Ready, Set, Weekend with Simply Beautiful Eating
Now I know I’ve completely lost my mind and I’m sure you wanna know why.
I’ve been searching through archived photos of my food photography for the past few months, just came across these and guess what? I don’t even remember when I shot them. It was somewhere between 2014 and 2017. That’s all I know. The other thing I’m pretty certain about is this…..
These muffins were the bomb.
To narrow down the timeline, it’s clear that these were made during blueberry season (well duh, there’s a load of them in the recipe ,so this wasn’t something that I needed the FBI to figure out).
Anyhoo, you know how I feel about blueberries. They are plump jewels of happiness that make everything taste better. Especially when they burst out of a muffin and into your mouth.
Wait.
How about these roses? My husband is always a sucker for good foliage. He makes his way down to the flower markets whenever there is an occasion, like Valentine’s Day, Mother’s Day, my birthday or a just-because-I-love-you-day.
Let me tell you what he did for Mother’s Day.
Of course, he surprised me with a beautiful bouquet of roses, similar to the ones in these photos.
Then, he gave me a really cute card with an enclosed paper (hand made) puzzle. Yes, he made the puzzle out of letters that were my “clues” to my gift.
I had 10 minutes to piece together these letters, otherwise Steve informed me that the gift was NULL and VOID.
No pressure, right?
OMG, I suck at puzzles. I could never win Survivor. Plus I’m really bad in math, which has nothing to do with puzzles, but I just thought I would let you know that useless piece of information.
Oh, and we were in the car on our way to brunch when I opened my card. Steve set his iPhone timer for 10 minutes and yelled “GO!!!”
I was fiddling around with the stupid paper pieces for exactly 7 minutes, when he realized that he may have spelled the word wrong. Not surprising, since his spelling is comparable to my math skills. It’s a good thing we can assist each other with daily simple tasks because, really?
So now we are stopped at a red light, he grabs one of the squares of paper and scribbles over the letter making the correction.
I have 3 minutes left and I’m starting to shvitz (sweat).
I figured it out with a minute to spare and guessed it!
You won’t believe this one. He still spelled it wrong.
These where my letters:
L
O
S
V
E
G
A
S
How do you really spell it? Las Vegas.
Do I gamble? No. I hate losing money.
Do I need to go to Las Vegas now, with two weddings coming up this summer? No.
Can I try spelling something else with those letters and still get a gift? All I could figure out was LOVES GAS so maybe a gift certificate to ESSO might be another option. Okay Steve?
Here’s the moral of the story. No matter how you spell it, these Blueberry Oat Chia muffins are a sure bet.
BLUEBERRY OAT CHIA MUFFINS
- 2 extra large eggs - ½ cup plain Greek yogurt or sour cream - 2 medium size, ripe bananas, mashed - ½ cup light brown sugar, packed - 1 tsp vanilla extract - 1 tsp baking soda - ½ tsp ground cinnamon - ¼ cup cup chia seeds - ¾ cup quick oats - 1 cup + 2 tbsp white whole wheat flour (or a mix of all purpose and whole wheat is fine too) - 1½ cups cups fresh blueberries
1) Preheat your oven to 350F and prepare a 12 cup muffin pan by spraying with non stick cooking spray or lining them with paper liners. Set aside. 2) In a large mixing bowl, lightly beat the eggs. Whisk in the Greek yogurt, bananas,sugar, vanilla, baking soda, cinnamon, chia seeds and oats mixing until smooth. 3) Add in the flour and gently stir it in until just combined. DO NOT OVER MIX. 4) Toss the blueberries in 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins, then fold them into the batter. 5) Divide the batter evenly among the 12 muffin cups, using an ice cream scoop. Fill them almost to the top. Sprinkle with additional oats if desired. 6) Bake for 20 - 22 minutes, or until the tops of the muffins begin to turn golden and a toothpick inserted into the centre comes out clean. 7) Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. These will keep well in an airtight container for up to 5 days or they freeze well for up to 3 months.
See you next week!
debi @simplybeautifuleating