Recipes

People tell me all the time that I need to get them recipes to the types of foods that I eat, so here it is.  Most of the recipes I use I get from the 6 Week Body Makeover website and I will create links for those.  Any recipes that I have developed myself, I will provide an actual recipe.  Who'd a thunk that I would be developing my own recipes!  Amazing.

Blueberry-Lemon Zest Muffins

adapted from Caramel Nut Muffins recipe from member CMF118 on the 6WBMO Recipe Forum

UPDATE: This recipe HAS been approved by 6WBMO with the condition that you monitor the amount of sweetner b/c it could trigger sugar cravings.  Please adjust the sweetner based on the sweetness of your fruit/tartness of your lemons.  You may find that you do not need as much as indicated. They also suggested leaving the sweetner out of the topping and adding it after baking, to taste.  You probably would use less.  Good suggestion.

Ingredients

2 1/2 cups Old Fashioned Oats

1/2 cup Steel Cut Oats

1 large lemon for juice and zest

12 egg whites (from fresh eggs)

1 cup fresh blueberries (divided)
1 1/2 cup Splenda (or desired amount for sweetness)
12 muffin cups (in baking section. I use large.  They come in mini and x-large also.)

Directions
Preheat oven to 375.  Blend 1/2 c blueberries, 1/2 c splenda and juice from 1/2 lemon together until pureed.  Mix old fashioned oats, blueberry puree and 1/2 c splenda until oats are fully covered and moistened. Add 1/2 c whole blueberries and zest of whole lemon. Set aside.  Separate eggs and whip egg whites until almost stiff.  Fold egg whites into oat mixture until fully incorporated.  In small bowl, mix 1/2 c steel cut oats, juice from 1/2 lemon and 1/2 c Splenda until oats are moist and clump together.  Spoon out muffin mixture to top of each muffin cup.  Top with steel oats,spread over whole top and lightly press into muffin.  Bake at 375 for 20-25 minutes or until golden brown.  (Baking too long will make muffins very dry.)