My husband and I got a great deal on our house.
We bought it back when the market was in an ebb, so in addition to the price, we got a great interest rate.
The house is in a nice section of town, in a great neighborhood, close to all of our most frequented stops, including my husband’s station, my daughter’s school, and our gym.
The only thing is that the house was previously owned by an older retired couple, and that fact was highly reflected in the decor.
Ordinarily, I would actually describe my personal ‘decorating’ style as a bit ‘grandma-ish’, but I would mean that more in the sense of liking curtains, wallpaper, and rocking chairs.
The former owners, however, were a bit more eccentric.
Plush green carpet, bulky, too-big-for-the-room curtains, mismatched chair cushions, and monotone peach walls are just a few of the makeover hurdles we’ve encountered.
What really sold me on the house, though, was the kitchen.
No expense seemed to have been spared with the walnut cabinets, stone tile countertops, and stainless steel appliances….and everything was clean.
Cleanliness was a huge selling point for me. If any house we looked at wasn’t clean, I was out the door!
In addition to pantry and cupboard space galore, I have room for all of my recipe notecards and notebooks, where I am constantly doodling some new idea.
In one of the books, I had written ‘overnight oats muffins’, which basically describes these soft beauties.
By soaking the oats overnight, a la the popular breakfast recipe, they become soft and more digestible, though you can soak them for as little as 20 minutes if desired.
The added lemon juice gives a desirable buttermilk taste and the touch of honey provides the perfect amount of sweetness needed.
Soft and fluffy muffins made with soaked and softened oats!
- 1 c. rolled oats I use Country Choice Organic Oats
- 1 T. lemon juice
- 1 c. milk of your choice I use hemp
- 1/4 c. olive oil
- 1/4 c. honey
- 1 egg
- 1 T. vanilla extract
- 1 c. flour barley and oat are my favorites
- 1 1/2 t. baking powder
- 1/2 t. sea salt
- 3/4 c. blueberries defrosted, if frozen
- Mix the oats, lemon juice, and milk.
Cover and let soak for as quick as 20 minutes or as long as 12 hours (overnight).
Preheat the oven to 375 degrees.
- Mix the soaked oats with the oil, honey, egg, and vanilla (stir in the blueberries last).
- In a separate bowl, mix the flour, baking powder, and salt.
- Mix the dry ingredients with the wet just until combined.
- Dollop the batter into 12 paper muffin cups.
Bake 13-16 minutes, until toothpick comes out clean.
Nutrition facts are based on using unsweetened almond milk and barley flour. WW points (new system): 4
I was most impressed with barley flour in terms of taste, but if you are gluten-free, oat flour (grind your own gluten-free oats) is also good.
If you substitute coconut oil for the olive, keep in mind that the muffins will get hard in the fridge and need to be warmed to restore their soft bite.
I’m a sucker for anything ‘blueberry’ and these are no exception. I tried pairing the flavors with cinnamon, but really enjoyed the vanilla and BB combo the best.
What kind of decorator are you?