Jolene's Recipe Journal

I've been wanting to try these Lemon Crumb Muffins from Taste of Home for quite a while but they kept getting bumped for whatever reason. I ended up with some extra lemons from another recipe so I finally gave them a try for this month's Muffin Monday. I cut the recipe in half because I was low on sour cream and only had one Greek yogurt on hand. so I used 3oz of sour cream and  5oz lemon Greek yogurt.  I got 12 very large muffins and then I pulled out my Madeleine pan and got 12 of those too.  Love the crumb topping on these! I chose not to glaze them but if I did I would use powdered sugar and not the granulated called for in the recipe, just personal preference. Thanks so much to Stacy for hosting #MuffinMonday and to all the other amazing bloggers who shared recipes today, be sure to go check out what they made using the links down below!   Lemon Crumb Muffins Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 3 cups all-purpose flour 2 cups

If you've followed my blog for a while you'll know that I'm overnight oat obsessed! I'm terrible about making breakfast so if I have something that's grab and go I will definitely eat it.  I always start with oats and chia, and most times I will add cinnamon as well.   I had some fresh strawberries and a partial bag of wild blueberries in the freezer and decided to go with a red, white and blue theme.   I like to layer my jars but you can always just mix everything in a bowl and load it in. I did the oat mixture, strawberries, vanilla Greek yogurt, blueberries and repeated. I packed mine a little densely and had to use a skewer so that the almond milk got all the way to the bottom.    I prefer these cold because of the yogurt but you can warm it up if you like.  You can also use steel cut oats but they will need to soak longer than old fashioned or quick oats.  Red, White & Blueberry Overnight Oats Print With Image Without Image Author: Jolene's Recipe Jou