Posts Tagged With: nuts

flourless chocolate peanut butter oatmeal muffins

It’s been a while since my last muffins for Monday recipe (which included chocolate chunks, pecans, and bacon), not so much because I haven’t been making muffins, but because I haven’t been doing much blogging.

That said, today’s muffin recipe is brand new and so yummy that I just had to share!

breakfast is gonna be really good this week.....

breakfast is gonna be really good this week…..

Despite my love of all things chocolate and peanut butter, I have never combined these two ingredients in a muffin recipe before, probably because I don’t like eating dessert for breakfast.

(If you’ve tried any of my muffin recipes before, you know that they are all very lightly sweetened and a far cry from the cake-disguised-as-breakfast muffins that lots of people make. And I do enjoy eating a sweet ‘n’ fluffy muffin every now and again–just not first thing in the morning!)

This recipe is rich and flavorful, but not overly sweet, which makes it a perfect little muffin to start your day off in a hearty and (mostly) healthy direction.

I should disclose that this recipe was kind of inspired by those no-bake peanut butter chocolate oatmeal cookies that our cafeteria always used to serve for dessert when I was a kid. (Though not quite as good for you as my muffins, those cookies are darn tasty and super easy to make–here’s a recipe!)

I should also disclose that this recipe is flourless not because of any recent developments in our ability to tolerate wheat or gluten….

I just happened to be out of whole wheat flour…

So why not experiment? 🙂

What’s in it:

  • 2 cups rolled oats
  • 1/3 cup brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup peanut butter
  • 3/4 cup fat free Greek yogurt
  • 3 eggs
  • 1 teaspoon vanilla extract

Step by step:

  • Preheat your oven to 400°F and prepare a 12-cup muffin pan.
  • In a small bowl, whisk together the oats, brown sugar, baking powder, baking soda, and salt.
  • In a larger bowl, beat together the peanut butter, yogurt, eggs, and vanilla.
  • Stir the dry ingredients into the wet stuff just until everything’s incorporated.
  • Divide your batter among your 12 muffin cups. Unless you’re scared of raw eggs (I’m not), feel free to lick your spoon clean of all those deliciously chocolate-y, peanut butter-y batter remnants.
  • Bake the muffins for 15-18 minutes or until they’ve risen nicely and are firm enough to spring back a little when you press the tops.
  • Let the muffins cool in the pan for a few minutes, then remove from the pan and cool to room temperature.

I ate one of these babies as soon as it left the pan, and it was pretty special. The cocoa flavor is dark and rich, and the nuttiness of the oats nicely complements the peanut butter flavor.

I was a little worried about how the texture would turn out since I had used all oats and no flour, fearing my muffins might end up a bit fragile and crumbly, but I think the eggs and the stickiness of the peanut butter gave them enough body and structure.

Now that I’ve made tried my hand at flourless muffins, I’m excited to try some more variations, and of course I’ll try to squeeze in a blog post here and there when I do. 🙂

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bacon, pecan, & chocolate chunk muffins

What do you get when you cross crispy, pan-fried, home-cured bacon with locally harvested pecans and sweet, creamy milk chocolate?

Muffins, of course!

I don’t know if you guys have missed my muffins for Monday posts, but I sure have missed making muffins!

Where have all my muffins been?

Well, here’s the thing. Since I’m a teacher, I have summers off. And during the summer, I don’t usually drag myself out of bed in time for much of a breakfast besides a big, strong cup of (possibly spiked) coffee. And Micah is perfectly happy smearing jam on some homemade whole-wheat sourdough or topping a bowl of creamy Greek yogurt with some sweet summer blueberries.

So, when I’m on vacation, the muffin recipes go on vacation, too.

But school has started back (with a vengeance–I’m crazy busy and kind of exhausted!)–so the muffins are back, too.

I wasn’t sure what yummy mix-ins I wanted to put in this week’s batch, but Micah suggested the perfect ingredient: bacon.

A quick scan of the cupboard revealed a container of pecan halves and a bar of milk chocolate.

Thus, this recipe was born.

And despite being full of bacon and chocolate, these muffins really aren’t that bad for you. Thanks to the whole wheat flour, they’ve got a little bit of fiber. Pecans, bacon, and Greek yogurt add protein. And using fat-free yogurt and no added oil or butter makes these relatively low in both fat and calories.

So I won’t feel guilty at all about devouring one of these tasty pastries for breakfast every morning this week. 🙂

a little bit o’ bacon in every bite

What’s in it:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup fat-free Greek yogurt
  • 1/2 cup milk
  • 3 slices bacon, cooked, drained, and crumbled
  • 1 1.55 ounce milk chocolate bar, roughly chopped
  • 1/2 cup pecan halves, roughly chopped

Step-by-step:

  • Preheat your oven to 400°F and prepare a 12-cup muffin pan.
  • In a small bowl, whisk together the flours, brown sugar, baking powder, baking soda, and salt.
  • In a larger bowl, beat the eggs, then whisk in the milk and yogurt.
  • Stir the dry ingredients into the wet stuff, then fold in the bacon, chocolate, and nuts just until everything’s incorporated.
  • Divide your batter among your 12 muffin cups. If you’re not scared of raw eggs (I’m not), then feel free to lick your spoon clean of all batter remnants, which will taste just a little sweet and just a little salty (just like these muffins will be very soon).
  • Bake the muffins for 13-15 minutes or until they’re golden brown and spring back a little if you press the tops.
  • Let the muffins cool in the pan for a few minutes, then remove from the pan and cool to room temperature.

These yummy treats are fluffy and full of flavor, with just a hint of salty bacon and a touch of crunch from the chopped pecans, punctuated with little pockets of sweet, creamy chocolate.

I might add a bit more bacon next time, but these are fantastic just the way they are.

In fact, I have to tell y’all that while Micah pretty much always enjoys my muffins, he does usually prefer to slather them with a little bit of butter–but he said that this batch doesn’t need any. 🙂

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forgetfulness, plus a perfect parsley pistachio pesto

We needed fresh parsley the other day.

I knew we needed it, because it’s not something we usually keep around.

We needed fresh parsley–I knew we did, was absolutely sure we did–so I picked some up at the store…

…only to return home and discover that we already had a slightly wilted and forgotten bunch of fresh parsley in the fridge, leftover from another night.

The older bunch of herbs was certainly no longer in its prime, not perky enough to garnish the fancy dinner Micah was making for me, but certainly not yucky enough just yet to toss in the compost pile.

So there I was a few mornings later, brainstorming lunch ideas and faced with not one but two bunches of floppy parsley, not to mention a whole-heck-of-a-big loaf of fresh sourdough.

But what about all that parsley?

A saggy parsley salad with sourdough croutons didn’t strike my fancy. Neither did wilted parsley sandwiches. Even bacon wouldn’t save those.

Then, my brainstorm struck a little lightning.

Pesto lightning.

It seemed like a good idea. After all, pesto is what you make when you’re overrun with fresh basil. Why not make it with parsley instead?

Of course, I didn’t have pine nuts, either. I could have subbed walnuts or pecans, both pine-nut-alternatives that I’ve seen in pesto recipes before.

But then I peeked in the pantry and spied the pistachios.

Pistachios are pretty much my favorite member of the nut family, and not just because they’re green (my favorite color). A perfectly roasted pistachio is crunchy, salty, and just a little bit creamy from all those good-for-you vegetable fats that live in nuts and avocados.

Thus, with the help of my handy dandy food processor, the perfect parsley pistachio pesto was created.

green + good for you!

This stuff was great on bacon tomato sandwiches, and it’s most likely on deck to dress some gnocchi later this week.

What’s in it:

  • 2 tightly packed cups chopped fresh parsley (about 1-1/2 bunches, wilted is okay :))
  • 1/2 cup roasted, salted pistachios
  • 2 cloves garlic
  • 1/4 cup shredded Parmesan
  • 1/2 tablespoon sherry vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil

Step by step:

  • Put the parsley, pistachios, garlic, and cheese in the bowl of your food processor and whir everything around a few times until it starts to come together and look more, well, pesto-y.
  • Add the vinegar, salt, pepper, and olive oil. Pulse the food processor a few more times until your pesto is the consistency you like. If you prefer your pesto smoother than my chunky stuff, just drizzle in a little more olive oil and mix a bit longer.

This recipe makes about 1 packed cup of pesto, which will now keep for a week or two in the refrigerator. Spread it on a sandwich, use it for pasta sauce, or just sneak spoonfuls of it straight from the jar like I’ve been doing all week.

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gluten-free experiments, part two: fruity nutty cocoa bites, cranberry coconut almond muffins, and a bonus recipe: peach & tomato gazpacho!

I know the title of this post promises an overflow of information, so I’m going to try to keep the hemming and hawing to a minimum and get quickly to the recipes!

The reason I’m sharing so many at once here is because in the last two weeks, I made two more batches of gluten-free goodies to share with my Red Clay buddies, and then I made some peach and tomato gazpacho (both vegan and gluten-free) to bring to the end-of-institute potluck dinner on Tuesday. All this food was for the same audience of eaters, so I decided to put it all in the same blog post, too, for easy sharing. 🙂

For my third-ever gluten-free experiment last Monday, I decided I wanted to make some of those no-bake fruit-and-nut balls that I’ve seen around the blogosphere/interwebs. I looked at a few recipes to get an idea of the proportions, then (of course) winged it based on what I actually had in the cupboard. In the end, these chewy little bites ended up being rich, a little sweet and a little salty, and overall pretty darn tasty!

worried about sticking, I used little paper mini-muffin cups to transport
these safely (probably unnecessary, but I figured it wouldn’t hurt)

What’s in it:

  • 6 dates, pitted
  • 1 cup dried cranberries
  • 2 cups pecan halves
  • 2 tablespoons raw sunflower seeds
  • 4 tablespoons cocoa powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1/4 cup dried, unsweetened shredded coconut

Step-by-step:

  • Blend all of the ingredients except for the coconut in a food processor until you have a thick mixture, almost like cookie dough.
  • Put the coconut in a shallow dish.
  • Use your hands or a cookie scoop to pick up about 1-2 teaspoons of the mixture at a time; roll and press your scoop of dough into a tightly packed ball. (Warning: your hands will get sticky!)
  • Roll the ball in the dried coconut.
  • Repeat until you run out of stuff! 🙂

For me, this made about 3 dozen little bites, which was perfect for sharing with a group. Though I’ll admit, I probably ate a little more than my fair share. 🙂

Next up was my attempt at gluten-free muffins for this Monday, which I adapted from a recipe on the Gluten Free in Boulder site (with minor changes, as always, because I didn’t have blueberries or quite enough cornmeal.)

stacked upside down because, well, why not?

What’s in it:

  • 2/3 cup raw almonds
  • 1 cup dried, unsweetened shredded coconut
  • 1-1/2 cups cornmeal
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 1/2 cup honey (I would reduce this to 1/4 cup next time)
  • 2-1/2 cups milk (I would reduce this to 1 1/2 cups next time)
  • 1 to 1-1/2 cups dried cranberries

Step-by-step:

  • Preheat your oven to 400°F and prepare two 12-cup muffin pans. (I would recommend using liners as I didn’t and my muffins were a little too sticky!)
  • In a food processor, blend together the almonds, coconut, cornmeal, baking powder, and salt until you have a coarse meal that looks kind of like sand.
  • In a large bowl, whisk together the eggs, yogurt, milk, and honey.
  • Add the dry ingredients from the food processor and whisk until combined. If you follow the original recipe like I did, your batter will be pretty soupy, which was kind of hard to work with and made for a fragile muffin–so if I make these again, I’ll adjust the recipe.
  • Pour about 1/4 cup of the batter into each of 24 muffin cups. Top each muffin with dried cranberries.
  • Bake for about 25-30 minutes. (After the original recipe’s recommended 15, my muffins were nowhere near done!)
  • Let the muffins cool in the pan for 5-10 minutes before (carefully) removing them to a wire rack to reach room temperature.

Like I said, these muffins were very delicate when they came out of the oven, I think because the batter was just too wet, so I would reduce the liquid as noted above. And I also thought they were a little too sweet, so for my personal tastes, I would reduce the honey, too. Still, made following the directions posted here, these sweet and nutty little cakes were a big hit with my classmates.

and the last leftover muffin was pretty tasty
warmed up and topped with some vanilla ice cream

The last thing I made for my Red Clay friends was for our potluck on Tuesday evening. Since it’s been so dang hot here in Georgia, and since it’s the perfect time of year for peaches (free from Earth Fare!) and fresh local tomatoes…

tomato or not tomato, that is the question….

…I decided to resurrect one of my favorite soups from last summer, a cool and refreshing peach and tomato gazpacho from Epicurious. Besides doubling the recipe, here are the changes I made:

  • I used dried tarragon instead of fresh (so, 1 teaspoon dried in place of 1 tablespoon fresh)
  • I used rice wine vinegar in place of the white wine vinegar
  • I doubled the ice and skipped the water
  • I didn’t strain it at the end (and straining wasn’t really necessary anyway!)

I think last year I might have also added a dollop of Greek yogurt to this, but this time I wanted to make it vegan. And since I pretty much stuck to the original recipe, I won’t re-type it up here. But I will show you how lovely it was!

mental note: parsley looks pretty on this soup, but it’s not the best flavor
combination….more tarragon or maybe some mint would have been better!

This stuff got polished off at the party, but I did save just a little bit for Micah and me to enjoy with dinner later in the week.

But more on that in my next post. 🙂

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muffins for Monday – 5.12.12 – carrot zucchini

He moved too quickly. I couldn’t warn him. By the time I realized what he was doing, it was too late.

His teeth sank into the warm muffin.

I waited.

He didn’t gag, didn’t choke, didn’t make a face, didn’t spit it out.

In fact, he gobbled up the whole thing and washed it down with a glass of milk.

Who? My stepdad, Chuck, whose favorite foods include steak, ice cream, Mountain Dew, and Oreo O’s cereal.

What? A whole-wheat muffin packed full of oats, nuts, and…da da DUM!–vegetables.

If you knew Chuck, you would realize how much this doesn’t make sense. At all. At least 47 different laws of nature were defied when that fresh breakfast bread entered his digestive system without being rejected and hastily ejected.

Granted, when Chuck snatched that fresh-from-the-oven muffin from my cooling rack last Saturday morning, he didn’t know at first what he was eating. He was hungry, needed breakfast, saw a muffin. It was only on closer inspection that he noticed this particular muffin “had, like, sticks and twigs in it.”

And so it was that a veggie-filled whole-wheat muffin worked a miracle. Chuck ate something healthy. And liked it.

(And I’ll bet you’ll like it, too!)

the muffin that made the miracle

What’s in it:

  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 ounces finely chopped walnuts
  • 2 eggs
  • 1 cup fat-free Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1 cup grated zucchini

Step-by-step:

  • Preheat your oven to 425°F and get a 12-cup muffin pan ready.
  • In a small bowl, stir together the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and nuts.
  • In a large bowl, beat the two eggs. Add the yogurt and vanilla and beat until smooth.
  • Stir the dry ingredients into the wet, then fold in the carrots and zucchini until just combined. (The batter will be pretty thick–this is okay. The veggies will release more moisture as they cook.)
  • Divide the mixture between the 12 muffin cups and bake for about 20 minutes.
  • Let cool and enjoy!

Based on a recipe from Marcus Samuelson’s website, these veggie-flecked miracle muffins were warm, moist, and delicious.

My mom loved them, too, by the way–but this was much less of a surprise as she’s always been a pretty healthy eater. 🙂

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muffins for Monday – 4.30.12 – pears galore!

Pears are tricky.

Like bananas, pears are at their best for a very specific window of time. Try to eat one before it’s ready, and your teeth and tongue will fight a losing battle against that tart, hard rock of a fruit.

Let your unyielding pear sit out on your counter for a few days to mellow, and mellow it will. If you catch that pear at the peak of its ripening, you’ll be rewarded with bite after juicy bite of pear perfection. Your hands and face will be rendered a moist mess with every nibble of that soft, sweet fruit, and you’ll gnaw away every little scrap of pear until all you have left in your hands is a sticky, skinny core.

Let that perfectly ripe pear sit out on your counter for a few more days, and….well, you’ll have a mess.

My pear problem started three weeks ago when the Athens Earth Fare emailed me a coupon for one free pound of organic red Bartlett pears with a five dollar purchase. I printed two, one for me and one for Micah, and our regular grocery trip later that week earned us two free pounds of rock-hard pears.

Another week passed, and those babies were perfect. I took some to school the next week, which made for a delicious (albeit sticky) addition to my lunchbox.

And then we were out of town all last weekend for Jessica’s wedding, so the last four pears sat on our kitchen counter for about a week longer than they really should’ve.

When we came home, one moldy pear got a one-way ticket to our compost pile. The other three were pretty mushy–too soft to pack in a lunchbox, or slice for a snack, or bake into a pie–but not quite rotten yet.

What to do with too-far-gone fruit? Make muffins, of course! (Good timing, too, since we were about to eat our last two crumbly granola bars. :))

pears + dates + oats + pecans + a touch of cinnamon = mmmm…..

What’s in it: 

  • For the muffins: 
    • 1 cup whole wheat flour
    • 1 cup rolled oats
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/4 cup brown sugar
    • 3 overripe pears, mashed
    • 3 dates, pitted and finely chopped
    • 2 eggs, lightly beaten (I actually used 5 egg whites that I had leftover from making pastry cream)
  • For the topping:
    • 1/4 cup chopped pecans
    • 3-4 tablespoons rolled oats (I tackled mine with the mini-chopper, just to make them a little finer)
    • 1 tablespoon brown sugar

Step-by-step:

  • Preheat your oven to 425°F and get a 12-cup muffin pan ready with cooking spray or paper liners.
  • In a large bowl, stir together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, and 1/4 cup brown sugar.
  • Add the pears, dates, and eggs. Stir until just combined.
  • Divide the batter among your 12 muffin cups.
  • In a small bowl, mix together the pecans, oats, and brown sugar for your topping.
  • Sprinkle the topping evenly over the muffins. You’ll probably have enough to pretty much completely cover each muffin. (At this point, I also lightly pressed the topping into the batter to hopefully prevent it from all falling off.)
  • Bake for 15-20 minutes, then let cool.
  • Enjoy!

Not only are they extra moist and juicy from all that fruit, but because I mashed the pears instead of pureeing them, the muffins also have some nice chunks of fruit inside them. The cinnamon and dates give these sweet treats a warm, cozy flavor, and the oats and nuts in the topping are nice and toasty and crunchy.

This is definitely one of my favorite batches of muffins so far!

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non-muffins for Monday – 4.19.12 – granola bars

When I saw a recipe for granola bars on Frugal Feeding (and saw how lovely those granola bars turned out), I was sure that I had to make them. Y’all know how I love my morning muffins during the week…but branching out is always nice, too. And Micah and I are big fans of granola, though mine never turns out quite as crispy-crunchy as my favorite store-bought brand, Goodness Gracious Granola (which is delicious, albeit a tad pricey for everyday eating).

Of course, actually making these granola bars proved more challenging than I imagined, partly because I converted the metric measurements to cups (not that I have anything against weighing ingredients to the nearest gram–just thought that if y’all wanted to follow my recipe, you might want it in cups instead).

Another change I made (but probably shouldn’t have) was reduce the sugar and fat in the recipe by just a little. While this did make my granola bars a smidge healthier, it also made them a good bit crumblier.

Finally, because my mixture looked so crumbly, I added an egg (which made my granola bars intentionally un-vegan, unlike the original recipe).

The final product:

just look at all those oats!

What’s in it:

  • 2-1/3 cups rolled oats
  • 1/2 cup chopped pecans
  • 2/3 cup dried cranberries
  • 2/3 cup dried unsweetened shredded coconut
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons whole wheat flour
  • 1/4 cup brown sugar
  • 2 tablespoons maple syrup
  • 3 tablespoons coconut oil
  • 1 egg, lightly beaten
  • some water (I didn’t measure it)

Step-by-step:

  • Preheat oven to 350°F and grease a 9″x13″ baking pan or line a cookie sheet with parchment paper.
  • In a large bowl, stir together the oats, pecans, cranberries, coconut, cinnamon, salt, and flour.
  • Heat the maple syrup and brown sugar together in a small saucepan until the brown sugar has melted. Add a little water to make a thick, caramel-y syrup.
  • Stir the sugars into your dry mixture.
  • Stir in the oil and the egg.
  • Add a tiny bit of water. Fret, because your granola mix still looks pretty dry. Add a little more water. Fret.
  • Resign yourself to having crumbly granola bars.
  • Press the mixture into your baking pan, or dump it onto your cookie sheet and form into a rectangle.
  • Bake for 30-40 minutes.
  • Let cool completely before attempting to cut into bars, which will probably fall apart anyway.
  • Resolve to follow the original recipe next time instead!

I suppose flouting the posted proportions earned me the fragile mess this recipe turned out to be. But although my granola bars disintegrated into, well, granola….they did taste really good! I’ll very likely attempt these again soon…but I won’t wing it quite so much next time. 🙂

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muffins for Monday – 3.25.12 – nut & honey

Anyone remember this commercial?

Or this one:

Or this one:

Well, this morning, Micah asked me what kind of muffins I was going to make for the week. I’d been eyeing a jar of honey and a bag of pecans in the pantry and considered replying like a sane person with “honey pecan.” Then my mind flitted to the phrase “honey nut,” like in Honey Nut Cheerios. Even that would’ve been a reasonable response.

But in the end, my terrible sense of humor and love for bad puns overcame my better judgment, and I replied, “Nut ‘n’ honey.”

Groans ensued, and I immediately needed to find those old cereal commercials to see if they were as dumb as I remembered. They were. But back when I was a five/six/seven-year old kid watching them on TV for the first time, I remember laughing. Hysterically. In fact, I always wanted my mom to buy that cereal so I could have conversations like the ones in the commercials with my little brother, or my Mammaw, or whoever would give in and play along. (Have I mentioned that I was kind of a strange kid?)

I don’t think my mom ever bought Nut and Honey Crunch, though, mostly because she insisted on a pretty regular rotation of plain cereals: plain Corn Flakes, plain Rice Krispies, plain Cheerios, plain Chex. The sweetest cereals we ever ate were Kix and Life (though never Berry Berry Kix or Cinnamon Life–just the unflavored varieties).

Our friends probably hated spending the night with us. Where are the Lucky Charms? What about Cocoa Puffs? Can we at least have some sugar to dump on this cardboard??

My Mammaw, though in a perfect position to be a food role model, wouldn’t eat any of the cereals at our house without a healthy dose of added sucrose. (Which, given some of the other things she liked to eat, shouldn’t come as a surprise.)

Besides sleepovers at friends’ houses (friends with cool parents, that is), the only time we ever got to indulge in overly sweet breakfast monstrosities like these was at Christmas, when we would find an 8-pack of these wrapped under the tree:

Gee, whiz! Thanks, Mom! Er, I mean...thanks, Santa Claus!
(image from Amazon.com)

At the time, though of course I ate my mom’s boring cereal choices without complaint, I was convinced that her low-sugar rule was horribly unfair. Just like it wasn’t fair that all the other kids at school got to play on the Nintendo (we didn’t have one) and drink soda with dinner (you can imagine my mom’s thoughts about that one).

Now, I’m glad Mom made us eat unsweetened cereals and drink milk instead of soda, because as an adult I am absolutely unable to eat a bowl of Froot Loops for breakfast (ugh!), and I rarely crave a Coke. It’s a lot easier to make healthy choices when the unhealthy ones kind of gross you out. 🙂

(I do wish she’d caved on the Nintendo, though. My video game handicap is about the same as your average five-year-old’s, thanks to my lifelong lack of eye-thumb coordination.)

But I digress. Rewind to this morning’s conversation:

“What kind of muffins are you making today?” asks Micah.

“Nut ‘n’ honey!” I chirp.

Groan.

The name of this week’s muffins for Monday might echo the silliest 80’s commercial pun ever penned, but they did turn out nice:

A muffin so pretty, even our blooming camellias want a taste.

I can’t tell you how the taste of my nut ‘n’ honey muffins compares to Kellogg’s Nut & Honey…Crunch! because I’ve never tasted the stuff, but how ’bout you make the muffins on your own and compare for yourself?

What’s in it:

  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar
  • 1/2 cup chopped pecans
  • 2 eggs
  • 3/4 cup fat-free Greek yogurt
  • 1/4 cup honey

Step-by-step:

  • Preheat your oven to 400°F, and get a 12-cup muffin pan ready.
  • Mix all the dry ingredients (flour through pecans) in one bowl. Mix the wet ingredients (everything else) in another. Then combine.
  • Spoon into your muffin cups and bake for 12-15 minutes, then let cool.

The batter for these muffins is a little thicker than you might be used to if you’ve tried some of my other muffin recipes, because when I substituted honey for some of the brown sugar, I decided to leave out the milk (lest my batter become too runny). But the chopped pecans yield a nice crunch, and the honey flavor is perfect: light, a little floral, but not too sweet. Just like my mom would prefer.

What kind of cereal did you eat growing up?

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