Spring!

I've been enjoying the beautiful weather and getting outside 

to plant flowers lately!

Happy Spring, everyone! 

 The flowers appear on the earth; the time of the singing of birds is come, and the voice of the turtle is heard in our land; ~Song of Solomon 2:12

Keeping His Commandments

The Lord Jesus said: “He that hath my commandments, and keepeth them, he it is that loveth me: and he that loveth me shall be loved of my Father, and I will love him, and will manifest myself to him. ”

 ~John 14:21

   And why call ye me, Lord, Lord, and do not the things which I say?

~Luke 6:46

Moist Blueberry Oatmeal Muffins

I tried this recipe for the first time today, and was happy with how the muffins turned out! They are moist and flavorful. I really like the addition of ground oatmeal, which makes them a bit different from ordinary blueberry muffins. I used frozen blueberries as the recipe calls for, but the muffins would probably taste even better with fresh ones if you have those available. 

Ingredients

1 2/3 cups old-fashioned oats
3 ounces all-purpose flour (about 2/3 cup)
2.33 ounces whole-wheat flour (about 1/2 cup)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
2 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk (I used plain milk)
1/4 cup butter or canola oil
2 teaspoons grated lemon rind (optional)
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
Cooking spray
2 tablespoons granulated sugar

• Preheat oven to 400°.
• Place oats in a food processor or blender; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.  Add flours and next 5 ingredients to oats in bowl; stir well with a whisk. Make a well in center of mixture. 
• Combine buttermilk and next 3 ingredients in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
• Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack. Serve warm or at room temperature.