Light & fluffy whole-grain muffins
May 5, 2009 16:23:06 GMT
Post by bixaorellana on May 5, 2009 16:23:06 GMT
I wanted to make ginger muffins last night so went looking on the internet for recipes.
This very plain recipe caught my eye because I happened to have most of the ingredients:
* 1 cup dry oatmeal
* 1 cup sour milk or yogurt or buttermilk
* 1 medium egg
* 1/2 cup brown or white sugar
* 1/3 cup oil
* 1-1/4 cups flour
* 1/2 teaspoon each baking soda & salt
* 1 teaspoon baking powder
In a large bowl combine the oatmeal and buttermilk or sour milk. If you have the chance, let it stand for a few minutes, for the oatmeal to absorb some of the buttermilk. Add the egg, sugar and oil. Beat very well with a wire whisk. Add the flour, baking soda, salt and baking powder. Mix again, until all of the dry particles are moistened. Do not over beat. It should only take about a 20 or 30 strokes by hand to mix it up enough. Spoon the batter into a dozen well oiled muffin cups. Bake at 400 degrees for about 20 minutes. Serve hot.
Here are the changes I made:
Used regular milk to which I added some vinegar. Let it stand with the oats for at least 30 minutes.
Added @ 2 T. of sesame seeds & 2 tsp. of anise seeds to the oats.
Added lots of ginger, plus cinnamon, cloves, & allspice.
No white flour, so used all whole-wheat, expecting stodgy results.
Raisins!
Sifted the dry ingredients as I added them.
This makes an excellent muffin. Because I have a tiny oven, my mini muffin pans didn't hold nearly all the batter, so I baked the rest in a cake pan & in a mini pie pan. I did not like the texture of the pie pan one, so dumped the baked cake one out and put it direct on the oven rack to crisp the bottom and dry the inside more. This made it just as nice as the individual muffins.
I'd definitely make this again using my changes, but making it all into muffins next time. It's quite sweet enough, and there's not much sugar in it. Also, the oats & wholewheat surely make it a healthful food. This would be great for lunchboxes.
And here is where I found the recipe.
This very plain recipe caught my eye because I happened to have most of the ingredients:
* 1 cup dry oatmeal
* 1 cup sour milk or yogurt or buttermilk
* 1 medium egg
* 1/2 cup brown or white sugar
* 1/3 cup oil
* 1-1/4 cups flour
* 1/2 teaspoon each baking soda & salt
* 1 teaspoon baking powder
In a large bowl combine the oatmeal and buttermilk or sour milk. If you have the chance, let it stand for a few minutes, for the oatmeal to absorb some of the buttermilk. Add the egg, sugar and oil. Beat very well with a wire whisk. Add the flour, baking soda, salt and baking powder. Mix again, until all of the dry particles are moistened. Do not over beat. It should only take about a 20 or 30 strokes by hand to mix it up enough. Spoon the batter into a dozen well oiled muffin cups. Bake at 400 degrees for about 20 minutes. Serve hot.
Here are the changes I made:
Used regular milk to which I added some vinegar. Let it stand with the oats for at least 30 minutes.
Added @ 2 T. of sesame seeds & 2 tsp. of anise seeds to the oats.
Added lots of ginger, plus cinnamon, cloves, & allspice.
No white flour, so used all whole-wheat, expecting stodgy results.
Raisins!
Sifted the dry ingredients as I added them.
This makes an excellent muffin. Because I have a tiny oven, my mini muffin pans didn't hold nearly all the batter, so I baked the rest in a cake pan & in a mini pie pan. I did not like the texture of the pie pan one, so dumped the baked cake one out and put it direct on the oven rack to crisp the bottom and dry the inside more. This made it just as nice as the individual muffins.
I'd definitely make this again using my changes, but making it all into muffins next time. It's quite sweet enough, and there's not much sugar in it. Also, the oats & wholewheat surely make it a healthful food. This would be great for lunchboxes.
And here is where I found the recipe.