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I love to have a good, warm muffin in the morning with some fruit. These hearty muffins are a healthy way to start the day.

• 1/2 cup butter
• 1/2 cup brown sugar
• 1 egg
• 1/2 cup plain non-fat yogurt
• 1 tbsp grated lemon peel
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 2 cups rolled oats
• 1 cup fresh blueberries

Preheat oven to 350˚.

In a mixer bowl add the butter and sugar and beat until creamed together well. Next add the egg, lemon peel and yogurt and mix on high to incorporate thoroughly – turn the mixer off. Next add the flour, baking powder, baking soda, cinnamon. Mix on slow speed and after incorporated add the oats. Slowly add the blueberries, mix lightly by hand to distribute evenly throughout batter.

Fill muffin cups with batter and bake for 25 minutes. Let cool or eat warm, right out of the oven!

Tags: blueberries, muffins, oats
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I usually like to double this recipe, freeze half and eat the rest.

• 1/2 cup semi-sweet chocolate pieces
• 1/2 cup miniature marshmallows
• 1 tbsp water
• 3/4 cup all purpose flour
• 1/2 cup sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/3 cup brown sugar, packed
• 1/2 cup Crisco shortening
• 1 egg
• 2 tsp vanilla
• 1 1/2 cups quick cooking rolled oats
• 1 cup chopped pecans

Preheat the oven to 350˚ F.

In a large saucepan melt the chocolate pieces, marshmallows and water over low heat, stirring constantly. Remove from heat. I next pour this into a Kitchen Aid mixer and add remaining ingredients except the oats and pecans. Turn on low and blend. Next slowly add the oats and pecans and mix thoroughly.

Drop by rounded tablespoon onto ungreased cookie sheet. Bake for 12-15 minutes. Cool.

Tags: chocolate, oats
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