In keeping with my recent buttermilk theme,
I'm going to share one of my favourite muffin recipes with you.
This particular recipe comes from the Canadian Heritage Cookbook ~
I think that's fitting since I am Canadian through and through. :)
I've altered the method a little to allow for a soaking time for the oats.
Did you know that soaking grains is an important thing to do?
I didn't until just a few years ago.
It's not difficult to incorporate soaking into the cooking process ~
it just requires a little planning ahead.
Before I share the recipe, I need to tell you about another favourite of mine.
These paper chef parchment paper muffin liners are the Best!
And, did you know that they can be re-used?
Even though they are more expensive than their bleached
or coloured counterparts, they are more economical if you
use them twice instead of just once.
I've even made them last for three baking sessions.
Now, on to the recipe.
Here is my hand printed recipe...hope you can read it!
If not, just ask. I'm getting lazy, aren't I? :)
The oats I use are the rolled/old fashioned ones.
I use sea salt, and occasionally, I will substitute Sucanat
(as pictured below) for the brown sugar.
I use butter, not oil, and if I want to be extra good,
I will use whole wheat flour instead of white. :)
Mix buttermilk and oats in a large bowl ~
Cover with plastic wrap and leave on counter to soak overnight.
In the morning, mix brown sugar, egg, and melted butter into the oat mixture.
In a separate bowl, whisk together the flour, sea salt, baking soda and baking powder.
Stir the dry ingredients into the wet until just moistened.
Spoon into muffin tins lined with papers ~
if you do not use paper liners, grease the tins.
Bake at 375 degrees F for about 20 to 25 minutes ~
A toothpick will come out clean when they are done.
Mine are usually done in 20 minutes.
Transfer to wire racks to cool.
Makes about 10 to 12 large muffins.
The photo above shows the muffins prior to baking ~
I fill the cups right to the top.
I hope you enjoy them as much as we do. :)
I'm going to share one of my favourite muffin recipes with you.
This particular recipe comes from the Canadian Heritage Cookbook ~
I think that's fitting since I am Canadian through and through. :)
I've altered the method a little to allow for a soaking time for the oats.
Did you know that soaking grains is an important thing to do?
I didn't until just a few years ago.
It's not difficult to incorporate soaking into the cooking process ~
it just requires a little planning ahead.
These paper chef parchment paper muffin liners are the Best!
And, did you know that they can be re-used?
Even though they are more expensive than their bleached
or coloured counterparts, they are more economical if you
use them twice instead of just once.
I've even made them last for three baking sessions.
Here is my hand printed recipe...hope you can read it!
If not, just ask. I'm getting lazy, aren't I? :)
The oats I use are the rolled/old fashioned ones.
I use sea salt, and occasionally, I will substitute Sucanat
(as pictured below) for the brown sugar.
I use butter, not oil, and if I want to be extra good,
I will use whole wheat flour instead of white. :)
Cover with plastic wrap and leave on counter to soak overnight.
In the morning, mix brown sugar, egg, and melted butter into the oat mixture.
In a separate bowl, whisk together the flour, sea salt, baking soda and baking powder.
Stir the dry ingredients into the wet until just moistened.
Spoon into muffin tins lined with papers ~
if you do not use paper liners, grease the tins.
Bake at 375 degrees F for about 20 to 25 minutes ~
A toothpick will come out clean when they are done.
Mine are usually done in 20 minutes.
Transfer to wire racks to cool.
Makes about 10 to 12 large muffins.
I fill the cups right to the top.
I hope you enjoy them as much as we do. :)
Many Blessings,
Camille
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