My summer days are long and I’ve been eating quinoa like it’s going out of style. I try as hard as possible to fit as much as I possibly can into each and every day. And on my days off – which are few and far between – I try to relax. Today, I had a few hours to spare, a bit on my mind, and a pint of fresh blueberries in the fridge. No better way to relax in my mind than to bake.
I haven’t had a ton of time lately to bake. Plus, it’s hot these days and having the oven on for hours at a time makes the house sticky and humid. I’ve also been reading The Girl With the Dragon Tattoo which has occupied a lot of my down time now because I simply cannot put the book down! Next book on my list: The Help. I started reading because it keeps me awake on my hour bus ride commute, but I actually really enjoy it. Maybe I’ll join my sister’s book club soon…
Speaking of sticky and humid, I’ve taken up hot yoga – hot vinyasa yoga at Younique Yoga in Cedar Grove. For those of you who are familiar with bikram yoga, it’s similar, but involves a lot more moving around and changing positions. The room is over 100 degrees and it’s become my favorite part of the week. I think I might actually be addicted. I try to go to a class at least once or twice a week to relax and unwind, but it really does prove to be a tremendous workout! My back, legs, and arms are always a bit sore the next day… the sore that tells you you actually engaged your muscles enough to feel a post-workout burn.
I decided to whip up these blueberry-oat muffins this morning for a quick, healthy morning breakfast this week. I had them in and out of the oven before 9:15 am, which is totally awesome if you ask me! They required no mixer, no butter, I had all ingredients right there in my cabinet, and they taste amazing. They’re not the least bit dry and have just the right amount of sweet. That right there equals a killer recipe in my book and it is my duty to share it with you so you can all feel the joy I am feeling right now. Oh, and if you don’t keep whole wheat flour on hand at all times, go buy some, because you really never know when you’ll need it. I don’t use it all the time, rarely actually, but when I do, I have it on hand. I think you can call these low-fat, too. They have no butter, only 1/2 cup of brown sugar, whole wheat flour, fruit, and low-fat Greek yogurt. Heck, I’m going to go eat another!
Yields 12 muffins
- 1 cup plain low-fat Greek yogurt
- 1 cup old-fashioned or quick-cooking oats
- 1 egg or 2 egg whites, slightly beaten
- 1/4 cup canola oil or vegetable oil
- 1/2 cup packed brown sugar
- 2/3 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup fresh or frozen (do not thaw) blueberries
Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
In small bowl, mix yogurt and oats. In large bowl, mix egg, oil and brown sugar. Stir in flours, baking soda, cinnamon, salt and yogurt mixture (batter will be lumpy; do not overmix). Gently stir in blueberries. Divide batter evenly among muffin cups.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.