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Posts Tagged ‘oats’

The FDA is pretty darn good at sounding the alarm over foods that one shouldn’t eat, or maybe not in excess. They’re just as good at recanting that advice after a year or so, more research and maybe some hand deep in their back pocket, but do they ever go the opposite direction? Can a food item be so stuffed with good ingredients, a high health quotient and incredible good taste that it’s possibly too good for you? Would the mighty FDA ever come at us like a pack of angry Chihuahuas for bypassing the french fry in favor of whole grains and fruit?

Eh, I think not. But this muffin might come a wee bit close to inducing a good health coma, if that is indeed possible.

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Muffins are one of my favorite snack items to make. There is so much that can be done to your basic muffin that I could spend from now until next November making a different variety each week and likely never run out of options. They tend to have a split personality though; as much as everyone wants to believe that eating a muffin is healthier, most of them sold in stores or coffee shops aren’t any better for you than eating a cookie or a croissant. And they’re HUGE, usually. Much too huge, and come on….who eats only half of those monsters? Uh, huh. That’s what I thought.

These basic whole grain muffins are one of my favorite recipes to play with, and they’re loaded with healthy ingredients. With their good hearty texture, they’re wonderful for any eating need from morning coffee to a late night indulgence and they adapt to any kind of extra I can dream up to mix into the batter. I’ve made them with zucchini, chopped pears and pecans, banana, blueberries and here in this version with apples. They freeze beautifully too, as any good muffin should.

Whole Grain Muffins
by Kate

1 ½ c. buttermilk
2 large eggs
2 T. butter, melted
¼ c. oil
¼ c. real maple syrup
1-1/2 c. All-Bran cereal
½ c. packaged 7-Grain cereal (like Bob’s Red Mill; 5-Grain or 10-Grain is fine too)
3 T. whole rolled oats
1-1/2 c. AP flour (can sub Whole wheat flour for half, if desired)
2 T. ground flaxseed
¼ c. brown sugar
1 t. EACH baking powder and baking soda
¼ t. salt.

Heat oven to 375°. Line muffin tins with paper liners, or spray with cooking spray.

In a medium bowl, whisk together buttermilk, eggs, butter, oil and maple syrup. Stir in All Bran cereal, oats and the 7-Grain cereal. Let stand for about 10 minutes, stirring occasionally.

In another bowl, whisk together the flour, brown sugar, flaxseed, baking powder, baking soda and salt. Blend in the wet ingredients and fold together until just combined. Scoop into muffins tins to 2/3 full and bake for 18-20 minutes, or until tops spring back when touched. Cool on wire rack for about 10-15 minutes, then remove muffins from pan to cool completely.

Added ingredients– 1 c. blueberries, frozen (do not thaw) or fresh; 1 c. chopped pear like a D’Anjou or Bosc; 1-2 mashed ripe bananas, 1/2 c. of any nut you prefer; 1 c. shredded zucchini; 1 medium apple, cored and chopped or shredded (or about a half cup of chunky applesauce), 1/2 c. coconut (delicious with banana and pecans)  The possibilities are endless for what you put in these!!

And yes! Pumpkin, sweet potato or even squash is an option too, but check out this recipe for a delicious muffin idea with those ingredients.

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Overnight Apple-Date Muesli
By Robin Asbell, The New Whole Grains Cookbook

1/2 c. slivered almonds
2 medium apples
1 1/2 c. nut milk, or other milk
2 T. maple syrup
1 1/2 c. thick rolled oats
1/4 c. soy protein powder (optional)
1/2 c. pitted dates

Preheat oven to 325 and spread almonds on a baking pan. Bake for 10 minutes or until golden. Let cool.

Get out a large storage tub or bowl with a lid. Quarter the apples and core, then shred right into the bowl, skin and all. Add remaining ingredients, including almonds, and stir well to combine. Cover tightly and place in refrigerator overnight.

In the morning, stir thoroughly. Spoon desired amount into individual bowls and serve cold, or warm in the microwave for up to 2 minutes per bowl.

KATE’S NOTES:
I tried this the first time with the protein powder and decided I didn’t care for it, but that’s just me. I always, always, always add in about 2-3 tablespoons of ground flaxseed to this, regardless. I double it and we enjoy it for several days. It will get softer and a bit less flavorful the longer it sits, but if you’re like us, it rarely lasts that long.

I am not a fan of dates but I. Love. Figs. so I chop those up into it instead. The variations on this, like I said, are infinite. Use raisins, currants, dried cherries, craisins, dried apricots or any type of dried fruit you like in any combination; vary the apple flavor by going tart or sweet; add in a multitude of nuts, use other cereal flakes, like barley. Skip the maple syrup or use an alternative, like raw or maple sugar sprinkled over the top before you eat it. Give it your own fingerprint and I’m sure it will also become a favorite for you.

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