We traveled across the state to Seattle this past weekend for business and a brief opportunity to visit our boys. It always seems funny to say our “boys” when in fact they are grown men, but in a mama’s eyes, they will always be “my boys”. We had such a sweet time with them even though the time was brief. They showed us their new bachelor pad and took us to their favorite pub where we enjoyed a nice glass of wine and a few delicious small bites. In many respects it’s very satisfying to see them all grown up, enjoying life, and making a positive contribution to society, but on the other hand I wish they were still making forts in the living room, playing Legos, and asking for bedtime stories of magical kingdoms. If your children are small and you’re still in the thick of it, try to step back from the hurriedness of your day and just enjoy. People will tell you it will be gone in the blink of an eye. Well, it’s true. I blinked and they went from five to twenty-five. So give your little ones an extra squeeze today and crawl in beside them tonight and tell them a bedtime story, even if the dishes aren’t done. You don’t want to blink and wish you had.
On our ride home we reminisced about the weekend while chugging a few bottles of Mango juice (my husband’s favorite). We love both the Odwalla and Naked Juice varieties, and it is a healthy way to spend 150 calories. I thought it might be interesting to use the Mango smoothie in a muffin. And the verdict: yum! The muffins were very moist and the oatmeal gave it a hearty texture. Add a little drizzle of honey on top and you have a delicious morning breakfast muffin. Enjoy!
Soak oatmeal in mango juice and boiling water for 15 minutes.
Add orange peel, eggs, sugar, vanilla and oil to the oatmeal mixture.
Add dry ingredients to the oatmeal mixture and stir until fully combined.
Place in muffin tins about 2/3′s full.
Bake for 20 minutes in a 350 degree oven or until tops turn light brown. Enjoy with a drizzle of honey.
Mighty Mango Muffins
1 cup gluten-free oats, soaked in both
1/2 cup Mango Smoothie, (Odwalla or Naked Juice)
1/2 cup boiling water, for 15 minutes
1/2 cup oil, I used canola
1/2 cup coconut palm sugar
2 eggs, beaten
1 tsp vanilla
2 Tbsp grated orange peel
1 cup gluten-free all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp. salt
Soak oats in mango smoothie, hot water, for 15 minutes.
Add oil, sugar and vanilla.
Beat in eggs and stir in oat mixture.
Add flour, baking powder, xanthan gum, baking soda and salt.
Stir until moistened.
Pour into well greased muffin cups.
Bake at 350 degrees for about 20 minutes.