“Snow brings a special quality with it, the power to stop life as you know it dead in its tracks.” ~ Nancy Hatch Woodward
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
After being cancelled because of weather in previous weeks, our granddaughter finally had her orchestra concert on Tuesday… the beautiful, sunny day before yet another snowfall throughout the day on Wednesday, this time 8.9 inches! It set a new February record of 31.5 inches… and we aren’t done yet, with more snow expected Friday and over the weekend. I confess that since I was a child I have loved snowstorms… I love how they create a cocooning pause.
RECIPE OF THE WEEK
We didn’t have family night because of the snow, and the added time for a relaxed breakfast gave me a craving for muffins and eggs. We had blueberries but no buttermilk, which I usually use in my muffins… so I searched for a recipe that used what we had on hand and found this one with orange juice and oatmeal from Taste of Home. They were good enough that both John and I at our fill and didn’t miss the buttermilk at all!!
BLUEBERRY MUFFINS with oatmeal and orange juice
- 1/2 cup old-fashioned oats
- 1/2 cup orange juice
- 1 large egg
- 1/2 cup very light olive oil
- 1/2 cup sugar
- 1 1/2 cups flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
TOPPING
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
In a large bowl, combine oats and orange juice; let stand for about 5 minutes. Whisk in the egg, oil and sugar until blended. Combine the flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fold in blueberries.
Fill greased or paper-lined muffin cups 2/3 full. Combine topping ingredients and sprinkle over batter. Bake at 400 degrees F for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
