Brown Sugar Oatmeal Muffins

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Brown Sugar Oatmeal Muffins
From ”Muffins” by Elizabeth Alston
Published by Clarkson N. Potter 1985
Makes 12 Regular Muffins
1 cup old-fashioned oats
1 cup whole-wheat flour
1⁄2 cup all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon salt
2 large eggs
3⁄4 cup packed dark brown sugar
3⁄4 cup milk
1⁄4 cup (1⁄2 stick) butter, melted; or
vegetable oil
1 teaspoon vanilla extract
—-
Heat oven to 400° F. Grease muffin cups, or use foil or paper baking cups.
Thoroughly mix oats, flours, baking powder, and salt in a large bowl.
Whisk eggs and brown sugar in another bowl. When smooth, whisk in milk, melted
butter, and vanilla.
Pour over dry ingredients. Fold in with a rubber spatula, just until dry ingredients are
moistened.
Scoop the batter into muffin cups. Bake 15 to 25 minutes, or until springy to the touch in
the center.
Turn onto a rack to cool.

*This recipe is the original, in other words not adjusted for high altitude.

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Timberline Hot Chocolate

Makes 4 Servings


4 cups milk

1/2 cup water

1/2 cup sugar

6 ounces bittersweet chocolate

Combine first three ingredients in a medium saucepan. Heat to boiling. Whisk in bittersweet (or semi-sweet) chocolate until melted and frothy.


Serving Ideas : Top with whipped cream and crushed toffee, and/or unsweetened cocoa powder if desired.

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Gluten Free Baking

Recipe for GF All-Purpose Flour

24 ounces white rice flour

7 1/2 ounces brown rice flour

7 ounces potato starch

3 ounces tapioca starch

3/4 ounce (3 tablespoons) dry milk powder

8 teaspoons xanthan gum

High Altitude Baking

We live at approximately 7,000 feet above sea level, so high altitude is what we do. General rules for adjusting regular recipes to high altitude:

Cookies: decrease the baking powder and/or baking soda by half and decrease the sugar a bit.

Quick Breads: such as muffins and coffeecakes reduce the baking powder and/or soda by one forth (one teaspoon becomes 3/4 teaspoon).

Pancakes and Waffles: decrease baking powder/and or soda by one forth. (one teaspoon becomes 3/4 teaspoon).

Biscuits and Scones: no changes needed.

For candy making at 7,000 ft elevation: decrease the temperature called for by 14 degrees Fahrenheit. (-14)

 

 

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