This weekend I made orange chocolate oatmeal muffins both mornings. Saturday I dropped half of them (on the floor and in the oven) and promised to make them again because they were so delicious. I have been using cooked oatmeal in my muffins for a long time and it makes the softest texture. I admit I don’t follow a recipe anymore but it’s something like this:
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 cup or less sugar
1 tsp cinnamon, or spice
1/2 cup or more cooked oatmeal
1/4 cup oil or 2 tbsp butter
handful chocolate chips
juice of squeezed orange
zest of orange
1/3 cup or more milk
Bake at 425 degrees for 15 mins.
Change the flavors with fruit and spices. When using wet ingredients like coconut milk or pumpkin puree I will need less milk.
Part of our ongoing plan to reduce plastic is to make more food at home. Over the past month I have been pretty successful at making most of our bread, muffins, tortillas and pizza dough although we do occasionally buy bread and rolls from the bakery as well. It is a nice treat, especially when it is challah, bagels, or tasty gourmet bread like olive that is not yet part of my repertoire.
For bread I have been making a (new to me) recipe that cooks two loaves in bread pans and they most resemble the sliced bread we would buy. It uses six cups of flour and two cups of milk so I make them when the ingredients are plentiful. It seems the first loaf out of the oven is devoured straight away with goat butter and jam. The next goes into a bag for slicing and eating for the next couple of days. I found the recipe documented by Rachael Ringenberg posted on Hither and Tither’s blog here. Another recipe that I like and have posted about before is the no knead bread recipe by Jim Lahey of the Sullivan Street Bakery. It is his pizza dough recipe that I turned to because it is a similar process that has a lower yeast and a longer ferment time.
We chose a tortilla maker from Amazon after researching tortilla presses. The electric cast iron model seemed like the one that would best fit our needs. It is heavy duty and makes great tortillas. The recipe that we use is basic and came with the press. We like using olive oil instead of shortening or lard and the tortillas have a buttery flavor from the California olive oil.
Not having as much bread around has inspired me to bake more muffins. They usually come about after we have made oatmeal and turn the leftover cooked oats into these muffins. I came across the recipe first at the Coffee in the Woodshed blog and then read pretty much the same version at Orangette. I have modified the recipe a bit, using less flour and sugar and adding all kinds of fruit and spices. This muffin tin below has quinoa muffins made with the same principles. I added cherries and mini chocolate chips. ^_^