How am I doing with my no-Starbucks challenge? I’m happy to say that I didn’t cave even once last week. I certainly didn’t cut down on my coffee consumption due to my trusty Bodum but that wasn’t the point. So…how much money did I save? I don’t thinnk that I’m quite willing to mention that yet but I will at the end of Lent.

This week’s muffins are ones out of an old “Harrowsmith” cookbook. This was a magazine that is geared towards farmers, cottagers…I didn’t even realize that it was still published until I checked just now. I think I’ll look for an issue at my local library.

I really like this recipe as it is super healthy and pretty slim on ingredients too.

I doubled the recipe (Really? Who needs just 12 muffins) and it worked great.

1 cup rolled oats (soak in 1 cup of buttermilk for a few minutes or even better just sour some milk with a bit of vinegar OR if you have some turning milk this works great too). Add; 1 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, dash salt, 1/4 cup brown sugar, 1 egg, 4 T. melted butter and 1 cup blueberries. Mix until just combined and bake for approx. 12 minutes in a moderate (350 degrees) oven.

The souffle was YYYYYYummmmy but didn’t rise wonderfully. It was still great though and you know that souffle need the allignment of the planets before they work really well.

More later about a healthy breakfast and traditional Irish stew. “Somebody” is done with her muffin and is spreading it across the floor.

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