random love of things

I'm Rachel. Twenty-five years old. Educator searching for a classroom. Continuously positive. Lover of Jesus, history, literature, writing, disney, sewing, quilting, weddings, peter pan, captain america, and all things adventurous. I am creative and I have an appreciation for a random assortment of things. I AGAPE Jesus, and I love life. <333

bestdayofmylife:

my saturday morning style breakfast on a tuesday - because i’m off from work! THANKS PRESIDENTS! 

for breakfast this morning i whipped up some blueberry banana oatmeal crumb muffins for isaac and i with delicious applewood smoked bacon and some banana slices (he also had eggs, but i don’t love eggs). these muffins were SO good! 

for 12 deliciously moist oatmeal muffins:

• 1/4 c. butter softened
• 1/4 c. plus a bit more brown sugar (i always use dark brown)
• 1 tbs. vanilla extract
• 1 large ripe banana
• 1 large egg
• 3/4 c. half-white flour (you could also use all purpose or half wheat and half white flour if you don’t have half-white, i just happened to have some leftover from the farmer’s market)
• 1 tbs. baking powder
• 1/2 tsp. kosher salt
• 1 tsp cinnamon (or just sprinkle however much you like, i never measure cinnamon or vanilla)
• 2 c. of uncooked old fashioned oats
• 1 c. skim milk
• about 1/2 c. frozen blueberries (don’t thaw them!)

for the crumb topping:

• 1/2 c. flour (i used half-white again, but use what you want)
• 1/4 c. brown sugar
• 2 tbs softened butter
• cinnamon (again, i never measure)

method:

1. in the bowl of a stand mixer (or with your hand mixer) cream the butter and sugar, then add the banana and cream it in, follow the banana with your egg and the vanilla and beat to combine
2. add the dry ingredients starting with the flour, baking powder, cinnamon, and salt mix these in!
3. add the oats and beat to create a thick batter, now you can add the milk to thin out the batter
4. with a rubber spatula stir in the frozen blueberries
5. portion your batter into 12 muffins, i like to use parchment paper muffin tin liners to make clean up easy

now make the crumb topping 

1. in a small bowl combine the flour, brown sugar, softened butter, and cinnamon using a fork. the ingredients should come together pretty easily into a sandy mixture that you can press together to make clumps.
2. squeezing bits of the topping together in your hand sprinkle a generous amount over each uncooked muffin.
3. bake at 350 degrees for about 25 minutes or until a sharp knife inserted into the center of a muffin comes out clean.
4. cool and enjoy! 

happy tuesday <3 

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