Brown Sugar Oat Muffins

Do you crave something more than that bland old piece of toast in the morning? But feel guilty beginning the day in such an unhealthy way? These muffins are the perfect solution. While providing you with the nutrients that whole wheat and oats provide, they will still satisfy that need to start your day the right way.

INGREDIENTS

- 1 cup old-fashioned oats

- 1 cup whole wheat flour

- 1/2 cup flour

- 3/4 cup packed brown sugar

- 2 teaspoons baking powder

- 1/2 teaspoon salt
- dash of cinnamon

- 2 eggs

- 3/4 cup milk

- 1/4 cup vegetable oil

- 1 teaspoon vanilla

DIRECTIONS

1. Preheat oven to 400F. In a large bowl mix together the oats, flours, brown sugar, baking powder, salt, and cinnamon. In a separate bowl whisk together the eggs, milk, oil, and vanilla. Stir into dry ingredients until just moistened.

2. Fill paper-lined muffin cups two-thirds full and bake for about ten minutes, or until a toothpick comes out clean. Transfer onto wire rack to cool.

Soft Sugar Cookies

Are you one of those people who love the store cookies, even though you feel like you shouldn't? There's just so soft, you can never get them that soft at home!... And so you indulge. Well now you don't have to!

INGREDIENTS

- 2 sticks butter, softened

- 3/4 cup sugar

- 2 eggs

- 1 teaspoon vanilla

- 1/2 teaspoon almond extract

- 2 cups flour

- 1 teaspoon cream of tartar

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1/4 teaspoon (or less) nutmeg

Frosting

- 1/2 stick butter, softened

- 3 cups powdered sugar

- 1 teaspoons almond extract

- 2 to 4 tablespoons hot water

DIRECTIONS

1. Preheat oven to 350F. Cream butter and sugar in large mixing bowl until light and fluffy. Beat in the eggs, vanilla and almond extract.  Add flour, cream of tartar, baking soda, salt and nutmeg until just mixed.

2.  Drop by rounded teaspoonfuls onto a baking sheet and bake until just starting to brown on the edges. Do not over bake! This is critical, if overdone, they will not be the store bought soft cookies you imagined indulging in. 

3. While cookies are cooling, mix together the butter, powdered sugar, almond extract and water to desired consistency, then frost to your heart's desire!

Carrot Cupcakes

With so many carrot cake recipes, it can be hard to find one that suits you, but if you like moist cake, this is it. This is a great base recipe, that is so versatile that you can make tropical carrot cake with it, rum raisin, or just leave it plain!

INGREDIENTS

- 3 1/2 cups flour

- 1/2 cup sugar

- 1 tablespoon baking powder

- 2 teaspoon baking soda

- 2 teaspoon cinnnamon

- 1 teaspoon ginger

- 3/4 teaspoon salt

- 1 cup packed brown sugar

- 1 cup plain yogurt (or Greek yogurt)

- 1/3 cup vegetable oil

- 2 large eggs

- 2 large egg whites

- 2 teaspoons vanilla

- 1 pound carrots, shredded

Frosting

- 1 package cream cheese

- 1 stick butter, softened

- powdered sugar

- vanilla

DIRECTIONS

1. Preheat oven to 350F and prepare cupcake tins. Combine the dry ingredients, (except the brown sugar), in a large bowl, and mix.   Whisk together brown sugar, yogurt, oil, eggs, egg whites and vanilla together in a bowl until well blended. Pour over dry ingredients and carrot until just combined. Do not over beat!

2.  Scoop batter into prepared cupcake tins and bake until golden brown, about 15 minutes. Transfer to cooling racks. 

3. While cupcakes are cooling, beat together the butter and cream cheese until no lumps are visible. Beat in the powdered sugar, one cup at a time until you have your desired texture and taste. Then add a teaspoon or so of vanilla. 

4. Once cupcakes are cooled completely, frost as desired and enjoy!

Toasted Granola

Do you ever crave something sweet with a little crunch to it, and then regret eating it because of how unhealthy it is? Well, here is the perfect solution: a healthy, yet scrumptious snack to make your plain yogurt a tasty new treat!

INGREDIENTS

- 4 cups rolled oats

- 2 cups shredded coconut

- 1 1/2 cups sliced almonds

- 1 1/2 cups dried cherries (or blueberries)

- 1/2 cup vegetable oil

- 1/3+ cup honey

- 2 teaspoons cinnamon

DIRECTIONS

1. Preheat oven to 350F.

2. Toss the oats, coconut, almonds, and cherries together in a large bowl. 

3. In a small bowl combine oil, honey, and cinnamon. Stir into oat mixture until completely coated, then spread on cookie sheet evenly.

4. Bake, giving the granola a stir every 5 minutes or so until it turns a lovely golden brown, about 20 minutes. 

5. Let cool completely, and then indulge yourself in one of the most basic, yet delicious recipes ever created!

*Adapted from Andrea Meyer's recipe, Blueberry Granola.