muffins | inspiring healthy living

Why hello! It’s nice to be back after taking a 2-week hiatus from blogging. I wish I could say we are completely settled in the new apartment, but it’s taken a bit more time than we expected. I’m excited to finally have some time to share a new post with you, though!

My mom’s side of the family came over this morning for breakfast. Naturally, my mom kindly volunteered me to help cook. I decided to try a recipe for mini omelette muffins that I had seen on Pinterest. They were quite the hit! I made two batches – one with cheddar cheese, broccoli, mushrooms and red pepper, and another with feta cheese, tomatoes, swiss chard and red onion. Both were delicious :)

The best part is there were some leftover. They’ll be perfect for breakfast this week when we need to grab something quickly on-the-go!

Omelette Muffins

Makes 12 muffins

Ingredients:

6 eggs

3 tbsp low fat milk

1.5 – 2 cups mixed veggies, finely chopped

1/2 cup cheese

Garlic powder, to taste

Pepper, to taste

Directions:

1. Preheat the oven to 350 degrees. Line a muffin tin with some paper liner cups. Lightly grease the liners with a bit of cooking spray.

2. In a large bowl, beat the eggs. Add the milk, veggies, garlic powder and pepper. Pour the egg mixture into the paper muffin liners, until they are about 2/3 full. Sprinkle some cheese on top of each muffin.

3. Bake for about 20-25 minutes, until set. We topped these little muffins with a bit of salsa. Yum!!!

I looooove muffins. However, I pretty much stopped eating them after I learned how bad they are for you. Did you know that the whole grain muffins from Tim Hortons contain more than 400 calories and up to 9 grams of fat? Yikes.

I was rather excited after I came across this recipe on 366 Days of Pinterest for Strawberry Shortcake Muffins. It was like a healthy version of the whole grain muffins I’ve been forcing myself to avoid eating. After a few modifications of my own, I created a delicious high-fibre treat for Sunday breakfast :)

I will definitely be making these again!

Oatmeal Raspberry Breakfast Muffins

Recipe adapted from 366 Days of Pinterest (original recipe posted by Dashing Dish). Makes 12 muffins.

Ingredients:

2 1/2 cups old fashioned oats

1 cup low fat vanilla yogurt

2 eggs

1/2 cup sugar (Next time I’m going to try getting away with only 1/3 of a cup, or experiment with other sweeteners such as honey or maple syrup.)

1 1/2 tsp baking powder

1/2 tsp baking soda

2 tbsp flax seeds

1 1/2 cup raspberries (Frozen works best. Mixing fresh raspberries into the batter runs the risk of producing pink muffins!)

Directions:

1. Preheat the oven to 400 degrees. Line 12 muffin tins with silicone or foil liners (apparently paper liners don’t work as well). I didn’t have any silicone or foil liners, so I just used a bit of cooking spray to grease the muffin tins and used a small spatula to pop the muffins right out.

2. Place all of the ingredients in a food processor (except the raspberries). Blend until the oats are smooth. Pour the mixture into a medium-sized bowl and gently stir in the raspberries.

3. Divide the batter among the cupcake liners and bake for 20-25 minutes, or until a toothpick comes out clean. Other fruits such as strawberries, blackberries, blueberries or bananas would probably also work well. Pecans, walnuts or almonds would also make some tasty additions!

Be Well xo