a) causes me to feel like an underachiever
b) has me wishing I had more free time to attempt some things pinned for later
c) is a rabbit hole of ideas I probably won’t ever attempt
d) has something useful now and then
Write In: Yes to all
We all know that it’s a terrible, terrible addiction. It’s my hoarding illness (I hoard ideas like people hoard cats. See my boards if you don’t believe it.)
Trying to find inspiration for O’s Valentine’s Day Party, I’ve decided on two items culled from Pintrest:
Toddler friendly muffins
Sweet Chex mix in jars.
IN. JARS. Some use for the 20something pasta jars in the garage. So. Here’s to crack-trest.
Raspberry Flaxseed Toddler-Friendly Muffins
modified from Cooking Light’s Blueberry Oatmeal Muffins
1 2/3 cups quick-cooking 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
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground flaxseed
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup unsweetened applesauce
2 large eggs
2 cups frozen raspberries
2 tablespoons all-purpose flour
1. Preheat oven to 400°.
2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 6 ingredients to oats in bowl; stir well with a whisk. Make a well in center of mixture.
4. Combine buttermilk and next 3 ingredients in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray (I made three pans of mini-muffins instead). Bake at 400° for 20 minutes (13 for minis) 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.