Thursday, May 29, 2014

Crumble topped Blueberry Oat Muffins

Ready for more muffins?
















I did tell you that I have been in a muffin mood lately.  Blueberry muffins have always been my favorite muffin.  I rarely stray from my typical recipe (since it is so delicious), but thought I would try to make a version with some oats.   I was quite pleased with this version and they make the perfect quick breakfast when you have to nurse a baby and take care of a toddler.  I realize that most of you aren't in the same situation as me, so these are also great for a quick breakfast on your way to work or for a slow breakfast when you want to sit and enjoy.  I individually wrapped each muffin in plastic wrap and froze them in a freezer bag.  All you have to do is unwrap and microwave 30 seconds for perfection.

Crumble topped Blueberry Oat Muffins
recipe inspired by allrecipes.com

makes 12-15 muffins

for the muffins:
1 cup quick cooking oats
2/3 cup orange juice
1 1/2 cups flour
1/2 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 egg, beaten
1 1/2 cups fresh blueberries, dusted in 1 tablespoon flour to prevent sinking

for the topping:
1/2 cup brown sugar
1/4 cup quick cooking oats
1 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter

Preheat oven to 400 degrees Fahrenheit.  Line a 12 cup muffin pan with paper liners.  In a small bowl mix the oats and orange juice together and set aside.

To make the topping, mix the brown sugar, oats, four, and cinnamon in a bowl.  Add butter using either a fork, pastry cutter, or your fingers until you have a crumb.  Set aside.

In a medium bowl, mix the flour, sugar, baking power, salt, baking soda, and cinnamon.  Using a whisk, blend in the oil, vanilla, and egg.  Gently stir in the oar mixture and fold in the blueberries.  Spoon batter into the prepared muffin cups.   Top each muffin with crumble topping.

Bake 18 - 20 minutes until lightly golden and a knife inserted in the center of a muffin comes out clean.





Monday, May 5, 2014

Lactation Cookies - Oatmeal Chocolate Chip Butterscotch Cookies

I can't keep my hand out of the cookie jar!




As I mentioned last week, we welcomed our beautiful baby girl into this world.  We are still getting used to being a family of four, but her big brother seems truly smitten with her.  He is constantly checking on her and demands to hold her and lay with her.  It is the cutest thing.  I am nursing her and we have no issues so far.  I am one of the lucky women who have babies that latch well and eat often without any issues.  I know breastfeeding can be a struggle for many women and my heart goes out to you. 

One thing that i never tried with my son was making lactation cookies.  The ingredients in the cookies are supposed to increase your milk supply.  I have never had a supply issue before, but figured it would not hurt to give these a try.  I modified the recipe slightly and let me tell you....they are delicious!  My entire family keeps eating them.  We are almost out of the first batch which made 4 dozen.  I plan to mix up another batch this weekend.

Lactation Cookies (Oatmeal Chocolate Chip Butterscotch Cookies)
recipe modified from iambaker

makes approx. 4 dozen

2 cups flour
1teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons cocoa powder
2/3 cup granulated sugar
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla
3/4 cup butter
2 teaspoons Brewer's yeast
2 tablespoons ground flaxseed
2 cups oats (can be quick oats)
3/4 cup chocolate chips
3/4 cup butterscotch chips

Preheat oven to 350 degrees Fahrenheit.  

In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and cocoa powder.  In a separate bowl beat together the butter, sugar, and vanilla.   Add in eggs one at a time until fully combined.  Slowly add in flour mixture.  Mix until combined.  By hand, mix in the yeast, flaxseed, oats, chocolate chips, and butterscotch chips.  Drop rounded spoonfuls about two inches apart on an ungreased cookie sheet.  Bake for 10-12 minutes until lightly golden.