Oatmeal Muffins Using Minimum Ingredients

Here is a photo of one of my oatmeal muffins on a cupcake stand, a Christmas gift from Stacey Snacks long ago. Here is the muffin recipe I found online. I really like it because it is so flexible for these times. It uses a minimum amount of sugar and oil and there are numerous substitutions if you are out of anything. Uses no baking powder, only baking soda. Almost all of the ingredients you will probably already have on hand plus there are many add-ons too for variety. This is just the basic recipe and my muffin is a basic one too, but delicious.

Ingredients: start preheating oven set to 425°
1 cup milk (almond, soy or rice milk works great too) I used my homemade soymilk yogurt.
1 cup quick-cooking oats or 1 cup old-fashioned rolled oats (off-brand works perfectly and they are no different from the name-brand) I used old-fashioned oats
1 egg (or 1/4 cup of mashed banana or 1 tablespoon ground flax seed mixed with 2-3 tablespoons of water) I used an egg
1/4 cup vegetable oil or 1/4 cup canola oil I used Avocado Oil. Otherwise I would have used oiive oil.
1 cup all-purpose flour (or wheat flour) I used whole wheat flour
1/4 cup white sugar I used organic sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon I also added 1 teaspoon vanilla
Directions:
Preheat oven to 425°f (220°c). Grease or spray 12 muffin cups or line with paper muffin liners. I just oiled my muffin pan with avocado oil and a pastry brush.
In a small bowl (I used a 4-cup pyrex measuring cup), combine milk and oats. Soak for 15 minutes. I used this same cup for the other wet ingredients after the 15 minute soak to save dirty bowls.
In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, cinnamon, sugar, baking soda and salt. Stir flour mixture into wet ingredients, just until combined. I never sift anything but stir with a wisk. Spoon batter into prepared muffin cups until cups are 2/3 full.
Bake in preheated 425° oven for 15-25 minutes or until a tooth pick inserted in center of muffin comes out clean. 20 minutes was perfect in my oven.

Hello, March and A Lamb Cake

March came in like a lamb at my cottage. It was 23° when I thought to look at the weather app on my phone but there's no wind. I was thrilled to see a bluebird checking out my bluebird box so hopefully she liked what she saw and is ready to set up housekeeping soon. Fingers crossed.

Do you have a lamb cake mold? No? There's still time to find one and if you do, here's the recipe. I found a link for this mold on Amazon. Be sure to read the reviews about putting wooden skewers in the ears and neck for stability. Happy baking.

Super Bowl Cookies

I made a double batch of Chocolate Chip Oat Cookies for a Super Bowl Party tonight. They are honestly the best cookies I have ever made. I have never used this recipe or this cookbook before. The first batch was so good I made a second batch.  The second batch is on the bottom and I didn't have quite enough butter so they didn't spread out as much as the first batch on the top layer. But they taste the same. They are better than Tate's. This will be my go-to cookie recipe from now on. My next batch will have raisins instead of chips.

Click to enlarge. I used whole wheat flour instead of white flour because I was out of white.  I increased the old fashioned oats from 3/4 cup to One Cup. I decreased the sugars to 1/3 cup (each variety) because the chocolate chips are so plentiful, you don't need so much sugar. I will let you what other people think after tonight. Enjoy the Super Bowl. 

My gas range has a gas oven and I always have to increase the baking temperature to get anything to brown on top.

HAPPY GROUNDHOG DAY click to watch a delightful video of one eating an apple. Be sure the sound is on😀 

Quinoa Muffins Recipe

This recipe for quinoa muffins uses leftover dried quinoa (you know that last bit in the box you have that just sits in your pantry for months…), fresh herbs and fruit (this one used plums, but any fruit would work like peaches, blueberries or strawberries). The link is not responding but luckily I included the ingredients. The rest is up to you. xo

Ingredients:

1 ¼ cups all-purpose flour
1 cup whole wheat flour
½ cup raw quinoa
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 ¼ cups yogurt
½ cup olive oil
½ cup honey
¼ cup basil, or another fresh herb (we used mint!)
1 plum or other fresh fruit

Nut Pie Crusts - Who Knew?

I read an interesting article about last minute pies at Food and Wine magazine online.

I have never heard of these nut crusts that are shelf stable, have you? I always use frozen pie crusts but my freezer is jam packed right now and can't hold one more item. These prepared nut crusts might be the answer to my problem. I must look for them the next time I go food shopping. Both photos by Sarah Crowder.

BBC: Celebration Chocolate Cake recipe

This recipe is by Mary Berry from The Great British Baking Show. It looks easy and delicious. It is even recommended to bake with and for children. I am not sure how to convert the flour to cups but you'll figure it out. I am a huge fan of cream cheese icing! recipe here

Zucchini Muffins Recipe

I have been saving this recipe because of this photo. I will probably replace the maple syrup with a little more sugar. I don't like my muffins too sweet. If they are, they are really cupcakes. Article and printable recipe here. They look yummy, don't they?

Battenberg Cake YUM

I have never heard of a Battenberg Cake, have you?

I think the green icing is marzipan. Double YUM.

I have seen photos of this cake with each square being a different color or two colors arranged in a checkerboard pattern. Plain white cake is fine with me.