Travel: Belize

As you may have seen from my Instagram, I spent part of February in Belize. It was the perfect break from both the monotonous grey winter months of Seattle and from my piles of schoolwork.

My family and I spent the first half of our break in the jungles at Martz Farm, and the second half on the beautiful beaches in Placencia. We stopped by the Belize zoo, went horseback riding, explored caves, went snorkeling, ate way too many pineapples, climbed Mayan temples, and lounged on the beach. Everywhere we went, I was impressed by  the plentiful colors and hand-painted signs. In short, it was an amazing trip.

Keep scrolling for some photos!

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Recipe: Oatmeal Muffins

I just love anything that is made individually portioned or bite-sized. Put something in a ramekin or muffin tins and it is suddenly my favorite recipe!

It is easy to go overboard with delicious breakfast treats and desserts, so I decided to try a slightly healthier version of a mini-sized breakfast: oatmeal muffins.Keep scrolling for the recipe!

Oatmeal Muffin Recipe  // blog.leahsprague.comOatmeal Muffin Recipe  //   Oatmeal Muffin Recipe  //

I found this great recipe adopted from how sweet it is, a food blog by Jessica.

Oatmeal Walnut Muffins

makes 12 muffins

1 cup whole wheat pastry flour (or all-purpose)

1 cup rolled oats

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/3 cup brown sugar

1 egg

1/4 cup butter, at room temperature

1 1/2 teaspoons vanilla extract

1 cup milk (any kind will do)

1 cup walnuts, chopped to any size

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Preheat oven to 350.

Add oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes, while you prepare the first few steps of the muffins.

In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color. Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible – there still may be some small butter chunks. Add flour, oat mixture, baking soda, salt and cinnamon and mix. Add remaining milk and combine until smooth. Fold in walnuts.

Line a muffin tin with lines and pour about 1/4 cup batter into each line. Bake for 15-18 minutes, or until cooked through.

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