Snowy Morning. Tried a new Whole-wheat Banana Pancake Recipe from 100 Days of Real Food. Everyone loved it. Hooray!

BLUEBERRY MUFFINS
adapted from Cookie and Kate

5 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
3/4 cup plain yogurt
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blueberries, fresh or frozen (no need to defrost the frozen)

Preheat oven to 375°F.
Line a standard 12 cup muffin tin with paper liners or spray with nonstick cooking spray.
Beat the butter and sugar until light and fluffy .
Add egg and beat well, then yogurt.
Mix the dry ingredients together in a separate bowl and added it to the bowl of liquid ingredients.
Mix until combined.
Gently fold in your blueberries.
Bake for 25 to 30 minutes, until the tops are golden.

Yum!

Trying something new for breakfast.

HOT CEREAL
adapted from Bon Appetit

1/4 Ten-Grain Hot Cereal (such as Bob's Red Mill brand)
1-2 Tbsp. walnuts
1/2 cup blueberries
1 Tbsp. Vanilla Yogurt

Prepare hot cereal according to package directions.
Sprinkle with walnuts, blueberries and yogurt.

We had an abundance of blueberries the other day. I put on Bette Midler's Blueberry Pie and Booli and I had great fun making these. 

MINI BLUEBERRY PIES
Adapted from The King Arthur Flour Baker's Companion

6 cups fresh blueberries
2 Tablespoons orange juice
1 cup sugar
1/4 cup cornstarch
1 package refrigerated pie crust (should have 2 crusts)

Place all the ingredients except the dough in a saucepan and simmer until filling is thickened. Cool to lukewarm.
Preheat oven to 350.
Roll out dough. Use a 4 inch round cookie cutter to cut out 12 circles.  Use a 3 inch round cookie cutter to cut out 12 more circles. Fit the large circles in a muffin tin. Spoon the filling into the shells. top with small circles and pinch edges of the crust together. Cut vents in the top of the dough. Sprinkle with sugar. Bake for 30 minutes.