I love these muffins. And I especially love it that my hubby often makes them! He likes to have a nutritious breakfast, and often mixes up something early in the morning. A practice started in the days when I did not feel well for most of the months of each of my six pregnancies. Even now, in our empty nest years, my sweet hubby likes to make breakfast food. I am blessed.
These freeze well. But they won't last long. They are nutritious and they are good; easy to grab for breakfast.
Oatmeal Muffins
Course: Breakfast
Serves: 24
Ingredients
- 1 can evaporated milk
- 2/3 cup canola oil
- 2 eggs beaten
- 2/3 cup honey (or fructose)
- 3 cups oats, old-fashioned
- 2 cups whole wheat flour
- 1 cup dates chopped
- 1 cup nuts chopped
- 2 tbsp baking powder
- 1 1/2 tsp salt
Directions
- Beat eggs. Add liquid ingredients; mix well.
- Add dry ingredients except nuts and fruit; mix well.
- Add nuts and fruit. Stir thoroughly.
- Spoon into greased muffin tins.
- Bake at 400 degrees for 15 minutes.
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This post has been almost ready to publish for weeks, and I am finally getting it up today! Our weeks have been extra busy as we have been helping with the needs of my 93 year-old father. Driving in again today to visit him, and to meet with the social worker at the Health Center, but getting this posted while I can still post this photo with the fall decor. December is coming very soon!
Enjoy your cooking and baking for your Thanksgiving feasts ...
Yummy! You've made me kind of hungry for dates, which I haven't had in years. But I am inspired to get off the computer now & bake the banana bread & apple crisp I've been planning for today! Thanks for sharing Cherry! Love & prayers, in Jesus Have a happy thanksgiving!
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