These are the muffins Libby made for our breakfast with our families. They were fantastic!!!

Libby’s Cranberry Pecan Muffins

If fresh cranberries aren’t available, substitute frozen: Microwave them in a bowl until they’re partially but not fully thawed, 30 to 45 seconds.

INGREDIENTS

STREUSEL TOPPING

• 3 tablespoons all-purpose flour
• 4 teaspoons granulated sugar
• 1 tablespoon packed light brown sugar
• 2 tablespoons unsalted butter , cut into 1/2-inch pieces, softened
•   Pinch salt
• 1/2 cup pecan halves

MUFFINS

• 1 1/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups pecan halves, toasted and cooled
• 1 cup plus 1 tablespoon granulated sugar
• 2 large eggs
• 6 tablespoons unsalted butter, melted and cooled slightly
• 1/2 cup whole milk
• 2 cups fresh cranberries
• 1 tablespoon confectioners’ sugar

INSTRUCTIONS

• 1. FOR THE STREUSEL: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Process flour, granulated sugar, brown sugar, butter, and salt in food processor until mixture resembles coarse sand, 4 to 5 pulses. Add pecans and process until pecans are coarsely chopped, about 4 pulses. Transfer to small bowl; set aside.
• 2. FOR THE MUFFINS: Spray 12-cup muffin tin with baking spray with flour. Whisk flour, baking powder, ¾ teaspoon salt together in bowl; set aside.
• 3. Process toasted pecans and granulated sugar until mixture resembles coarse sand, 10 to 15 seconds. Transfer to large bowl and whisk in eggs, butter, and milk until combined. Whisk flour mixture into egg mixture until just moistened and no streaks of flour remain. Set batter aside 30 minutes to thicken.
• 4. Pulse cranberries, remaining ¼ teaspoon salt, and confectioners’ sugar in food processor until very coarsely chopped, 4 to 5 pulses. Using rubber spatula, fold cranberries into batter. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups, slightly mounding in middle. Evenly sprinkle streusel topping over muffins, gently pressing into batter to adhere. Bake until muffin tops are golden and just firm, 17 to 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin on wire rack, 10 minutes. Remove muffins from tin and cool for at least 10 minutes before serving.

I saw the recipe for these on pinterest earlier this week and have been CRAVING them ever since. I was actually in a really bad mood on Tuesday because I knew I wouldn’t have any time to bake them until Friday (today!).

I made this for breakfast this morning and it was so delicious. And, it’s only 295 calories for one serving! Plus, it has 10 grams of protein.

Delicious AND healthy – my two favorite things!

Warm and Nutty Cinnamon Quinoa
(Recipe from 101 Cookbooks)
Serves 4 but I quartered it so it just made one bowl for me

According to the author of the cookbook this comes from: Low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans. (However, I didn’t have blueberries or blackberries so I used strawberries)



1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted
4 teaspoons organic agave nectar, such as Madhava brand


Rinse quinoa in a sieve. Combine milk, water and quinoa in a medium saucepan. (If you are making a single size portion, just use a small saucepan and use the smallest burner on your stove). Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Stir occasionally so the quinoa doesn’t stick to the bottom of the saucepan. (Be careful because mine kept boiling over – this is not something you can leave simmering downstairs while you finish getting ready. I kept stirring it down but after several minutes, more of the liquid was absorbed so it didn’t boil over any more). While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes. Set aside. When quinoa is done, turn off heat and let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.