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1421 Augusta Street
Greenville, SC, 29605
United States

Dorothy Shain. Contemporary Artist based out of Greenville, South Carolina. Explore her work. 


Michelle's Morning Glory Muffins : A Mother's Day Treat

Dorothy Shain

Morning Glory muffins YUM.jpg

There is not a day that goes by that I don’t thank my lucky stars for my mom, Michelle Shain. Born and raised in East Tennessee, she exudes every positive trait of a strong, Southern woman. From running her own wedding business to to running for office, she has taught me nothing is impossible. For the past 5 years of pursuing art, she has been my rock, guiding me, listening to me, and giving me honest feedback. I could not be where I am without her.

With Mother’s Day right around the corner, I thought it would be fun to share one of my favorite recipe of hers, in hopes you can share it with someone special! Although my mom has worked the majority of my life, she always found time to wake up at the crack of dawn and have these on the counter before I ran out the door to school.

With a smear of peanut butter and a cup of coffee, these are show stoppers. They also are just so comforting.


Michelle’s Morning Glory Muffins ( Cooking Light Magazine)

  • 1 cup whole wheat flour

  • 1/4 cup granulated sugar

  • 1/4 cup brown sugar

  • 2 tablespoons untoasted wheatgerm

  • 2 tablespoons wheat bran

  • 1 1/2 tablespoons baking soda

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1 1/2 cups quick-cooking oats

  • 1/3 cup cranberries

  • 1/3 cup raisins

  • 1 cup buttermilk

  • 1/4 canola oil

  • 1 teaspoon vanilla extract

  • 1 large egg, beaten

  • 1/2 cup boiling water

  1. Combine flour and next seven ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats, raisins, and cranberries. Make a well in the center of the mixture. Combine buttermilk, oil, vanilla, and egg, add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand for 15 minutes.

  2. Preheat oven to 375 degrees

  3. Spoon batter into 12 muffin cups. Bake at 375 for 20 minutes. Remove from pan immediately and place on wire rack to cool.

  4. Enjoy!