Blueberry Oatmeal Muffins with Lemon Glaze

Here is a super yummy recipe that uses up some of that instant oatmeal you may have in your cupboard.  These muffins are moist, slightly sweet and bake up beautifully!  Enjoy!

Blueberry Oatmeal Muffins with Lemon Glaze

Yield:  12 Muffins

Muffin Ingredients:

2 Packets Blueberry Instant Oatmeal

1 and 3/4 Cup All Purpose Flour

1/3 Cup Sugar

2 Teaspoons Baking Powder

1/4 Teaspoon Salt

1 Cup Milk

1 Egg, Slightly Beaten

1 Teaspoon Vanilla

1/4 Cup Vegetable Oil

Glaze Ingredients:

3 Tablespoons Butter

3 Tablespoon Powdered Sugar

1 Teaspoon Lemon Juice

Step 1:  Preheat the oven to 400 degrees Fahrenheit.  Prepare your muffin tin with muffin liners.

Step 2:  In a bowl, mix together the instant oatmeal, flour, sugar, baking powder and salt.  Once combined, add the milk, beaten egg, vanilla and vegetable oil.  Stir until just combined.

Step 3:  Disperse the muffin batter among the muffin tin.  This should make 12 regular sized muffins or 24 mini muffins.

Step 4:  Bake regular sized muffins for 20 minutes.  Or, if baking mini muffins - bake for 10-12 minutes.  Muffins will be just turning golden brown on the top when done.  

Step 5:  Once the muffins are done - let cool slightly.  Meanwhile, prepare the glaze by placing the butter in a microwavable bowl.  Place in microwave for 30 seconds, or until just melted.  Add the lemon juice and powdered sugar.  Stir until well combined.

Step 6:  While the glaze is still runny, dip the top of each muffin into the glaze.  Set aside and let dry slightly before serving.  Enjoy!

Pasta with Veal, Capers and White Wine

This recipe is originally from here.  I slightly adapted it to what we had on hand:  different shaped pasta and dried parsley.  It is soooooooooooo good.  This picture really doesn't do it justice!

Pasta with Veal, Capers and White Wine

Serves 4

Ingredients:

2 Tablespoons Olive Oil

1 Medium Onion, finely chopped

1 Garlic Clove, minced

1 Pound Ground Veal

Salt and Pepper

1/2 Cup Dry White Wine

1 and 1/2 Cups Chicken Stock

1 Teaspoon Thyme

1/2 Teaspoon Rosemary

2 Tablespoons Small Capers, rinsed

3/4 Pound Small Pasta (I used small shells)

1/2 Cup Grated Parmesan Cheese

1/4 Cup Parsley

2 Tablespoons Unsalted Butter

Step 1:

In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.

Step 2:

Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.

Step 3:  

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmesan cheese, parsley and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.