Blueberry Oatmeal Muffins

I don't remember where I found this recipe, but it was pretty simple. I've always been nervous about messing with baking recipes, but I changed this recipe a little bit, and the muffins came out great! It's a good recipe to play around with, and add whatever extras you may want, like fruit or nuts.

I had never used wheat germ before, and the original recipe didn't call for it. But the bag said that you could substitute up to half of the flour in a recipe for wheat germ, and I really like the results. The muffins have a great texture, and wheat germ is far more healthful than all-purpose flour.

1 c oatmeal
1 c yogurt
1 egg
1/2 c brown sugar
1/2 c melted butter
1/2 banana
1 small container of blueberries
1 t vanilla
1/2 c all purpose flour
1/2 c wheat germ
1/2 t salt
1 t baking soda
1 t baking powder
1/2 to 1 t cinnamon
1/2 t nutmeg

Mix oatmeal with yogurt and let sit for one hour.

Heat oven to 375º.

Add egg, sugar, butter, banana, and vanilla to oatmeal mixture and mix well.

Stir in remaining ingredients until just combined.

Stir in fruit or other mix-ins.

Divide batter into muffin cups. I didn't see the need to grease the cups because there was so much butter, and the banana that I added made the muffins more moist.

Bake until golden and toothpick comes out clean, about 25 minutes. The muffins will seem undercooked, but they firm up a little once they've cooled. I substituted a half a banana for one of the eggs in the recipe, and that does make for a more moist texture.

Smashed Chickpea Salad Sandwich

I found this recipe at Smitten Kitchen. I've been loving chickpeas lately, and in addition to those it also has some of my very favorite things. It's super easy to make, fairly filling, and pretty cheap too!

The original recipe had actual measurements, but I think this is something that is better when you make with the ratios that you like best!

1 can of chickpeas, drained and rinsed
several black olives, roughly chopped
chopped red onion
chopped parsley - I used Italian flat-leaf
zest and juice of half a lemon
crushed red pepper (the original recipe didn't have this, but I put it in almost everything)
salt and pepper to taste
olive oil

Mix everything together, smash the chickpea mixture until it's the consistency you want. Smitten Kitchen described it as a "deconstructed hummus."

Spread on toasted bread.

Makes 3-4 sandwiches.