Mother’s Day Giveaway Day Two!

So many prizes! Pick me!

 

It is time to add the 2nd day of prizes into the Mother’s Day giveaway package!

Just as a reminder – one lucky winner will win ALL of these prizes!

You can enter by doing a variety of things – which is explained below.

Today’s prizes are:

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Deseret Book is offering Elder M. Russell Ballard’s Book:  One Drop at a Time A message for Women

This would make a GREAT Mother’s Day gift!

Here is a little description about it:

Do you sometimes wonder if your little efforts could possibly make any difference at all? Consider a simple example from nature.

Honey is “one of the foods that includes all the substances— enzymes, vitamins, minerals, and water—necessary to sustain life,” writes Elder M. Russell Ballard. And yet, “Over its short lifetime of just a few weeks to four months, a single honeybee’s contribution of honey to its hive is a mere one-twelfth of one teaspoon. Though seemingly insignificant when compared to the total, each bee’s one-twelfth of a teaspoon of honey is vital to the life of the hive.”

Your simple, daily acts of service matter, and this charmingly illustrated little book will lift your heart as it demonstrates the power of many righteous people working together to fill the world, one drop at a time, with the sweet truths of the gospel.

 

And here is a little video you can see about it:

 

The second addition to today’s giveaway is:

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My Mom’s awesome book!  The Story Hour Library:  Developing Character Using Popular Children’s Story Books

This book has been SUCH a big hit and she is currently working on more!

She is a children’s literature expert and she has given outlines on what books you can buy (or get at the library) that teach important character traits.  There are also various activities to go with the book.

Here are some examples:

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I think this would be a GREAT thing for kiddos during the summer!

So now… we are up to four prizes (and there are PLENTY more coming)

Monday:  Six Sisters’ Stuff’s Book and a $50 gift certificate to Little Miss Missy’s Etsy shop

Tuesday:  One Drop at a Time and The Story Hour Library: Developing Character

Wednesday:  ?

Thursday: ?

Friday: ?

You can do something EVERY DAY to enter – so you can still go back and do Monday’s entries, it is not too late!

(Remember that if you are receiving this by email to come to my site to leave the comments so they are counted as entries)

For entries today, do one or all of the following:

(and leave a comment below saying you did… and leave separate comments – each one is an entry)

1-  Go to my facebook page and like and “share” the giveaway photo

2-  Follow Deseret Book on Pinterest

3-  Leave a comment below sharing a favorite recipe – you can link to it from any site too!  Just leave a little explanation of what it is  so we can all check them out!  (oh and if you have any GLUTEN FREE recipes – I would REALLY appreciate them! )

🙂

 

 

214 comments

  10. I shared!
    I made an awesome gluten free dinner for the missionaries last month and they loved it! We did crusted tilapia with rolls (seriously, gluten-free dinner rolls… I didn’t know it could be done!) and veggies and for dessert, we did Pecan Praline Coffee Cake found here: http://www.helloglutenfree.com/2013/04/04/gluten-free-pecan-praline-coffee-cake/. Seriously SO good, although I think I’d cut the amount of chocolate chips in half next time. The rolls and tilapia recipes are also from hello gluten free.

  17. My family loves sweet potato fries. Peel and slice (into fry size pieces) sweet potatoes or yams. I then drizzle olive oil over them, sprinkle on some cinnamon and seasoned salt, mix it all together with my hands, spread them out in one layer on a baking sheet and then bake them at 450 degrees for 20-25 minutes. Yum!

  20. Put a 2-3 pound pork roast, 1 cup of salsa, and 1 cup of brown sugar in the crockpot. Cook for 4-6 hours. After its cooked, shred it. Serve on rolls, in a salad, burritos, or any other way you want. So versatile and SO yummy!

  33. My very simple, delicious daytime snack: diced avocado, diced tomato, diced cheese of choice mixed together in an Italian dressing. Inhale as is or over crackers or baguettes.

  43. I just tried a new recipe this weekend – Since I live in Kentucky, the Derby is pretty popular! So I made homemade Derby Pie. It was DELICIOUS! Here’s the recipe:
    2 regular pie shells (not deep dish)
    1 stick butter, melted
    4 eggs
    1 c chocolate chips (semi-sweet)
    3/4 c sugar
    1 c chopped pecans
    1/4 c brown sugar
    1 tsp vanilla
    1 c karo syrup
    1 Tbsp flour
    Mix all ingredients and pour into 2 pie shells. Bake for 45 minutes at 350.

  47. From healthystartsinthekitchen:

    I’ve always loved Peanut butter and Chocolate No Bake Cookies, but haven’t had them in years… but with a few minor changes I can now enjoy them without guilt!! These are made with all natural ingredients and are so much healthier!! These are Diary, Gluten, Soy, Corn Free!

    3/4c Coconut Sugar 1/4c Coconut Milk 1/4c Coconut Oil, Butter or my Ultimate Healthy Whipped Cooking Oil Blend (Click HERE for my recipe) 1/4c Peanut Butter 2T Cocoa Powder 1/2t Vanilla Extract (did you know you can make your own? Click HERE for my recipe!) 1/4t Celtic Sea Salt 1 & 1/2c Quick Cook Oats

    Combine coconut sugar, coconut milk, coconut oil, peanut butter and cocoa powder in a medium pot on the stove over medium heat. Simmer for 5 minutes over medium/low heat, stirring frequently, remove from heat. Stir in the remaining ingredients. Drop by rounded spoonfuls onto wax paper and allow to cool. I like to lightly sprinkle my cookies with additional sea salt to make them extra salty-sweet and keep them in the freezer!!

  54. Not Yo’ Mama’s Banana Pudding!

    Ingredients:
    1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
    1 14-ounce can sweetened condensed milk
    1 8-ounce package cream cheese, softened
    2 cup milk
    1 5-ounce box instant French vanilla pudding
    6-8 bananas, sliced
    2 bags Pepperidge Farm Chessmen cookies
    Directions

    Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

    In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

  56. Broccoli Cheddar Soup

    Ingredients:

    2 T. Butter, melted
    1 large onion, chopped
    1/2 c. butter, melted
    1/2 c. all purpose flour
    4 c. half and half
    4 c. chicken broth
    1 lb. fresh broccoli
    2 cups, julienned carrots
    salt and pepper, to taste
    1/2 t. nutmeg
    16 oz. sharp cheddar cheese, grated

    Saute onion in butter. Set aside. Whisk butter and flour over medium heat for 3-5 minutes. Stir constantly and slowly add half and half. Add chicken stock, still whisking.

    Simmer 20 minutes.

    Add broccoli, carrots and onion. Cook over low heat until veggies are tender – about 20-25 minutes. Add salt and pepper. The soup will have thickened by now.

    Carefully transfer soup mixture to blender and puree. Return soup to pot (or crockpot) over low heat. Add cheese. Stir until well blended. Add nutmeg right before serving.

    Makes 8-10 servings.

  60. Favorite recipe….now you’ve got me. I love to cook and try new things. I would have to say anything from America’s Test Kitchen or their magazines Cooks Illustrated. They are all divine and fail proof.

  65. Gluten free Peanut Butter Cookies! 1 egg, 1cup sugar and 1cup peanut butter. Batter is pudding like, chill till firm, scoop and roll about 1″ balls, place on cookie sheet and bake about 8-10 minutes at 350. Longer will make tasty but crunchier cookie, my family likes them softer. If they flatten out too much(even after the batter was chilled firm) try a different brand of peanut butter. I have occasionally found a brand that doesn’t work. Enjoy!

  66. We like this simple baked ziti recipe at our house–http://allrecipes.com/Recipe/Carols-Baked-Ziti-Casserole/Detail.aspx

  68. Quick Pumpkin Chocolate Chip cookies
    1 Can Pumpkin
    1 spice cake mix
    1 pkg. chocolate chips

    Mix all ingredients together and drop on cookie sheet and bake for 18 minutes at 350 degrees.

    Yummy!

  70. I liked your page and followed Deseret Book on Pinterest.

    I love, love, love this recipe:
    Crunchy Honey Garlic Pork Chops

    6 to 9 pork chops, not too thick
    2 eggs
    4 Tbsp water
    2 c flour
    1 tsp salt
    1 tsp pepper
    1 tsp garlic powder
    canola oil or vegetable for frying

    FOR THE GLAZE
    1 1/2 c honey
    1/2 c brown sugar
    1/2 tsp ginger
    1 dash(es) cayenne pepper, or to your taste
    1/2 c soy sauce
    1 Tbsp garlic, chopped
    2 Tbsp Butter

    Mix dry ingredients in bowl and in a separate bowl mix water and egg. Drag pork chops in the egg and water and drag through the flower mixture to coat. Place in hot oil and cook for 3 min per side to set the coating. Remove and place in a 9×13 pan (pre oiled) and coat with glaze reserving some for basting during cooking process.

  72. I ♥ ♥ ♥ this recipe b/c it’s only 2 ingredients, it looks amazing, and it’s so good.

    Easiest & Yummiest Fruit Salad
    1 can peach pie filling
    1 bag frozen berries
    Mix the ingredients together about 30 minutes before serving so the berries can thaw and help chill the pie filling.

    That’s it! Just 2 ingredients. I usually cut up the peaches in the pie filling so they are bite-sized. I usually use frozen raspberries or mixed berries. I LOVE making this for any party where I need to bring food. I put it in a glass serving bowl and it look so elegant and it’s always a huge hit. The best part is people will think you spent a long time making it.

    http://happinessisrecipes.blogspot.com/2010/11/easiest-yummiest-fruit-salad.html

  82. Easiest recipe ever for a group (feeds 12-16 people) and so delicious (I have to give all the credit to my SIL): Crockpot Chicken—put 10 boneless, skinless chicken breasts in a crockpot (I use a 6-qt size) and add one stick of butter or margarine and one package of dry Italian salad dressing mix. Cook until the chicken is done (on high about 4-5 hours). One half-hour before serving, mix in a small saucepan one can of condensed cream of chicken soup and one 8-oz block of cream cheese. Heat until cheese is melted and soup and cheese are well blended. Pour over the chicken in the crockpot and mix well. Keep in crockpot for about 30 more minutes to let flavors blend well. Serve over rice or noodles. Delicious!

    And shared your Facebook post as well as started following Deseret Book on Pinterest. Why had I not thought of that before?!

  83. I liked and shared your photo and am now following Deseret Book on Pinterest. I have a recipe on Pinterest that I love for my morning green drink. It satisfies me and keeps me going in the Morning.

    1 banana, 1 orange, 1 apple, 5 or 6 strawberries, 1 cup of plain yogurt (I use Fage Greek yogurt), couple handfuls of spinach and ice. Blend well. Mmmm, yummy.

  86. One o f my FAVORITE recipes came from Pinterest! The blog site is

    http://acooksquest.blogspot.com/2011/04/102-blueberry-muffins.html#more

    The Best Ever Blueberry Muffins

    And they are GOOD!! I try to make them once a week before seminary! They are wonderful!! I did mess them up this week. You are supposed to put a tsp of boiled blueberries on top of each muffin and swirl before you bake. I was in a hurry and just mixed it all into the batter. They were very blue, and my kids laughed at them but they still tasted GREAT! I gave them for teacher appreciation day and they liked them too!

    Streusel Topping
    3 T white sugar
    3 T brown sugar
    1/3 cup flour
    5 T melted butter

    Muffins
    2 cups (or less if you are me!) fresh blueberries, picked over
    1 1/8 cups plus 1 teaspoon sugar
    1 tablespoon water
    2 1/2 cups unbleached all-purpose flour
    2 1/2 teaspoons baking powder
    1 teaspoon table salt
    2 large eggs
    4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
    ¼ cup vegetable oil
    1 cup buttermilk
    2 teaspoons vanilla extract

    The directions are on her site. :O) Enjoy!!

  93. Southern Key Lime Pie
    Ginny McCormick- Sunday in the South

    3 cups sweetened condensed milk
    1/2 cup sour cream
    3/4 cup key lime juice
    1 Tbsp grated lime zest
    1 2/3 cups graham cracker crumbs
    1/4 cup sugar
    6 Tbsp. butter, melted
    1 pint whipping cream
    1/4 cup sugar

    Preheat oven to 350. Combine graham cracker crumbs, sugar and butter.Press into the bottom of a 9 inch pie plate. Pre-bake for 8 minutes. Cool.
    Combine condensed milk, sour cream, key lime juice and zest. Pour into crust and bake for 8 more minutes.
    Place pie in refrigerator and chill for 2-3 hours. Using a mixer, beat whipped cream and sugar until soft peaks form. Spread over top of pie.

  101. So if none of you have ever come across Hail Merry Miracle Tarts you have NO IDEA what you are missing! They are raw/vegan non GMO and gluten free.
    I found them at Natural Grocer’s and I am sure Whole Foods would have them or any other natural grocery store. They are kind of pricey, so here is a recipe I found on this website for Lemon:
    http://www.tessadomesticdiva.com/2011/07/hail-merry-lemon-tart-knock-off.html
    Here are the ingredients but you should go to the site to get method of preparation:
    Crust:

    1 cup raw almonds
    1 cup unsweetened shredded coconut
    1/4 cup honey
    2 tablespoons lemon juice
    1 teaspoon vanilla
    Zest one lemon
    Optional: Vanilla Creme Stevia to taste ( I used 5 drops)

    Filling:

    1 cup raw cashews, soaked a minimum of one hour, longer great!
    1/2 cup coconut oil
    1/3 cup full fat canned coconut milk or homemade thick and creamy nut milk
    1/3 cup lemon juice
    1/4 cup honey ( I replace half with liquid stevia equivalent)
    2 teaspoons vanilla
    1 teaspoon lemon extract (the lemon is optional, however it really heightens the lemon flavor)
    Grated zest of 1-2 lemons (essential to the lemon flavor, don’t leave out!)
    1/4 teaspoon salt

  102. Chicken Cordon Bleu Casserole

    Items needed:

    9×13 pan OR crock pot
    Chicken breasts (one for each person)
    Sliced ham
    Sliced Swiss cheese
    2- 8 oz cans Cream if Chicken Soup
    1 small container sour cream
    Rice

    Cut up chicken into small pieces. Salt & pepper. Layer chicken, ham, then Swiss cheese in pan or crock pot. In a separate bowl, combine soup, sour cream, and about 1 cup milk. Pour over layers. Cook in oven for 1 hour @ 350 degrees OR Cook in crockpot on low for 4 to 6 hours. Serve over rice! YUMMY AND SO EASY!!!

  104. CHOCOLATE, STRAWBERRIES AND AN ICE CUBE TRAY

    Spray an ice cube tray with a small amount of oil.

    Slice strawberries and place half in each hole of tray.

    Melt dark chocolate bars or chips on your stove top in a small cooking pot. (3 large bars for each pint of strawberries)

    Pour over strawberries.

    Cool in fridge for 1 hour.

    Invert tray and pop out!

    More at: http://www.diycozyhome.com Follow Us! —-> @[575682999124846:274:DIY Home Decorating]

  116. No Bake Gluten Free Oatmeal Peanut Butter Cookies
    2C sugar (I use organic wherever possible)
    1/2C milk
    1/4C cocoa
    1stick butter (not margarine)
    1tsp vanilla (optional)
    1/2C peanut butter (optional)
    21/2-3C Bob’s Redmill GF oatmeal. (I like extra thick, but any GF cut will do)
    Combine sugar, milk, butter, and cocoa in sauce pan and stir until melted. Bring to boil. When boil achieved set timer for one minute keep stirring, lower heat and add vanilla peanut butter and oatmeal. Stir for another minute and remove from heat.
    I take my ice cream scoop and scoop level scoops onto wax paper or aluminum foil.
    Let cool and enjoy. Makes about 30 with ice cream scoop.
    Some spreading may occur.
    Rafe with his speech issues calls them “tookies” so that is what we call them at our house.
    Nathan likes them because he can eat them, but if I don’t have the GF oatmeal I will use the chocolate mix and spread it on rice cakes for him. He likes it that way too. My mom taught me how to make them when I was very young and I have enjoyed them since. I especially like the alterations I have had to make over the years.

  127. One very simple thing that we enjoy is to throw a pork tenderloin, one can of root beer, and a jar of BBQ sauce in the crock pot and let it cook on low all day long. About an hour before serving drain off the liquid, shred and add more BBQ sauce. We love this over baked potatoes!

  139. I love your website. I just followed Deseret Book on Pinterest! Thank you for all you share on your website.

  145. One of my favorite recipes to make for my whole family including my one year old baby who doesn’t like gluten much:
    Take rice, boil it.
    Chop up some apples.
    Cut chicken breasts in cubes.
    Fry chicken cubes with some spices, really whatever you like. Add sweat cream and some mozzarella. Make it into a sauce looking thing.
    Mix the chicken sauce, apples, and rice all together, cover with grated cheese and put in the oven for about 10 minutes at 375. Just to make the flavors mix and melt the cheese. Done! We all love it!

  148. My Recipe for Chocolate Chip Cookie Dough FROSTING!

    Chocolate Chip Cookie Dough Frosting (tastes JUST like it!)

    Ingredients:

    1 stick of butter softened to room temp
    3/4 c. brown sugar
    1 tsp Vanilla extract
    1 1/4 c. flour
    1/2 tsp salt
    4 tbs milk
    1 c. mini chocolate chips (any size will do really!)

    Steps:

    1. Mix butter and brown sugar at medium speed until well blended then mix in the vanilla

    2. Add the flour and salt and mix again. You will have a crumbly mixture at this point

    3. Add in 2 tbs of the milk and mix well

    4. Add the rest of the milk in and beat until fluffy

    5. Mix in the chocolate chips and use right away or store in the fridge covered.

    ENJOY!!

  157. A favorite recipe: Rolls! (sorry, it’s not gluten free, but they’re so yummy!)
    2 C warm milk, 1 T yeast, 1/2 C sugar, 1/2 C melted butter, 2 t salt, 2 eggs, 5 c flour. Mix, let rise, form into rolls (I do 24 crescents on a jelly roll pan). You have to add a little more flour while forming. Rise again, bake at 375 for 25 min.

  164. I also love the Quick Pumpkin Chocolate Chip Cookies that was previously posted.
    Quick Pumpkin Chocolate Chip Cookies
    1 can Pumpkin
    1 Spice cake mix
    1 pkg. chocolate chips

    Mix all together and drop on cookie sheet. Bake for 15-20 minutes at 350 degrees.

  170. My favorite place for recipes is: http://www.superhealthykids.com Two dieticians who went to BYU run this site. They have a whole section on Gluten Free.

    http://www.superhealthykids.com/healthy-kids-recipes/category/gluten-free.php

    Black Bean Brownies and Dye-free Green Frosting

    ——————————————————————————–

    Instructions

    Black Bean Brownies
    1 (15.5 ounce) can black beans, rinsed and drained
    3 eggs
    3 Tbsp oil
    1/2 cup cocoa powder
    1/4 tsp salt
    3 tsp vanilla extract
    1 tsp baking powder (for more cake-like brownies)
    1/2-3/4 cup sweetener of your choice (honey, sugar, agave, etc)
    1.Preheat oven to 350 degrees F. Spray an 8×8 square baking dish with cooking spray.
    2.Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sweetener, in a blender; blend until smooth.
    3.Pour the mixture into the prepared baking dish.
    4.Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 25- 30 minutes.

    No-Dye Avocado Frosting
    1 ripe avocado
    1 tablespoon butter, softened
    ½ teaspoon vanilla extract
    2 cups powdered sugar (plus a little more if needed)
    Pinch salt
    1.Using the whisk attachment for your mixer, beat avocado and butter until combined and no lumps remain.
    2.Beat in vanilla and salt.
    3.Add powdered sugar slowly and mix until combined. Add more powdered sugar to reach desired consistency.

    ——————————————————————————–

    Prep Time 10 mins
    Cook Time 25-30 mins
    Yield 12 brownies

  180. I used to make elaborately decorated cakes for my kids on their birthday, but now they always ask for your coconut cake! Each child has a special fruit they enjoy. What can I say–birthdays are so much easier now!!!!

  187. Love Love Love this one
    Chicken enchiladas with green chili sour cream sauce
    *These are seriously so so good*
    10 soft taco shells
    2 cups cooked, shredded chicken
    2 cups shredded Monterey Jack cheese
    3 Tbsp. butter
    3 Tbsp. flour
    2 cups chicken broth
    1 cup sour cream
    1 (4 oz) can diced green chillies

    1. Preheat oven to 350 degrees. Grease a 9×13 pan
    2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
    3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
    4. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
    5. Pour over enchiladas and top with remaining cheese.
    6. Bake 22 min and then under high broil for 3 min to brown the cheese.
    from http://joyful-mommas-kitchen.blogspot.com

  189. Hmmm… Favorite recipe… Mini Chicken Alfredo
    Makes 12 servings of 24 shells

    24 dry jumbo pasta shells, (about 6 oz.)
    2 Tbsp. olive oil
    1 lb. boneless, skinless, chicken breast halves, seasoned with salt and pepper

    Sauce:
    1 1/2 c. heavy cream
    2 cloves garlic, chopped
    1 stick unsalted butter (8 Tbsp.)
    1 1/2 c. grated Parmesan, divided
    2 tsp. black pepper
    4 Tbsp. chopped fresh parsley, divided

    Preheat broiler with rack 5 inches from element. Spray two 24-cup mini muffin tins with nonstick spray; set aside. Bring a large post of salted water to a boil.

    Cook shells in boiling water until al dente, 12-15 minutes; drain and rinse under cold water.

    Heat oil in a skillet over medium heat. Add chicken and saute until cooked through, 8-9 minutes per side; cool slightly, then chop into small pieces.

    Warm cream and garlic in a large saucepan over medium-low heat until steaming. Whisk in butter until melted. Add 1 c. Parmesan, 2 tsp. pepper, and 2 Tbsp. parsley. Increase heat to medium-high and simmer until reduced to 1 cup, about 10 minutes. Stir in chicken and remove from heat.

    Fill each shell with 1 heaping Tbsp. chicken mixture. Stagger filled shells, open ends up, in every other muffin tin well to prevent them from sticking to each other. Sprinkle shells with remaining 1/2 c. Parmesan.

    Broil shells until sauce bubbles and Parmesan melts and is golden, about 2 minutes. Garnish shells with remaining 2 Tbsp. parsley.

    http://emilysrecipecollection.blogspot.com/2011/06/mini-chicken-alfredo.html

  192. Bananna Bananna Bread:

    Ingredients

    Original recipe makes 1 loaf

    2 cupsall-purpose flour

    1 teaspoonbaking soda

    1/4 teaspoon salt

    1/2 cup butter

    3/4 cup brown sugar

    2 eggs, beaten

    2 1/3 cups mashed overripe bananas

    Directions

    1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
    2.In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
    3.Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

  197. I love green smoothies but I also love a real simple orange smoothie.
    Put 1cup half and half in vita mix (you can use almond milk)
    Peel 4 or 5 oranges and put in vita mix
    3 droppers of vanilla stevia
    Fill up the rest with ice
    Blend on high!
    Mmmmmm so yummy!

  204. Gluten free cornbread muffins
    1/2 c brown rice flour
    1/4 c white rice flour
    1/4 c tapioca flour
    1 tsp xanthum gum
    1 c cornmeal
    2/3 c sugar or dextrose
    1 tsp salt
    3.5 tsp baking powder
    1 egg
    1 cup milk (or milk alternative like coconut milk)
    1/3 c oil

    Preheat oven to 400. Spray your muffin tin.
    Combine the dry stuff in a bowl. Combine wet ingredients in a separate bowl. Mix together. Pour into muffin tins, about 2/3 full. Bake about 15 minutes. Makes about a dozen, depending on how full you make them.

  207. I shared the giveaway photo on facebook!! i sure hope i win this ABSOLUTELY AMAZING GIVEAWAY!!

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