Monday, January 16, 2006

good eats from mom's kitchen

As many of you know, my mom is a great cook. In fact, that's what she does for a living. While we were home for Christmas she treated us to lots of yummy meals. This recipe is for some absolutely amazing muffins she made one morning. Its adapted from a recipe in Cooking Light magazine, with mom's own special touches. It's a low fat, good for you breakfast that will fill you up and give you the oomph you need for your day (did i mention its absolutely amazing). Also, feel free to substitute your favorite fruit for the blueberries.. i was thinking cranberries with a little zest of lemon or orange... mmm.


blueberry muffins:
1.5 cups all-purpose flour
1 cup whole wheat flour
1 cup quick cooking oats (find these near oatmeal/poptarts in the grocery store)
1 cup sugar
1 tablespoon baking powder (it needs a lot to hold the fruit together)
1 teaspoon baking soda
1/4 teaspoon salt
2 cups low-fat vanilla yogurt
1/2 cup 2% milk (i used skim and it was still ok)
3 tablespoons canola oil
2 teaspoons vanilla extract
1.5-2 cups of blueberries (i like more, you might like less)

almond streusel:
1/4 cup all-purpose flour
1/4 cup sliced almonds
1 tablespoon brown sugar
1 tablespoon butter, melted


1.Preheat oven to 400
2. Combine dry ingredients (spoon into measuring cups and level with a knife) and mix
3. Combine wet ingredients together
4. Combine wet and dry mixtures together, stir until just moist.
5. Fold in blueberries.
6. Spoon rounded tablespoons into greased muffin pan.

7. Combine ingredients
8. Sprinkle evenly over muffin batter.
9. Bake at 400 for 15 minutes or until muffins spring back in center
10. Cool and serve. Recipe makes ~24 muffins.

Tip: Muffin pan liners can be annoying to work with. I have banned them from my kitchen and find that a light coating of Pam on the pans allows you to get them out with ease. This way you don't have all your yummy goodness sticking to the paper, and you can eat them when they are hot instead of waiting for them to cool so you can peel the paper off. Also, it gives a bit of a starbucks/bakery feel especially if you make them oversized. You can also do this with cupcakes.


At 8:41 PM, Jason said...

MMmmmmmm...uffins! Ames made these on Saturday morning and they were really, really, really, really good!

At 10:16 AM, Anonymous said...

Sounds like good eats to me Amy, and we all know your mom is an Amazing Chef ! One day soon she'll have her own place, and we'll have to pay for her fantastic food. I'm going to try the recipe out and let ya know how it came out for me..haha Love Patty aka Jason's mom

At 10:32 AM, caroline and mike said...

hey ames!!! first off, i miss you i really should call you. do you still have the same number? anyway, i'm excited to try this recipe. i'm thinking of making a bunch before school starts and freezing them so they can last a while. thanks again!

At 6:14 PM, Megan Fanelli said...

Holy crap these are amazing!!! I just made them and Little Robby is scarfing them all down. I even used all fat free ingredients (except I DID use butter because margarine is evil and toxic)! Mmmmmmmm these are so good! Your mom is awesome and make sure you thank her for the recipe from me and my clan.

Meg Fanelli


Post a Comment

<< Home