Blackberry Yogurt Muffins

I haven't made the usual New Year's resolution this year to lose weight because it hasn't ever worked for me. After the first few days, and usually a whole bunch of salad, my resolution would fall by the wayside and I would be back to my old habits again.

Of course I now know that losing weight starts with a decision, a decision to change your life for the better in the long run, not just for a few days in the beginning of a new year. And so my decision has started with finding and making new recipes that are healthier and lower calorie, but still taste great. Because let's face it, if it doesn't taste good, we aren't going to eat it.

Which brings me to this recipe for Blackberry Yogurt Muffins, which are delicious and packed with good-for-you ingredients. These muffins include fruit, yogurt, oats, whole wheat flour and a few other simple ingredients. You can whip them up in the morning in a flash, and enjoy them all week long for breakfast, in your lunch, or as a snack.

You can also use different kinds of fruit in them, too. I have made them with blueberries and pears and they were all equally delicious. This recipe makes 12 muffins. When I made them with blueberries, I made a double batch and froze the second batch in the freezer for convenience. They defrost beautifully and are especially good if you pop them in the microwave for a few seconds afterwards.

These muffins are just plain yummy, and having one that is good for me and lower in calories really lets me fight the urge to indulge in those high calorie desserts that I love so very much. Every day the decision is mine to make, what I will or won't eat. And every day I'll keep trying my best.

Recipe for Blackberry Yogurt Muffins

Ingredient:

1 cup quick-cooking oats

1/2 cup brown sugar, packed

1 cup plain or vanilla Greek yogurt

1/2 cup oil

1 egg

1 cup whole wheat flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup blackberries, chopped

Directions:

In a large bowl, combine oats, brown sugar, yogurt, oil, and egg. Beat well with an electric mixer until combined, let stand 5 minutes.

Sift in flour, salt, baking powder, and baking soda. Stir to blend. Fold in fruit. Fill paper muffin cups in muffin pan 2/3 full and bake for 18-20 minutes.

Makes 12 muffins.

-Post by Patricia

Blueberry Crumb Muffins Recipe

We've really been loving all the delicious summer fruits available right now, and blueberries seem to be the favorite. My grandchildren have been eating them for breakfast with their cereal, as a snack with yogurt, or just by the handful. They are a superfood, so I love seeing them enjoying something that is so healthy for them.

Since I adore muffins for breakfast or as a treat with a cup of tea, I thought I would use some of these berries to make Blueberry Crumb Muffins. They turned out delicious, and though I love regular blueberry muffins, these were extra good because of the crumb topping.

This recipe makes 12 muffins. You can use regular milk if you don't have any buttermilk in the fridge, but I always think that baking with buttermilk makes everything just taste better.

Can you believe that August is already here? It always seems like there's plenty of time to enjoy the summer days, but then somehow I find myself asking where all the time went.

Pretty soon my grandchildren, just like my own children did so long ago, will head back to school. They say that when you are raising children the days are long, but the years short. This is so very true I think, and I'm trying to soak up the memories of my grandchildren because I don't want to forget anything about these summer days with them.

So of course when they tell me how delicious these blueberry muffins are, it makes me happy.

Recipe for Blueberry Crumb Muffins

Ingredients for crumb topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 teaspoon cinnamon

5 tablespoons cold butter, diced

Ingredients for batter:

2 cups all-purpose flour

1/2 cup sugar

1/2 cup brown sugar, packed

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup butter, melted and cooled

2 eggs

3/4 cup buttermilk

1/2 teaspoon vanilla extract

1 cup fresh blueberries

Directions:

Preheat oven to 375 degrees. Place 12 paper liners into muffin tin.

To make the crumb topping, place flour, brown sugar, and cinnamon in a small bowl and mix together with a fork. Add the diced cold butter and blend briefly with a pastry cutter. Set aside.

In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, and salt. In another bowl, whisk together the melted butter, eggs, buttermilk, and vanilla until well combined.

Add the liquid mixture into the dry ingredients, stir together until just combined, gently fold the blueberries into the batter. Divide the batter evenly into the muffin cups, sprinkle topping over each muffin. Bake 20-22 minutes, or until a toothpick inserted into muffin center comes out clean.

Let muffins cool on a rack.

Makes 12 muffins.

-Post by Patricia

My Favorite Healthy Muffin Recipe and Help From TENA® Products

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.  #TenaTips #CollectiveBias

My mother's generation and the ones before her were never able to talk openly about any kind of female heath issues. Women may have discussed them, but only in hushed tones and with shame or embarrassment. I find that so sad.

I'm very grateful that my girlfriends and I can pretty much talk about any of the health issues or problems that we may face, and sometimes even with laughter when we start comparing notes as we are all entering our fifties and sixties. One of the topics that seems to come up more frequently these days is incontinence.

It can be an issue for women at many stages of life, but in my circle of women friends, age seems to be the determining factor. I sometimes feel as though we already face so many issues as we age that incontinence is just downright unfair.

Fortunately, TENA® Overnight Underwear lets you wake up feeling dry and confident about any accidents that may happen. Knowing that you can have leakage protection both day and night lets you live your life without compromise. TENA® Lets You Be You.

Yesterday was my birthday. I'm so lucky that I was able to celebrate the day with dear family and friends. I'm blessed in many ways for sure, but that doesn't stop me from worrying and being concerned about the challenges I face as I get older in life.

So I'm trying to make small but smart life changes for myself that as a whole, should add up to a healthier me.

For instance, I adore chocolate. Who doesn't, right? Well, I knew I was eating too much of it and tried to completely cut it out of my life. That lasted about two days, and then I was back to overindulging in my beloved chocolate. But then I found this recipe for Skinny Chocolate Chip Banana Muffins.

It's low calorie, packed with healthy ingredients like yogurt, bananas, whole wheat flour, and honey. And best of all, it has chocolate in it!!

Let me just say that these muffins are super delicious, and perfect for breakfast or a midafternoon snack. I love eating them in the morning with my tea, and some fresh fruit.

They are also a big favorite when my girlfriends come over, too. We love having our chocolate fix but also eating muffins that are actually good for us.

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Designed for comfort and performance, TENA® makes a whole line of products for women who experience incontinence.

You can shop for these products at your local CVS drugstore, or at CVS.com.

Now, on to my yummy recipe for these Skinny Chocolate Chip Banana Muffins. I always try to use really ripe bananas because they give so much flavor to any banana muffin or banana bread recipe. And I've even froze these muffins to use at a later date, and they are just as delicious after you've let them thaw out at room temperature.

I always try to gather all my ingredients before I start a baking project, it's just easier that way. First you're going to mix together all the wet ingredients in a large bowl. I love the great flavor that honey gives to these muffins, yum!

After you've mixed the wet ingredients, add the dry ingredients, which includes whole wheat flour, together. Stir in the chocolate chips.

Line a cupcake pan with paper liners and divide the batter evenly. This recipe will make 12 generous muffins.

Recipe for Skinny Banana Chocolate Chip Muffins

Ingredients:

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3 very ripe bananas
1/4 cup honey
1 tablespoon vanilla
1 tablespoon olive oil
1 egg
1/2 cup plain Greek yogurt
1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees.
Line a 12-count muffin pan with paper liners. In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, add bananas, honey, vanilla, oil, egg, and yogurt. With a hand mixer, mix together for 1 minute until well blended. Add dry ingredients to wet ingredients and mix until just combined.
Fold in chocolate chips. Divide batter evenly into muffin liners and bake 20-25 minutes.
Remove muffins from pan and cool on a wire rack.

Makes 12 muffins.

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You don't have to let incontinence rule your life. Be confident, be active, be YOU.

Shop The Albertsons Stock Up Sale and A Recipe For Yogurt Carrot Muffins

                          This shop has been compensated by Albertsons. All opinions are mine alone.
                          #AStockUpSale #Albertsons #CollectiveBias

If you're anything like me, you love saving money on your family grocery bill. Somehow, our appetites seem to be getting larger, while our grocery budget feels like it just doesn't stretch as far as it used to. My family still wants to eat as healthy as possible, and enjoy our favorite brands.

So when I heard about the Albertsons Stock Up Sale, I knew I would be going and stocking up on products to fill my pantry, and saving money too!

My local Albertsons is only a few blocks away from where I live and it's so handy to go to when I've run out of milk or need something last minute for a recipe I want to try.

We shop there weekly, and take advantage of great savings when we buy the weekly products that are on sale. My grandchildren love the friendly bakers and free cookies, and I love the great produce, meat, and wine departments.

We also enjoy the convenience of our local bank branch, pharmacy, and there's even a Starbucks!

So when Albertsons runs a special sale like the Albertsons Stock Up Sale, you can bet I'm going to go and take advantage of low prices on some of their General Mills products.

Look for items on sale that include Yoplait Greek 100 Vanilla Yogurt - $0.88, Yoplait Original Strawberry Yogurt - $0.48, Honey Nut Cherrios 12oz. - $1.88, Progresso Traditional Chicken Noodle Soup - $1.28, and more.

These are my healthy and delicious Yogurt Carrot Muffins. When my grandchildren get home from school they are always very hungry, and it makes me feel happy to give them a snack that is good for them.

The muffins are made with carrots, bananas, and my favorite yogurt, Yoplait Greek 100 Vanilla Yogurt.

Yoplait Yogurts are part of the Stock Up Sale at Albertsons. I eat it out of the carton for breakfast or a snack, but also like using it for baking, too.

These muffins are easy to make, and can be kept in the refrigerator and then heated up with a little bit of butter.

While this is a favorite afterschool snack for the kids, I have to admit I love them with a cup of coffee or tea in the afternoon.

You just stir together the dry ingredients in one bowl, then stir together the wet ingredients in another bowl. The vanilla yogurt, carrots, and bananas are all healthy ingredients that taste great combined together.

Mix the dry ingredients and wet ingredients together, and then stir in the carrots. Be careful not to over mix, which can make the muffins tough. Drop batter into a prepared muffin tin, and bake for 18-20 minutes.

Recipe for Yogurt Carrot Muffins

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup brown sugar
2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup Yoplait Greek 100 Vanilla Yogurt
1 1/2 medium bananas, mashed
1 egg
4 tablespoons milk
1/4 cup melted butter, cooled
2 cups finely shredded carrots

Directions:

Preheat oven to 375 degrees.

Combine all dry ingredients in a large bowl.

In a medium sized bowl, whisk together banana, egg, yogurt, butter, and milk.

Slowly add wet ingredients to the dry ingredients and stir just to combine.

Stir in carrots until just combined.

Fill muffin cups 3/4 full.

Bake for 18-20 minutes, cool on a wire rack.

 

Makes 12 muffins.

 

I found Yoplait Greek 100 Yogurt and Yoplait Strawberry Yogurt in the yogurt and dairy section at my local Albertsons.

Make sure to visit Albertsons from September 30th - October 13th, and stock up with sale prices on some of your favorite products.

Fall is my favorite season, and baking muffins for my family is something I really enjoy doing. And making them healthy muffins like these lets me spoil them just a little bit, which is something we all enjoy.

Do you have a favorite fall or afterschool snack that you love? Make sure you stock up on all your favorites at the Albertsons Stock Up Sale.

Chocolate Chip Zucchini Muffin Recipe

With summer at it's end, I'm using the last of the zucchini from the garden. For some reason we didn't have as much of it this year, which is really a shame because I've come to enjoy finding recipes to cook and bake with it.

This recipe for these muffins is so yummy that my grandchildren gobbled them up even when they knew they contained zucchini. This is a big deal because they are always wary of trying things that their mom or I try to sneak veggies into.

Enjoy these muffins with a big cup of coffee or tea. I had one that was leftover for breakfast. I warmed it up in the microwave with a little bit of butter and it was heavenly. A perfect start to my day.

Recipe for Chocolate Chip Zucchini Muffins

Ingredients:

1 1/2 cups flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
1/2 cup vegetable oil
1 large egg
1/2 teaspoon vanilla
1 cup zucchini, coarsely grated
1 6 ounce package semisweet chocolate chips

Directions:

Preheat oven to 350 degrees. Fill a muffin pan with 12 paper liners.
Whisk together flour, cocoa powder, cinnamon, baking soda, baking powder, and salt. In a large bowl, beat together sugar, oil, egg, and vanilla with an electric hand mixer until it is thick and creamy, 2-3 minutes.
At low speed, mix in the flour until just incorporated. Stir in zucchini and chocolate chips. Divide equally among muffin liners and bake 25-30 minutes. Cool muffins on baking rack.

Makes 12 muffins.

Recipe for Cranberry Muffins

Cranberries always remind me of Christmas, so I make sure to include a few baked goods with them as an ingredient. I love the tartness of them balanced with sweetness. Muffins are quick and easy to make, and you can even make these ahead and pop them in the microwave to heat up.

 

Recipe for Cranberry Muffins

Ingredients:

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh cranberries
2/3 cup milk
1/4 cup butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten

Directions:

Preheat oven to 375 degrees.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Makes 12 muffins.

Christmas Cranberry Walnut Bread

I'm always looking for easy recipes for quick breads, especially this time of year. A loaf of a yummy quick bread makes a wonderful homemade gift, or as a treat for yourself at home with a cup of tea or coffee.

This recipe for Cranberry Walnut Bread is a favorite of mine. The cranberries have a delicious tarty taste, and the orange zest in it gives it a hint of citrus.

It's easy to find fresh cranberries this time of year, or you can also use frozen. Even if you don't like cranberries, this bread just might change your mind about them.

Recipe for Christmas Cranberry Walnut Bread

Ingredients:

1 cup cranberries (fresh or frozen)
3/4 cup sugar
1/3 cup vegetable oil
1/4 cup milk
1 teaspoon grated orange peel
1 teaspoon vanilla extract
2 eggs
1 1/2 all-purpose flour
1/4 cup chopped walnuts
2 teaspoons baking powder
1/2 teaspoon salt

Directions:

Heat oven to 350 degrees. Grease a loaf pan with non-stick baking spray.
Mix together cranberries, sugar, oil, milk, orange peel, vanilla, and eggs.
Add flour, baking powder, salt, and walnuts, mix well. Pour into prepared loaf pan and bake 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Run a knife along the edges to loosen bread from pan. Cool on a wire rack before slicing.

Makes 1 loaf.

I made this last year, but it's so yummy that I wanted to share it again. Enjoy!!

Pear Coffee-Cake Muffins Recipe From Martha Stewart's Baking Handbook

Sometimes I think it's the little things that make up a happy life. It's true that big life events can be wonderful, but they just don't happen often enough for me. So, I'm finding ways to increase my everyday happiness, and that includes these pear muffins.

A cup of coffee and a warm, delicious muffin with butter inside makes my morning start out happy. It's an easy way to start the day, and these muffins let you use your favorite fruit in them, whether that's pears, apples, plums, or berries.

This recipe is from one of my favorite baking books, Martha Stewart's Baking Handbook. The recipe calls for plums, which I love, but when I saw these gorgeous red pears at the market, I decided to use them instead of the plums.

Peel and chop the pears. I love the fragrance and taste of pears, and it's one of my favorite fruits to use in my fall and winter baking.

After you have mixed the batter, fill the muffin tin half full, and distribute the pear pieces evenly over the batter. Top with remaining batter, and sprinkle with sugar and cinnamon.

These smell wonderful as they are baking in the oven. And they keep well for a couple of days in the refrigerator. I just popped them, with a little butter, into the microwave and heated them up, and they were still delicious.

I gave some of these muffins to our neighbors, and they just loved them. That's also one of the things I enjoy about baking, is being able to share something I made with others, and making that lovely connection with them.

These muffins are very much worth the effort of making them, and perfect for a morning of baking on a chilly fall morning.

Recipe For Pear Coffee-Cake Muffins

Ingredients:

1 stick (1/2 cup) unsalted butter, melted, plus more for pan
3/4 cup, plus 2 tablespoons sugar
3/4 teaspoon ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
Pinch of ground nutmeg
2 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup milk
3 ripe pears, peeled and cut into small chunks (other fruits may be used, plums, apples, or berries)

Directions:

Preheat the oven to 375 degrees. Generously butter a 12-cup muffin tin, or use paper liners, set aside.
Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl, set aside. In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and remaining 3/4 cup sugar and 1/2 teaspoon cinnamon, set aside.

In another large bowl, whisk together the eggs, vanilla, and milk. Whisk in the melted butter. Using a rubber spatula, fold the egg mixture into the flour mixture until just combined. Dividing evenly, fill each of the muffin cups halfway with batter. Smooth the batter with an offset spatula.

Distribute the pear pieces evenly among the cups, scattering them over the batter. Spoon the remaining batter on top, dividing evenly. Sprinkle tops with the reserved cinnamon-sugar mixture.

Bake, rotating the pan halfway through, until the muffins are puffed and golden brown, and a cake tester inserted of one muffin comes out clean, 16-18 minutes. Transfer the pan to a wire rack and let stand 5-10 minutes. Turn out the muffins onto the rack to cool a few minutes, serve warm.

*Note: the recipe says it only makes 10 muffins, but I easily made 12.

Easy Glazed Cinnamon Streusel Muffins







Cinnamon is one of my favorite flavors, and it reminds me of fall, and all the coziness that comes along with that season.

These great tasting muffins are topped with a cinnamon streusel and powdered sugar glaze that will make your morning start off on a happy note.

Besides tasting so yummy, they are super easy to make. They are made with Bisquick Mix, that old favorite from so long ago, and one my mother always had in her cupboard. I grew up with pancakes, muffins, waffles, and more made from it, and I am actually a bit nostalgic about it.

I do enjoy baking from scratch, but sometimes I pull out the Bisquick for an easy recipe like these muffins. And if you have any left over, a quick 15 seconds in the microwave makes them totally fresh allover again.


Recipe for Easy Glazed Cinnamon Streusel Muffins

Ingredients:

Topping:
1/3 cup Bisquick Mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine

Muffins:
2 cups Bisquick Mix
2/3 cup milk
2 tablespoons sugar
1 egg

Glaze:
3/4 cup powdered sugar
2 teaspoons milk

Directions:

Preheat oven to 375 degrees. Line a cupcake pan with paper liners.
In a small bowl, mix together streusel topping ingredients until crumbly. Set aside.
In a medium bowl, mix muffin ingredients until well blended. Spoon into paper liners, about 2/3 full.
Sprinkle with topping. Bake 18-22 minutes or until golden brown. Let muffins cool before glazing.
To make the glaze, mix the tablespoons of milk and powdered sugar together in a small bowl until smooth. Drizzle glaze over muffins and let set before eating.

Makes 12 muffins.

Recipe For Chocolate Chip Muffins

Having freshly baked muffins to eat in the morning feels like one of life's little luxuries to me. A muffin and a cup of coffee can make all the difference in how I start my day.

This recipe for Chocolate Chip muffins is one of my favorites. I have actually made the batter the night before and refrigerated it overnight, and then it's already to just pop the muffins in the oven.

This recipe makes 12 - 14 generous sized muffins. I prefer having fewer muffins that are larger, that more smaller sized ones.

You can also add chopped walnuts or shredded coconut to the batter. These are so delicious right out of the oven, when the chocolate is still warm and melted.

Recipe for Chocolate Chip Muffins

Ingredients:

2 cups all-purpose flour
1/3 cup brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter, melted and cooled
2 eggs lightly beaten
1 teaspoon vanilla
1 package chocolate chips ( 11 1/2 ounces)

Directions:

Preheat oven to 350 degrees. Line muffin tin with paper liners.
In a large bowl, stir together flour, sugars, baking powder and salt. In an another bowl, stir together milk, eggs, butter and vanilla until blended.
Add milk mixture and stir just until combined. Stir in chocolate chips. Spoon batter into muffin cups 2/3 full. Bake 15-20 minutes, or until a cake tester inserted in a muffin comes out clean.
Remove from muffin tin and cool on a wire rack for 5 minutes.

Makes 12-14 generously sized muffins.

Enjoy!!