Monday, November 18, 2013
Thursday, November 14, 2013
Monday, November 11, 2013
This week is yet again an easy week since I planned the menu in the car on the way home. Just happy that we like the easy stuff so much...
Wednesday, November 6, 2013
When my parents came for a recent visit, I wanted to send them off on their long journey home with a nice breakfast. As Hubs and I both had to work that morning, I chose to go with a hearty yet delicious muffin. These muffins have eggs, oats and Greek yogurt for extra staying power, and have a nice density without being too heavy. The first batch went so quickly that I had to make a second one to do a blog post! These are great for a satisfying snack or on-the-go breakfast, and are really easy to throw together.
This particular recipe will make about 15 muffins, but I ended up making a dozen muffins and using the extra batter to make a a mini loaf, as I only have one muffin tin!
Gluten-Free Peach & Greek Yogurt Oatmeal Muffins
Makes 15 muffins
- 2 cups Pamela's Baking & Pancake Mix
- 1 cup gluten-free oats
- 1/2 cup sugar
- 1 teaspoon ground ginger
- 2 6-oz containers Chobani Greek Yogurt (I used pear flavor)
- 2 large eggs
- 1 tablespoon vanilla
- 1 cup frozen peaches, thawed and diced
Preheat oven to 350 degrees.
In a large bowl, whisk together the dry ingredients (baking mix, oats, sugar, and ginger). In a separate mixing bowl, whisk together the wet ingredients (eggs, Greek yogurt, oil, and vanilla). Add the wet ingredients to the dry ingredients and stir until combined. Stir in the chopped peaches and distribute into a muffin tin (other options - full size or mini bread pans)
Bake 25 minutes for muffins and mini bread loaves, or 50-60 minutes for a full-size loaf.