Lemon-Blueberry Oat Muffins

I think it’s funny how my eyes are always drawn to a recipe including blueberries….but yet, here I find myself cooking another one!

Source: Taste of Home Comfort Food Diet Cookbook
Ingredients:
1 cup quick-cooking oats
1 cup all-purpose flour
½ cup sugar
3 tsp baking powder
¼ tsp salt
1 egg
1 egg white
1 cup fat-free milk
2 Tbl butter, melted
1 tsp grated lemon peel
1 tsp vanilla extract
1 cup fresh or frozen blueberries

Topping:
½ cup quick-cooking oats
2 Tbl brown sugar
1 Tbl butter, softened

1. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon peel and vanilla. Add to dry ingredients just until moistened. Fold in berries.
2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter.
3. Bake at 400 for 20-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely.
Yield: 1 dozen

Lemon-Blueberry Bread

After a long and stressful day at work, I decided to try one of the recipes I discovered looking for new material. I had all the ingredients on hand so it worked out great. In my eyes, there is nothing more relaxing than putting a few simple ingredients together and watching it turn into a wonderful smelling beautiful looking and magnificently tasting treat.

If you like the taste of lemon then you are sure to love this easy to make bread.

Source: All Recipes Cookbook
12 servings

Ingredients:
5 Tbl melted butter
1 cup white sugar
3 Tbl fresh lemon juice
2 eggs (1/2 cup egg beaters)
1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp salt
2 Tbl grated lemon zest
½ cup milk
½ cup chopped walnuts
1 cup fresh or frozen blueberries
2 Tbl lemon juice
¼ cup confectioners’ sugar


1. Preheat oven to 350 F. Lightly grease an 8x4 inch loaf pan.
2. In a bowl, beat butter, 1 cup sugar, 3 Tbl lemon juice and eggs. Combine flour, baking powder, salt, and lemon zest; stir into egg mixture alternately with milk. Fold in nuts and blueberries. Pour batter into prepared pan.
3. Bake for 60-70 minutes or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine 2 Tbl lemon juice and confectioners’ sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on wire rack and serve!


Notes: I used egg beaters instead of eggs. Used chopped pecans instead of walnuts. I also used frozen blueberries. If you let them thaw, they’re going to turn your batter purple so use straight from the freezer or fresh.