Amanda De Jager Friedman: Muffins for your muffin

"I don't understand why Cupid was chosen to represent Valentine's Day. When I think about romance, the last thing on my mind is a short, chubby toddler coming at me with a weapon."

-- Author unknown

Valentine's Day is undoubtedly a commercially exploited holiday.

Like most holidays in this country, it has the potential to leave consumers victimized in its aftermath -- swimming in a wake of credit card bills, empty chocolate boxes and shriveled red rose petals.

Many facets of Valentine's Day make little sense to me: The 200 percent markup on flowers, the chalky candy hearts that nobody really even likes, cheap stuffed animals crowding registers in every gas station and the ridiculous marketing ploys of large-scale jewelry companies.

Yet despite all of the nonsensical additions to what was originally a holiday observed to honor the sacrifices of martyred saints, there's always room in our lives for expressing our sincere love for the people who make our lives rich with meaning. You see, I'm not entirely jaded.

From the perspective an epicurean like me, the best way to show love, care, gratitude and generosity is through food.

Nothing delights me more that using my own two hands to create something delicious for my family, and to see their blissful faces as they enjoy what I've made.

This recipe for oatmeal blueberry muffins will provide a delightful start to a fun, low-key Valentine's weekend.

Savor every little crumb in the same way you appreciate every moment with the ones you love.

Recipe: Old-Fashioned Blueberry Muffins

1 cup rolled oats

1 cup orange juice

3 cups flour

1 cup sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup oil

2 egg

2-3 cups fresh or frozen blueberries

Streusel topping

1/2 teaspoon cinnamon

1/2 cup flour

1/4 cup brown sugar

1/4 cup white sugar

5 tablespoons butter

1-2 teaspoons orange zest

Orange glaze

2 cups powdered sugar

3 Tablespoons orange juice

Preheat oven to 400 degrees

Soak oats in orange juice while putting dry ingredients together. Lightly beat eggs. Add the oil to eggs, then fold into the oatmeal-OJ mixture. Add the oat mixture to dry ingredients, stirring well. Gently fold in berries.

Spoon into greased muffin pans.

Mash streusel ingredients together using a fork until mixture is crumbly. Spoon evenly onto muffins. Bake 16 minutes for regular-sized muffins and 30 minutes for jumbo muffins.

Drizzle warm muffins with orange glaze.