Whole Wheat Blueberry Muffins

We are experiencing our first real snowfall this morning and it is quite lovely. There is something very peaceful about watching the snow fall, especially when inside, enjoying a hot cup of coffee and a warm blueberry muffin. Now that winter apppears to be here, I have been making fresh muffins in the morning. It seems to be the perfect way to start our day, especially when it's freezing cold outside. I discovered this recipe just the other day and cannot get enough of these muffins! They are packed with nutrients and incredibly good to eat...not to mention very simple to make. I hope you are warm and cozy wherever you are!

Whole Wheat Blueberry Muffins (recipe source)

2 tablespoons packed brown sugar
1/4 teaspoon cinnamon
3/4 cup skim milk

1/4 cup vegetable oil

1/4 cup honey

1 egg

1 cup all purpose flour

1 cup whole wheat flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup frozen organic blueberries - do not thaw! (I use Cascadian Farms...they are delicious!)

1. Heat oven to 400 degrees. Spray 12 regular sized muffin cups with cooking spray, or place paper baking cup in each muffin cup. Mix brown sugar and cinnamon. Set aside.

2. In large bowl, beat milk, oil, honey and egg with a spoon. Stir in flours, baking powder, and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.

3. Divide batter evenly into muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

Peanut Butter Pumpkin Cupcakes

This recipe is actually for pumpkin bread, but I decided to try it as a cupcake recipe and much to my surprise they turned out great! The cupcakes tasted exactly like the bread always does...very moist and delicious!

I got this recipe from a military friend years ago and it has become one of those recipes that I make every year. I usually make it in the fall (but in mini loaf pans). I keep a few loaves for myself and give the rest away to neighbors and friends (the mini loaves make great gifts). Because I love cupcakes like I do, it was fun to change this recipe up and get to enjoy a cupcake version of my favorite pumpkin bread. However you decide to make it (either as a mini loaf or a cupcake), you really can't go wrong. I hope you enjoy it as much as I do!

Peanut Butter Pumpkin Cupcakes
3 1/2 cups flour

3 cups sugar

2 tsp baking soda

1 1/2 tsp salt

1 tsp cinnamon

2 cups canned pumpkin

1 cup olive oil

2/3 cup water

4 eggs, beaten

12 oz pkg Reese's peanut butter chips

Heat oven to 350 degrees. Prepare cupcake pan with liners (grease mini loaf pans, if using these). Mix all ingredients together, blending well after each addition. Pour mix into prepared cupcake pan (or mini loaf pans) filling 2/3 full. Bake 25-35 minutes (or until toothpick inserted in the center comes out clean). Bake an additional 10 minutes if using the mini loaf pans. Makes 36 cupcakes or several mini loaves. Allow to cool completely before enjoying!