Low Carb Oatmeal (Hot Flax Cereal)
Don’t get me wrong—oatmeal is a great source of fiber and grains BUT some studies have shown whole grains to hinder fat loss (particularly in the mid-section). This is why weight loss programs put you on a low/no carb diet to melt the fat relatively quickly, but this is NOT a diet that will easily transition into a lifestyle. I love oatmeal because it’s easy to make (for the most part… steel cut oats, I’m talking to you lol) and take on the go—plus, it makes you feel nice and full for a long time. Check out this great recipe if you’re interested in trying a low carb diet!

Low Carb Oatmeal (Hot Flax Cereal)

Don’t get me wrong—oatmeal is a great source of fiber and grains BUT some studies have shown whole grains to hinder fat loss (particularly in the mid-section). This is why weight loss programs put you on a low/no carb diet to melt the fat relatively quickly, but this is NOT a diet that will easily transition into a lifestyle. I love oatmeal because it’s easy to make (for the most part… steel cut oats, I’m talking to you lol) and take on the go—plus, it makes you feel nice and full for a long time. Check out this great recipe if you’re interested in trying a low carb diet!



Baked Oatmeal- great travel to work breakfast!

Baked Oatmeal- great travel to work breakfast!




Crepes
Low carb! Use as wraps for any time of day, top with fresh lower-sugar fruits, etc. Very versatile and delicious :)

Crepes

Low carb! Use as wraps for any time of day, top with fresh lower-sugar fruits, etc. Very versatile and delicious :)



Easy Oven Pancakes - Under 1 Carb!!

Easy Oven Pancakes - Under 1 Carb!!



Cinnamon Sugar Breakfast Puffs by fiveandspice

Cinnamon Sugar Breakfast Puffs by fiveandspice



Orange Marmalade Rolls

Orange Marmalade Rolls



I LOVE french toast!

I LOVE french toast!



Dezlicious Delights: Cherry Pie Muffins

dezlicious:

For the muffins:
2 eggs
1/2 c. oil
2/3 c. brown sugar
1/2 tsp. baking powder
1 1/2 c. flour
1/2 tsp. salt
1/3 c. milk
1 can cherry pie filling
*
For the streusel:
1/3 cup butter, softened
1/4 cup flour
1/2 cup sugar

In a large bowl, mix together the eggs, oil, and brown sugar. Add the…



French Breakfast Muffins
Ingredients:1/3 c. butter, melted1/2 c. sugar1 egg (preferably room temperature)1 1/2 c. AP flour1 1/2 tsp. baking powder1/2 tsp. salt1/4 tsp. nutmeg1/2 c. milkTopping:1/2 c. sugar1/2 c. butter, melted1 tsp. cinnamonPreheat oven to 350F.In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don’t overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then in cinnamon sugar. CONSUME, ENJOY, GO CRAZY!

French Breakfast Muffins

Ingredients:
1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. AP flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping:
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don’t overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then in cinnamon sugar. CONSUME, ENJOY, GO CRAZY!




OATMEAL MUFFINS
Crumble topping:
scant 3/4 cup / 3 oz / 85 g whole wheat pastry flour
1/2 cup / 1.5 oz / 45 g rolled oats
1/2 cup / 2.5 oz / 70 g natural cane or brown sugar
scant 1/2 teaspoon fine grain sea salt
1/3 cup / 2.5 oz / 70 g unsalted butter, melted
Muffin batter:
1 cup / 3.5 oz / 100 g rolled oats
3/4 cup / 3.5 oz / 100 g unbleached all purpose flour
3/4 cup / 3.5 oz / 100 g whole wheat pastry flour
1/2 teaspoon baking soda
scant 1/2 teaspoon fine grain sea salt
7/8 cup / 7 oz / 200 g unsalted butter, plus more for greasing pan
1/2 cup / 2.5 oz / 70 g natural cane or brown sugar
1 1/2 cups / 12 oz / 350 ml plain yogurt
2 large eggs, whisked

Preheat oven to 350F / 180C. Butter one or two muffin pans generously. I didn’t use paper liners, and I’m glad I didn’t. Place oven racks in top third of oven.
Get your crumble topping for your muffins started first. Use a fork to combine the flour, oats, sugar, and salt in a bowl. Stir in the melted butter. Divide the mixture into three portions, and use your hands to form into three flat-ish patties. Place the patties in a bowl in the freezer for about ten minutes.
Now, onto the muffin batter. In a medium bowl combine the oats, flours, baking soda, and sea salt. Set aside.
Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the yogurt, and then the eggs. Pour the wet ingredients over the dry and stir just until combined. Do your best to avoid over mixing.
Pour the batter into the muffin tins, filling each 3/4 full. Pull the crumble from the freezer and break it up into small and medium pieces. Sprinkle the top of each muffin with crumble, place the muffins in the oven and bake 30 - 35 minutes or until tops are golden and a toothpick comes out clean. Let cool just a minute or so, then turn out onto a cooling rack - important!
Makes about 1 1/2 dozen muffins.
Prep time: 10 min  - Cook time: 35 min
Don’t use instant oats here, go for rolled oats. It’s worth noting, I used the crumble-topping from the Tutti-Frutti crumble in Super Natural Every Day - and it makes about double the crumble you’ll need for these muffins. I’m never one to complain about having extra crumble on hand - you can keep it in the freezer until the next time you want a crumble top on something. Crumble, then freeze. Also, this recipe yields a slightly awkward 1 1/2 dozen muffins. Bake all at once, or bake a one-dozen pan batch, keep the leftover batter in the refrigerator for a couple days, then bake the rest.

OATMEAL MUFFINS

Crumble topping:

  • scant 3/4 cup / 3 oz / 85 g whole wheat pastry flour
  • 1/2 cup / 1.5 oz / 45 g rolled oats
  • 1/2 cup / 2.5 oz / 70 g natural cane or brown sugar
  • scant 1/2 teaspoon fine grain sea salt
  • 1/3 cup / 2.5 oz / 70 g unsalted butter, melted

Muffin batter:

  • 1 cup / 3.5 oz / 100 g rolled oats
  • 3/4 cup / 3.5 oz / 100 g unbleached all purpose flour
  • 3/4 cup / 3.5 oz / 100 g whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • scant 1/2 teaspoon fine grain sea salt
  • 7/8 cup / 7 oz / 200 g unsalted butter, plus more for greasing pan
  • 1/2 cup / 2.5 oz / 70 g natural cane or brown sugar
  • 1 1/2 cups / 12 oz / 350 ml plain yogurt
  • 2 large eggs, whisked

Preheat oven to 350F / 180C. Butter one or two muffin pans generously. I didn’t use paper liners, and I’m glad I didn’t. Place oven racks in top third of oven.

Get your crumble topping for your muffins started first. Use a fork to combine the flour, oats, sugar, and salt in a bowl. Stir in the melted butter. Divide the mixture into three portions, and use your hands to form into three flat-ish patties. Place the patties in a bowl in the freezer for about ten minutes.

Now, onto the muffin batter. In a medium bowl combine the oats, flours, baking soda, and sea salt. Set aside.

Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the yogurt, and then the eggs. Pour the wet ingredients over the dry and stir just until combined. Do your best to avoid over mixing.

Pour the batter into the muffin tins, filling each 3/4 full. Pull the crumble from the freezer and break it up into small and medium pieces. Sprinkle the top of each muffin with crumble, place the muffins in the oven and bake 30 - 35 minutes or until tops are golden and a toothpick comes out clean. Let cool just a minute or so, then turn out onto a cooling rack - important!

Makes about 1 1/2 dozen muffins.

Prep time: 10 min  - Cook time: 35 min

Don’t use instant oats here, go for rolled oats. It’s worth noting, I used the crumble-topping from the Tutti-Frutti crumble in Super Natural Every Day - and it makes about double the crumble you’ll need for these muffins. I’m never one to complain about having extra crumble on hand - you can keep it in the freezer until the next time you want a crumble top on something. Crumble, then freeze. Also, this recipe yields a slightly awkward 1 1/2 dozen muffins. Bake all at once, or bake a one-dozen pan batch, keep the leftover batter in the refrigerator for a couple days, then bake the rest.