Yesterday I had a real sweet tooth and I wanted something that tasted good but wouldn’t tax me too much on the scale. I love blueberries as you can see in my Blueberry Facial Scrub post along with my Blueberry Pancakes recipe as well! I also love a good blueberry smoothie…..yum! At any rate, these blueberry muffins use wheat flour and I know that’s better for you than white. The rest of the ingredients are regular, but you can always experiment with other sweeteners if you don’t prefer sugar. My favorite way to eat these muffins is for brunch. I make sautéed chicken, creamy grits, these muffins and I’m in heaven! Today Chloe took one of these for snack, so it passed the “kids love it,” test. My kids are very picky eaters. Check out the recipe below!
Healthier Blueberry Muffins
8 tablespoons butter
1 cup sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups wheat flour
1/2 cup milk
1 and 1/2 cup blueberries (fresh or frozen)
Preheat your oven to 375 degrees. Lightly grease a 12 muffin tin or use cupcake liners. In a medium bowl, beat the butter and sugar until it’s light and fluffy. (About 5 minutes) Add your eggs one at a time, thoroughly mixing after every addition. Beat in the baking powder, salt and vanilla. Add the flour and milk alternatively, don’t over mix. Add your blueberries and fold them in gently with a rubber spatula. Fill cupcake tin 3/4 full and bake for 25-30 minutes or until golden.
Do have any recipe hacks that taste just as good as the real thing?! Let me know your yummy alternative recipes!
Christmas is such an exciting time of year! One of my favorite things about the holiday season is how creative bakers get with their Christmas treats. I enjoy going on Pinterest and exploring all the fun recipes to get inspired or just pick a recipe and make it. Recently, I attempted to make S’mores Cupcakes but I put too much butter in the graham crackers, so it just stuck to the bottom of the cupcake liner! Haha! I’m not a perfect baker, but I do love to get in the kitchen and experiment. These yummy Christmas treats caught my eye and I believe they’ll catch yours as well. When you combine delectable sweets with a Christmas theme, the result is sensory overload!
These beautiful Chocolate Christmas Tree Cupcakes with Cream Cheese Frosting from Just A Taste are such an adorable take on a chocolate cupcake. Pretzel sticks, green candy melts and sprinkles take on a life of their own and create a cupcake that has both sweet and savory flavors!
Whipped chocolate mousse, pretzels and a shiny red gumball become the most famous and loved reindeer of all, Rudolph! Crafty Morning shared this cutesy cupcake that only takes a few ingredients to make. I’m definitely thinking about whipping these up soon with my kids! Especially since it doesn’t call for graham crackers…lol!!
These gorgeous Christmas tree cookies look almost too adorable to eat! Sweetopia shows us exactly how to make these sugar cookies that are easy to make and decorate! I’d enjoy these with a nice tall glass of milk.
Mari’s Cupcakes mini Christmas tree cupcakes look like they could be ornaments! This recipe is especially for pumpkin cake lovers who enjoy a a little spice! The addition of green frosting and sprinkles give me all the Christmas feels!
I’ve never tried a roll cake before but that hasn’t stopped me from drooling every time I see them on Pinterest! Roxana’s Home Baking is responsible for this fluffy, moist and decadent Vanilla Roll Cake. My only reservation is the rolling part but since everyone else is doing it….how hard can it be?
Do you plan to make any Christmas treats this holiday season?
I’ve got my eye on those Rudolph cupcakes!
Before I left America, I pretty much liked most Chinese food places, but that was only because I had nothing to compare it to. After living in Japan for 3 years and tasting the altogether yumminess that is Japanese and Chinese cuisine, my perspective changed quite a bit. My husband and I went out to eat quite often in those days (see: pre children) and we would always talk about how fresh the food tasted and how we had been forever changed by experiencing authentic Asian cooking.
The Japanese grandma’s and grandpa’s could really cook and they often opened small restaurants that had lines out of the door. If we want Chinese food, I opt for making it from scratch because the flavor is just so much better than anything you could get at a Chinese restaurant here. And when you see how easy it is to make, you may add it to your normal recipe rotation. I know Thanksgiving is in a few days, but this easy recipe will give you something delicious to cook tonight or tomorrow night that everybody will love. We always eat our Orange Chicken over rice with a nice fresh salad!
What’s better than a stack of pancakes on a Saturday morning? I love pancakes and anything else bread based and sweet. There’s something to be said about a perfectly cooked pancake, it’s light and fluffy but still has a little weight to it. There are many boxed pancakes mixes that taste really good, my favorite is Bisquick. My mom used Bisquick growing up, so I keep a box in the house. However, when I ran across this recipe, I had to try it!
I haven’t had the opportunity to visit Clinton Street Baking Company in New York but I know that it has been nominated twice by New York Magazine to have the best blueberry pancakes in the city! New York is a pretty big place, with no shortage of breakfast spots, so that’s saying a lot!
It’s true that making pancakes from scratch takes a bit more effort, but I promise that you won’t be sorry that you put the time in. Your family and friends will thank you. I really believe that the magic comes in when you fold in the beaten egg whites. This step puts just the right amount of air into the batter for springy pancakes that really melt in your mouth.
Do you make your pancakes from scratch or do you opt for the store bought mixes?
Yesterday, Chris and I were out and visited a Turkish market. We looked around at all the interesting foods and were taken in by the scent fresh bread baking right in the store. I had to grabbed some bread and also the Turkish equivalent of a Twinkie. Haha! Before we left, we visited the back of the shop and they were cutting up fresh steak and lamb. The meat looked delicious, so we got some of that too.
I was thinking of ways to incorporate steak into my breakfast this morning and thought about combining it with some delicious hash with an over easy egg on top. My husband thought it was delicious and I really enjoyed it too! This recipe is a little bit more hearty than your average breakfast fare and it’s really satisfying. Check out the recipe below and let me know if you ever add anything to your hash to spice it up!