Ultimate Blueberry Muffins

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It has been a long Birthday Weekend and I’m glad to finally be home. Birthday Weekend is when everyone goes up to the cabin to celebrate 4 birthday’s that happen all in one week in my husbands family. There were about 13 people there and 5 dogs. And if you’re wondering how 13 people can fit into one cabin, they can’t, cause there’s actually 2 cabins. We had sloppy joes, corn on the cob, watermelon, ice cream birthday cake and probably the best damned gaucamole I’ve ever had. Which I plan on sharing with everyone on this site soon. It was so stinking good and I couldn’t stop eating it.

Oh yes, and there were ducks too. I snapped a couple pics of them diving into the water for dinner.

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The weather was kind of drab cause it was cloudy and on Saturday night there were a few thunderstorms. Then it was really muggy and the sun finally decided to come out on Sunday. Why couldn’t it have been that way on Saturday?

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My favorite type of muffin is blueberry.  I like jumbo muffins with too with a crunch top on the outside. One of these muffins is only 6 Weight Watcher points and it was very filling for breakfast.  They have a cinnamon sugar topping on the top and lots of fresh blueberries in the middle. A very good low calorie muffin to keep you satisfied through the morning.

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Ultimate Blueberry Muffins
  • 1½ cup(s) all-purpose flour
  • ⅔ cup(s) whole wheat flour
  • 2 tsp baking powder
  • ½ tsp table salt
  • 2 Tbsp dark brown sugar, packed
  • ½ tsp ground nutmeg
  • ⅔ cup(s) sugar, granulated
  • ⅓ cup(s) light butter, stick
  • 1 large egg(s)
  • 2 item(s) egg white(s)
  • ½ tsp vanilla extract
  • ¾ cup(s) fat free skim milk
  • 1¼ cup(s) fresh blueberries, fresh
  1. Preheat oven to 400ºF. Line a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl.
  2. To make the topping, combine the brown sugar and nutmeg in a bowl.
  3. With an electric mixer on medium speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries.
  4. Evenly spoon the batter into the cups. Sprinkle with the topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes. Remove the muffins from the pan and cool completely on a rack.
Recipe adapted from Weight Watchers



Cinnamon Applesauce Pancakes

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We had breakfast for dinner last night. Cinnamon Applesauce Pancakes and Maple Sausage. Ben and I both really liked these pancakes. Ben liked them because they didn’t have any dairy in it. He’s lactose intolerant but will eventually every now and then enjoy some ice cream and  pizza. I liked these because the cinnamon and applesauce reminded me of Fall. Then I wanted to start baking last night. I was thinking of pumpkin bread, pumpkin pancakes, everything with pumpkin. That season can not get here sooner enough! Oh let’s not forget the apple picking too.

These pancakes are only 2 points plus per pancake. I made a little bigger pancakes and used half a cup which came out to 6. Use 1/4 of a cup when measuring.

Speaking of pumpkins, you should see mine growing in my garden. There’s tons of  pumpkins starting and they just keep growing and growing. By September I’m sure the plant will have taken over my garden. I’ll have to put out a sign in the front yard that says come and pick at the Johnson’s pumpkin patch and sell them for like $5.00 a piece.



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Cinnamon Applesauce Pancakes
  • 2 cups of sifted flour
  • 4 teaspoons of baking powder
  • 2 cups of water
  • 2 tablespoons of sugar
  • ½ teaspoon of iodized salt
  • ½ cup of cinnamon applesauce
  • ¼ teaspoon of vanilla extract
  1. Mix together all the dry ingredients thoroughly.
  2. Add remaining ingredients and beat until smooth.
  3. Pour a half cup batter on hot Teflon pan, or lightly oiled skillet.
  4. Turn the pancake when surface become bubbly. Cooking time per pancake is 3 to 5 minutes, depending on its thickness.
Weight Watcher Points Plus: 2 (per pancake)
Nutrition Information
Serving size: 12 Calories: 89 Fat: 0.2g Carbohydrates: 19.5g Fiber: 0.7g Protein: 2.2g


Weight Watcher’s Blueberry Scones

Weight Watcher's Blueberry Scones

I was trying to think of ways I could get more people to come to my website this weekend. Then, I realized that there’s hardly any breakfast recipes on this site and in the morning I rarely get a lot of traffic. Most of my site traffic comes at night when everyone is home and that makes sense. What type of recipes do people search for in the mornings? Probably breakfast ones, so I”ll be adding more breakfast recipes on this site. Breakfast is my favorite meal of the day.  Also thought about trying different Ethnic recipes, chocolate covered crickets, and adding random curse words to my blog. Like these mother bleeping scones are the bleeping best. Not sure what my readers would think of that. :)

These scones are the bleeping best! The dough was a bit sticky to work with, but make sure you flour the surface and the top of the scones when you roll them out. I just kept on adding the milk in the food processor until the dough came together. Used some fresh blueberries. This is a good scone recipe considering the fact that it is a Weight Watcher Recipe. It calls for only 2 tablespoons of butter where as a normal scone recipe calls for about a stick of butter. Add in whatever fresh fruit you like!

Weight Watcher's Blueberry Scones

Weight Watcher's Blueberry Scones

Weight Watcher's Blueberry Scones
  • 2 cups all-purpose flour
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • ½ tsp table salt
  • 2 Tbsp regular butter, chilled and cut into small pieces
  • 1 cup low-fat buttermilk
  • 1 cup of fresh bllueberries
  1. Preheat oven to 400ºF. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt. Mix in butter until mixture is size of fine crumbs. Stir in buttermilk and then stir in berries.
  3. Shape dough into two 7-inch circles on prepared baking sheet. Cut each circle into 6 wedges and coat with cooking spray.
  4. Bake until cooked through and golden, about 20 minutes. Yields one wedge per serving.
Points Plus: 3
Nutrition Information
Serving size: 12 Calories: 121 Fat: 2.3g Carbohydrates: 22.1g Fiber: 0.9g Protein: 2.9g


Bacon Breakfast Cups

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Bacon Breakfast Cups combine your favorite breakfast ingredients. Bacon, Eggs, and French ToastNow who wouldn’t want that for breakfast?

Well, I was watching Harry Potter and checking my facebook when I got a notification. Someone had tagged me in this recipe of Bacon Breakfast Cups. I looked at all the ingredients on the list and had everything to make these. People on my facebook friends list like to tag me in bacon pics, bacon recipes, pretty much anything bacon related. If you scroll down my wall that is pretty much all you see. It’s been awhile since I’ve even posted a bacon recipe so here ya go!

To make these glorious little Breakfast Cups you cook the bacon in a skillet. I’ve been using my cast iron skillet a lot now. At first, I thought it was difficult to clean but then as I  read more and more web pages and watched videos on how to clean them it became easier. You do not need to cook the bacon all the way either. Just so the bacon strips start becoming crispy. About 3-5 minutes. While the bacon is cooking you can make the french toast part. Melt some butter and maple syrup in a sauce pan. I used the ring of a jar to cut the little circles so that they fit perfectly into the muffin tin. Dip the bread into the maple and butter mixture and put those on the bottom of the muffin tin mold. This is by far my favorite part. I love getting a slice of bacon with the egg and then the sweetness of the bread on the bottom. Delicious. You aren’t done yet though. Place the bacon around the edges of the muffin tin mold and then crack an egg in the middle. The egg just sits in there perfectly and the bacon strips hold the egg in there. Bake these in a 400 degree oven until the egg yolks are done. Mine took about 12 minutes. Depending on how well you like your eggs done. Your family is going to love you after you make these!

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Bacon Breakfast Cups
  • Ingredients:
  • White or Wheat Bread
  • Bacon
  • Shredded Cheddar Cheese
  • Eggs
  • Butter
  • Maple Syrup
  • Salt & Pepper
  • (Note quantities not added. This will vary depending on how many you plan to make. It’s safe to estimate about 2-3 per person. )
  1. Pre-heat oven to 400 degrees. While the oven is pre-heating partially cook the bacon for about 3-5 minutes in a large skillet set to medium-high. You want the bacon to be a little cooked but still pliable. Mix maple syrup and butter in a small sauce pan and heat over medium low so butter melts (you can’t mess this up so don’t worry about amounts too much. I usually use ½ a stick of butter and a cup or so of syrup).
  2. Using a cookie cutter, ravioli cutter, or whatever else you may have that can cut a 3 inch diameter circle—cut circles out of the bread slices.
  3. Here comes the good part! Grease/non-stick spray muffin pan and line with bacon so that is circles each mold. Now, brush each side of the bread with the syrup/butter mixture and place in cup so that it rests evenly at the bottom of the mold. You may have to do a little trimming of the bread but it’s ok if it doesn’t fit perfectly either. Crack an egg into each mold, season with salt and pepper and give each cup a sprinkle of cheese (you can also add the cheese on top of bread, beneath the egg).


Trisha Yearwood’s Blueberry Pancakes

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Trisha Yearwood’s Blueberry Pancakes are the perfect blueberry pancake to make for breakfast or brunch. I actually made pancakes for dinner, and that is ok too. I won’t tell anyone you made pancakes for dinner. The pancakes have a hint of lemon in them and they’re light and fluffy. I don’t usually make pancakes from scratch, I’ll cheat and use a box mix. The first pancake is always the hardest to flip, but after one flip you’ll be flipping the pancakes like a charm. That is usually the way it goes with crapes too. Or for me anyway.

I was finally able to go and buy some plants today. During the whole entire my Mom and I were shopping for plants it didn’t rain at all. It was windy, but go figure right when I got home it started to rain. I’m not planting much this year. A couple tomato plants, basil, and I’m going to give watermelon a try again. I’m going to plant half of the garden with perenials so eventually I don’t even have to plant. Flowers rule.

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Trisha Yearwood's Blueberry Pancakes
  • Ingredients
  • 1¾ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup milk, plus more if needed
  • 1 cup sour cream
  • 1 stick butter, melted
  • ½ teaspoon vanilla extract
  • 1½ cups fresh or frozen blueberries
  • ½ teaspoon lemon zest
  1. Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
  2. Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about ¼ cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

Recipe from Food Network


Rhubarb Muffins

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I just love Rhubarb. I never used to like rhubarb until I moved into this house. Thought it was too tart, but if you add in enough sugar or add it to the right thing, it will will be fine. This is my second rhubarb recipe I’ve made this week. Earlier, I made a Rhubarb Upside Down Cake and that was gone in less than a day. Ben my husband, has been eating these rhubarb muffins since I made them this afternoon. I was able to get a few shots in before it started raining again. The sun actually came out for a bit today, but go figure it started  raining again. Sometimes, this place town is just depressing because it’s so cloudy  all the time.

I wouldn’t change an ingredient to this recipe. Next time, I think I’m going to add a streussel topping to the top of these or some kind of sugary topping or glaze.

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Save some extra chopped rhubarb for the top of the muffins. :)

Rhubarb Muffins
  • 1½ cups brown sugar
  • 1 cup 2% low-fat milk, soured by mixing it with
  • 2 teaspoons vinegar
  • ¼ cup vegetable oil
  • 2½ cups flour
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla
  • 3 cups rhubarb, chopped
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  1. Preheat oven to 400 degrees farinheit.
  2. Combine flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl combine 1 and 1/12 cups brown sugar, oil, milk, egg and vanilla.
  4. Add dry ingredients and mix throughly until dry ingredients are moistened.
  5. Fold in rhubarb.
  6. Spoon evenly into 12 muffin cups.


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Avocado and Egg Toasts

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Avocado and egg toasts are my new favorite meal to make. You could basically make it for breakfast, lunch, or dinner if you want. It’s up to you to decide.

Avocados are good for potassium and getting fiber and you get protein from the egg.  Some members of my family think that avocados are fattening and not good for you. WRONG. I’ve tried to tell them that but whatever…

I usually have 2 of these and I’m pretty full. I like to sprinkle mine with a little bit of red pepper flakes for heat. I like my egg over easy on the top and Ben likes his scrambled. Even he likes this. Very fast to make on a week night when you don’t want to heat up the oven or have any meat. I’ll always have an avocado on hand too!

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Avocado and Egg Toasts
  • 1 avocado
  • 2 slices of bread
  • 2 large eggs
  • salt and pepper
  • red pepper flakes
  1. Put the bread in the toaster or toast the bread in a skillet until brown.
  2. While the bread is toasting cook the eggs however you like them.
  3. Spread the avocado over the toast and sprinkle on a dash of red pepper flakes, depending on however spicy you like it. Top with the eggs.


Hashbrown and Egg Casserole

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Hashbrown and Egg casserole is what to make the day after Easter using leftover ham. It was easy to make and delicious. First layer the frozen hash browns on the bottom of an 8X8 baking dish. In a bowl combine the eggs, milk, and spices. Then the cooked meat. Toss the egg mixture over the hash browns and layer with cheese. Make sure to cover the casserole with foil so that the eggs and cheese don’t turn real brow when you’re cooking.

You can put whatever breakfast meat you like in this: bacon, sausage, or ham. Why not all three?  It was tasty the way it was but I wish would have read a review first on the website where I got this recipe from. The person suggested to cook the hash browns uncovered first with a little bit of melted butter on top for about 30 minutes if you like your hash browns crispy. I really like my hash browns crispy. Next time I’m going to give that method a try. This almost reminded me of cheesy potato casserole but with eggs and ham in it instead.

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Recipe from allrecipes.com

1 (2 pound) package frozen hash brown potatoes, thawed

1 pound pork sausage

1 small onion, diced

5 eggs

1/2 cup milk

1/2 teaspoon onion powder

1/8 teaspoon garlic powder

salt and ground black pepper to taste

12 ounces shredded Cheddar cheese


Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.

Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.

Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.