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We are gearing up for our second garage sale of the year and I’m really regretting it, but the first one just wasn’t as busy as usual and we had way too much stuff left. On Thursday this sale kicks off which means not only am I preparing for the sale itself, but I’m also getting my meals prepared because I don’t have much in the way of help so I also have 3 kids to watch who will undoubtedly feel the need to eat at least 55 times a day. I like to prepare some things that they can get and eat by themselves.
One thing I know will always be a huge hit around here is muffins. I like that I can feel at least mostly good about letting them eat them. I wasn’t exactly sure what I wanted to make so I let the kids pick out some fruit from the store and we went from there. We ended up with a cartful of goodies; strawberries, raspberries and apples. Sounds like a whole lot of yummy to me. While we were in our favorite aisle, the cold cereal aisle, we found this new yogurt that I thought we would try, Quaker® Real Medleys® Yogurt Cups. Plus, the flavors gave me the idea of what kind of muffins we could make. Raspberry pecan, strawberry almond and apple cinnamon. Since we had most of what we want, we picked up the rest of the things we would need while we were at Walmart. The kids and I couldn’t wait to start baking. And eating.
I’ll be honest, I don’t usually eat well after a trip to Walmart. I’m beat and I eat whatever is fast and easy. Since we had picked up the new Quaker® Real Medleys® Yogurt Cups, I decided to give it a taste. I was surprised by how yummy they were because I am super picky. These yogurt cups are made with a delicious blend of yogurt and multigrain granola with real fruit and crunchy nuts. They are really a nice, hearty snack that is both satisfying and delicious.
While I thought it was weird that this yogurt was stored on the shelf, it was really easy to “make”. Just add COLD milk, stir and eat. That’s it. Crunchy. Cool. Yum. You will stare at it thinking, “This is different. Nothing like this before.” And then realize you finished eating the entire container. I’m a fan. Download the Blippar app from your Apple or Android store to scan your package and receive information tutorials on Quaker® Real Medleys® Yogurt Cups. John tried it too and loved it. In fact, he asked if I’d buy him some for lunch since they don’t take up all of the space in his cooler. Now he is stealing these for lunch along with some of these tasty muffins, which I bet you are dying to know how to make. Today I will share with you the recipe for strawberry almond streusel muffins. Here you go.
Gather your yummy ingredients.
For Muffins:
2 eggs
1 cup white sugar
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 heaping cup of diced strawberries
1/2 cup of sliced almonds
For streusel topping:
5 tablespoons brown sugar
2 tablespoons all-purpose flour
1 tablespoon unsalted butter sliced into pieces
3 tablespoons sliced almonds
Directions:
Preheat over to 400 degrees.
Gather 2 bowls. In a one bowl, beat together eggs and sugar. Mix in oil, vanilla, and sour cream.
In second bowl mix together flour, salt, and baking soda. Add in dry ingredients from the first bowl.
Slowly mix in strawberries and sliced almonds.
Spoon mixture into lined muffin cups so they are 2/3 full.
In a separate bowl, mix together ingredients for streusel topping until they are crumbly. Sprinkle over each muffin.
Bake for 18-20 minutes.
- 2 eggs
- 1 cup white sugar
- ½ cup vegetable oil
- 1½ teaspoons vanilla extract
- ½ cup sour cream
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 heaping cup of diced strawberries
- ½ cup of sliced almonds
- For streusel topping:
- 5 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon unsalted butter sliced into pieces
- 3 tablespoons sliced almonds
- Gather 2 bowls. In one bowl mix together flour, salt, and baking soda. In a second bowl, beat together eggs and sugar. Mix in oil, vanilla, and sour cream. Add in dry ingredients from the first bowl. Slowly add in strawberries and sliced almonds. Spoon mixture into lined muffin cups so they are ⅔ full.
- In a separate bowl, mix together ingredients for streusel topping until they are crumbly. Sprinkle over each muffin.
- Bake for 18-20 minutes.
These muffins have been such a hit and the great news is that they freeze well too so we can enjoy some now and some later. It makes a great breakfast {or snack} when I pair it with some Quaker Real Medleys yogurt. Now I have a non-cereal breakfast for those days where I don’t have time to enjoy some cereal before my day really gets moving. Check back next week for the recipes for the raspberry pecan streusel muffins and the apple cinnamon muffins. For now, here are some sneak peeks at them. 
What are some of your favorite breakfast foods?
