Tag Archives: Trader Joes

{ Applesauce Multigrain Muffins }

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You know those suggested recipes posted on the side of food packaging? Well, this recipe hails from the side of a Trader Joe’s multigrain oatmeal box. I normally make my signature “flat belly bran muffins,” but I was in the mood to try something new and this recipe seemed straightforward and delicious!

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 I followed the recipe on the box exactly as printed, and enjoyed the flavor and texture, but I would definitely amp them up next time by throwing in some chopped walnuts and raisins. The muffins tasted best right out of the oven and topped with a little bit of Greek yogurt, but they did not stay fresh very long so eat them up quickly or freeze them!

This recipe makes a much softer muffin than my flat belly bran recipe, but it begs for some fruit and nut pieces for added texture.

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{Streusel Topping Ingredients}

  • 1/3 cup Country Choice Multigrain Hot Cereal (uncooked)
  • 2 tablespoons organic brown sugar
  • 1 tablespoon butter, melted
  • ½ teaspoon ground cinnamon

{Muffin Ingredients}

  • 1 cup Country Choice Multigrain Hot Cereal (uncooked)
  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 cup unsweetened applesauce (I used Trader Joes)
  • ½ cup fat free milk
  • ½ cup organic brown sugar
  • ¼ cup sunflower oil
  • 1 egg

 {To Make the Muffins}

Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.

Prepare the streusel topping by combining the oats, brown sugar, and cinnamon. Then add the melted butter and mix well.

Prepare muffins by combining oats, flour, baking powder, baking soda, and cinnamon in a large bow: mix well. In a separate bowl, mix together the applesauce, ilk, brown sugar, oil, and egg. Add to the dry ingredients and stir just until the dry ingredients are moistened.

Bake for 18-20 minutes. Remove from oven. Serve warm*

*We served ours with homemade peach jam!

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Filed under Baking, Breakfast, Brunch, Cakes, Muffins, Recipes

Sparkling Pomegranate Red Sangria *****

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Sangria is one of those drinks that reminds me of summer. It is a light and refreshing beverage to be enjoyed outside on a patio somewhere, and preferably with some good Mexican fare!

I tend to gravitate to red sangria over it’s fruitier white counterparts, because I am not the biggest fan of peach schnapps or flavored brandy. This being said, I also don’t like red sangria that tastes like spiked fruit juice (which is the case at 90% of the bars/restaurants I’ve ordered it from!). You end up drinking like 10 glasses of it in an effort to catch a buzz, only to get a sugar high that is generally followed by a massive migraine the following morning….not to mention the 800 calories you’ve also consumed. No thank you.

So tonight, I was on a mission to create my own unique sangria recipe that would taste delicious and also have my friends on their asses after only two glasses. I am proud to say “mission accomplished” with this one-of-a-kind sparkling pomegranate red sangria, which is without doubt the best sangria that I have ever tasted (my friends would second that statement too!).

The trick is to allow the flavors to develop overnight, by making the sangria ahead of time. I also like to use a merlot wine as the base of the sangria because it is a dry wine but has natural hints of berries, plums, and currants, which lend themselves well to the other fruity flavors, especially the pomegranate spritzer used to top off the beverage before serving!

 { Ingredients }

  • 1 L bottle of merlot wine
  • 1 cup of brandy
  • ½ cup of triple sec
  • 2 oranges, juiced
  • 1 apple, chopped
  • 1 orange, chopped
  • ½ cup chopped pineapple bits (I used fresh cut pineapple)
  • 1/2 cup fresh blueberries or blackberries
  • Sparkling Pomegranate Juice (I purchased mine from Trader Joes for $2.49)

{ To Make the Sangria }

In a mixing bowl, combine the chopped fruit, brandy, triple sec, and orange juice. Cover and allow to soak for 2 hours.

Add the wine to the mixture and allow to sit over night in the fridge. To serve, fill a glass with ice, fill ¾ with the sangria, and top off with a splash of sparkling pomegranate juice. Stir to combine.

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Filed under Cocktails, Recipes