Today was a day where I could breathe just a little. I didn’t have to go to campus today for this first time in long time and it felt nice. Sometimes that’s the advantage of taking a few online classes – I stayed in my PJ’s until noon!
So after a few days in a row of having a breakfast like this:
I switched it up. Or I should say I switched back. To oatmeal of course.
Hello gorgeous! Bob’s Red Mill Steel Cut Oats (yes because I had time!) with a diced apple, cinnamon, and walnuts. Oooh baby.
And since I was feeling frisky, I busted out the ol’ baking supplies. An orange was screaming “zest me!” from it’s lonely spot in the almost empty fruit bowl and I happily obliged. Then sliced it up and put it in a jug of iced green tea. But anyway back to the baking……
I present to you: Christina’s Blueberry (& Orange) Muffins!
Makes 12 servings.
- 1 cup whole wheat flour
- 1 cup oats (ground up, or you could use plain oat flour I suppose)
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 cup Splenda (it’s got to be used up. But feel free to use a sugar of your choice)
- 2 tbsp canola oil
- 1/2 cup unsweetened applesauce
- 2 egg whites
- 1/2 cup 0% plain greek yogurt
- 1/2 cup water
- zest of 1 orange
- 1-1.5 cups (frozen) blueberries
Preheat oven to 350 degrees Fahrenheit. Mix dry ingredients (first 5) in a bowl. In a separate bowl, mix canola oil, applesauce, egg whites, yogurt, water and zest. Slowly add and mix dry ingredients to wet. Fold in blueberries. Spoon into greased or lined muffin tin. Baked for 20 minutes or until center isn’t gooey. Enjoy :)
The nutrition stats are pretty good too! I’ve developed a new love for Spark Recipes Recipe Calculator.
I also happened to make that crusted chicken again for dinner with some onion, leeks, and broccoli. It was a good day in the kitchen!
One more day til the weekend :) And just two days til I get to eat chocolate! Can you tell I’ve been counting down? ;)