BLUEBERRY OATMEAL MUFFINS

1 1/2 CUPS WHOLE WHEAT FLOUR
1 1/2 CUP INSTANT OATS
1/2 TEASPOON CINNAMON
1 TEASPOON BAKING SODA
1/8 TEASPOON SALT


1 CUP APPLESAUCE
2/3 CUP SKIM MILK
1/4 CUP SUGAR
2 TABLESPOONS OLIVE OIL
1 EGG
1 CUP FRESH BLUE BERRIES


PREHEAT OVEN TO 400.


MIX FIRST 5 INGREDIENTS IN LARGE BOWL UNTIL COMBINED WELL.  ADD AND MIX THE REST OF THE INGREDIENTS.


BATTER SHOULD BE LUMPY.


FILL GREASED MUFFIN CUPS 2/3 FULL WITH BATTER.


BAKE FOR 20 MINUTES OR UNTIL GOLDEN BROWN AND TOOTHPICK COMES OUT CLEAN.


MAKES 12 MUFFINS.

HASH BROWN MUFFINS

5 EGGS
4 TABLESPOONS YOGURT
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
1/4 CUP CHIVES, CHOPPED
1/4 CUP BUTTER
1/4 CUP ONION, DICED
1/4 CUP RED BELL PEPPER, FINE DICED
2 TABLESPOONS YELLOW BELL PEPPER, FINE DICED
1 BAG SHREDDED POTATOES (NOT FROZEN)
1/2 CUP CHEDDAR CHEESE, GRATED
1/2 CUP MONTEREY JACK, GRATED


PREHEAT OVEN TO 350.


BEAT EGGS, YOGURT, CHIVES, SALT AND PEPPER TOGETHER.


IN A LARGE SKILLET, MELT BUTTER;  SAUTE PEPPERS AND ONIONS FOR ABOUT 2 MINUTES. 


ADD SHREDDED POTATO AND COOK UNTIL GOLDEN BROWN.


REMOVE FROM HEAT AND COOL.


IN A MUFFIN PAN PLACE 2 TABLESPOONS POTATO MIXTURE IN EACH AND PRESS UP SIDES TO FORM A CUP.


COMBINE CHEESE AND PLACE 2 TABLESPOONS IN EACH CUP.


TOP WITH REMAINING POTATO MIXTURE.


STIR EGG MIXTURE AND CAREFULLY POUR INTO EACH CUP (DO NOT OVERFILL).


BAKE FOR 25 MINUTES UNTIL KNIFE COMES OUT CLEAN.


MAKES 12 MUFFINS.

FRENCH BREAKFAST MUFFINS

I HAVE MADE THIS RECIPE A MILLION TIMES WHILE I WAS WORKING AS A AIDE TO A FAMILY IN CALIFORNIA.  VERY SIMPLE TO MAKE AND DANGEROUSLY DELICIOUS. 


1/3 CUP SHORTENING
1/2 CUP SUGAR
1 EGG
1 1/2 CUP MILK


1 1/2 CUP WHOLE WHEAT FLOUR OR WHITE
1 1/2 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
1/4 TEASPOON NUTMEG


1 TEASPOON GROUND CINNAMON
1/2 CUP SUGAR


1/2 CUP BUTTER, MELTED


PREHEAT OVEN TO 350.  


GREASE MINI MUFFIN TIN.


MIX THOROUGHLY, SHORTENING, SUGAR, MILK AND EGG IN A LARGE BOWL.


ADD NEXT 4 INGREDIENTS AND MIX WELL.


FILL MUFFIN CUPS 2/3 FULL.


BAKE 20 TO 25 MINUTES UNTIL GOLDEN BROWN TOPS.

MIX SUGAR AND CINNAMON IN A SEPARATE BOWL.


IMMEDIATELY AFTER BAKING, ROLL PUFFS IN MELTED BUTTER, THEN ROLL IN CINNAMON MIXTURE.

REMOVE FROM PAN IMMEDIATELY.

DIP IN MELTED BUTTER.


ROLL IN SUGAR AND CINNAMON.


BEST SERVED WARM.


MAKES ABOUT 30 MINI MUFFINS.