Thought I would post a recipe today that had been one from my grandmother, this recipe makes the most awesome muffins. You can make them sweet, like the basic recipe I'm posting here, or you can make them savory to serve with a soup or meal. Either way, they're moist, light and airy. Very worth the time.
The batch pictured above has blueberries in them.
Well here goes....
Orange Marmalade Oatmeal Muffins
For the oats:
1 cup steel cut oats
3 cups coconut milk
1 Tbl coconut oil
¼ cup water
Heat the oil in pot over medium-high heat. Add the oats and toast them. They will get golden brown and fragrant. Heat the coconut milk and add to the oats. Bring to a boil, lower the heat to a simmer and cover and cook for 20 minutes on medium-low heat, stirring occasionally, until liquid is absorbed and you have creamy oats. Add the water if needed. When done, let the oats cool before proceeding with the rest of the recipe. You can make them a day before if you like.
For the muffins:
1 ½ cup (210g) flour mix
3 tsp baking powder
¼ cup sugar
½ tsp gum
½ tsp sea salt
¼ cup coconut milk
¼ cup orange marmalade
1 cup cooked steel cut oats
1 large egg, well beaten
2 Tbl melted butter
1 tsp pure vanilla extract
Place all dry ingredients in the mixing bowl and whisk together.
Beat the egg well and whisk in the marmalade, vanilla, milk and melted butter.
On low in the mixer add the egg mixture to the flour mixture and mix until combined. Fold in the oats.
Line or grease a muffin tin. Fill each cup ½ full. Bake at 375 degrees F for 25 to 30 minutes or until a tooth pick inserted comes out clean.
Some variations to try: add ½ cup shredded cheese in lieu of marmalade and reduce sugar to 2 Tbl. For New Mexico Oatcakes, reduce sugar to 1 Tbl, add 1 tsp chipotle powder, ½ cup grated sharp cheddar cheese, fresh minced chives, oregano, and parsley.
These are so yummy by themselves, you won't need butter or anything else with them.