingredients with wet ingredients adding 1 c. milk

Fold in dusted blueberries just before baking

Bake 20-25 minutes 375 degrees.  

I basically added whole wheat flour, oatmeal and applesauce, then increased the milk to get the consistency needed to spoon the batter into to muffin cups. 

Because they are what I consider to be a healthier muffin, they do lack that sugary rich muffin flavor (but they are oh so moist!) so I cheated and added a dollop of cream cheese frosting to the top. So much for less sugar and healthy! Next time I will add agave to the recipe to make them a little sweeter. I also thought about adding peanut butter for protein.

I store my muffins an old pickle jar to keep them moist.

Best Way to Freeze Soup

Use up old milk cartons to freeze just about anything, especially soups. 

This makes it easy for thawing and removal.

Open up the top of the carton, wash and dry.

Add the soups and tape it shut with packaging tape.  

Tape a label on it with the date. 

Store in the freezer. These are easily stackable and can be organized nicely in your freezer. When the time comes to use the soup, just cut the box open, remove and put in your soup pot.