I am officially snowed in.
If you saw the picture on instagram last night, that’s nothing compared to now. The snow didn’t stop for 7 hours. We have over a foot on the ground that is now frozen over again after the frigid night.
And if you’re thinking that I have a good cuddle buddy in Maggie, that’s normally true, but not when there’s snow on the ground. If it’s snowing, she wants to be out in it, rolling in it, burying herself in it, inhaling so much of it as she runs around that she coughs and hacks for a full 5 minutes once she’s back in the house. Fun? Yes. Fun to take outside for bathroom breaks when it’s freezing and you just want to go back inside? Not so much.
So even though we’re snowed in today, I’m sure there will be plenty of playing in the snowy yard for her, and plenty of hot coffee and breakfast for me.
I made these little muffins last week, but now I’m really wishing I had them today. On the lighter side, they are the perfect breakfast with some fruit and yogurt and they make a great afternoon snack with some hot tea or coffee.
Blueberry Pancake Muffins
Makes: 12 muffins. 2 WW Points per muffin.
- 1 cup whole wheat flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 cup fat free buttermilk
- 2 Tbsp unsweetened applesauce
- 2 Tbsp pure maple syrup
- 1 cup frozen or fresh blueberries
- Preheat oven to 400 degrees, line a muffin tin with liners and spray each one with oil or cooking spray.
- In a large bowl, mix the whole wheat flour, baking powder, and salt together.
- In a separate bowl, beat the egg. Stir the buttermilk, applesauce, and maple syrup into the egg.
- Pour the buttermilk mixture into the flour and stir together until everything is combined. Gently fold in the blueberries.
- Scoop a spoonful of batter into a lined muffin tin, filling each liner about 3/4 of the way.
- Bake at 400 degrees for 13-15 minutes or until golden on top and set.