Oatmeal Sweet Potato Muffins

I really like this recipe.  I've made these 3 times now, and every time seems better than the last!  The original recipe came from Tosca Reno's Eat-Clean Diet Cookbook, but what I'm posting is my version, as I made some changes to suit my needs and pantry.  :-)  They are a bit crumbly, but still moist and fluffy, and my daughter and husband love them!  :-)


[*Cook's note:  This recipe lends itself easily to lots of substitution, so feel free to experiment with what's in your pantry.  You'll see some places where I put in some alternatives that I've tried, or what the original recipe called for.  My version happens to be wheat-free, because, why not?  :-)  ]
 
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Oatmeal Sweet Potato Muffins

1 c. old fashioned oats (not instant)

½ c. unsweetened applesauce

½ c. mashed sweet potato* (or canned pumpkin, or banana)

2 large eggs, lightly beaten

2 Tbsp + 1 tsp coconut oil (or vegetable oil)

½ c. milk or milk alternative, or apple juice [I used whole milk the first time and almond milk the second time and heavy cream the third -- all turned out great!]

1 tsp vanilla

1 Tbsp double-acting baking powder

1 tsp baking soda

1 tsp cinnamon

¼ tsp ground nutmeg

¾ to 1 c. oatmeal flour** (ground up oatmeal-- steel cut oats make great oatmeal flour!)

¼ c. maple sugar flakes (I used 2 Tbsp maple syrup and the full cup of oatmeal flour)

½ c. dried cranberries or raisins (optional, I omitted)

1/4 c. chopped nuts of your choice (optional, I omitted)

Preheat oven to 375. Line muffin pan with paper/ silicone liners or coat with cooking spray.

In a medium bowl, combine oatmeal, sweet potato, applesauce, milk/ juice, eggs and oil.  Mix until all ingredients are blended.  Let stand for 10 minutes.

In a large bowl, thoroughly mix dry ingredients (powder, soda, spices, flour, maple sugar).  Make a well in the center, and pour wet ingredients into dry.  Add dried fruit, if using.  Mix until dry ingredients are just moistened.  Fill muffin cups 2/3 full.  Bake 15-20 minutes or until lightly browned on top, and toothpick comes out clean (8-9 minutes if making mini muffins).  Cool on rack.  Refrigerate or freeze if not eating right away.  (They only have about a 2 day life on the counter!)

* Poke the sweet potato all over with a fork, then microwave on high for about 2 minutes, turning over halfway through.  Allow it to cool, and then remove skin and mash with fork. 

** Original recipe calls for 1/2 c. amaranth or quinoa flour or flour of your choice + 1/4 c. whole-wheat flour (I'm guessing they would not be quite as crumbly if using wheat flour)

Zucchini and Smoked Sausage Muffins

These 'muffins' are almost like little individual quiches.  But they are light and fluffy, and easy to handle, and don't need a crust!  I made them as mini muffins this time, but will be making them regular muffin sized for the men's Bible study meeting at our house on Saturday.  Unlike most muffins, these don't rise a whole lot, so you have to fill the tin most of the way up, not just half or 3/4 of the way.  (I learned this by trial and error-- you'll notice a few very tiny muffins in the picture... these were the first batch!)  :-) 

Zucchini and Smoked Sausage Muffins

Ingredients:

2 c. grated zucchini
1 c. cubed smoked sausage (I use Kielbasa sausage)
1 sweet onion, grated
1 c. all-purpose flour
½ c. grated parmesan cheese
½ c. grated Gouda cheese
3 eggs
¼ c. vegetable oil
1 Tbsp. chopped fresh parsley
1 Tbsp. fresh dill (or 1 tsp. dried)
1 tsp. baking power
1 tsp. salt
½ tsp. ground pepper

Directions: 

Preheat oven to 350°F.

Put all the ingredients in a large bowl and stir to combine. Pour mixture into lined (or well-greased) cupcake tins and top with extra cheese if desired (this recipe should make about 18 individual cakes).

For regular sized muffins, bake for 17-20 minutes (for mini muffins, bake 10-12 minutes), or until the tops of the cakes are browned and a toothpick inserted comes out clean. Cool for 10 minutes in the pan, then serve.

These little cakes will keep for a few days in the fridge or a few months in the freezer.

Pumpkin Scones

Don't store/ transport these in Ziplock bags-- they get squished.

Fall is here!  This is my favourite season of the year, and it always puts me in a baking mood!  This is the season where I really start trying out new recipes, this week was no exception.  We had a "Fall Kickoff Brunch" last weekend at the church, and I used it as a perfect way to test out some yummies that I've had earmarked for a while.  Our family really seems to like pumpkin-- in our family cookbook "Kiss the Cook" (available here), we have pumpkin pie, pumpkin pie cake, pumpkin chocolate chip muffins, pumpkin pie dip, and now... I'm adding pumpkin scones!  

I haven't always had good luck with scones, because they often come out quite dry... but NOT THESE PUPPIES!  They are moist, rich in flavour, and mildly addictive, especially if you've got a steaming mug of chai next to you!  :-) 

Pumpkin Scones
Ingredients:
For the SCONES:
1 c. Canned Pumpkin Puree
⅓ c. Heavy Cream
2 eggs
4-¼ c. Flour
¾ c. Sugar
1 tsp. Salt
2 Tbsp. Baking Powder
½ tsp. Ground Ginger
½ tsp. Ground Cloves
¾ tsp. Nutmeg
2 tsp. Cinnamon
¾ c. cold butter, cut in cubes
For the SUGAR GLAZE:
1 c. powdered sugar (icing sugar)
2 Tbsp. heavy cream
For the CINNAMON GLAZE:
1-½ c. powdered sugar (icing sugar)
½ tsp. cinnamon
½ tsp. ground allspice
1/8 tsp. (dash) ground cardamom
1/8 tsp. (dash) ground nutmeg
2 Tbsp. heavy cream (may need up to 3 Tbsp.)

Directions:

For the SCONES:
In a small bowl, mix the pumpkin, heavy cream and eggs with a whisk. Set aside.
In mixer bowl, using a pastry blender, mix flour, sugar, salt, baking powder and spices. Add in cold butter cubes and mix until crumbly.  Using paddle attachment, slowly add in pumpkin mixture and mix until thoroughly combined.
Divide dough in half, and form the first half of the dough into a 12×5 inch rectangle on a lightly floured surface. If it’s too sticky, using your hands, mix in enough flour so it is easier to shape.
Using a pizza cutter or sharp knife, cut dough into triangles by first making two vertical cuts -- you should now have 3 rectangles. Next, cut each of the rectangles by making an X. Then make ONE horizontal cut across the center. You should have 18 triangles.  (They may be different sizes.)
Place each triangle onto a cookie sheet lined with parchment paper. Bake in a 425 degree F oven for about 13-15 minutes. Repeat with the other half of dough. Cool completely on rack.

Make SUGAR GLAZE by whisking the sugar with heavy cream. Using a brush or butter knife, paint the tops of each scone with the glaze.  Allow to dry at least 30 minutes before adding cinnamon glaze.

To make the CINNAMON GLAZE, whisk all the ingredients together until smooth. Pour into a Ziploc bag and cut the corner off (make sure it is a tiny cut, or else your drizzle will be gloppy), or use a pastry bag with a very fine tip. Drizzle the glaze over all the scones. Allow to dry (about 15 minutes). Eat and enjoy!

Baby Shower Madness!

I got to help host a baby shower on Saturday.  I was in charge of the 'savory' side of the food, while another friend took care of the sweets.  The guest of honour has a a few dietary restrictions (the main ones being no wheat, dairy, or soy), and another guest has an air-born nut allergy, so I got creative with the menu.  I wanted to find recipes that everyone would enjoy, and I think I succeeded.  There wasn't really anything left over.  

On the menu for Saturday [in order from left to right] :

(* indicates things brought by other people)

• "Floral" Arrangement of Fruit  (strawberries, red grapes, pineapple, cantaloupe, and honeydew melon on bamboo skewers, stuck into floral foam in a terracotta pot.  Use green leaf lettuce around bottom for 'greenery')

• Lemon Kale "Chips"

• Spicy Roasted Chickpeas

• *2 different types of blueberry bread

• Roasted Garlic Hummus with veggies and Falafel Chips (store-bought, but inspiration for a future recipe!)

• Deviled Eggs (I do mine really simply: Yolks, 3-4 good squirts of yellow mustard, Jane's Crazy Mixed-Up Salt (seasoned salt), and a dollop or 2 of mayo, then sprinkled with paprika after filling the whites)

• *Homemade Salsa and a variety of chips

• *Zucchini Cupcakes

• Rice Krispie Pops (make Rice Krispie Treats, allow them to cool most of the way, then take large pinches, roll into bite-sized balls and finish cooling on waxed paper.  Insert Popsicle sticks into balls, then decorate with sprinkles, chocolate, etc.  For display, put floral foam into a vase or wide-mouthed jar, then insert the pops into the foam to make a 'floral arrangement' -- I put a little pink fabric into the jar to hide the floral foam)

Amish Sweet Bread French Toast

Yesterday, I experimented with flavours. Thanks for the inspiration goes to my friend Mandy, who served us Banana Bread French Toast with strawberries on Saturday morning before our Olympic adventure. Since then, I've started thinking about French Toast in a whole new light. And scheming on what other kinds of bread I might be able to use. I've been making Amish Sweet Bread lately, and had some sitting on my counter, so I decided to try with that. I didn't have any strawberries, so I topped mine with a chopped apple and pure maple syrup.

The presentation left a bit to be desired, but the product was Mmm, mmm-- good!



Amish Bread French Toast:

Whip together one egg, a splash or two of milk and cinnamon. Dredge the bread in the egg mixture, turning to coat both sides. Heat butter in a skillet over medium/ medium-low heat. Place bread into pan, allow to cook for a while on the first side, then flip and cook on the other side. (I ended up having to flip again and cook some more on the first side).
Top with a dab of butter, chopped-up fruit, and some warm maple syrup.

A little sweet, a serving of fruit, and a little protein all in one easy meal!