So. We’re back home.
We were house-sitting last week, and now I feel like I must put a petition into my husband to build me a pool, putting green, big-huge-deck, and basketball court in our backyard.
(Actually he’s already working on the deck assignment. He’s pretty good to me.)
But what I’ll miss as much as the backyard at that house is the fully stocked kitchen.
The family who lives there has goodies galore tucked into their cabinets – and the wife begged us to use and eat anything out little hearts desired.
I found three jars of coconut oil. Two vats of good maple syrup. Four tubs of cashew butter. This intriguing oatmeal baking mix. Coconut, salted chocolate bars, all sorts of different flours…basically a fully stocked, healthy, delicious kitchen. (Oh and bags full of popcorn and beef jerky which made the man of the house pretty darn happy, too.)
So on Friday morning, Adrienne and I stayed in our jammies (technically mine were sweaty workout clothes) and experimented.
makes 24 mini muffins
- 1/4 C coconut oil
- 1/4 C maple syrup
- 1/4 C agave
- 1/4 C cashew butter
- 2 C pancake mix (I used Nanacakes Oatmeal Baking Mix)
- 1 C grape nuts cereal
- 1/4 C dried cranberries
Combine the oil, syrup, agave and cashew butter. Then stir in the pancake mix, grape nuts, and cranberries. Press a spoonful into 24 mini-muffin tins sprayed with non-stick.
Bake at 325 degrees for 18-20 minutes or until browned.