Baking for Warmth

Yesterday was cold. It was bitter. So cold I decided not to take my sort of sickly child outside. Those who know me know that I strongly dislike staying home all day. I always need somewhere to “go”. Since I couldn’t go anywhere, I baked. Baking is much more productive than just hovering over the heating vent in your house.

I made two things, an easy loaf of bread in the bread machine & Blueberry Oatmeal Muffins adapted from this recipe.

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Commence Blueberry Muffin Photos!!!!!

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I didn’t have any yogurt that wasn’t expired so I subbed applesauce & 1/4 cup of almond milk. I also didn’t have canola oil so I used coconut oil. I also broke my arm (Not really) so I had to force my child into child labor by forcing her to stir the batter (Not really, what really happens is she cries until I let her, full steam crying y’all).  That’s her little meat claw in the picture below.

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I used Trader Joe’s wild blueberries because that’s what I had. In retrospect, they are the perfect size.

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Whoops, forgot to tell you I added some sweetened coconut to the top to sweeten the deal. HA, I’m hilarious to myself.

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It was a great recipe! I will definitely make it again.  If you are looking for a hearty blueberry muffin it whips up really quickly and the oats give it a really nice texture. Penn really enjoyed them.  (recipe below & in link above)

Stay warm! (I’m currently under a blanket with two cats on my lap– they are going to eat this laptop I fear).

Yours Truly

Oatmeal Blueberry Muffins (adapted from Betty Crocker)

3/4 cup applesauce

1/4 cup almond milk (or whatever milk you like)
1    cup old-fashioned or quick-cooking oats
1  egg 
1/4 cup oil
1/2 cup packed brown sugar
1 1/3 cup flour 
1  tsp baking soda
1  tsp ground cinnamon
1/4 tsp salt
1 cup fresh or frozen (do not thaw) blueberries
Heat to 400 degrees. Split batter between 12 cups or 6 mega muffin cups. I didn’t use muffin cups and just greased the pan.
Bake 18-20 until golden brown (Mine were mega muffins so it took about 22 minutes).
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