Lots of rain…US Open on the television…both of my kids home for the long weekend…made-from-scratch muffins  in my kids’ flavors of choice…that’s our Saturday.

Apparently I’m not the only one enjoying having our little family in tact. Our cats have not left Tanner alone since he walked in the door. He’s only been away for two weeks and both cats have clearly missed him. After just one evening of watching TV, Tanner’s place on the couch had a fur impression right next to him from a sleeping, snoring cat refusing to leave his side.

Muffin recipes were new and ones I’ll likely use again. My favorite was a lemon blueberry oatmeal.

1 1/4 cup Quaker Oats
1 1/4 cup low-fat buttermilk
1 whole egg, lightly beaten
2 tablespoons vegetable oil
1/2 teaspoon grated lemon peel
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup wheat germ
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon all-purpose flour
1 cup fresh blueberries

Heat oven to 400 degrees. Lightly spray twelve medium muffin cups with cooking spray.
In medium bowl, combine oats and buttermilk; mix well. Let stand for 10 minutes. Stir in egg, oil and lemon peel until blended.

In large bowl, combine all-purpose flour, whole-wheat flour, wheat germ, brown sugar, baking powder, baking soda, and salt. Mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. Do not over-mix. Coat berries with the teaspoon of flour. Gently stir in berries. Fill muffin cups almost full.

Bake 20-25 minutes until golden brown. Cool muffins in pan on wire rack five minutes; remove from pan and serve warm.