Apple Oatmeal Greek Yoghurt Muffins

January30

Things have not exactly been going swimmingly for me this past week.  For one, I have had to eat out twice.  The first time was by invitation to a new location of Smoke’s Poutinerie where I took D with me to ensure that I would only have to sample a single bite.  But of course, I ended up eating the whole order of my Country poutine.  For one, he had his own serving to eat and for two I absolutely abhor food that goes to waste.  Even this is BS that I feed to myself because I could have packed it up to bring home for our boarder and I also was taught long ago:  “It isn’t a waste if you leave it on your plate.  It is a waste if you ate it when you were already full and didn’t even want it.”  Why can’t I listen to my own good advice?  To make matters worse, the very next day we were celebrating my Mom’s birthday by ordering Chinese food from her traditional spot.  All of her favourites were ordered and there were a number of deep fried and sweetly-sauced items.  I approached the table, determined to take the egg foo young and a couple of the veggie and noodle dishes but returned to my spot at the dining table with a taste of every dish on my plate.

I have been in the kitchen as often as usual, but this week I have been batch cooking for our boarder to fill the freezer for the time while we are on vacation. After making a zillion pizzas and casseroles, I am not inspired to flip through cookbooks and spend the time to make anything healthy for myself.

But because I always try to look on the sunny side, so here goes: I got out my summer clothes to launder and pack for our winter vacation and everything fits better than it did when I put it away last fall.  I have made a significant paradigm shift-instead of “cheating” by eating a whole bag of chips or cookies, I feel as if I have “cheated” if I eat a white noodle, white rice or white pizza crust.  So even though I was not completely on track this week, at least I haven’t totally derailed either.  In addition, the miserably cold weather seems to have broken and the days are getting noticeably longer.

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In addition, I have finally perfected a Nuts and Bolts recipe that is low salt, low fat and high in non-soluble fibre, soluble fibre and taste!  I use whole grain waffle pretzels (Presidents Choice Blue Label), Shreddies, Cheerios, Corn Chex and popcorn.  The secret is glugs and glugs of Worcestershire sauce.  After I slow roast it all, I put into small zip locs and put it in the freezer.  Then when I get hungry, bored or too busy to make something, I grab a bag.  Yum!

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Lastly, I found and baked one fabulous new (and healthy) recipe.  I often buy no fat Greek yoghurt when it has been marked at 50% off, but this week I was not able to eat it fast enough.  When I was concerned about using it up, I went recipe searching and found this delectable one.  See the end of this post for the recipe.  Something is amiss with my recipe template….

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Kath’s quote: “Well, I can’t eat muffins in an agitated manner. The butter would parobably get on my cuffs. One should always eat muffins quite calmly. It is the only way to eat them.”-Oscar Wilde

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Love, that is all.

 

Apple Oatmeal Greek Yoghurt Muffins
Author: 
Recipe type: Breakfast, Brunch, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
Ingredients
  • 1c whole wheat flour
  • 1 T baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • 1c quick cooking oats
  • ¼ c milk
  • 2 eggs
  • 1 c 0% plain Greek yogurt
  • ⅓ c canola oil
  • ¼ c brown "sugar" splenda
  • ¼ c real maple syrup
  • 2 c finely diced Macintosh apples
  • ¾ c raisins
Instructions
  1. In a medium sized bowl, with a sturdy whisk, blend all the dry ingredients together.
  2. In a second medium bowl combine, milk, eggs, yogurt, splenda, syrup and blend well.
  3. Combine the ingredients of the two bowls and stir until all ingredients are moistened.
  4. Add chopped apples, raisins and stir one last time.
  5. Spoon into paper muffin liners or muffin tins sprayed with canola oil.
  6. Bake at 375 degrees for 20 minutes.
  7. Makes 12-16 muffins.

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