breakfast is served

One thing I've been doing more of since I've been home full-time,

is baking and cooking. I've always loved to bake and cook, but sometimes didn't have

the time - or "gumption". (Love that word.)

I made these muffins yesterday morning and they were so delicious

with a cuppa coffee. Perfect for fall weather!

MAPLE OATMEAL MUFFINS

1 c. oats (quick-cooking or regular rolled)

1/2 c. milk (I used skim)

1 c. flour (I used King Arthur white whole-wheat)

2 tsp. baking powder

1/4 tsp. each salt & cinnamon

3/4 c. pure maple syrup

1/4 c. butter, melted

1 egg, lightly beaten

3/4 c. chopped pecans

Grease a 12- cup muffin cup. In a medium-sized bowl, combine oats & milk; let stand 5 min. In a large bowl, combine flour - cinnamon. Make a well in center of mixture & set aside. Stir syrup, butter & eggs into oat mixture. Add all at once to flour mixture. Stir just until moistened. Fold half of pecans into the batter. Spoon batter into muffin cups 2/3 full. (I found that the batter only filled 11 of the muffin cups.) Sprinkle tops with remaining pecans. Bake at 400 degrees F. for 15 min.

My friend, Heidi ~ from Holland ~ shared this recipe on her blog for Crustless Zucchini Pie:

http://bookshelvesandstovetops.blogspot.com/2012/10/crustless-zucchini-pie.html

I made this recipe this morning for breakfast and it was delicious!

It'd also make a great light lunch or dinner.

The changes I made to Heidi's recipe though were to use Swiss cheese instead of Gouda

(because I had Swiss on-hand), and I used only 1/2 onion, as the onion could get

too overpowering in this small pie.

Happy cooking ~ and eating! What's been cooking in your home?