I have over 100 cookbooks….yes, old school cookbooks!

My mom gave me the Better Homes and Gardens NEW COOKBOOK 5 ring binder when I graduated from high school in 1969.  It is still one of my “go to” cookbooks, believe it or not…but, true!  Though the years I have taken liberty with my own tweaks and substitutions  – one of the jokes in my family is to ask me, “Did you follow the recipe?”….

Healthier versions of ingredients can be found, and it is possible to use some of your favorite “old time” recipes in this day and age of creating a healthy lifestyle.  What a fun experiment over the years!

Since I have found ways to “Detox” recipes, I’ll share my tweaks and substitutions to inspire you to do the same.

You will first see the original recipe, then below I’ll give you my “DETOX” version.

In a busy household with 3 children,  it was always a challenge to make a variety of healthy breakfasts.  This Oatmeal Muffin recipe is quick to stir up in a bowl and pop in the oven for warm yummy breakfast. And, my grown children, and now my grandchildren, continue to request this recipe….the DETOX version of course!



Oatmeal Muffins

Original Recipe taken from my Better Homes and Gardens NEW COOK BOOK  (5 Ring Binder, 1st edition, 1968. Page 52)

  • 1 cup quick-cooking rolled oats
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 well beaten egg
  • 1/4 cup salad oil or melted shortening

Combine rolled oats and milk; let stand 15 minutes.  Sift flour, sugar, baking powder, and salt into bowl.  Combine eggs, oil, and oatmeal mixture.  Add all at once to sifted dry ingredients, stirring just to moisten.  Fill greased muffin pans 2/3 full.  Bake at 425° for 20 – 25 minutes.  Makes about 1 dozen muffins.


Oatmeal Muffin Detox

My healthy tweaks to one of my favorite muffin recipes – and the one most requested from my grown kids.

  • 1 cup Organic Rolled Oats (not quick cooking)
  • 1 cup Coconut or Almond milk
  • 1 cup Organic Sprouted Grain flour or Organic flour
  • 1/3 cup Organic sugar  (may use 1/4 cup)
  • 3 teaspoons aluminum free, Non GMO baking powder
  • 1/2 teaspoon Celtic Sea Salt
  • 1 Organic, Pasture raised well beaten egg
  • 1/4 cup Extra Virgin Olive Oil

Grease the Muffin pan with either Olive Oil, Coconut Oil, or Ghee