Fruit Muffins and Baked Oatmeal

Over the weekend, S made two things for breakfast that were just wonderful. One is a family recipe that we've made many times before and they are always a hit. The other is a new recipe found in a church cookbook. I thought I would share both with you. The muffin recipe is ours but the oatmeal recipe is from the A Taste of Trinity cookbook. I've never even been to this church but they have some wonderful recipes! Maybe one of these will inspire you to make something yummy.

Fruit Muffins
(I would call these blueberry muffins but you can use any berry you like and I prefer raspberries)

3C flour
2C sugar
1Tbs baking powder
1/4lb (1 stick) butter
2 eggs
1C milk
2C fruit

Preheat oven to 350º. Mix together flour, sugar, and baking powder. Cut in butter until a fine meal is formed. Measure out one cup of the mixture and set aside. Add the eggs, milk and fruit to the remaining flour mixture. Place in muffin tins lined with paper liners. Top batter with dry mixture that was set aside, evenly distributing the entire amount. Bake for 20 minutes or until a toothpick inserted comes out clean. Makes 20-24 muffins.

NOTE: Frozen fruit works best in this recipe, as fresh fruit tends to break up more easily in the batter. You can also add the zest of half a lemon to brighten up the flavor.

Baked Oatmeal

3C oatmeal
2tsp baking powder
1tsp salt
1C milk
1/2C oil
1C sugar (half was plenty for us or you can do half sugar, half brown sugar)
2 eggs

Mix together oatmeal, baking powder, salt and milk. Add oil, sugar and eggs. Pour into greased round or 8-inch square pan. Bake at 350 for 30-40 minutes (until firm and lightly browned). Serve with milk.