EagleTribune.com, North Andover, MA


November 15, 2013

Make now, freeze, serve Thanksgiving

This week and next week I will devote my columns to Thanksgiving and some ideas and recipes that might come in handy for you. Please feel free to let me know if there is anything particularly would like to see.

Thanksgiving morning and the ensuing weekend mornings are anything but leisurely, at least in my house. This particular holiday weekend can be filled with football games, “day-after shopping,” and, of course, a lot of cooking and entertaining.

What can be forgotten is breakfast, which frequently is something quick and on the run. With a little planning, your morning coffee can be made better by adding a nutrient-packed muffin or a slice of a breakfast bread to jump start your day. Both quick breads and muffins can be prepared in advance and easily frozen and reheated.

This blueberry oatmeal bread, or muffins, paired with fruit and a high-quality protein such as a hard-boiled egg or low-fat yogurt, will give you a healthy start on these busy days.

I have also included a Thanksgiving treat for the children: Pumpkin Pancakes. Measure and mix dry ingredients the night before to give you a head-start.

Blueberries and oatmeal are family favorites, and adding whole wheat flour makes them even more wholesome.


Blueberry Oatmeal Muffins

Tip: Tossing unthawed frozen blueberries with a couple tablespoons of flour before adding to the batter keeps them from turning the batter purple while mixing them in and baking. If you use fresh blueberries, skip that step.

1 2/3 cups quick-cooking oats

2/3 cup all-purpose flour

1/2 cup whole wheat flour

3/4 cup packed light brown sugar

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 cups buttermilk

1/4 cup canola oil

2 teaspoons grated lemon rind

2 large eggs

2 cups fresh or frozen blueberries

2 tablespoons all-purpose flour

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