Blueberry Ginger Muffins


Dry Ingredients                                                                     Wet ingredients

1 1/2 Cups of All Purpose Flour                                             1 Egg

1 Cup of Oat Flour (Old Fashioned Oats Ground)                1 Cup of Buttermilk

1 1/2 Tablespoons of Baking Powder                                 1/2 Cup of Coconut Oil

1/2 Teaspoon of Salt                                                           1/2 Cup of Molasses

1/3 Cup of Raw Sugar                                                       1 1/2 Cups of Fresh or Frozen Blueberries

1 Teaspoon of Cinnamon

1/2 Teaspoon of Ground Ginger



Preheat Oven to 400 Degrees

1. Place 1 Cup of Old Fashioned Oats into your blender and grind into an oat flour.  Combine all dry ingredients in one bowl. ( All Purpose Flour, Oat Flour, Baking Powder, Salt, Sugar, Cinnamon, Ground Ginger)

2. Combine all wet ingredients into a separate bowl. ( Egg, Buttermilk, Coconut Oil, Molasses). Add wet ingredients to your dry ingredients and stir.  There is no need to over mix. Then add Blueberries and spoon or scoop the mix into your muffin baking pan.  I used the larger muffin pan, which made 7 large muffins.  If you use a smaller muffin pan, this recipe will make 12. 

3. Bake for 25 to 30 minutes at 400 Degrees. Use a tooth pick of wooden skewer to check for doneness.  When your toothpick comes out clean without crumbs the muffins are baked perfectly.  Remove from oven and enjoy warm or room temperature.  I like to add a little salted sweet cream butter as soon as they are out of the oven.

Try my recipe then come back and share your experience with us....Enjoy!

Dressed Up Egg Whites

with Asparagus and  Pan Seared Tomatoes


1 Cup of Asparagus

1/2 Cup of Tomatoes (Any Variety)

2 Egg Whites (Save the yokes)

1 Tablespoon of Extra Virgin Olive Oil

1/2 Teaspoon of Salt

1/2 Teaspoon of Fresh Cracked Black Pepper



1. Cut Asparagus into 1 inch pieces.  Place in a bowl and toss with a drizzle of Olive Oil, Salt and Pepper.  Also cut your tomatoes into small cubes and set aside.

2. Heat a stove top pan grill to a medium high heat and lightly use a non stick pan spray. Remember that your Asparagus already has a little Olive Oil coating.  Cook asparagus on your grill tossing every 2 minutes for 4 to 6 minutes. Turn off grill and set aside.

3. Separate your egg whites from the yokes. Do not scramble the egg whites.  Heat a non-stick small skillet and use a light coating of a non stick spray.  Add egg whites to your pan and cook each side on a medium heat for approximated 2 minutes.  Remove from pan a place on your serving plate.  Use that same skillet to pan sear your tomatoes for a quick minute then remove from heat.

Tip:  Save the yokes in a freezer safe container adding 1 teaspoon of water to cover tops of the yokes.  Place in freezer up to six months or refrigerate for 3 to 5 days. You can defrost and use them in the next recipe calling for 2 egg yokes.

4.  Top your egg whites with the tomatoes and asparagus.   Enjoy your dressed up egg whites.  Delicious!

Try my recipe and come back to share your experience with us!