Blueberry Cherry Almond Muffins

 

I am a domestic goddess. Ok, maybe not, but I’ve been cooking a lot lately and some of it is really good. I have a husband that literally needs about 5,000 calories a day just to maintain the weight that he already is. I know, sometimes I hate him too. He gets up really early and doesn’t have time for breakfast so one of the things I do to help him out is freeze meals for him to eat on his way to work. Bacon, egg, and cheese bagels is one that I make that freezes really well.

All you do is fry up six eggs and cook about six slices of bacon (cut in half). Toast six bagels (I use Arnold’s Whole Wheat because they have 10 grams of protein). Then assemble the sandwiches. 

The trick is in the freezing. Wrap the sandwiches in a paper towel, then wrap again in wax paper. Put the them in individual freezer bags and pop them in the freezer.

When it’s time to eat, take off the bag and wax paper (leave the paper towel on) and heat for 70 seconds in the microwave. It’s that easy! I become #1 Wife and the hubs is fat and happy. I like to use Cinnamon Raisin Bagels for my sandwiches because they taste like healthy versions of a McDonalds McGriddle- which is my kyrptonite.

This week I topped everything I have ever done with my freezer breakfast- Cherry, Blueberry, Almond Muffins!! Oh. My. Goodness. 

You will need:

1 cup blueberries (1/2 cup reserved)

1 cup cherries (pitted and diced)

3 cups minus 2 tbs. flour

1 tsp. baking soda

2 tsp. baking powder

pinch of salt

dash of nutmeg

1 cup sugar

1/2 cup vegetable oil

1 egg

1 cup vanilla yogurt

1/2 capful of vanilla extract

brown sugar

2 tbs. almonds

Mix flour, baking soda, baking powder, salt, nutmeg into a bowl. In another bowl mix sugar, vegetable oil, egg, yogurt and vanilla extract. Add the bowls together and mix just until moist. Mix in berries but leave out the 1/2 cup of blueberries for topping. Stir lightly. Spray muffin pan and pour in mixture. Top each muffin with remaining blueberries and almonds, lightly pressing them in a bit. Sprinkle muffins with brown sugar. Bake at 385 degrees for 25 minutes. Makes 24 muffins.

Just pull out what you want to eat now…and freeze the rest by laying them flat side by side in a ziplock bag. Do it quickly before you eat them all!  I mean it, I was already down four muffins before I made it to the freezer. Then you can pull them out as you need them. Pop them in the microwave for a few seconds and BAM!

With these muffins, my diabolical plan to fatten my husband up so that I will look skinnier is in full effect. Bwahahahaha! (I say, as I twirl my imaginary handlebar mustache.)

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