No sponsorship required

Sometimes there is irony to a post. This would be one such case. 


There is something I always carry in my purse or backpack to avoid being ‘hangry’ — whether it’s for me or anyone else who might be in need. In my life, emergency snacks have always been essential. Over the years, exactly what that is has changed, and my ‘go to’ are now GORP energy bars.

Recently when I shared one at a meeting, and was extolling the virtues, I was asked if I worked for the company.

“No,” I replied, “I just love the bars, the story behind them, the company’s values, the packaging — plus it’s made-in-Manitoba!” Apparently I’m a little passionate about GORP!

I wondered afterwards why, when we praise or promote a product or service, it’s assumed either we must work for, or be sponsored by, a company.

Is it the way advertising is evolving with more endorsement-based promotion on social media? Has society changed to the point that no one believes you will support something unless you get something back? Is that really who we’ve become? Does there always have to be an underlying motive?

I don’t think so. Whether it’s food, or any other type of product or service I love, I share my positive experiences with others. Perhaps it’s to introduce them to something new,  especially if it’s locally-made, or to support a business that provides exceptional service.

No ulterior motive. No freebies needed.  Just a wish for on-going success so I have the privilege of being able to purchase what they are providing, along with the joy and satisfaction of seeing someone succeed. No sponsorship required.

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Pumpkin Oatmeal Muffins

If you are looking for a hearty, healthy, flavourful, pumpkin muffin recipe — this is it!  Perfect for breakfast, snacks and dessert too! These muffins are family favourite and always a welcome addition to university care packages.

 Adapted from a recipe found on food.com several years ago. 

Pumpkin Oatmeal Muffins

2016-10-14-13-18-00

Ingredients:

  • 1/3 cup canola oil
  • 1/2 cup sugar
  • 2 eggs, beaten
  • 1 – 398 ml can of pumpkin puree (1 2/3 cup)
  • 1/3 cup milk
  • 3/4 cup all-purpose flour
  • 1/2 cup whole barley flour or whole wheat flour
  • 1 cup quick-cooking oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/3  cup mini-chocolate chips

Directions:

  1.   Pre-heat oven to 375°F (190ºC)
  2.   Grease or line a 12-cup muffin tin with large parchment baking cups.
  3.   Whisk together canola oil, sugar and eggs.
  4.    Fold in pumpkin puree and milk; mix thoroughly.
  5.   In separate large bowl, combine flours, oats, baking powder, baking soda,     salt, spices and mini-chocolate chips. 
  6.   Pour wet ingredients into dry ingredients, stir just to combine.
  7.   Using an ice cream scoop or large spoon, scoop the mixture evenly into    the muffin liners.
  8.   Bake for 20 – 25 minutes, until toothpick or cake tester inserted into the     center of a muffin comes out clean.
  9.   Set tins on cooling rack for 5 min. before removing muffins to cool    completely.

Notes:

  • Be sure to use pure pumpkin puree, not canned pumpkin pie.
  • Check out the amazing health benefits of barley flour here.
  • Don’t have any  barley or whole wheat flour? Substitute with all-purpose flour.
  • Feel free to switch out the mini-chocolate chips with raisins or nuts.

Storage:

Can be stored in a covered container for 2 to 3 days or frozen for up to 3 months. If the kids are home or company drops by, you likely won’t have to worry about that though…