Tuesday, February 2, 2010

Personal Story: Oatmeal Sugar Muffins


I can cook. But I prefer not to. Confession: Cooking stresses me out!
The perfectionist that tries to rule my brain gets all worked up that I might not be
doing everything in the right order, 
or that I might leave out an ingredient or a step.
And if I do forget something, 
what in the world will that do to what I am trying to cook!?
David does most the cooking in the Story Photographer's household.
He is so good at it and really enjoys it.
If he realizes we don't have a certain ingredient 
that the recipe calls for then he improvises. 
And it still tastes good!

We had the good fortune of having several of David's family members and their significant others snowed in with us for different amounts of time. Luckily we had the ingredients for several Teeter family recipes that were SO good after a day playing in the snow.
I decided to make some Oatmeal Sugar Muffins (I just gave them that name) from a recipe that had been passed over to us from David's Mom. 
They are so yummy for breakfast, a snack or a side at dinner that I thought I would share the recipe with you...

Ingredients: recipe serves 48 muffins (I usually cut it in half and with the pan space I have make 18 larger muffins)
3 eggs
2 cups of instant oatmeal
2 sticks of butter
2.5 cups of boiling water
2 cups of granulated sugar
2 cups brown sugar
3 cups flour
2 tsp cinnamon

Instructions: Boil water and pour over oats.  Let stand while mixing other ingredients.  Mix together batter: white sugar, brown sugar, flour, eggs and cinnamon.  Add oatmeal/water mixture to the batter and mix well.  Pour into muffin tins and bake at 350 degrees for 20ish minutes. 



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