Good morning! How are you this fine morning? I hope you have had a great weekend and that your week ahead is one of the best ever! A busy weekend has turned into a busy week and I am glad that I have a recipe of these Oatmeal on the Go Cups in the refrigerator ready to grab for a quick meal or snack.
This recipe is from the Blood Sugar-Balancing Breakfasts chapter in the new Trim Healthy Table cookbook, and it is a keeper. I have made these muffins twice in the last week. They are so good. I shared them with The Salesman (who had no comment – but he is currently on a devil’s food cake doughnut kick), a friend who thought they were good, and Audra. I have been referring to them as blueberry muffins; but obviously, they should be called what the Trim Healthy Mama’s call them because they have more than double the amount of oatmeal in this recipe than blueberries.
Make this recipe. You will not be sad. It is on page 350 and is a No Special Ingredient recipe. These Oatmeal cups are an E meal. The serving size is 2 to 3 for a meal! I have been having them as dessert or a snack. Tonight when I made a batch, I got a spoon and ate them while warm…oh my!
The recipe was quick and easy to follow and had two steps. Easy peasy.
Here ae all the ingredients waiting to go into the muffin cups:
I thought the mixture looked a bit soupy to me; but I always try to follow the recipe exactly the first time I make it. I did not have two of the extracts it called for and I did use the collagen. Still I thought it was too much liquid when I filled the liners.
I was even a bit skeptical when I saw the finished product, thinking that maybe it wasn’t done on the inside. I baked it for a few more minutes and decided to take it out of the oven because I didn’t want it to be too brown.
They were perfect.
Seriously, the texture was perfect. And delicious.
Enjoy!
