So, it’s Thursday. Everyone congratulate me, as of 9:15 this morning, I am officially finished with Fall Quarter of my Junior year of college. *bows*
Yes, folks, that means that it has been Finals Week for me. And I did have every intention of posting this Tuesday… and last Tuesday for that matter.
I had these great frozen Spicy Chicken sandwiches that I made to reheat over the course of the week. Brillent, right?
Then my phone crashed, taking all of my photos with it. 😦
So I had no photos and no time to come up with a fantastic new idea to tell you all about Finals Week. But now that the madness is over, I have time to think about Thanksgiving.
For those of you that don’t know, I go to college a loooong way from home, as I detailed in my first every post, A Nice Change of Scenery. So, for the first time, I am not going home for Thanksgiving. No giant dogs to chew on me, no walking into -my- bedroom, no after dinner pie at Village in with my best friend Josh, and none of my mother’s super fabulous stuffing.
I do, however, get to spend the holiday with my BF and his family. Remember BF? He’s been working in San Diego for 6 months? Well, he’ll be back just in time for the New York winter.
The key to my long, rambling story is that I needed something to bring to not only BF’s mother, but her sister who is hosting the dinner… And I needed to plan all of this during Finals Week..
Quick Bread! It has the word quick in the name! It’s perfect! I recently found out that his mother loves blueberries, and seriously, if you are going to bring food the hostess doesn’t ask for on Thanksgiving, it really needs to be breakfast for the next morning, or alcohol.
I’m only 20.. darn you stupid 8 months before I turn 21, I guess I’m bringing breakfast.
So, without further ado…
Oatmeal Blueberry Bread or Muffins
Adapted from Blueberry Oatmeal Bread
1 dozen muffins (you didn’t want to be making muffins all afternoon did you?)
- 1 cup AP Flour
- 1/2 cup Quick Oats
- 1/2 cup Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2/3 cup Milk
- 1/4 cup Oil
- 1 teaspoon Vanilla
- 1 egg
- 1/2 cup Frozen Blueberries
Preheat oven to 350 degrees.
Mix flour, oats, sugar, baking powder, baking soda, and salt in a large bowl.
Mix egg, milk, oil, and vanilla in a glass. Trust me, the fewer bowls the better.
Pour the wet ingredients into the dry ingredients. Mix until -barely- blended. Fold in the frozen blueberries.
Pour the batter into a muffin tin or 2 loaf pans, sprayed with non-stick spray. (I wanted to use my heart pan, so I had to have a second muffin tin.)
Bake at 350 degree for 15-20 minutes for muffins, 20-30 minutes for the loaves.
Enjoy! These are moist and delicious, I’m planning on making the loaves to take with me to Pennsylvania!