Cake Batter Waffles

 I think this will definitely be a new tradition in our house for birthdays!! I meant to get a vanilla cake mix because K doesn't like chocolate in the morning...but then I remembered it was MY birthday and not his, and I LOVE chocolate cake! This is quite simple to make and delicious!

Cake Batter Waffles-found on pinterest
cake mix
extra ingredients needed found on cake mix box(i did use applesauce instead of oil)
Toppings: homemade whipped cream, ice cream, sprinkles(we had whipped cream)

Preheat waffle maker. Make cake mix as directed on package.  Laddle onto hot griddle and cook according to waffle maker's directions.

Serve waffles with a dollop of whipped cream or ice cream and sprinkled with some festive sprinkles!

**These were delicious and I loved how easy they were! They also made for a fun birthday breakfast! Next time I may try a homemade batter, I was just trying to keep it low key!

Cottage Cheese Waffles

 I recently met with a health coach to help tweak my diet in hopes that it will help me to loose weight. Her answer to me was that I needed to eat more protein! While I eat pretty healthy I wasn't eating enough protein so she uped it...a lot! Something I'm really struggling with but I'm still working on it! I of course LOVE waffles and pancakes and still want to enjoy these with my family for Saturday morning breakfast. I went looking for high protein recipes and found this one...of course it was originally for pancakes, so after talking to my friend Hallee she helped me convert it for waffles.

Thanks for the new waffle maker by the way mom!

Cottage Cheese Waffles-Whole Foods
1 cup white whole wheat flour
1/4 tsp salt
2 tbsp sugar
1/2 tsp baking soda
3 tbsp oil
4 eggs
1 cup cottage cheese(I used the whipped kind)
1/2 cup milk
vanilla extract(I think I used 1-2 tsp)

Preheat waffler. Spray with oil if needed.
Whisk together wet ingredients. Stir together dry ingredients and fold them into the wet ones. Scoop batter onto waffle plates and cook according to waffle maker directions.

**These are a VERY moist waffle so after the first one came out I cooked them a bit longer. This allowed them to be crispy on the outside and moist and fluffy on the inside. The boys ate them and love them. They had NO clue there was "cheese" in them. We liked the flavor as well and I was glad I added in some vanilla otherwise they'd be very plain tasting.

Apple Cinnamon Roll Cupcakes

 I was looking for something to make with my 20 lbs of apples we picked a couple weeks ago. I also needed something for a bake sale at church so I went with these.

Apple Cinnamon Roll Cupcakes-
Dough:
2 cups milk
2 1/4 tsp yeast
1/3 cup sugar
2 tsp salt
6 1/2 cups flour(I used white whole wheat)
2 eggs
1/4 cup butter, room temperature

FIlling:
1/4  cup butter, melted
1 cup sugar
1 cup brown sugar
3 tbsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups finely chopped apples

Heat milk to 110 degrees. Add yeast and sugar to a bowl and pour in the milk stir to dissolve. Add salt and two cups of flour and beat for two minutes. Beat in eggs and butter. Stir in the remaining flour half a cup at a time, beating well after each addition. Switch to the dough hook and knead for 2 minutes. Place dough in a greased bowl and cover with a towel. Place in a warm place and allow to rise for 40 mins or until dough is doubled. Line cupcake pan with paper liners.

Once dough has risen, roll out into 1/4 inch thick. Spread dough with melted butter. Mix filling ingredients together and spread over the top of the dough. Starting with the long end first, roll up dough jelly roll style.  Cut into 1 inch strips.  Take strip and fold in half to form the letter c and place into the cupcake pan.(This recipe makes about 24 cupcakes, I made 12 and put the extras in another pan like traditional cinnamon rolls), cover and allow to rise for another 40 mins. Preheat oven to 350 degrees. Cook rolls for 20 minutes or until golden brown.

Glaze:
1 cup powdered sugar
2 tbsp milk

Once rolls have cooled, mix glaze together and drizzle over rolls. Eat and enjoy!

**These were really tasty and a fun twist on the traditional cinnamon roll. They were also really cute in the cupcake tin. Next time I might use less sugar in the filling and make sure you mix the filling RIGHT before you are ready to put it on the dough, otherwise it makes a big mess!

Pear Almond Bread

I had some pears I needed to use up...and I've also been meeting with a health coach and she told me to eat more protein so this had greek yogurt and almonds in it so that helps bump up the health factors!

Pear Almond Bread-Will Cook for Smiles
2 pears grated, and lightly squeezed
1 cup almonds, chopped
1 1/4 cup flour(I used white whole wheat)
3/4 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1/4 cup butter, melted
1/4 cup applesauce
1/2 cup plain greek yogurt
1 tsp vanilla

Preheat oven to 350 degrees. Grease loaf pan.

In a large bowl mix together the dry ingredients including the almonds. In another bowl, whisk eggs and add in the melted butter(make sure it's not hot!) Whisk in yogurt and vanilla. Add in pear. Fold the wet ingredients into the dry ones.  Pour batter into loaf pan. Bake for 50-55 mins until a toothpick comes out clean.

**This bread is very moist and flavorful. The almonds added a nice crunch to it as well. I tried to get a picture of this...but we ate it all before I had a chance to!

Peach Cobbler Crumble Pancakes

Peaches are in season here so I have been picking them up weekly. I saw these and thought they sounded delicious! Of course I realized late Friday night that it required more work than I wanted to do on a saturday morning so I tweaked the recipe a bit and used my new granola recipe!

Peach Cobbler Crumble Pancakes-Piece, Love, &Cooking
as I'm typing up the original recipe I realize this is NOT how I made them...so you can do the original which is linked above or...use my buttermilk pancake recipe, top with diced peaches, sprinkle of granola, and cook just like you would any other pancake!

**I used some with peaches and also some had blueberries. I really liked the crunch and texture the granola added to the soft texture of the pancakes! They were delicious!

Nutella Muffins

I love Nutella...and my boys call it chocolate peanut butter. I KNOW if I called it by the real name they wouldn't touch it, but then again it would mean more for me! So I went on a hunt for a sale on it and finally found one so I could try out these muffins!

Nutella Muffins-adapted from Eat At Home
2 cups flour(1/2 whole wheat was used)
1/2 tsp salt
1 tbsp baking powder
1 stick butter
3/4 cup sugar
2 eggs
3/4 cup milk
2 tsp vanilla
nutella

Preheat oven to 350 degrees. Prepare muffin tins with liners or lightly greased.
Stir together flour, baking powder, and salt.
Cream together butter and sugar. Mix in milk, vanilla, and eggs. Add in dry ingredients and stir well to combine.

Place about 1 tbsp of batter in the bottom of the muffin tins. Place 1 tbsp(or so) of nutella, cover with more muffin batter and spread to conceal it. Place in oven and bake for 15-20 mins or until they are done.

**These look like a simply muffin, but the ribbon...or glob of nutella really lends a lot of flavor to this muffin. The boys enjoyed them. Next time I think I will swirl the nutella in so the flavor is spread out more!

Homemade Granola

I love granola...especially homemade! I keep trying out different recipes to find the one I love and I think this is IT!!

My friend Lori posted this on facebook one day and ever since I've been dying to make it! I finally had most of the ingredients on hand(I knew I was missing a few) then I figure out I was missing a few more. Thankfully granola is one of those things you can alter and tweak to your liking and it will still taste fabulous!

Homemade Granloa-adapted from Teacher Turned Mommy
1/4 cup oil(I used coconut oil)
1/2 cup honey or maple syrup
1 tsp vanilla
2.5 cups rolled oats
1/2 cup wheat germ(I used oat bran)
1 cup coconut
1/2 cup sesame seeds(or flax seeds)
1/2 cup chopped walnuts
1/4-1/2 cup chopped almonds

Preheat oven to 300 degrees.

Mix together honey/syrup and oil(If using coconut oil I just melted it on the stove first). Stir in vanilla. Combine the rest of the ingredients and mix together in a large bowl. Pour oil mixture over the top and stir well to combine. Spread out onto cookie sheet and bake for 30-35 mins, stir every 10 mins or so to keep it from sticking and to get it all toasty.

Remove from oven. Allow to cool completely stir a bit here and there to keep it from clumping.

**This was DELICIOUS!! It wasn't overly sweet or oily, it was perfectly crisp! I can't wait to have it for breakfast! The boys loved it too...sadly I'll probably have to share with them as well. the only thing different that I will do next time is to at least double it! This won't last long! I have since made 2 batches of this!

Watermelon Muffins

I made these quite a while ago...and completely forgot to share them! The idea intrigued me and I wanted to make sure I got the recipe up while watermelon is still in season! She also has some watermelon cupcakes on her blog too that I haven't tried yet, but I bet they would be tasty!

It has been so long since I've made them I can't remember if I altered anything so here is the original!

Watermelon Muffins-shared from From Apples 2 Zucchini
1 1/2 cups flour
2/3 cup sugar
3 tbsp oil
1 cup watermelon pulp*
1/2 cup watermelon juice
2 tsp baking powder
1 tsp baking soda
1 egg

Preheat oven to 350 degrees.

Mix all ingredients together until just moistened. Divide into muffin pan and bake for 15-20 mins. They are done when a toothpick inserted in them comes out clean.

*To get watermelon pulp takes a bit of work and time. You must first cut your watermelon up and then place it on a towel. Squeeze the watermelon until all the juice is out of it, or what you can get out of it. I didn't do this very well but none the less it still made tasty muffins!

***These were incredibly moist and pink! I loved that they were pink! My watermelon was a bit chunky so next time I'll chop it up finer. I do wonder if it would have the same effect if it was just pureed...something to think about for next summer! I loved the flavor as it was unique!

Pumpkin Coffee Cake

I apologize for the lack of recipes posting...and this one doesn't even have a picture! But it is worth it even with out the picture!

I had some leftover pumpkin from the cinnamon chip muffins I made last week so when Hallee posted this recipe I decided to make it for the week.

Pumpkin Coffee Cake-shared from Hallee the Homemaker
Topping:
1/4 cup brown sugar
1/4 cup sugar
1/2 tsp cinnamon
2 tbsp cold butter, cut up
1/2 cup rolled oats
1/2 cup chopped pecans(omitted)

Cake;
1/2 cup butter, softened
1 cup sugar(used a little less do to the yogurt)
2 eggs
1 cup plain yogurt(I did use greek vanilla)
1/2 cup pumpkin
1 1/2 tsp vanilla
2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves

Preheat oven to 350 degrees.

Mix together dry ingredients. Combine yogurt, pumpkin, and vanilla. In a large mixing bowl cream together butter and sugar. Alternate adding the dry ingredients and yogurt to the butter mixture, mixing completely in between ending with the dry ingredients.Spread into 9x13 inch pan that has been greased.

Mix topping together and sprinkle over the top. Bake for 30-35 mins until cooked through.

**This batter was light and fluffy! The coffee cake came out delicious and moist it had a great pumpkin flavor as well.

Breakfast Tortilla Strata

I saw this recipe out in the blog hopping...but I changed the original recipe quite a bit so here's my version!

Breakfast Tortilla Strata
1 lb breakfast sausage
1 red pepper, chopped
4 eggs
1 cup milk
1 container greek yogurt(i think it was around 5.8 oz, but up to 8 oz is fine)
2 cups shredded cheese(I used 4 cheese italian blend)
10 corn tortillas, cut into strips
salt and pepper to taste

Preheat oven to 350 degrees.
Brown and crumble sausage, drain.
Mix together eggs, milk, yogurt, salt and pepper, whisk to combine well.
Lay 1/3 of tortillas in a greased 9x11 baking dish. Layer in half the sausage and peppers. Top with 1/3 of the cheese. Repeat layers, ending with tortillas(save a bit of cheese for the top) Pour egg mixture over the top and sprinkle with cheese. Bake for about 30 mins until top is golden brown and eggs are cooked through.

**This was EXCELLENT! It would make a great potluck or brunch dish! Even my 4 yr old ate it! I loved the flavor the sausage lended to the dish and the pop of color and freshness from the peppers!

2 Quiches-one meat, one meat freer!

Not sure if you have ever gone out to eat on Mother's day, but it's usually crazy busy! So we opted to stay home and have our friends over instead! I had the meat quiche on the menu for this week, but our friends are meat freers...no big deal as quiche is easy to adapt to vegetarian. So I made one of each!

I'm not usually a quiche fan, but this one sounded really good and I'm always looking for new ways to use Italian Sausage.

Italian Sausage, Tomato, and Cheddar Quiche-Woman's Day Magazine
1 pie crust
6 oz italian sausage(I used 3 links, 2 sweet, 1 hot),casings removed
1 pint grape tomatoes, quartered
1 cup cheddar cheese, shredded
1 onion, chopped
4 eggs
3/4 cup sour cream
1/2 cup milk
salt and pepper to taste

Preheat oven 425 degrees.
Place pie crust in pie plate and bake for 12-15 mins until golden brown. Remove from the oven and drop temperature down to 375.

Place sausages in pan and brown, breaking up meat as you go. Add onion and cook about 5 mins. Remove from pan and drain.

In a large bowl mix together eggs, sour cream, and milk. Season with salt and pepper. Fold in sausage/onion, cheese, and tomatoes. Bake for 35-45 until knife inserted into middle comes out clean.

**This was pretty good, at first it wasn't cooked long enough as I don't have 2 pie plates so this was thicker than a regular pie would be. But after cooking for another 15 mins or so, it was finally done. I did notice it was a bit wetter, but I think this was from the tomatoes, so the crust wasn't as crispy as I would like. But those of us who ate it all enjoyed it...although we liked the flavor of the vegetarian one better. So next time I'll add in a bit of shredded parmesan cheese to this one as well!

Vegetarian Quiche-my own creation, using the base of the above recipe!

This quiche you can use anything you would like to go in it! Broccoli, spinach, peppers, onions, zucchini, etc. 

1 pie crust

Base of above recipe(eggs, sour cream, milk, and cheese)

leftover steak fries, chopped

1 jar roasted red peppers, chopped, drained well

1/2 cup shredded parmesan cheese

Directions, see above! Just put in the potatoes, parm cheese, and peppers in place of the sauage/tomatoes!

**We all LOVED this one! Even my husband who is usually against anything vegetarian(although he will eat it) liked it better than the sausage one! He is a huge sausage fan, so this was a surprise for me!

Dark Chocolate Blueberry Muffins

I finally found some Special Dark Cocoa Powder at the store one week...I even paid the OUTRAGEOUS price for it. Now I LOVE the stuff...so that means I am going to have to find a good deal on it soon! I made these muffins and they were DELICIOUS!

I also made it twice in one week...once as muffins and again as bread for a Mother's Day dessert!

Dark Chocolate Blueberry Muffins(or bread)-shared from How Sweet It Is
1 cup whole wheat flour
1 cup ap flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tbsp dark cocoa powder
2/3 cup brown sugar
1 tsp cinnamon
1 egg
1 tsp vanilla extract
1 cup milk
1/4 cup butter, melted
1 cup blueberries
1/4-1/2 cup chocolate chips(I used semi sweet)
raw sugar

Preheat oven to 350 degrees. Prepare muffin tins or loaf pan.

Mix together the dry ingredients. Stir in butter, egg, vanilla, and milk. Fold in blueberries and chocolate chips. Scoop into muffin tins or loaf pan. Sprinkle with raw sugar. Bake for 13-16 mins until cooked through(for muffins) or about 45 mins for bread.(Watch this, I didn't pay attention to how long I cooked it for, so it's a guess!)

**These were delicious! I think they are my favorite muffin at the moment! I do love me some chocolate and having the blueberries in them add a great contrast to the chocolate flavor! I didn't sprinkle the bread with a touch of sugar, but wished I had, I love the crunch it adds to it!

Banana Chocolate Chip Pancakes with Peanut Butter Syrup

I love trying new pancake recipes and I finally had some bananas to use up!

Banana Chocolate Chip Pancakes with Peanut Butter Syrup-shared from Recipe Shoebox
1 1/2 cups flour(I used ww and ap)
3 tbsp sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups buttermilk
1 tsp vanilla
1 egg
1 tbsp oil
2 medium bananas, mashed
chocolate chips

For syrup:
1/2 cup maple syrup(I did use the real stuff)
1/4 cup peanut butter

Mix together the dry ingredients, add in the wet ingredients and mix until combined. Do not overmix. Place batter on hot griddle and sprinkle with chocolate chips. Flip over when bubbles start to form around the edges.

Place peanut butter and syrup into a microwave safe bowl. Heat for 1 min and stir. This should give you a nice syrup mixture, heat at 30 sec more until peanut butter has melted. Serve over pancakes.

**These were a very moist pancake. The peanut syrup was delicious, but it still made too much despite cutting it in half. Next time I'll make even less, but I think they would be great with just plan syrup as well!

Chocolate French Silk Pancakes

We were having friends over for brunch the other day and wanted to do pancakes. I LOVE chocolate...any time of day is fine with me. K isn't a fan of chocolate in the morning so this made a great excuse to have both buttermilk pancakes and chocolate ones, so my friends could help me eat them! Unfortunately, they were unable to make it, but I still made the pancakes!

Chocolate French Silk Pancakes-shared from How Sweet It Is
2 cups whole wheat flour
1/4 cup powdered sugar
1/4 cup cocoa powder(I used special dark)
2 heaping tsp baking powder
1/4 tsp salt
2 eggs well beaten
1 can coconut milk+more if batter is too thick(I added a bit of reg. milk)
2 tsp vanilla extract

Whisk together flour, sugar, cocoa, salt, and baking powder. Add in eggs, vanilla, and milk. Stir to combine. Place on greased griddle, once bubbles start to form, flip.

**These were delicious! They were fluffy, chocolaty, and perfect for a Saturday morning.  The boys, except K loved them too! The batter is very thick so use your best judgement when adding more. I served them with butter and maple syrup.

Pumpkin Oatmeal Breakfast Cookies

This fall I surely had a pumpkin addiction...everything was pumpkin it seemed from breakfast foods to pasta! I was looking for some new breakfast ideas and came across this!

Pumpkin Oatmeal Breakfast Cookies-adapted from Family, Stamping, and Fun
1 cup unsweetened applesauce or butter,softened(I used a bit less, with 2 tbs butter softened)
2 eggs
1/2 cup honey
1 cup pureed pumpkin
1 tbsp vanilla
2 cups old fashioned oats
1 cup quick cook oats
1 1/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1-2 cups mix ins:dried cranberries, raisins, chocolate chips, nuts(I used 1/4 cup choc. chips and some dried cranberries)

Preheat oven to 350 degrees

In a bowl combine applesauce, butter, eggs, honey, vanilla, and pumpkin. Mix well to combine, stir in oats and set aside for 5 mins. In another bowl sitft together remaining dry ingredients. Add to wet ingredients and stir to combine. Fold in mix ins. Using a cookie scoop, scoop dough out onto cookie sheets. Cook for 15-18 mins(if cookies are big 10 mins if they are using a small scoop).

**The boys helped me make these, they are doing quite well with baking things almost pros...well my 4 yr old is, my 2 yr old helps by eating all the ingredients! I wasn't sure if they would eat these, but Q devoured at least 3 or 4 yesterday. A did like them as well!  They did not spread out or become big cookies at all, but I think that was due to the applesauce being added. Next time I think I'll add more spices!

This has been linked to Newlyweds Pumpkin Link up!

Vanilla Cranberry Muffins

I'm currently in the process of cleaning our the freezer. I happen to find half a bag of frozen cranberries, so this recipe seemed to fit the bill perfectly!

Vanilla Cranberry Muffins-shared from Finding Joy in My Kitchen
1 tsp vanilla extract
3/4 cup sugar
1/4 cup applesauce
4 tbsp greek yogurt(I used strawberry)
2 eggs, room temperature(mine were not)
2 cups whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 cup cranberries, chopped
nutmeg to taste

Preheat oven to 375 degrees.

Mix together vanilla and sugar until well combined. Stir in yogurt and applesauce. Mix in the eggs. In a separate bowl combine the wet ingredients. Alternate adding the dry ingredients into the sugar mixture with the milk. Fold in cranberries. Place in prepared muffins tins and bake for 20-25 mins.

**I really liked the tart cranberries with the sweetness of the muffin. It was also very moist and delicious!

Oatmeal Chocolate Chip Cookie Muffins

I always love finding new muffin recipes and this one sounded easy and tasty!*Oops apparently I forgot to take a picture of these! I'll have to remember for next time!

I totally messed up the recipe...I didn't read it all the way through and just did it the way I thought I a muffin recipe usually goes! But despite misreading the instructions they came out wonderful!

Oatmeal Chocolate Chip Cookie Muffins-shared from How Sweet It Is
1 cup rolled oats(old fashioned)
1 cup milk
1 cup whole wheat flour
1/4 cup butter softened(I used 1 tbsp butter, 3 tbsp oil)
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/3 cup brown sugar
1 egg
1 1/2 tsp vanilla
1 cup chocolate chips

Preheat oven to 350 degrees.

Mix together milk and oatmeal. Set aside and allow to soak for about 5 mins or while you mix the rest of the recipe.

Whisk together flour, salt, cinnamon, sugar, and baking soda. Whisk in butter/oil(if you use all butter it may still be lumpy) and egg. Add in vanilla and milk/oatmeal, whisk until throughly combined. Fold in chocolate chips. Place in prepared muffin tins(this makes 12) and bake for 15-18 mins.

**I wasn't sure how these would come out after reading the recipe wrong...or not reading it for that matter! BUT they came out AMAZING! They are crunchy on the outside and moist and tasty on the inside! They also taste just like a cookie in muffin form! YUM! Next time I'll try to cut back on the oil/butter though just to make them a touch healthier!

Waffles of Insane Greatness

I finally was able to buy some new waffle plates...my old Belgian waffle maker sadly bit the dust. And no it wasn't "that old" maybe a few years. So I found some plates that would fit into my George Foreman grill. I had one very excited 4 year old when they came and I was glad they did because I really wanted to try this recipe!

Waffles of Insane Greatness-shared from Finding Joy in My Kitchen
3/4 cup whole wheat flour
1/4 cup corn starch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp sugar
1/2 cup milk+2 tbsp(if using all ww flour)
4 tbsp olive oil
1 egg
3/4 tsp vanilla

Mix together dry ingredients. Mix together wet ingredients and add to the dry ones, mix until just slightly lumpy. Allow to sit for 30 mins.

Heat up waffle griddle. Oil if desired. Ladle batter onto hot griddle, close and cook according to your waffle maker directions. Top with your favorite topping and enjoy!

**I made these one morning when my mom and sister were here for breakfast. I made chocolate whipped cream and strawberries to go on top. They were really tasty! My mom also tried them with syrup and they were also good! I loved how crunchy the cornstarch made them and they tasted wonderful! They even reheated well, not soggy at all!

Peanut Butter Banana Streusal Muffins

I signed up to bring snack to A's preschool this week with a plan to clean out my freezer by using up some frozen cookie dough! Then my mom and sister came over and A wanted to make cookies so I took out the dough, leaving me with having to come up with something else to make! I had already planned on making these so some went to his class!

Peanut Butter Banana Streusal Muffins-adapted from Recipe Shoebox
Streusal topping:
3 tbsp whole wheat flour
3 tbsp brown sugar
1 tbsp butter, melted
Mix together and set aside.

Muffins:
2 cups whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/2 cup brown sugar
1/2 tsp salt
1/2 cup banana puree(about 1-2 bananas mashed)
1/2 cup oil(I used mostly applesauce with a touch of oil)
1/3 cup creamy peanut butter
1 egg
3/4 cup milk
1 tsp vanilla

Preheat oven to 400 degrees.

Whisk together the dry ingredients. Add in the wet ingredients and mix until just combined. Place in greased muffin tins and top with streusal topping. Bake for 15-17 mins until golden brown.

**These were really tasty and all the kids loved them. I did make them mini size, something about mini muffins causes kids to gobble them up! I didn't find the peanut butter flavor to be very strong so maybe next time I'll add more! I loved the sweet topping of the streusal!

Fruit Filled Oatmeal Coconut Muffins

I love anything coconut and we needed some new muffins for the week so these won!

Fruit Filled Oatmeal Coconut Muffins-adapted from Recipe Shoebox
1 cup buttermilk
1 cup oatmeal
1 cup flour(1/2 ww, 1/2 ap)
1/2 tsp salt
1/2 tsp baking powder
1/2 baking soda
1/3 cup brown sugar
3/4 cup shredded coconut
1 egg
1/4 cup oil
1/4 cup unsweetened applesauce
Jelly of your choice, I used raspberry and strawberry Polaner all fruit

Mix together oats and buttermilk, allow to soak for at least 30 mins.

Preheat oven to 400 degrees.
Sift together flour, baking soda, baking powder, and salt and set aside. Add brown sugar, egg, oil, coconut, and applesauce to oatmeal mixture and stir well. Add in dry ingredients and mix until just combined.

Grease 12 muffin tins(I actually ended up with 14 muffins). Place batter about 1/4-1/2 way up muffin tin. Drop about 1 tsp of jelly on top of batter and cover with more batter. Bake for 15-18 mins.

**These are delicious and moist! I love the contrast of the sweet fruit and the texture of the coconut! Yum!