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.
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!
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
1/3 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!