Oatmeal Blueberry Muffins

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Oatmeal Blueberry Muffins

Ingredients
  • 1 cup oatmeal
  • 1 cup Milk
  • 1 cup flour
  • 1 tsp making Powder
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 3/4 cup brown sugar
  • 1 egg beaten
  • 1/4 cup butter melted
  • 1 cup Blueberries fresh or frozen
Instructions
  1. Mix the oatmeal and milk in a small bowl. Mix the dry ingredients in another bowl. Add melted butter and the beaten egg in the oatmeal and milk mixture. Mix well. Pour wet ingredients all at once with dry ingredients. Mix just enough to moisten the mixture. Carefully add blueberries. Fill a greased muffin tin with the mixture, filling each muffin cup ¾ of the way. Bake at 400F for 15 to 20 minutes.
Ingredients
  • 1 cup oatmeal
  • 1 cup Milk
  • 1 cup flour
  • 1 tsp making Powder
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 3/4 cup brown sugar
  • 1 egg beaten
  • 1/4 cup butter melted
  • 1 cup Blueberries fresh or frozen
Instructions
  1. Mix the oatmeal and milk in a small bowl. Mix the dry ingredients in another bowl. Add melted butter and the beaten egg in the oatmeal and milk mixture. Mix well. Pour wet ingredients all at once with dry ingredients. Mix just enough to moisten the mixture. Carefully add blueberries. Fill a greased muffin tin with the mixture, filling each muffin cup ¾ of the way. Bake at 400F for 15 to 20 minutes.
Recipe Notes

Ingredients for 12 muffins

Squash Muffins

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Squash Muffins

Ingredients
  • 1 Butternut Squash peeled and cut into chunks
  • 1 Acorn squash peeled and cut in pieces
  • 3 1/2 cups (875 ml) oat flakes
  • 1 1/2 cup (375ml) whole wheat flour
  • 2 cups (500mL) brown sugar
  • 4 tsp (20mL) Baking Powder
  • 1 1/2 tsp (7 ml) baking soda
  • 1/4 tsp (1 ml) nutmeg
  • 3 Eggs
  • 1/3 cup (80 ml) olive oil
  • 3/4 cup (180 ml) Milk
  • zest of an orange
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (2 ml) ground ginger
  • 3 cups (750 ml) grated carrots
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan, cook squash until tender. Drain and purée in a blender. Put aside.
  3. In a bowl, combine oat flakes, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Put aside.
  4. In another bowl, beat the eggs. Add 3 cups (750 ml) mashed squash, oil, milk, orange peel, vanilla and ginger.
  5. Add the carrots and the dry ingredients and mix well.
  6. Pour into oiled muffin pans and bake for about 30 minutes or until toothpick inserted inside comes out clean.
  7. Let cool before removing from pan.
Ingredients
  • 1 Butternut Squash peeled and cut into chunks
  • 1 Acorn squash peeled and cut in pieces
  • 3 1/2 cups (875 ml) oat flakes
  • 1 1/2 cup (375ml) whole wheat flour
  • 2 cups (500mL) brown sugar
  • 4 tsp (20mL) Baking Powder
  • 1 1/2 tsp (7 ml) baking soda
  • 1/4 tsp (1 ml) nutmeg
  • 3 Eggs
  • 1/3 cup (80 ml) olive oil
  • 3/4 cup (180 ml) Milk
  • zest of an orange
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (2 ml) ground ginger
  • 3 cups (750 ml) grated carrots
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan, cook squash until tender. Drain and purée in a blender. Put aside.
  3. In a bowl, combine oat flakes, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Put aside.
  4. In another bowl, beat the eggs. Add 3 cups (750 ml) mashed squash, oil, milk, orange peel, vanilla and ginger.
  5. Add the carrots and the dry ingredients and mix well.
  6. Pour into oiled muffin pans and bake for about 30 minutes or until toothpick inserted inside comes out clean.
  7. Let cool before removing from pan.

Chocolate Pumpkin Breakfast Smoothie

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Chocolate Pumpkin Breakfast Smoothie

Ingredients
  • Pumpkin purée
  • 1 cup coffee
  • 1/3 cup Milk
  • 1 scoop chocolate protein powder
  • nutmeg
Instructions
  1. Pour unsweetened pumpkin purée into ice cube trays and freeze overnight.
  2. In the morning, brew a cup of double-strength coffee and let cool before adding to a blender with 1/3 cup of milk, a scoop of chocolate protein powder, three or four frozen pumpkin cubes and a dash of nutmeg.
  3. Blend until smooth.
Ingredients
  • Pumpkin purée
  • 1 cup coffee
  • 1/3 cup Milk
  • 1 scoop chocolate protein powder
  • nutmeg
Instructions
  1. Pour unsweetened pumpkin purée into ice cube trays and freeze overnight.
  2. In the morning, brew a cup of double-strength coffee and let cool before adding to a blender with 1/3 cup of milk, a scoop of chocolate protein powder, three or four frozen pumpkin cubes and a dash of nutmeg.
  3. Blend until smooth.

Strawberry Cream Pie

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Strawberry Cream Pie

Ingredients
  • 1 1/4 cups (300mL) graham cracker crumbs
  • 1/4 cup (60mL) melted unsalted butter or margarine
  • 3 tbsp (45mL) custard powder
  • 3 tbsp (45mL) Sugar
  • 2 1/2 cups (625 mL) Milk
  • 75 g dark chocolate
  • 1 carton (454g) fresh strawberries halved
  • 2 tbsp (30 mL) apricot jam or apple jelly melted
Instructions
  1. Preheat oven to 350°F.
  2. Combine Graham crumbs and butter in a bowl. Press mixture into the bottom of a 9 inch (23 cm) pie plate.
  3. Bake in the oven for 7 or 8 minutes, until crust is crispy. Reserve.
  4. Mix custard powder and sugar in a large saucepan. Over medium-high heat, gradually whisk in milk until smooth. Bring to a boil, whisking constantly. Once the mixture has thickened, remove from heat and allow to cool completely.
  5. Melt dark chocolate and brush over the entire crust. Allow chocolate to set.
  6. Once the custard has cooled, pour into crust.
  7. Cover generously with halved strawberries and then brush fruit with jam or jelly. Decorate with fresh mint leaves and serve.
Ingredients
  • 1 1/4 cups (300mL) graham cracker crumbs
  • 1/4 cup (60mL) melted unsalted butter or margarine
  • 3 tbsp (45mL) custard powder
  • 3 tbsp (45mL) Sugar
  • 2 1/2 cups (625 mL) Milk
  • 75 g dark chocolate
  • 1 carton (454g) fresh strawberries halved
  • 2 tbsp (30 mL) apricot jam or apple jelly melted
Instructions
  1. Preheat oven to 350°F.
  2. Combine Graham crumbs and butter in a bowl. Press mixture into the bottom of a 9 inch (23 cm) pie plate.
  3. Bake in the oven for 7 or 8 minutes, until crust is crispy. Reserve.
  4. Mix custard powder and sugar in a large saucepan. Over medium-high heat, gradually whisk in milk until smooth. Bring to a boil, whisking constantly. Once the mixture has thickened, remove from heat and allow to cool completely.
  5. Melt dark chocolate and brush over the entire crust. Allow chocolate to set.
  6. Once the custard has cooled, pour into crust.
  7. Cover generously with halved strawberries and then brush fruit with jam or jelly. Decorate with fresh mint leaves and serve.