Friday, March 6, 2015

Breakfast Love

I haven't always been a lover of breakfast. Growing up I tended to steer toward the simple approach. Basically a bowl of cereal and I was good. But, with a hubby that could live off of eggs, I've learned to appreciate all the different kinds of breakfast and it has changed everything. I can no longer do a 'light' breakfast or 'no breakfast'. It is literally the first thing we do when we wake up in the morning. Maybe I've adjusted to the boys or they've adjusted to me but, that's just how it is in our house. Sunday mornings seem to be the one day breakfast is rushed. The only time I may have to survive on a granola bar until after church. We make it work but, by the time we're out of service I am so ready to eat. Like now. Take me to fast food because I cannot make it home and then still have to cook something! LOL.

For the past couple of years (crazy now that I think about it!) breakfast has consisted of a toasted wheat bagel spread with a little nutella (and yes I really do mean a little. It's so sweet!), a couple of eggs scrambled in coconut oil and a glass of milk or orange juice.  And, I know this is so healthy, but if milk is my choice of drink I usually (and by that I mean always) toss in a little Nesquik powder to yummy it up. Yea, anyway.

Recently I've taken to pinning again. I took a hiatus it seems. But, I've found some really great looking recipes and finally decided to give one a try. It's for Blueberry Greek Yogurt Muffins and you can find the pin here. Let me just say, blueberries have never been at the top of my favorite berry list. But, these muffins, perfection! They are so soft and moist right out of the oven and a big hit the second day as well. The boys gobbled them up this morning!

Blueberry Greek Yogurt Muffins (I made a few adjustments from the originally pinned recipe) :

Ingredients :

  1. 2 cups whole wheat flour
  2. 1 cup white sugar
  3. 1/2 tsp salt
  4. 2 tsp. baking powder
  5. 1/3 cup applesauce
  6. 2 eggs
  7. 1 Yoplait Greek Yogurt container 7 oz
  8. 1 1/2 - 2 cups fresh or frozen blueberries


  1. Preheat oven to 400 degrees.
  2. Mix together flour, sugar, salt and baking powder.
  3. In a separate bowl, whisk together applesauce, eggs and greek yogurt. Slowly add the wet ingredients to dry ingredients.
  4. Mix just until combined.
  5. Fold in blueberries.
  6. Fill muffin tins to the top and Bake for 15-20 minutes or until center is done.

*The batter will seem a bit dry when you first mix it all together. Just keep stirring and it will eventually come together.

We worked really hard cleaning house and doing schoolwork yesterday so we could take today to be lazy. And these yummy muffins were the perfect start to a day full of possibility! God bless!!

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