Patience + Oatmeal Cranberry Muffins

Good morning, everyone!

I’m kicked back with a pretty cup of Earl Gray enjoying this… er… lovely weather God’s gracing us with this morning. It’s sort of humbling, really. I think it’s His reminder of what happened on this day so long ago.

While scouring notes to come up with a verse to share with you this morning, I stumbled across this beaut.

“I wait quietly before God, for my victory comes from him.”

Mmm. Patience. It’s something of which I have so little. I encourage you all to contemplate that powerful verse while patiently waiting for these babies to finish baking.

Cranberry Muffins

I first made these delicious, healthy breakers-of-the-fast when I began my cooking venture. They’re great to make at the beginning of the week to heat up each day before school or work. And they’re super simple to boot!

20130329-104300.jpg

recipe adapted from American Profile’s Community Cookbook

makes 12 servings
1 1/2 cups whole wheat flour
1/2 cups quick-cooking oats
1/2 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 cup milk
1 egg
1/3 cup applesauce
3/4 cup dried cranberries

1. Preheat oven to 375 degrees. Line or lightly grease 12 cups of baking tins.
2. Combine the first seven ingredients (flour through nutmeg) in a large bowl. Combine wet ingredients (milk, egg, and applesauce) in a separate bowl. Add milk mixture to dry ingredients and stir.
3. Stir in cranberries. Fill muffin tins evenly. Bake about 25 minutes.

Enjoy! Have a blessed Friday!

Advertisements

What's cookin'?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s