Melt in your Mouth Hearty Blueberry Muffins

We needed something delicious, with blueberries, and I was determined to use the goat kefir. I kept thinking of Ina Garten's Blueberry Crumble that I used to make but wanted something heartier that wouldn't make you feel guilty afterwards. I found a great recipe over here at Finger Prickin' Good. Made some adjustments of my own of course. How could I not with all the farm fresh options we have around here.

Makes 12 Large Muffins

2 cups all-purpose flour
1 cup quick oats
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups homemade goat milk kefir (super thick to mimic Greek yogurt)
2 large eggs, beaten
4 Tbsp Applesauce
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

1. Heat oven to 350°.
2. Coat muffin tin with cooking spray or liners.
3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
4. Combine kefir, beaten eggs, applesauce and vanilla in a second bowl.
5. Fold liquid mixture into dry mixture until complete stirs but not over stirred.
6. Gently fold in blueberries, I mixed in frozen ones that were coated in flour and gave 4 mixes in the bowl before they were almost mixed enough. Too much mixing and your dough turns purple!
7. Spoon into muffin tins until they are full full full. Scoop all the batter into the 12 tins to ensure large muffins.
8. Bake until the top starts to turn gold and they feel firm to the touch. About 20-25 minutes. I have two tins, one dark and 1 light. The dark tins browned the bottoms and the light tins did not. If using light tins I'd cook a touch longer.

Final thoughts:

These were mouth watering right out of the oven and so delish! I can't stand it when muffins get that wet soggy top by the next day and these did that. Maybe someone can tell me the secret to stopping this from happening. You couldn't feel the oats in the crumb fresh out of the oven but the next day you could really feel the heartiness the oats offered.  My hubby usually can't eat muffins/pastries for breakfast and after this he felt full like he got a morning kick of good stuff instead of just sugar and sweets. I'm guessing it's about 5-6 grams protein maybe more per muffin. It's so hard to estimate when everything I buy is bulk. I need to sit down and calculate it all out. One day....one day.....enjoy the goodies in the mean time! You might also want to try these protein packed super healthy but delicious chocolate chip chewies.

Dairy free (for those with protein intolerance of cow milk), oil free

Copy Cat Version of Dave's Killer Bread Good Seed.

Well, I just felt compelled to share this recipe! I absolutely love Dave's Killer Bread. I mean, who doesn't right? Good Seed is my choice and so I set out to make my own version at home. I just need to do a side by side taste test but you guys can tell me what I should change instead.  That is short of the sprouted grain flour because I just don't feel like make it (or buying it!). I did however sub 1 cup emmer grain flour and 1 cup bread flour because I was short on whole wheat flour. Let me know how your version goes! Here's the recipe with a little help from the bread machine as a time saver for me.

1 ¼ cups warm water

2 Tbsp white sugar

2 Tbsp brown sugar

2 Tbsp molasses

1 egg beaten

3 Cups Whole Wheat

¼ cup quinoa

¼ cup or more sesame seeds

¼ cup raw sunflower seeds

¼ cup flax meal

¼ cup whole flax seeds

¼ cup Irish Oatmeal (something hard)

¼ cup old fashioned oats

2-3 Tbsp cracked wheat

¼ cup packed full Vital Wheat Gluten

1 tsp salt

1 Tbsp instant yeast

Use bread machine on dough cycle. Pull out when finished and shape for loaf pan. Heat oven to 350. Let rise until size is suitable and bake for 25-35 minutes in a large loaf pan.

I really enjoyed the crumb. The egg gives it a bit of fluff, yet it isn't in Dave's bread, but I needed it. I also over fill all my seed cups and even dump extra in and then roll the bread in seeds before I drop it in the loaf pan for it's final rise. The wheat gluten really gives it some stretch and could maybe use more depending how much whole wheat you use.  And lastly if it doesn't cook long enough it will be kind of gummy inside. That's a tell tale sign to bake it longer next time. Still good to eat though! And really yes you do need the molasses. Happy Baking!!

Made up a new cookie recipe today, or rather adapated it from some favorites. It is full of seeds and grains and lot's of omega's and of course some chocolate! I consider them quite healthy and you could sub whole wheat for the white flour so quite easily!

Chocolate Chips Chewies

2 cups old fashioned oats
3/4 cup brown sugar
1 Cup flour
2 Tbsp chia seeds
2 Tbsp Sunflower seed
3 Tbsp Flax Seeds
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup chocolate chips
1 cup unsweetened medium shred coconut and 1/2 cups large shavings.
3/4 Cup applesauce (mind was bad so I subbed 2 eggs and a couple Tbsp soy milk)
3 Tbsp olive oil
2 tsp vanilla extract

Preheat oven to 350 degrees. Mix oats, brown sugar, flour, seeds, baking soda, baking powder, salt and chocolate chips in a large bowl. Add applesauce, olive oil and vanilla extract and mix well. Form into golf ball sized balls and place on a piece of parchment paper. Bake 11-12 minutes. Allow to cool fully before removing from cookie sheets.