My Kids Love My Cooking

I have been so lucky to have children that aren’t picky eaters. Ever since I introduced solid foods, the girls  haven’t turned down anything. As a baby Sasha loved asparagus and Penelope enjoyed my roasted brussels sprouts. When I was introducing baby food to the girls I started off with the veggies. It seems like most parents start with the fruits, since they are sweeter and the babies are more likely to be more willing to eat sweet foods. Whether or not this is why my kids love their veggies, if I have any more children I will also start them out on veggies.  Like most moms I have tons of photos of the girls with food all over their faces. I thought I would share a few.

Sasha enjoying fresh basil. She liked dunking it in her milk.

Penelope enjoying her first Oreo cookie.

Can you tell she loved the lasagna?

Pesto Couscous made Penelope happy!

Sasha LOVED this Daring Bakers Challenge!

The Best Blueberry Muffins

I picked up a pint of blueberry muffins at the Farmer’s Market last week; last night I turned them into the most delicious blueberry muffins. These are the best blueberry muffins I’ve ever had; and as a bonus they are low in calories! Truly a delicious breakfast (or snack) without the guilt. Each muffin contains 169 calories, so don’t feel bad about reaching for seconds. I found the original recipe on Cooking Light’s website, but due to the availability of ingredients in the pantry I needed to adapt it to fit my needs. Below is my adaptation. ENJOY!

THE BEST BLUEBERRY MUFFINS
Yield: 16 large muffins
Serving size: 1 muffin
160 calories (45 from fat)

1 2/3 c quick-cooking oats
2/3 c whole wheat flour
1/2 c AP flour
3/4 c packed light brown sugar
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 c fat-free sour cream
1/2 c skim milk
1/4 c canola oil
2 tsp lemon juice
2 large eggs
2 c fresh blueberries
2 T granulated sugar

Preheat oven to 400 degrees F.

Place oats in a food processor; pulse until oats resemble coarse meal. Place in a large bowl, add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.

Combine sour cream and skim milk, stir to thin out sour cream. Add oil add eggs; stir well with a whisk. Add to flour mixture, stirring just until moist. Stir in lemon juice. Gently fold in blueberries until just combined.

Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 18-20 minutes or until muffins spring back when touched lightly in center.

Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

*If using frozen berries, toss with 2 T flour to coat.

Follow

Get every new post delivered to your Inbox.