Guest Author - Nicole Miller

Oatmeal Blueberry Muffins
Oatmeal is a cholesterol-reducing whole grain and is believed to help fight headaches and migraines. Plus blueberries are high in antioxidants and other natural vitamins. This recipe calls for whole-wheat flour, but beware that wheat can be a migraine trigger for some. You can substitute all-purpose flour and get the same yummy results.

1 ½ cups whole-wheat flour (or all-purpose)
¾ cup rolled oats
¼ cup non-fat dry milk
2/3 cup granulated sugar
2 tsp. baking powder
½ tsp. salt
1 cup fresh or frozen blueberries, chopped
1 tbsp. lemon zest (optional)
2 large eggs or equivalent egg substitute
¾ cup milk
1/3 cup canola oil

Preheat oven to 450F.

In a medium bowl, whisk together dry ingredients, then stir in the blueberries. In a separate bowl, whisk together the lemon zest, eggs, milk, and oil. Add the wet ingredients to the dry ingredients. Stir gently until blended, do not over mix or beat.

Spray 12 aluminum muffin cups or pan with non-stick spray. Fill the muffin cups about ¾ full.

Bake the muffins for 18-20 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven, and transfer to a cooling rack or enjoy warm.

Yield: 12 muffins


White Chocolate Peppermint Cups
Despite it’s name, white chocolate is actually not chocolate at all. Good news for migraine sufferers since “real” chocolate can be a migraine trigger for some. In addition, peppermint is another food thought to help fight headaches and is perfect for the winter holidays. The combination of creamy white chocolate and refreshing peppermint is sure to help melt away holiday stress.

1 pound white chocolate bar, chopped (don’t use chips)
1 package hard peppermint candy or candy canes

Crush the peppermint candy into very small pieces by placing into a re-sealable plastic bag and crushing with a rolling pin or mallet. Set aside.

Heat the white chocolate in a double-boiler or a glass bowl set over a pot of simmering water. Heat, stirring occasionally, 4-6 minutes or until smooth.

Allow mixture to cool slightly, then fold in peppermint candy chips. Place mini-muffin cups or petit four cases on a large baking sheet. Fill mini-muffin cups about ½ to ¾ full. Chill in refrigerator 20-30 minutes until firm. Store at room temperature in an air-tight container.