The best muff ever! Blindly adapted from How Sweet it is I saw this today morning and i right aay went to the kitchen to bake these. Thankfully Reem was sleeping and gave me enought time to mix these and bake. i think it might have taken half n hour to mix and another 20-30 minuts to bake these. yes they are fast and yummy!

1 cup whole wheat pastry flour

1 cup rolled oats

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/3 cup brown sugar

1 egg

1/4 cup butter, at room temperature

1 1/2 teaspoons vanilla extract

1 cup milk (any kind will do)

1 cup chocolate chips

Preheat oven to 350.

Add oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes, while you prepare the first few steps of the muffins.

In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color. Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible – there still may be some small butter chunks. Add flour, oat mixture, baking soda, salt and cinnamon and mix. Add remaining milk and combine until smooth. Fold in chocolate chips.

Line a muffin tin with lines and pour about 1/4 cup batter into each line. Sprinkle the tops with raw turbinado sugar. Bake for 15-18 minutes, or until cooked through. Serve with butter!

1 C currants or raisins

In a medium bowl, combine oats and buttermilk. Let soak for an hour.

2. Meanwhile, preheat oven to 210° C (400° F). Generously grease a loaf pan with butter or margarine. Stir brown sugar and eggs into oat mixture. In a large bowl, stir together flour, wheat germ, baking powder, salt, and baking soda.

3. Melt the butter and set aside to cool slightly. Add oat mixture to dry ingredients. Stir in currants, cranberries (if using) and melted butter, and mix until well combined.

4. Spoon batter into prepared pan. Bake until loaf has risen and is well browned or until the skewer inserted comes out clean, about 40-45 mins.

Note: Let it cool the bread completely before you cut it, or it will crumble. It can be stored up to 4-5 days in refrigerator. It tastes best when microwave it for 10 seconds.

Oatmeal Bread

i made this in bite sizes but in the pic it really looks large! Kids have been asking for cookies for a long time. Iwasnted to make a different choc chip cookie and then i came across this.

When i saw this recipe in 101 cookbooks i made it right away with my kids. Made some minor changes. My daughter suggested she wanted to add Hersheys unsweetened cocoa powder so i added 2 tbsps of it. Rest all the same but reduced the sweetness a little bit.

5 ounces good-quality semi-sweet chocolate bar

1 cup wholemeal flour

2 tbsp cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup old-fashioned rolled oats

1/2 cup walnuts, very, very finely chopped

1/2 cup unsalted butter, at room temperature

1 cup natural cane sugar (or brown sugar)

1 tablespoon organic unsulphured molasses (blackstrap)

1 large egg

1 1/2 teaspoon vanilla extract

• Preheat your oven to 350F degrees, racks in top and bottom third.
• Line a couple baking sheets with parchment paper.
• Finely chop the chocolate bar into 1/8-inch pieces, more like shavings really. Try to avoid big lumps and chunks, which make flattening out the cookie dough later more difficult.
• In a mixing bowl, whisk together the flour, cocoa powder,  baking powder, baking soda, salt, oats, walnuts, and shaved chocolate. Set aside.
• Using a mixer (or by hand) beat the butter until fluffy.
• Beat in the sugar and mix until it is also light and fluffy. Scrape down the sides of the bowl once or twice. Beat in the molasses, then the egg, mixing until both are well incorporated, scrape down the sides of the bowl once or twice.
• Beat in the vanilla. Add the flour mix and stir by hand until the ingredients barely come together into a uniform dough. http://www.101cookbooks.com/archives/itsy-bitsy-chocolate-chip-cookies-recipe.html

This entry goes to Bookmarked recipes by Priya and Aipi, Champa’s Bake- off event, Yeastspotting.

im clearing off my drafts now.. there are loads of pictures since Jan that is when we found out about our surprise that arrived in Aug! I guess i really dont have much time to type on this muffins so i’ll just go on to the recipe straight away!

And oh.. i found these beautiful muffin cups from IKEA.

3oz / 85 grms rolled oats

8fl oz / 250 ml buttermilk

4 oz / 120g butter at room temp

31/2 oz / 100 grms dark brown sugar

1 egg room temp

4 oz / 120 grms wholemeal flour

2 tbsp brown flazseed powder

2 tbsp wheat germ

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 oz / 30 grms raisins

2 oz pumpkin and sunflower seeds

• In a bowl combine oats and buttermilk and let it stand for 1 hour
• Preheat oven to 400F/200C/Gas6
• Cream butter and sugar until light and fluffy
• Beat in egg
• Inanother bowl sift flour,baking powder,baking soda and salt.
• After sifting combine flaxseed powder and wheat germ.
• Stir into the butter mixture alternating with oat mixture
• Fold in the raisins and seeds
• Do not over mix
• Fill into the muffin cups and bake until the skewer comes out clean about 20-25 mts.

Oatmeal is one of the staple in my home!! My kids love it and i add a lot od flavours to it! After cooking it sometimes i add raisins, or a grinded apple or pear or chopped banana, chopped nuts – walnuts, pine nuts, sunflower seeds (they really love the crunciness) or what ever they insist!

Yesterday night i had a lot of reasons to bake muffins! I had brought this silicon muffin cups and wanted to try on it so badly! And my Dh was coming home late from work and the kids were in bed by 9 pm and i had pretty much nothing to do. Then searching for lots of recipes especially the ones with oats i came across this recipe. It was a good base but i added a lot of things to it.