My mom and me at family reunion, 1957.
In my mom’s tiny galley kitchen, amazing and delicious things happened. On weekends when I came home from college, she always had a pot of spaghetti simmering on the stove, knowing that eating it cold for breakfast was high on my list of at-home activities. Spring days like today found her picking fresh rhubarb from my dad’s garden for baking pies for our regular Sunday dinners. And riding home on the school bus was made bearable knowing that her old fashioned baked bean pot was full, not of beans, but freshly baked oatmeal cookies!
Here is my muffin recipe, created for this Mother’s Day in honor of my mom and her best oatmeal cookies ever! They would be wonderful on a Mother’s Day Brunch table or tucked away in someone dear’s lunch box this week!
Mama’s Oatmeal Cookie Muffins
3 cups white flour
2 cups old-fashioned rolled oats
4 tsp. baking powder
1 tsp. salt
½ cup melted butter
1 c. sugar
2 tsp. vanilla
2 cups milk (can substitute with half and half, evaporated milk, or part yogurt for a richer taste)
zest of one lemon
1 to 1½ c. dried cranberries
1 c. chopped walnuts
2 TBS. melted butter
Cinnamon and sugar
Mix dry ingredients. Combine liquids and mix together gently. Stir in zest, walnuts, and cranberries. Spray cooking spray in muffins tins. Fill 2/3 full and bake for 14-15 minutes in preheated 350 degree oven. Remove from tins and cool on rack, brushing tops with butter and sprinkling with cinnamon and sugar while still warm. Makes 2 dozen little bits of heavenly goodness and can be frozen! Serve warm with hot coffee and love.
And may I wax eloquent about the love affair I am having with my silicone basting brush? Seriously, bestest kitchen tool ever! No more gloppy, messy, greasy brushes. No more permanently deformed ones coming out of the dishwasher! $10.00. Target. Worth every penny!