Breakfasts

Blueberry Oatmeal Muffins

Recipe from The Millen’s

Ingredients:
1 cup all purpose flour
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
¾ cup rolled oats
½ cup lightly packed brown sugar
1 egg
1 cup milk
¼ cup melted margarine
¾ cup fresh or frozen wild blueberries

Preparation:
Stir dry ingredients together. Add sugar and rolled oats. Beat together in a large bowl egg, milk and melted margarine. Add the dry ingredients and stir just until moistened. Fold in blueberries.

Bake 375F for 20 minutes or until brown.

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Blueberry Smoothie

Ingredients:
1/2 cup nonfat or 1 percent lowfat milk
1/2 cup non fat plain yogurt
1 cup frozen blueberries (unsweetened)
1 teaspoon honey

Preparation:
Put all ingredients into a blender and blend until smooth.

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Blueberry Pancakes

Ingredients:
1 1/3 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/3 cup sugar
1 egg
1 cup milk (or buttermilk is great too, if you have it)
3 Tbsp. melted butter or vegetable oil
1/4 tsp. vanilla
1 cup fresh blueberries (* or frozen, see note below)

Preparation:
In a bowl, combine flour, baking powder, salt and sugar. In a small bowl, beat egg thoroughly then add milk (or buttermilk) and combine thoroughly.

Make a well in the dry ingredients and slowly add the egg-milk mixture. Add the melted butter and vanilla. Stir quickly until ingredients are just mixed and batter is still lumpy in appearance.

Drop by 1/4 cupfuls on medium-hot pancake griddle or non-stick pan. Sprinkle with fresh blueberries. Cook pancakes until they are filled with bubbles and the under-side in golden brown. Turn and brown the other side.

Serve with butter, maple syrup and a dusting of icing sugar.

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Strawberry Smoothie

Ingredients:
8 Strawberries
2 overripe bananas, coarsely chopped
3 Cups Milk
1 cup Vanilla-flavoured yogurt

Preparation:
Blend the strawberries, banana, milk and yogurt in a blender
Blend until smooth
Serve chilled

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