Oatmeal Cinnamon Muffins

Yet another experiment with muffins.  I chose this recipe because I'm looking to get rid of a box of Quaker Oats that I've had hanging around.  I only use that stuff to bake with - I prefer to eat steel cut oats (they're SO good!).  Thus when I saw this recipe, I hopped on the opportunity to use more Quaker oats.

This recipe is adapted from this one found on Allrecipes.

OATMEAL CINNAMON MUFFINS

INGREDIENTS:

1 cup old-fashioned oats

1 cup buttermilk

2 eggs, lightly beaten

1 cup all-purpose flour

1/3 cup packed brown sugar

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

DIRECTIONS:

In a large bowl, combine oats and buttermilk; let stand 5 minutes. Stir in eggs.

Combine flour, brown sugar, baking powder, cinnamon and baking soda; stir into oatmeal mixture just until moistened.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

PERSONAL NOTES:

To be perfectly honest, I'm not a huge fan of these. They're good when they're right out of the oven, otherwise they get super chewy real fast.  So make these if you're planning to eat/serve them all quick.

In terms of the recipe itself, I almost never keep buttermilk on hand.  So this is where I make use of the seemingly unending supply of fat free Greek yogurt.  By the way, not all Greek yogurt is created equal.  My two favorite brands are Fage and Chobani. 

If you like chewy, rustic flavored and textured muffins, then give this one a whirl. 

Beautiful British Scones!

So scones are my latest endeavour in baking.  I'm experimenting with a few different types.  I've previously made the Cinnamon Streusel Scones and last week made Black Treacle Scones.  Yesterday I tried out this wonderful recipe for what I consider typical English scones.  SO good!  I adapted the recipe from this one found on Allrecipes.

This latest recipe worked out great.  Although, I have to say that if the Black Treacle Scones had raisins in them, I'd probably like them better.  (Plus, the Black Treacle Scones were only about 90 calories the way I made them!).

BEAUTIFUL BRITISH SCONES

INGREDIENTS:

1 cup sour cream

1 teaspoon baking soda

4 cups all-purpose flour

1 cup white sugar

2 teaspoons baking powder

1/4 teaspoon cream of tartar

1 teaspoon salt

1 cup butter

1 egg

1 cup raisins (optional)

DIRECTIONS:

1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
5. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

Yields 12 scones.

PERSONAL NOTES:

I must have made these guys much smaller than the recipe stated.  The original recipe yields 12 scones and I halved it (after all, it really is just me and my hubby chowing down on them. We don't need 12 large scones!).  Even after cutting it in half, I still came out with 10 scones.  I used a glass to cut out round scones.  I suppose I could have made them thicker, but I just didn't.  Frankly, I really like them as they came out. The way I made them each scone is approximately 220 calories.

In place of the sour cream I used fat free Greek yogurt.  My favorite go-to ingredient when recipes call for sour cream or even buttermilk.  It's a fantastic substitute.  You would never tell the difference in flavor. 

In place of butter I used Olivio so there's no cholesterol.  And for the egg I used Egg Beaters - another  go-to for eggs used in dishes.  Because believe me, when it comes to eating eggs, I'm going to make the real thing!

Happy St. Patrick's Day: Irish Soda Bread

It would be wrong on many levels if I failed to produce the traditional Irish soda bread for St. Patrick's Day.  I took a recipe from here and added to it a bit.  I had to; it didn't include the caraway seeds or raisins.  Both are a MUST if you're making Irish soda bread.  Otherwise it's not the real deal ; )

As always, I'm pleased with the way my Irish soda bread came out.  It's so good and full of flavor.  Normally I'm not into the flavor of caraway seeds but it goes so well with this bread.  And while the bread is good on its own, it never hurts to spread a little butter on your slices.

YUM!

IRISH SODA BREAD

INGREDIENTS:

4 cups all-purpose flour

4 tablespoons white sugar

1 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup margarine, softened

1 cup buttermilk

1 egg

1/4 cup butter, melted

1/4 cup buttermilk

1 tablespoon caraway seeds

3/4 cup raisins

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, caraway seeds, raisins, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

PERSONAL NOTES:

As I mentioned above I had to add the caraway seeds and raisins as the original recipe doesn't include them.  Which by the way, is unusual.  I've never had an Irish soda bread without those ingredients. 

Oh, and I chose to omit the butter mixture for the top of the loaf.  I thought it was fine without it.  So that's up to you.