Making Muffins

Today is chilly and gray. The wind is brisk, and my bones are cold. Beyond that, my husband and I are facing much uncertainty. Our company is in the midst of a workforce reduction. My understanding is that our leadership is confident that a large number of people will actually leave the company between now and the end of the year, but they're not sure what groups are going to lose headcount through termination. I heard over the web that several people are already gone (only a couple of days after the announcement) from one of our local offices. For the time being, though, we have no clue whether one of us, or both, will be let go. The only thing we are certain of is that we won't be getting raises or promotions anytime soon. That's a real shame for Ryan because he's due for one. Maybe even past due.

At this very moment, there are twelve oatmeal brown sugar muffins in the oven. They smell delicious, and I can't wait to dig in. We've been experimenting with snacks that Katie Bel likes without giving in to the dreaded Goldfish. Muffins are a hit as is cheese. Unfortunately for Katie, cheese ain't so nice to her stomach. Neither is the yummy organic yogurt I bought for her. So for now, we're focusing on other wholesome foods. Sure, a muffin is sweet, but if I make it myself, I feel better about it. And whatever I can do to feel better about what's going on...whether at work, at home, in the world...I think it's worth pursuing.

Brown Sugar Oatmeal Muffins

1 c. oatmeal

1 1/2 c. flour

2 tsp. baking powder

1/2 tsp. salt
a few dashes of cinnamon

2 eggs

3/4 c. packed brown sugar

3/4 c. milk

1/4 c. melted butter

1 tsp. vanilla

Mix oats, flour, baking powder, salt, and cinnamon. Set aside. Whisk eggs and brown sugar until smooth. Add milk, butter, and vanilla. Add the wet ingredients to the dry. Fold in with a spatula just until dry ingredients are moistened. Spoon batter into greased muffin cups. Bake 15 minutes @ 400. Makes 1 dozen muffins.