Oat-Bran Raisin Muffins (& Honey Cinnamon Butter)

Since I'm working to finish up my second cookbook (hoping to have in my hand by Sept. 1), I've been scouring older recipes. 

I found this one in an old file box and remember I liked it well, way back when, but somehow some recipes get 'shoved aside' so I can satisfy my drive to try something new. *-*

So I took this old recipe and dressed it up and added some healthier ingredients and I think it turned out great.  

Soaking the oatmeal in the sour milk overnight gives it a smoother texture than just adding the oatmeal right before baking. AND....you can also mix the dry ingredients the night before, then just put things together quicker in the morning.

Hope you'll give this a try soon.  Also, try using dates instead of raisins.  MM good!

Next time I will definitely be adding chopped pecans too. 

OAT-BRAN RAISIN MUFFINS

2 c. old-fashioned oatmeal
1-1/2 c. sour milk **(see note below)
2 lg. eggs
1/2 tsp. salt
1/2 c. sugar 
(or sugar substitute, like xylitol)
2 Tb. coconut oil
1/4 c. oat bran
3/4 c. white whole wheat flour 
(or all purpose)
1 tsp. baking soda
1/2 - 3/4 c. raisins or chopped dates
1/4 - 1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2 c. chopped pecans, optional
cinnamon/sugar mixture, optional

Soak oatmeal in sour milk overnight. (I did this in my 4 cup measuring cup, and added the remaining ingredients in the same cup). 

In the morning:
Preheat oven to 350*. Spray 14 muffin cups. 

Stir in all the remaining ingredients - by hand - (except for cinnamon/sugar mixture).   Spray 14 muffin cups and fill about 3/4 full with mixture. (Dough doesn't rise much while baking, so they can be pretty full).  Sprinkle tops with cinnamon/sugar if desired. Bake 20 - 25 minutes. 

Remove from pan onto cooling rack. 

Enjoy with butter or Honey Cinnamon Butter

HONEY CINNAMON BUTTER

1 stick butter, room temperature

1/4 c. honey (or maple syrup)
1/4 c. powdered sugar, optional

1/4 - 1/2 tsp. cinnamon

Mix together in bowl until smooth. Store in refrigerator.

**To make sour milk: Add 1 Tb. + 1 tsp. vinegar to 2 cup measuring cup. 
Add milk to equal 1-1/2 c. Let stand 5 minutes to sour. Then use as directed. 

3 Bammin' Recipes using Bacon {Blast from the Past}

Soo.....if you need bacon for a group or even to cook ahead and freeze, this is the recipe you want.  No more splatters all over the top of the stove!

Oven-Fried Bacon

These are simple to make and oh so fun to surprise anyone with! 

Great for birthdays or anniversaries...especially for guys. 

Bacon Roses Tutorial

Such a YUMMY way to dress up brussel sprouts! 

Roasted Brussel Sprouts with Bacon and Caramelized Onions

Cheesey Ham & Quinoa Bites

I'll admit it...this was my first cooking 'experience' with quinoa. And we really liked it! These are great little bites to enjoy for breakfast...starting your day on a healthy note.  (Or ending it as an evening snack). 

Here is a list of some of the health benefits of this new 'Super Grain' I found when I googled the info..

 High quality protein with the nine essential amino acids, the protein balance is similar to milk. At 16.2 to 20 percent protein, it has is more protein than rice (7.5 percent), millet (9.9 percent) or wheat (14 percent).

 Great source of riboflavin. Riboflavin has been shown to help reduce the frequency of attacks in migraine sufferers by improving the energy metabolism within the brain and muscle cells.

 Not fattening! Only 172 calories per 1/4 cup dry (24 of the calories from protein and only 12 from sugars, the rest are complex carbohydrates, fiber and healthy fats).. 

Gluten-free. Since it is not not related to wheat, or even a grain, it is gluten-free.

Smart Carb: It is a complex carbohydrate with a low glycemic index, so it won’t spike your blood sugar.

Read more: http://www.care2.com/greenliving/8-health-benefits-of-quinoa.html#ixzz2TgjrnWJQ

This was a great breakfast (Healthy to boot!) to make and then reheat in the mornings. 

Another one of sweet friend Tonya's recipes at 4 little Fergusons. 

CHEESEY HAM & QUINOA BITES 

2 c. cooked quinoa

2 lg. eggs

1 c. shredded carrot or zucchini

2 green onions, thinly sliced

3 garlic cloves, minced

2 Tb. fresh cilantro or parsley, snipped

1/2 c. grated parmesan cheese

2 Tb. flour (I prefer white whole wheat)

generous amounts salt and pepper

1/2 c. finely diced ham
1/2 c. grated cheddar (or mozzarella) cheese, divided

Preheat oven to 350 degrees. 

Mix together everything, using only 1/4 c. grated cheese to the mixture.  Divide between mini muffin tins, filling to the top. (about 1 heaping Tb. each), pressing firmly to fill. Sprinkle the remaining cheese over the tops. (As you can tell from the photo, I only 'cheesed up' half of them.) Bake for 15-20 minutes.

Serve warm with salsa or ranch dressing. A great healthy way to begin the day. We really liked dipping them in Peppercorn Ranch. 

Linked to Weekend Potluck
        GBP Roundup - Breakfasts

It's so fun to be a winner!

I was recently blessed to win a giveaway at Cooking with Libby from

Tate's Bake Shop!

WOOOHOOO!! The best of the best! 

The gift basket came in a cooled packaged box and it included....

 A lemon pound cake loaf, yummy crumb cake, shortbread cookies, a box of Tate's famous chocolate chip cookies and a beautiful "Baking for Friends" cookbook!  

Thanks soooo very much Libby! 

Extreme Brownies Supreme (with Lighter Options)

I first tasted these awesome 'dolled up' brownies at a friend's baby shower. 

A layer of cream cheese/powdered sugar, then instant pudding and whipped topping, topped with candy bars over a brownie base.  

WHAT'S NOT TO LOVE???

I've always used a low fat brownie mix, light cream cheese, sugar free pudding and lite whipped topping. The sugar free peanut butter cups are great too. 

This recipe is in my cookbook.  The comments I added were...
"This recipe is sure to bring OOOOOHHH's and AAAHHH's". 

A great dessert anytime, especially if you want folks begging for your recipe. 

EXTREME BROWNIES SUPREME 

1 (16 ozs) box (lowfat) brownies - 9" X 13" size

1 (8 ozs) pkg. (lite) cream cheese, softened

1/2 c. powdered sugar

1 (4-serving size) box (sugar free) instant chocolate pudding mix 

1 c. (1%) milk

1 c. frozen (light) whipped topping, thawed

2 Snickers candy bars, chopped 

(or sugar free peanut butter cups)

chopped peanuts, optional 

Mix and bake brownies according to directions on box.  Cool completely.  In medium bowl, beat cream cheese and powdered sugar until smooth.  Spread over brownies.  Combine pudding mix with milk; stir in whipped topping and spread over cream cheese mixture.  Sprinkle candy bars and nuts over top and refrigerate until ready to serve.  May drizzle caramel ice cream topping over top when serving. 

Yield: 12 - 15 servings

Linked to Scrumptious Sunday
Melt in Your Mouth Monday
Totally Tasty Tuesday
Weekend Potluck
Meal Plan Monday