mmmmmuffins!

As a raging carb-aholic there is little I love more than bread - but I do love a good blueberry muffin. With a cup of coffee in the morning, or really, snagged from the fridge at 2am where I eat it like a thief in the night - these are delish. :)

Blueberry Streusel Muffins

• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk (I use 2% but whatever)
• 1-1/2 cups blueberries

Streusel

• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter, chilled

Preheat your oven to 375 degrees and line your muffin tin with liners (use them, you savage). In a small bowl, take 1 tablespoon of flour and toss it together lightly with your blueberries until coated - this will make sure they distribute through the muffins and don't just sit on the bottom of the muffin!

In a large bowl, cream together the butter and sugar until fluffy and well mixed. Add in the eggs, one at a time - beating the batter until the egg is concorporated before adding the next egg, and then add in the vanilla.

In a separate bowl, stir together the baking powder, salt and flour and set aside. Alternate between adding the flour mixture and milk to the butter mixture, stirring between each addition until just combined. Fold in your blueberries last and then spoon the mixture into the muffin tin - filling each cup 3/4 the way full.

In a small bowl, mix together 2 tablespoons of flour, brown sugar and the cinnamon. Cut in the butter using a fork until mixture resembles course crumbs and sprinke over the unbaked muffins. Bake the muffins for 20-25 minutes or until a toothpick in the middle comes out clean.

Pancakes!

There are few things in life better than a good pancake. Here in Austin, we have the wonder of Kerbey Lane who serves the world's most amazing pancakes (and queso but that's another recipe). When I'm not in the mood to roll my crazy haired, sleep-faced self out of bed and go fight the bible beaters for my pancakes - I make these at home.

Whole Wheat Buttermilk Pancakes

- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1 tablespoon vegetable oil
- 1 large egg
- 1 large egg white
- Cooking spray
- 3/4 cup maple syrup
- 3 tablespoons butter

Lightly spoon flours into dry measuring cups and level with a knife.

Whisk together the flours, sugar, baking powder, baking soda, and salt in a large bowl.

In a separate bowl, whisk together the buttermilk, oil, egg, and egg white. Add to flour mixture, stirring just until moist.

Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Devour with syrup and butter, glaring repeatedly at anyone who you think is taking your share. :)

I heart breakfast.

I do love breakfast. If I happen to wake up at 1pm - I still want breakfast. I simply cannot imagine LUNCH as the first meal of the day. Why on earth would I want a salad when I could have BREAKFAST? :) If you share my love of the A.M. meals - I've got a doozy for you. Sour Cream Coffee Cake. It's like dessert and breakfast all in one!

Sour Cream Coffee Cake

- 3/4 cup old-fashioned rolled oats (divided)
- Cooking spray
- 1 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar, divided
- 1/3 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (8-ounce) carton light sour cream
- 2 tablespoons finely chopped walnuts, toasted
- 1/2 teaspoon ground cinnamon
- 1 tablespoon chilled butter, cut into small pieces

Preheat oven to 350 degrees. Take a dry baking sheet and sprinkle the oats out on it, and bake until the oats are light brown - usually about 5-6 minutes.

Coat a 9" springform pan with baking spray and set aside. Reserve 1/4 cup oats and set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Lightly spoon flours into dry measuring cups; level with a knife. Whisk together processed oats, flours, baking powder, baking soda, and salt.

In a separate bowl, combine the granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter and beat with a mixer on medium speed until light and fluffy. Add eggs one at a time, and then vanilla and beat until combined. Next, add the flour mixture & sour cream into the sugar mixture in 2-3 separate additions, alternating between adding the flour and sour cream. (Start and end with flour!) Place batter in prepared pan (it's okay for it to be a little lumpy).

Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts, and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan and devour. :)

The Most Important Meal of the Day

I love breakfast. Mainly pancakes, but since I've been trying to low carb it a bit - our household's become huge fans of the frittata. In case you too are trying to surprise your out-of-town friends with just how darn skinny you've gotten in their absence - I present my Ham and Asparagus Frittata. So darn delicious, you'll be doubly thrilled that it helps you get into your skinny jeans.

Ham and Asparagus Frittata

- 2/3 cup chopped 33%-less-sodium ham
- 1/2 cup (2 ounces) shredded low-fat Jarlsberg cheese (mmm)
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 3 large egg whites
- 2 large eggs
- Cooking spray
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped bell pepper
- 1/2 cup (1-inch) slices asparagus
- 1/4 teaspoon Italian seasoning

Preheat your broiler and wrap the handle of your pan in foil.

In a medium-sized bowl, whisk together your eggs, egg whites, ham, cheese, black pepper and salt. Then heat your skillet (I use a 9" pan) over medium heat and coat it with cooking spray like you're hosing out a fire. Do you want all your hard work stuff to the pan?

Add in the bell pepper, onion and asparagus and saute for 3-4 minutes until everything is softened and delicious. Add in your egg mixture and cook, covered for about 3-4 minutes or until it's just a little jiggly and not quite set. Sprinkle the Italian seasoning on top. Place your pan (foil covered handle and all!) into the broiler for 2-3 minutes. This moves REALLY fast, so don't walk away!

Remove it from the broiler when the eggs have set and cut into four wedges. Let it cool a bit and enjoy! :)