Pumpkin Oatmeal Muffins

INGREDIENTS
3/4 cup all-purpose flour
3/4 cup oats
2/3 cup white sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup pureed pumpkin
1/2 cup milk
1 egg
1/4 cup canola oil
3/4 cup frozen blueberries
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and oil. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

What I had for supper tonight

Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)

* 1 tablespoon tomato paste
* 1/2 teaspoon salt
* 1 teaspoon white sugar
* 1 teaspoon garam masala
* 1/2 teaspoon ground cumin
* 1/8 teaspoon ground red pepper
* 3 tablespoons finely chopped fresh cilantro
* 1 fresh jalapeno pepper, chopped
* 1 tablespoon fresh lemon juice
* 1 cup coconut milk
* 3 tablespoons vegetable oil
* 3 cloves garlic, minced
* 1 1/4 pounds medium shrimp – peeled and deveined
* 1 tablespoon cornstarch
* 1 tablespoon cold water

1. In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
2. Heat oil in a wok or frying pan over medium-high heat. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.

Serve over basmati rice. Yummmmmm

Sunday morning breakfast

I did an experiment this morning. Here’s the final recipe;

6 granny smith apples, peeled and chopped
toss with 2 tablespoons brown sugar and put in a deep casserole dish

1/2 cup flour
1/2 cup oats
1/2 cup brown sugar
-stir it together

2 tablespoons butter
2 tablespoons peanut butter
-cut the butters into the dry mixture with a pastry blender or rub together with your fingers.

Pat the mixture on top of the apples and bake the whole thing at 350F for about an hour. You can tell it’s done because it bubbles around the edges.

I’ve made apple crisp before but I’ve never put peanut butter in it before. It’s delicious! I may never make it the other way again.