Tuesday, April 19, 2011

Hearty Breakfasts?

I try my best to make sure we all get in a little something in our bellies as we walk out the door in the morning.  I myself struggle with breakfast because, well, some days I'm just not really hungry until around 9 or 10 in the morning. Cereals to me just seem really expensive and not that filling.  I mean, how many of us could go back for 3rds on the bowl of Lucky Charms?

Lately, I've been serving the children oatmeal.  Sure, it's instant oatmeal but at least it's organic.  That's got to count for something, right?  Costco sells a giant box of instant oatmeal that we all really enjoy however I still feel like we need something else.

I hunted around and came across a recipe for Oatmeal Cranberry Muffins on the Betty Crocker website that looked kind of tasty.  I substituted the oil with a stick of butter because I'm not a fan of cooking with oils and used whole frozen cranberries.  I also added a half teaspoon of vanilla.  Everyone loved them even if they were a bit on the tart side.  Next time, I'm going to add some chopped apples to the mix.

Oatmeal Cranberry Muffins (original recipe at Betty Crocker)

1 cup sour milk
1 cup old-fashioned oats
3/4 cup packed brown sugar
1/2  cup butter, softened
1 egg
1/2 teaspoon vanilla
3/4 cup flour
3/4 cup flaxseed meal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup frozen whole cranberries

1. Heat oven to 400°.  Pour sour milk over oats in small bowl.  Set aside.  Line 12 medium muffin cups.

2. Blend softened butter and brown sugar.  Add egg and vanilla.  Stir in flour, flaxseed meal, baking powder, salt and cinnamon until moistened.  Stir in oat mixture.  Fold in cranberries.  Divide batter evenly among muffin cups.

3. Bake 25 minutes or until toothpick inserted comes out clean.  Remove from pan and serve warm...

Makes 12 muffins

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