I’ve never been a huge breakfast person. I usually just stick to coffee and stave off my hunger until lunch. I know that for your metabolism’s sake, that’s one of the worst things you can do. In an effort to try to be a bit healthier this year, I’ve been trying to do the breakfast thing more often. When there is something like this delicious granola to look forward to, it’s certainly made the transition a lot easier.

Chocolate. Dried tart cherries. Sweet toasted coconut. I think the ground flaxseed really adds a depth of flavor and texture as well. It was great on yogurt, with milk as a cereal, and just by the handful for snacking. It made a HUGE batch, but none went to waste. If you have a smaller crowd, I’d suggest halving the recipe. This was my first time making granola, and it’s something I’m looking forward to making again already.

blueberrymuffins

My mother-in-law was visiting with us last week. Unfortunately, we don’t get to see her often as her current job has her based in California. So, when she comes to visit…it’s always a real treat. I had thought that I would get a lot done while she was here, as far as gardening and cooking goes. But, sometimes it’s just nice to take a break from it all, and that’s kind of what I did. Hence, the lack of recent blog posts.

One thing I did manage to make while she was here are these blueberry muffins. I’m very glad I did, because this will be my go -to blueberry muffin recipe from now on. I have tried several recipes before, and every time, have been let down. The muffins were either too dense, not sweet enough, or dry. Not these though; they were perfect in every way, shape, and form.