Happy Leap Day! February 29th only comes around every 4 years, so I would say that it is pretty special! Folklore says that Leap Day is the one day that a woman is able to propose to a man. I let Chris know that he was lucky we were already married, or I would totally propose to him today.
Speaking of my wonderful husband, he loves blueberry muffins. Unfortunately, the ones that he loves come from a convenience store whose name rhymes with Heaven-Shmaleven and are sugar bombs with, like, 500 calories in them. I love my hubs and want him to be around forever, so I try to make him some healthier alternatives to his favorite foods.
Muffins can be the perfect grab-and-go breakfast or snack. They are tasty and portable, and when they are homemade, you can control the ingredients and the amount of sugar and fat they contain.
Begin by creaming together some softened butter, a little brown sugar and an egg.
Add some vanilla, oats, flour, salt, and cinnamon…
and don’t forget the blueberries!
Bake, and enjoy a wholesome treat. No sketchy convenience stores needed.
Blueberry Oatmeal Muffins
makes 12 muffins
- 1 cup rolled oats
- 1 cup skim milk
- 1/4 cup (1/2 a stick) softened butter
- 1/3 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 1/4 cups blueberries (fresh or frozen)
- Preheat oven to 350 degrees.
- In a small bowl, combine 1/2 cup of milk with the oats. Set aside until most of the milk has soaked into the oats (about 5 minutes).
- In a large bowl, combine the butter and brown sugar. Add egg and vanilla and mix until smooth. There may be small pieces of butter, but that is fine.
- Add oat mixture, flour, baking powder, salt cinnamon and remaining milk. Mix until just combined.
- Gently fold in the blueberries, trying not to break them.
- Scoop batter into a paper-lined muffin tin.
- Bake for 22-25 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
Good luck if you’re proposing to your man today!