After a warm-ish (100+ degree), Midwestern August week, today’s rain is like a balm for this fall-loving mama’s soul! I’m already shamelessly busting out the pumpkins, lanterns, and cinnamon-flavored EVERYTHING. ❤
Last summer we added this amazing recipe to our repertoire of farmer’s market items, and this fall it’s been requested again by friends and family.
Oats have been number one on my baking ingredient list lately. They’re filling, full of good nutrients, and naturally gluten free (and great for mamas who are nursing newborns, too.)
I try to stay away from subjective descriptors like “best” or “perfect” when posting recipes unless I really believe in my concoction. After months of making these cornbread muffins, they’ve passed the “family meal taste test” several times over, so I thought it might be time to share them!
Breakfast is hands down my favorite meal. But the rest of my family aren’t really breakfast eaters! That means the muffins, turkey bacon, scrambled eggs, and toast don’t happen very often. 🙂