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applesauce cake

adapted from Gale Gand's Applesauce Cake 1/2 cup (1 stick) butter, softened to room temperature 2 cups brown sugar (dark or light), ...

Monday, July 11, 2016

top shelf oatmeal muffins

extra cinnamon + granola topped variation

there is a bakery in Austin that makes what I consider to be the perfect oatmeal muffin -- kind of plain, lightly sweet, a bit chewy with old-fashioned oats -- nothing fancy, but just right. I think I've come very close to cracking the recipes here. these are just as good, if not just a teeny bit better, in my humble opinion. super-easy to make. give 'em a try!

  • 1/3 cup light brown sugar
  • 1/3 cup unsalted butter, melted
  • 3 eggs
  • 1-1/3 cups old fashioned rolled oats (not instant!)
  • 1-1/3 cups buttermilk
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
preheat oven to 400 degrees F. line muffin pan with paper liners (or butter and flour thoroughly if not using liners. add brown sugar and butter to the mixer, and start blending. add eggs one at a time, then add oats and buttermilk. add flour, kosher salt, cinnamon, baking powder and baking powder, and finish mixing when just combined (don't overmix). divide mixture into muffin pan wells and bake for 22-27 minutes, until golden brown on top, and done inside (a clean toothpick emerges without batter or crumbs stuck to it). cool on a wire rack and consume in good health! I used to pay over $1 per muffin; this entire batch of 12 muffins cost around $3 total.

variations -- any one or two of these would work well, or even all at once! 
  • substitute yogurt thinned with water or milk to buttermilk consistency
  • use a full teaspoon of cinnamon and add 1/3 cup raisins (golden raisins are especially nice here)
  • add the zest of 1/2 an orange and add 1/3 cup sweetened dried cranberries
  • before baking, top each muffin with about 1 teaspoon granola