Whole Grain Blueberry Orange Muffins

I know what you're thinking. Whole grain? Really? While I was growing up, the closest thing we had to whole grain in the house was sticky buns. We ate white bread with every meal. I didn't even know that whole wheat flour existed. So, when I say that these muffins are delicious, this is coming from a girl who appreciates a serious baked good, not that healthy stuff masquerading as the real thing.

I started making these a few years ago when I wanted something homemade and healthy for breakfast. I wasn't expecting much, since I usually don't like things made from whole wheat flour, but I was pleasantly surprised. These quickly became my favorite muffins. Something about a beautiful sunny day, a craving for citrus and fresh blueberries made me want these vibrant muffins. These are the perfect thing to brighten a day in the depths of winter. And they are perfect with a cup of tea.

Ingredients:
1 1/4 cup whole wheat flour
1 cup old-fashioned rolled oats (not instant)
1/4 cup flax seed (you can find flax seed in the bulk foods aisle)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup plain low-fat yogurt (I use Nancy's Organic)
1/2 cup light brown sugar
3 Tbsp melted butter
Zest from large naval orange
1/4 cup fresh orange juice
1 egg
1 tsp vanilla
2 cups fresh blueberries

 

Grind the oats and flax seed. I use a coffee grinder and put in 1/4 cup at a time.

In a large bowl, combine flour, ground oats, flax seed meal, baking powder, baking soda and salt.

In a separate bowl, whisk together yogurt, sugar, melted butter, zest of the orange and juice, egg and vanilla. I zest the orange and then juice it. You can use regular orange juice if there is not enough fresh. Try this batter. It is so good that I could just drink it all up!

Add flour mixture to the wet ingredients and mix until just incorporated, don't over mix. Wash blueberries.

Fold in blueberries.

Scoop batter into greased muffin pan. I like to fill them high to get larger muffins, you can make them smaller too to get a higher yield. Bake at 375F for 22-25 minutes until slightly brown on top.

Baked Sauerkraut & Pork Chops

Eating pork and sauerkraut for New Years is considered good luck. For me as a child it meant long agonizing nights at the dinner table. Refusing to eat at my house meant you stay at the table until your plate is clean. Sauerkraut night was torture and my stubborn self would be seated at the table well into the evening. I would try to sneak it into my napkin and throw it away but my dad was much too clever for this.

My husband actually likes the stuff. He keeps a jar of it in the fridge and heats it up from time to time to top his brats like a good German American. I usually steer well clear of it, but for the sake of tradition, I gave it another try. This recipe is what his mom made for him and I must admit it was not terrible.

Ingredients:
4 Pork loin chops on the bone
1 large jar sauerkraut (1 quart)
3-4 carrots
3 Tbsp caraway seeds (optional)
1 cup Krusteaz pancake mix (or Bisquick)
1/2 cup water (or milk if using Bisquick)
salt & pepper

Chop up carrots into large chunks.

On the stovetop salt and pepper the chops and brown them for about 6 minutes per side on medium high.

Meanwhile, put about half of the sauerkraut on the bottom of an oven safe dish with a lid. Add water so there is about 1/2 inch of liquid on the bottom. Add half of the caraway seed.

 

Once the chops are browned, 

Add them to the sauerkraut and top with carrots. Add the remaining sauerkraut and caraway on top.

In a bowl, mix the pancake mix and water, the batter should be like a thick pancake mix. Add more mix if it is too runny.

Drop the batter into the dish making four biscuits.

Cover the dish leaving a small opening for steam to escape. Bake at 350F for about an hour until the biscuits are slightly golden.

Look dad, I cleaned my plate!