Sometimes I really can't help myself.
I'll be sitting at home, relaxing, flipping through a cooking magazine, cookbook, or perusing a cooking blog - and rather than just being satisfied with some light food-related reading, I will be compelled to jump off the sofa, run to the Market, and make whatever latest recipe has struck my fancy. In the case of dinner, that's usually a good thing; in the case of baking, sometimes that can be a bad thing, because I'm almost always left with an exorbitant number of baked goods that one girl alone simply cannot consume.
On that note, muffins anyone?
I just couldn't put down my copy of Quick Vegetarian Delights, and when I came across this recipe for Oatmeal Muffins, I immediately started fantasizing about splitting them open, slathering them with cream cheese, and having them all week long with my morning tea.
Cut to me scurrying through my alley - weaving around rats like they're orange parking cones - and popping into the store for the one ingredient I didn't have on hand (plain yogurt).
I made this recipe pretty much to the letter, only I used whole wheat flour instead of all-purpose flour. I also skipped the sugar/butter topping.
1 and 1/4 c. rolled oats
1 and 1/4 c. buttermilk, or plain lowfat yogurt
1 c. unbleached flour (as I mentioned, I used whole wheat)
1 and 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. raisins (didn't go there - I hate raisins)
1 large egg
1/2 c. firmly packed light brown sugar
5 T. unsalted butter, melted
1 T. unsalted melted butter
1 T. firmly packed light brown sugar
1/4 c. rolled oats
1/8 tsp. cinnamon
Preheat the oven to 400 degrees. In a large bowl, beat together the oats and the buttermilk or yogurt, and let sit 15 minutes. Meanwhile, butter the insides and top of a regular-sized muffin pan.
In a small bowl, throroughly combine the flour, baking powder, baking soda, cinnamon, salt, and raisins.
Beat the egg, brown sugar, and melted butter into the oat mixture. Stir in the dry ingredients until just evenly combined. Spoon the batter into the muffin pan.
Combine the ingredients for the topping and sprinkle some on top of each muffin. Bake 17 minutes, or until a knife inserted in the center comes out clean. Let stand 5 minutes before removing from the pan. Serve warm, not hot.*
*Since patience is not one of my virtues, I ate one while it was hot. It was delicious.
These is a nice, base muffin recipe. One to experiment with, for sure. I'm curious how they'd taste if you used vanilla yogurt instead of plain, and of course there are a zillion dried fruits to add - I'm a fan of dried cranberries and apricots. Fresh fruit would be great too - blueberries, strawberries, raspberries...
I just remembered something I saw at the farmer's market a couple weeks ago: a jar of vanilla-lavender peach compote - the vendor was sold out last time I went, but oh mama would that be good spread on one of these! This Saturday, I'm getting there early.
Thanks for reading! More soon...