Breakfast Smoothies and Muffins

Breakfast Smoothies
1 1/2 cups vanilla yogurt
1 1/2 cups apple juice
2 cups frozen peeled peaches
1 cup frozen strawberries
1/2 cup frozen fresh pineapple
1/2 of a frozen banana
1/2 cup frozen blueberries

Place ingredients in order given into a blender. The blender used for this recipe is 6 cups, so if yours is smaller, just half the recipe. If you are worried that your blender won't do well with frozen fruit, just let it defrost a little. The frozen fruit may turn brown if it defrosts, but won't change the flavor. Blend all ingredients until smooth. If it's too thick, just add more apple juice until it blends well. I don't like to add sugar, but add some if the yogurt isn't sweet enough.

For something fun, place leftovers in popsicle mold. They make excellent healthy treats!

Blueberry Muffins
4 1/2 cups flour
2 1/4 cups white sugar
1 1/2 tsp. salt
2 Tbsp. baking powder
1 cup vegetable oil
3 eggs
1 cup milk
2 cups frozen blueberries (defrosted and rinsed)
sugar crystals - for topping
cinnamon - for topping

Combine flour, sugar, salt, and baking powder. In separate bowl, combine vegetable oil, egg, and milk. Mix dry ingredients into wet ingredients, being careful not to overmix. Mixing too much can make a tougher texture. Fold in blueberries. Place in greased muffin tin, about 12 over-sized or 24 regular. Sprinkle with cinnamon and sugar crystals. Bake 350, 25-30 minutes.

Pumkin Muffins
2 1/4 cups sugar
2 cups butter
3 eggs
2 cups fresh cooked pumpkin
2 tsp. vanilla
3 3/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
(Chocolate chips - optional)

Cream butter and sugar. Add remaining ingredients. Mix well. Bake 350, 25-30 minutes. Makes about 12 over-sized or 24 regular muffins.