Breakfast Archives - Page 8 of 20 - Garden Seeds and Honey Bees

Fresh Blueberry Muffins

Ingredients:

*1 cup Whole Wheat Flour

*1/2 cup All-purpose Flour

*1/2 cup packed Brown Sugar, extra for topping

*1 cup Old-Fashion Rolled Oats, few extras for topping

*1/2 cup Quick Oats

*1 tablespoon Baking Powder

*1/2 teaspoon Sea Salt

*2 large Eggs, slightly beaten

*1 cup Almond Milk

*1/4 cup Extra Light Olive Oil

*1 tablespoon Vanilla Extract

**1 heaping cup Fresh Blue Berries, add after adding batter to muffin tins

*Muffin tin with Cupcake Liners/cups

Directions:

Dry Ingredients:

Add to a mixing bowl: Wheat flour, all-purpose flour, brown sugar, rolled oats, quick oats, baking powder and salt. Mix together and set aside.

Wet Ingredients:

Add to a second mixing bowl eggs and whisk with fork. Then add milk, oil and vanilla. Whisk all together. Then add to the dry ingredients and mix until combined.

Scoop batter into lined muffin tins, 3 tablespoons per muffin cup. Divide blueberries evenly to the tops of each filled muffin cup. Then sprinkle on the brown sugar and rolled oats to the tops of the blueberries.

Bake muffins in a pre-heated 400*F. oven for 20 minutes or until toothpick comes out clean.

Enjoy!

Lindy

Bacon Deviled Eggs

*8 pieces Bacon, cut slices in thirds then cooked/fried

*12 Eggs, cooked-boiled eggs

*1/2 cup Plain Greek Yogurt

*1/2 cup Olive Oil Mayonnaise

*1/4 teaspoon Vanilla Extract

*1 tablespoon Sugar

*1 teaspoon Yellow Mustard or to taste

*1 teaspoon White Vinegar

*Sea Salt and Fresh Ground Black Pepper, to taste

Directions:

After cooking/boiling eggs, drain water from eggs, peel and cut eggs in half and remove the yolks. Place egg yolks, yogurt, mayo, vanilla, sugar, mustard, and vinegar in a bowl of a stand mixer with whisk attachment, on medium-low speed and add yogurt, vanilla and mix for 1 minute, then turn up to medium speed and whisk until smooth 1 to 2 minutes.

Stir in salt and pepper, to taste. Then using a 1 tablespoon cookie scoop/disher, scoop the yellow egg mixture into egg white half, making a deviled egg. Repeat for each egg white half.

Top each deviled egg with a bacon slice. Chill in fridge until cold and serve.

For pressure cooking eggs See Ninja Pressure Cooking Hard Boiled Eggs