The end of August in Western New York means it’s time for fresh and ripe, juicy peaches!  We have a few young Red Haven Peach trees in our small orchard, but they only produced one peach each this year.  That’s fine, because they are still young trees.  Obviously, the peaches we grew weren’t enough to make anything, so to get my peach fix, I headed a few miles down the road to my favorite fruit stand!

I love putting peaches into everything!  They are great sliced on top of cereal, grilled and then topped with vanilla ice cream and of course amazing baked in a pie or cobbler.  Yum!  Yesterday I wanted to add those delicious peaches to some type of breakfast.  Preferably, something that I could make now and even freeze for the busy upcoming back to school time.

These Whole Wheat Peach Pancakes make a tasty breakfast that your family will love waking up to!

Chopped, juicy fresh peaches are mixed in a whole wheat, buttermilk and cinnamon batter for a thick, moist pancake that is bursting with flavor.  The peachy aroma will fill your home as these warm and cook on the griddle, calling everyone to the table.

If your family likes to have breakfast for dinner once in a while, these pancakes are perfect for that!  Any left over pancakes that you may have (you might not have any left over!) can be stored in a freezer friendly bag or container and then taken out when needed.  Who wouldn’t love to enjoy this wonderful summer fruit for breakfast when it starts to get chilly out?!

These filling pancakes taste good plain or topped with sliced peaches or whipped cream!

If your family is in a hurry, you can even warm these up quickly in the microwave, wrap them in a paper towel and be off on your way, breakfast in hand.

However you decide to serve these, I really think your family will love you for just making them…mine did!

You May Also Enjoy These Peach Recipes:

*Linking up at:

Savvy Southern Style,Living Well Spending Less,Best Blog Recipes, Miz Helen’s Country Cottage

The post Whole Wheat Peach Pancakes appeared first on Cozy Country Living.

Since it seems like Winter will be sticking around a little longer, I needed something to brighten up my week.  I was in the produce section at the grocery store, and I decided to really stock up.  I usually buy a good amount of fruit because we have a large family and we eat plenty of apples, bananas, pears and other fruits along with our meals and for snacks.  Fresh fruit makes me feel better when the weather is cold and dreary, so I filled my shopping cart with even more fruit than usual.  If it looked fresh, I bought it!   A cashier at the store asked me once if I made fruit baskets.  After I realized what she meant, I laughed and simply explained that my family just really loves fruit!

Unfortunately, the berries in the produce section sometimes aren’t that impressive.  They can be mushy in the container or they just don’t look good.  I am fortunate to live in a place where we can go pick fresh berries or run down to the nearest fruit and vegetable stand for same day,  freshly picked produce in the summer.  Well, it’s definitely not summer, so I wasn’t going to be doing any of that, but the strawberries and blueberries this week at the grocery store looked very promising!  I was actually excited ( it doesn’t take much ) and couldn’t wait to get home and bake something with the berries.  I decided to make muffins because they always go over well at our house, and they are such a filling, “on the go” breakfast or snack for our busy family.

These Very Berry Oat & Bran Muffins provide you with your daily dose of fiber from Bran Flakes and old fashioned oats, and are bursting with flavor from bits of fresh strawberries and blueberries in a cinnamon and buttermilk batter.  These muffins are easy to make and a little sprinkle of old fashioned oats on top of each muffin just before baking gives them an extra special touch.  If you are in need of a pick me up during these last few weeks of Winter, close your eyes, dream of Spring and start your morning with one of these fresh and tasty muffins!

Some of the links in the post above are “affiliate links.” This means that if you click on the link and purchase the item, I will receive an affiliate commission.  I only recommend products or services that I personally use and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

*Linking up at Savvy Southern Style, Buns In My Oven, Wine & Glue, Ginger Snap Crafts, The Turquoise Home, This Silly Girl’s Life, One Krieger Chick, Cherished Bliss, Turnips 2 Tangerines, I Gotta Create, Live Laugh Rowe,Living Well Spending Less, Bloom Designs Online, Shaken Together, My Life As Robins Wife, Simply Gloria, Cooking With Curls, The Lou Lou Girls

The post Very Berry Oat & Bran Muffins appeared first on Cozy Country Living.

When I was younger my grandmother and mother always made my brother, sister and I these muffins.  We just loved them!  We would eat them for breakfast or for a snack, and they usually didn’t last very long.  The buttermilk made these high fiber muffins moist and delicious along with the plump, juicy raisins.   Now that I have 4 growing children of my own, I am always in search of snacks that are filling, convenient and nutritious.  This recipe makes a 48 regular sized muffins, which works out great for me because I like to freeze half of them for another time.  Another great thing about this recipe is that the batter sits overnight.  In the morning all you have to do is bake them and my children love a warm breakfast!   This batter will keep well  in the refrigerator for up to 1 week too.  This allows you to bake only a few muffins at a time or bake them all and freeze some.  If you have a little extra time when you are making these, you can also bake batch in mini muffin pans and package 4-5 muffins per bag to store in the freezer for school snacks!

*Linking up at Home Stories A to Z

*Linking up at Not Just A Housewife

*Linking up at Pint Sized Baker

*Linking up at Chef In Training

*Linking up at Clippie Dips

*Linking up at Nap Time Creations

*Linking up at Ginger Snap Crafts

*Linking up at Southern Lovely

*Linking up at Savvy Southern Style

*Linking up at Our Simple Farm

*Linking up at Semi Homemade Mom

*Linking up at Daisy Cottage Designs

*Linking up at Sugar and Dots

The post Raisin Bran Buttermilk Muffins appeared first on Cozy Country Living.

Good Morning!  I hope everyone had a chance to get outside and enjoy some wonderful Spring weather this weekend.  Today my children are headed back to school after being off for a week and I am trying to get back into my normal routine.  This morning I wanted to fill those little tummies with something healthy, so I baked these yummy, filling Strawberry Muffins.  These moist muffins are packed with whole wheat, oatmeal and fresh sweet strawberries.  They can also be a great after school snack paired with a nice cold glass of milk.  If you have any muffins left over, these also freeze very nicely.  Does your family have a favorite strawberry recipe?

*Linking up at I Should Be Mopping The Floor

*Linking up at Skip To My Lou

*Linking up at Tumbleweed Contessa

*Linking up at Growing Up Gable

*Linking up at Chef In Training

*Linking up at Pint Sized Baker

*Linking up at Clippie Dips

*Linking up at Home Stories A to Z

*Linking up at Sugar and Dots

The post Whole Wheat Strawberry Oat Muffins appeared first on Cozy Country Living.