Posts Tagged ‘ oatmeal ’

More muffins…

Sorry I haven’t been posting in a while! Life has gotten hectic at my house, thanks to our impending international move. As a byproduct of the move, my kitchen has been reduced down to the bare bones, so I won’t be cooking anything very elaborate anytime soon. Fortunately, we had a goodbye party last weekend which included a lot of food, which should make for some great entries in the coming weeks.

As I have been reduced to being a glorified nomad, I’ll try my best to post every other day, but I will be traveling a lot, so no promises!

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Here’s another healthy muffin recipe that I’ve grown partial to.

It’s healthy, simple, and cheap. Too often, in this age of caloric excess, muffins have become cupcakes in disguise. At 166 calories a pop, and 2g of fat per muffin, these Buttermilk Oatmeal Muffins are keepers.

I made a few modifications to the recipe, using the first commenter’s suggestions as a guide. I cut down the amount of oil by half, and added in a grated apple in order to keep the muffins moist. Alternatively, you could use applesauce or more apple and completely eliminate the oil if you want to be really hardcore.

I also added in some cinnamon and nutmeg to give these muffins a bit more flavour. The commenter also suggested adding ginger and vanilla. I’ll try that some time and report back.

Lastly, I added raisins to the muffins to make them a little heartier. With muffins and cookies, I find it a good idea to soak the raisins for about 15 minutes in some water so that they don’t dry out completely in the oven when you bake them.

If you’re fresh out of buttermilk (karnemelk), make it with a tablespoon of white vinegar or lemon juice to 1 cup of milk. You’ll have chunky milk in no time.

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Jumbo Oatmeal-Raisin Cookies…

… are as yummy as they sound!

I’ve made these a couple times and my family freaks out every time I make them. Why I went all my life without putting coconut flakes in my oatmeal cookies, I do not know. Anyway, the addition of coconut flakes produces quite a rich result. The coconut adds a nice twist to this cookie jar staple.

The Recipe

M is for muffins….

Today I decided to make some muffins. We have a half empty box of All-Bran sitting in the cupboard that hasn’t seen much action since my dad left. I did a search on marthastewart.com for a recipe with bran in it, and I came across Oat Bran-Applesauce Mini Muffins. What attracted me to this particular recipe was that they were super healthy, with no added processed sugar in the original recipe.

Since I didn’t have any dates in the house, I used figs instead. I also had no vanilla… so out went the ‘no added sugar’ advantage, and in went the vanilla sugar. I tasted the batter at the very end before I put it in the oven, and it kind of tasted terrible. I like healthy, but I don’t like it to taste like crap. So I threw in 40ml of brown sugar to sweeten it up a bit. Muuuch better.

Other changes I made… I used half all-purpose flour and half whole-wheat flour, and since I didn’t have any flaxseed, I didn’t put in any flaxseed. I also added in about 1/3 cup of raisins. All my changes ended up bringing the total calorie count to 177kcals per muffin…. The original recipe was for 24 mini-muffins (I made 12 regular ones), and according to commenters, each muffin had only 50 calories in it, so I’ve almost doubled the caloric content. Oh well, at least I can still boast that the muffins are fat-free!