Bigger than my head!

Wow, this has to be the biggest cantaloupe I've ever seen. Super curious to find out whether it's sweet or bland ... 

Oatmeal Cinnamon Raisin Muffins

Oh yum. Certainly not whole anything compliant but oh yum.

Joyce Ellwanger's Oatmeal Cinnamon Raisin Muffins

This one came from Penzeys Spice company - my favorite and only source for spices and seasonings.  It started as a mail order company out of Wisconsin - I'm so fortunate that one of its retail stores is actually within about 15 miles of my house.  Yay me!!  Truthfully though, with free shipping on orders over $30, costs me less in gas and tolls to just order it and wait a few days than go to the store, towing 3 kids behind me surrounded by glass jars of spices.



Kudos to Joyce Ellwanger who provided this recipe - my kids and husband also thoroughly approve :o)



Ingredients
   1 Cup flour
   1⁄4 Cup sugar
   1 tbsp. baking powder
   1 tsp. cinnamon
   1/2 tsp. salt
   3 tbsp. oil (I like olive oil)
   1 egg, beaten
   1 tsp. pure vanilla extract
   1 Cup milk
   1 Cup oats
   1/2 Cup raisins

Topping:
   2 tbsp. sugar
   2 tbsp. flour
   1 tsp. cinnamon
   1 tsp. melted butter



Directions Preheat oven to 425°. In a large bowl, sift together the flour, sugar, baking powder, cinnamon and salt. Add the oil, egg, vanilla and milk. Stir only until moistened. Gently stir in the oats and raisins. Fill greased muffin cups 2/3 full. In a small bowl, combine the topping ingredients. Sprinkle each muffin with topping. Bake at 425° for 15 minutes until puffy and golden brown.
Prep. time: 15 minutes
Baking time: 15 minutes
Yield: 12



Nutritional Information Servings 12; Serving Size 1 muffin (66g); Calories 200; Calories from fat 80; Total fat 9g; Cholesterol 30mg; Sodium 250mg; Carbohydrate 26g; Dietary Fiber 1g; Sugars 7g; Protein 4g.