Oatmeal Muffins

(Makes 1 dozen)

Whisk together in a medium sized bowl the following ingredients:

1 cup flour (we have used everything from white to fresh ground wheat, spelt, and kamut)

1/2 cup brown sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

1/2 tsp. cinnamon

In another medium sized bowl mix the following ingredients together:

1/2 cup oil (we used melted coconut oil)

2 eggs

1 cup leftover cooked oatmeal

1/2 cup raisins

1 tsp. vanilla

Pour the dry ingredients into the wet ingredient bowl and combine until just moistened.  Fill greased muffin tins 2/3′s full.  Bake for 18 minutes in a 350 degree oven.

Here are some variations we have made with yummy results:

Substitute dried cranberries for the raisins

Omit the cinnamon and raisins add 1 cup fresh or frozen blueberries.

You can use any leftover porridge type cereal for this recipe.  We have used brown rice porridge and a homemade 7-grain hot cereal mix .

This recipe can be doubled or tripled.

From our kitchen to yours…

Over at THIS blog, a lady is giving away two Kitchen Aid Mixers! The trick is that when you enter the giveaway, you must mention that “Miss Antoinette sent me” to the giveaway!  If you win and my name is on the comment selected, we both win one of the mixers!  How neat is that!?  I would love to have this in my hope chest!  How about you!?

So join in on the fun!

Blessings in Christ,

I would recommend everyone to go see it, but don’t just take it from me,  my Dad wrote a review on his blog  ~HERE~!

~HERE~ is a link to the trailer, and to some other good movies related to “Food Inc.” (the trailer to “Food Inc.” is at the end of the post!)

In Him,

Antoinette K.

On day four our taste test showed the pickles were not ready. They had great flavor but we could still taste the sweetness of the cucumber. At that point the brine had not fully penetrated them so we left them alone for a few more days. We tasted the pickles again on day seven and were very happy with the results. We really like the garlic~dill flavor they have.

We put two quarts of the pickles in a bowl for our church potluck on Sunday where they quickly disappeared. We will definitely make them again.

Enjoying our delicious pickles……

~Donna

Little by little my daughter and I are learning to make our own food items. Part of the reason is to save money and stretch the grocery budget. However, the main reason for making our own is we know exactly what was and was not put into it.

If you would like to see what food goes through before it lands on the shelves of the grocery store go ~here~ for a couple of upcoming eye opening movie trailers.

With that said, on Friday, Antoinette and I made pickles, fermented pickles. They will not be ready until sometime later this week so we will let you know how they turned out in the near future. Here is what they look like:

When the pickles are done we will slice them and put them into quart sized jars with some of the strained brine. These will not be processed in a canner as the heat from doing so would kill all the great enzymes and friendly bacteria they will possess. Stored in the refrigerator they will keep for over a year! Not that they will last that long even with just three of us who will eat them.

For more information on the benefits of fermenting foods you can go ~here~ and ~here~.

Happy fermenting!

Donna