Yay yay yay!! I can’t decide what I’m more excited about — healthy breakfast muffins or my 1st giveaway!? Let’s start with the muffins…
I hope all of the new year’s resolutions you’ve made to eat better are still on your mind… if not, no fear, these muffins are pretty good for you but they don’t taste like light muffins. We’ve all tried a store bought “”light” muffin, right?? I’m sure after your first bite (you might have gagged) and then threw it straight into the trash. This has been my experience… I’ve tried multiple light muffins from the grocery store, all have the same result. I guess I’m easily fooled by cute packaging.
My breakfasts lately have been smoothies, so I wanted to switch it up & still keep it healthy. Muffins are the perfect breakfast when you need eat something while running out the door. Adding oatmeal to the muffin batter makes it a bit more dense and provides texture. I love using a mix of berries instead of just the usual blueberry. Since it’s January in Chicago, I used a frozen cherry berry medley from Trader Joe’s. It had cherries, blueberries and blackberries. So good!
If you’re looking for a healthy, good muffin – give them a try!
Very Berry Oatmeal Muffins
- 1 2/3 cups quick-cooking oats
- 2/3 all-purpose flour
- 1/2 cup whole-wheat flour
- 3/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1/4 cup canola oil
- 2 teaspoons grated lemon rind
- 2 large eggs
- 16 oz frozen berry medley
- 2 tablespoons all-purpose flour
- Cooking spray
- Preheat oven to 400 degrees.
- In a food processor, add oats and pulse until it’s like a cornmeal texture.
- Add oats and all dry ingredients (up to salt) into a large bowl. Mix well.
- In a separate bowl, add buttermilk and the rest of the liquid ingredients (through eggs.) Pour into the dry ingredients. Stir until moist.
- Combine berries with 2 tablespoons flour. Add berries and fold into batter. Spoon batter into 24 muffin cups coated with cooking spray. Bake 20 minutes. Remove from pans immediately; place on a wire rack to cool. Store in an airtight container.
Inspired by Cooking Light
Besides having a love for muffins, I LOVE Crate & Barrel! They always have the cutest stuff. I think I registered for every item in the store when I got married. The C&B catalog arrived the other day and they had adorable Valentine’s Day decor. I promised once I was done with my blog design makeover, I’d celebrate with a giveaway. Today is the day!! Here is what you could win:
*** The giveaway will run until Sunday (midnight) and is open to those who live in the United States. GOOD LUCK!!!
I’m in South Bend this weekend celebrating Valentine’s Day with the Hubby.
Don’t you like my “vase”?
There wasn’t much going on in South Bend this weekend, so we relaxed and ate all weekend. It started off at one of SB’s finest establishments, Red Lobster, for dinner. I ate so many of those delicious cheesy buttery biscuits. I couldn’t stop until my dinner was placed in front of me only to realize I was stuffed… but that’s ok. Those biscuits are total genius. I need to make those and have them for dinner at home. They would pair nicely with some wine.
On Saturday, it was really cold and a small snow storm passed through. I knew we would be staying in for the evening so it was the perfect opportunity for me to make us a home cooked meal.
I spoiled Jim with a special chicken dinner. I caramelized apples & onions, combined it with prosciutto & gorgonzola cheese, placed the “stuffing” on a butterflied chicken breast and rolled it up. Once cooked, it was topped with a creamy honey Dijon sauce. It was dynamite!
Caramelizing the apples and onions bring out their sweetness. It went well with the salty prosciutto & gorgonzola cheese. However, I think the sauce brought all of the flavors together. I have a lot of sauce left over… but I think it would be divine on pork or veggies.
This is the chicken roll up before I added the sauce.
Now with the sauce.
YUM – YUM – YUM
Make this chicken for someone special in your life. They will love you for it.
Caramelized Apples & Onions Chicken Roll Ups
- 2 tbs butter
- 1 Granny Smith Apple, cored, quartered & sliced
- 1 onion, sliced
- 1/4 tsp dried oregano
- Prosciutto, 4 thin slices
- 1/4 cup gorgonzola cheese, crumbled
- 4 chicken breasts, butterflied
- Salt & pepper, to taste
- Pre-heat the oven to 325 degrees.
- In a skillet, heat butter over medium heat. Add the onions, oregano, salt and pepper and cook until the onions are softened, about 8 minutes.
- Add the apple; lower the heat to medium-low and cook, stirring, until tender, about 10 minutes. Increase the heat to medium-high and cook until caramelized, about 10 minutes.
- Lay out the butterflied chicken breasts. Put one slice of prosciutto, apples & onion mixture and cheese on top of a chicken breast. Roll the chicken and secure with a toothpick. Repeat this step with the other chicken breasts.
- Bake the chicken in the oven for 40-45 minutes. Serve on top of rice (I used 90 second Uncle Ben’s Rice!) and Creamy Honey Dijon Sauce.
Creamy Honey Dijon Sauce
- 2 tbs butter
- 1/2 onion, minced
- 1 garlic clove, minced
- 1/2 cup white wine
- 1 pint (2 cups) heavy whipping cream
- 3 tbs Dijon mustard
- 2 tbs honey
- Thickening agent – combine 1 tbs cornstarch with 1 tbs water.
- Salt & pepper, to taste
- Parsley, chopped for garnish
- In a large pot over medium-low heat, melt butter; add onions & garlic. Once the onions are tender, deglaze pan with white wine. Cook until liquid is reduced by half.
- Add cream, Dijon mustard and honey. Taste and add salt & pepper if needed. Bring to boil. Reduce heat and add the thickening agent slowly while stirring. Simmer for 1o minutes.
- Serve on top of roll up chicken. Garnish with parsely.