Healthy strawberry Oat muffins

I love a good muffin, but I don’t like the incredible calories that come with a great muffins.

In my quest to ensure my husband and I are not throwing away food (We now have a leftover night!) I was searching for a good strawberry recipe. You see, we had a great big package of strawberry and we ate most of them, but the last third was not looking appealing to the eye to eat straight from the package. Let me get something clear here, I did not cook with stale or molded food, they were just very ripe.
We are not pie type and we have more than enough juices and shakes so I did not want to blend it with other fruits and drink it. I was looking for muffins recipe, not the cupcake type but really healthy muffins- you know those that some time look weird but taste delicious?



Anyhow, I found the following on a parenting website. It couldn’t have been further away from my usual browsing as pretty much everyone I know, know that I am not the mother type.

Ingredients:

- 1 cup whole-wheat flour
- 1 cup of rolled oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon of ground cinnamon (I put a whole teaspoon)
- ½ teaspoon of salt
- 1 egg, beaten
- ½ cup of milk
- ¼ fat-free, sugar-free strawberry yogurt
- ½ cup brown sugar (used brown splenda)
- ½ pint chopped fresh strawberries (I probably put twice as much)

Grease 12 muffins cups. (I use paper cups but I also sprayed a bit of butter as they might stick to the paper. In a large bowl, mix all the dry ingredients. In a separate bowl, mix the milk, egg and yogurt. Mix in the strawberries. Stir the strawberry mixture into oats just until it is evenly moist. Spoon the mix into prepared muffins cups. Bake 18 to 20 minutes.



Yummy!

Best Scrambled eggs ever.

A lot of people don’t like eggs. Fortunately, I am not one of them. I love eggs, hard boiled, pan fried, omelets, benedicts (awwwesome) or scrambled.

Mastering the art of the perfect scrambled eggs isn’t easy and I do think I’ve finally managed to get it right. I have been doing this recipe for three straight days and neither my husband nor I are tired of it.

The eggs shall not be overcook, yet they shouldn’t be too runny. Seasoning the eggs right at the start is a mistake as it “break” the eggs. Whipping or adding milk is also a no-no.

Best scrambled eggs ever.

- 4 eggs
- 1 big table spoon of butter (need butter, it is a must have)
- Salt and pepper
- 1 table spoon of sour cream

This will serve two.

Break the eggs in a bowl, do NOT whip or season. Start by heating the pan (medium-low), it is insane how many people start cooking on a pan not hot enough. Put the butter in; ensure it does not get colored. Throw the eggs in the pan once the butter is melted. When the bottom of the eggs start to get white (like when eggs are pan fried) remove from the heat, with a spatula, start stirring – do NOT season yet. After a few seconds, put back on heat, stir constantly like you would do for a risotto. When you see the eggs have started to cook more, remove from heat, season, and add the table spoon of sour cream. Stir. Put back on the heat to achieve your desired texture.



It’s divine.