Abundance

Our not-so-great garden from earlier this summer...

has made a huge comeback.

After the drought left, the tomatoes have arrived in abundance.

A crockpot full of skinned fruit...

with a little garlic, onion and a bay leaf.

8 hours later there is a pot of stewed tomatoes ready for the freezer.

I have a few more rounds to go and there are more ripening.

I see a lot of chili and sauce in our future.

Yummy.

Craving Adjusted

I made these last week... 

and they were delicious.

Then I realized how similar they were to my other craving...

Ice cream, chocolate, banana, and peanut butter...
these have it all... less the ice cream.

I ate the first batch so I made them again.
A double batch this time.

I am eating one now.

They freeze well...

really well.

They have a good amount of protein

and are way better for you than the ice cream.

Oh, and because I jump ahead and don't read through...

you need to food process the batter.

I had to dump my batter out of the muffin pan into the food processor the first time.

It was really messy - just a heads up.

Chocolate Peanut Butter Banana Muffins

adapted from Dashing Dish

Preheat oven to 350°

1-3/4 c. old fashioned oats

3 egg whites

3/4 c. cocoa powder

1 really ripe banana mashed

1/2 c. vanilla or honey light greek yogurt

1/2 c. honey (or favorite sweetener: stevia, agave nectar, sugar)

1/2 c. creamy peanut butter

1-1/2 t. baking powder

1-1/2 t. baking soda

1/4 t. salt

1 c. hot water

Mix it all up...

You can soften the peanut butter in the microwave - but I didn't and it was fine.

Then it needs to go into the food processor or blender.

Mine is a small one - 4 cup size - so I have to do it it two batches.

If you have a big food processer - I would just put it there in the beginning.

Process or blend the batter until the mix is smooth and not chunky.

(Preheat oven to 350° - if you are like me and didn't)

Pour it out....

A bowl with a spout or a measuring cup works great.

I used a super large drink cup...

you know plastic ones from gas stations or baseball games.

My measuring cup was dirty and too small anyway.

Use a cooking spray on your muffin pan.

Or cute little muffin cups.

Fill each one about the same.

This batter makes 12 regular muffins and 24 of the mini's.

Bake 12 to 15 minutes...

Mine were good at 12 and I like one still hot from the oven.

The truth...

This is how I eat them.

Warm from the oven...

Or re-warmed from frozen in the microwave 30-45 seconds.

Split open with a little more peanut butter in the middle.

Hey... it's extra protein.

There are about 6 grams protein, 4 grams of fiber and about 150 calories per muffin...

with the honey...

not with the extra peanut butter.

 

Oatmeal Muffins

The monster loves apple cinnamon oatmeal.

She orders it up first thing in the morning...

"apple cereal please!"

Sometimes, before she is even out of her crib.

I made it from scratch last year.

Cooking small batches and keeping it in the fridge.

Storage was always a problem...

and making it a couple times a week just wasn't a great plan.

So I would end up using the instant pouches.

They are more expensive and just not as good for you.

The healthier ones with less sugar cost even more.

And it was still time consuming...

I would have to cook it and then let it cool enough to eat.

The monster doesn't like to wait that long for breakfast.

Now that I have all the freezer room in the basement I could ever want...

I hatched a plan.

I made the oatmeal...

a huge batch.

Then I froze it in my muffin pan.

Popped them out and they are ready in the freezer.

Perfect little "muffins" of oatmeal.

One minute in the microwave and they are just right to eat.

Here is the recipe I came up with...

It made 24 muffins and a little extra for breakfast in the morning.

Apple Cinnamon Oatmeal "Muffins"

4 1/2 C • old fashioned rolled oats

8 1/2 C • water

1 quart • unsweetened applesauce or 32 oz. jar

2 T • vanilla extract

2 T • cinnamon

1 C • honey

2 t • salt

Bring water and salt to boil.

Reduce heat to medium/medium-low and add oats.

Cook 6-7 minutes stirring occasionally.

Reduce heat to low and add applesauce, vanilla, cinnamon and honey.

Stir until heated through, about one minute.

Remove from heat and cover.

Let cool and spoon into muffin pan.

Freeze until solid.

I dipped the pan into warm water to loosen the muffins.

Popped them in a freezer bag and in the freezer.

15 minutes of hands-on time

I had 24 pre-made breakfasts.

I love that.

Joining: Project52 : Made with Love