[Oatmeal Muffins] Simply Moist Muffins

Now it's time of the year when my kids have to eat breakfast on the road. Both Mr.D and I start work early in the morning. So, kids eat breakfast in the car while Mr. D or I drive them to a summer camp, which means I have to prepare something quick and not-to-be messy. The easiest thing to pack in the morning is muffin on condition that I have muffins baked a night or two before. Anyway, a dozen muffins don't last more than a couple of days. I try to bake at least once or twice a week, even in summer. As you might guess, Mr.D who wants no more than 2 weeks of summer heat a year is not happy with my habit. But, he has got used to it by now. I try to bake muffins not too sweet so that we don't need to intake more than necessary amount of sugar. So, please mind that my recipes have reduced amount of sugar compared to the original recipes. However, I'm very much against the idea of reducing fat, or rather butter, since butter gives you an extra flavourful kick to your baking.

This oatmeal muffins are so delicious and filling that I indulge a couple of muffins every time I bake them. You can add or skip dried fruits or chocolate chips. My favorite is actually simple oatmeal muffins. But, my kids, of course, prefer the muffins with chocolate chips. Even though he doesn't like oatmeal, Pablo loves this oatmeal muffin and asks for more whenever I bake them. I often substitute a cup of buttermilk with a 1 tablespoon white vinegar + (1 cup - 1 tablespoon) milk. If you want to make a substitute for buttermilk, see here. And I use quick oats instead of old-fashioned ones.

Here goes the recipe:

(adapted from Epicurious.com)

Ingredients

1 cup quick oats (or old fashioned oats)

1 cup buttermilk (or 1 tablespoon white vinegar + (1 cup - 1 tablespoon) milk)

1 large egg, beaten lightly

1/3 cup light brown sugar

1/2 cup unsalted butter, melted and cooled

1 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup dried currants (or raisins or chocolate chips)*

Directions

1. If you are not using buttermilk, mix milk and vinegar in a bowl, and let it stand for 10 minutes before use.

2. In a large bowl, combine oats and milk mixture and let stand 20 minutes. 

If you decide to used old-fashioned oats, let the mixture stand an hour or until oats absorb all the liquid.

3. Preheat oven to 400°F or 200°C, and butter twelve muffin tins.

4. Add egg, sugar and butter to oat mixture, stirring until just combined.

5. In another large bowl, sift together flour, salt, baking powder, and baking soda 

6. Add to oat mixture, stirring until just combined. 

7. Fold in currants or raisins or chocolate chips. (optional)

8. Divide batter evenly among prepared muffin tins. 

9. Bake muffins in middle of oven until golden and a tester comes out clean, about 20-25 minutes.

I am sure you will love it and inhale more than one muffin at once. Enjoy! :)

Oatmeal Muffins

[Southern Biscuits] 20-minute Flaky buttermilk biscuits

Whenever we go to the States, we'd love to have a breakfast at a diner or breakfast restaurant, e.g. iHop, to have a greasy breakfast. Unfortunately, gravy and biscuits are not standard items here. (I love greasy breakfast. It may not help your body shape if you eat everyday, but will satisfy your craving for buttery meal. :D. In my humble opinion or IMHO, an occasional dose of grease could be a soul food that can console your soul if it is tired of your strict diet!)
So, I make such a breakfast at home.

Southern biscuits with over-flooding gravy is the right answer for a weekend breakfast menu.

But,  southern biscuits with ample butter and jam are awesome, too :)

 My recipe makes eight biscuits, but it doesn't last 24 hours. It's okay though, since it takes only 20 minutes to make  a batch.

These biscuits are as good as or even better than Tim Hortons' tea biscuits.

Here goes the recipe.

I've already used this recipe for a few years. But, as I didn't write down the reference, I am not sure where I got this recipe from. :(

Here goes my flaky buttermilk biscuit recipe:

Ingredients

2 cups all-purpose flour

4 teaspoons (= 1 tablespoon + 1 teaspoon) baking powder

2 tablespoons sugar

1/2 cup unsalted butter

2/3 cup buttermilk *

(*See how to make buttermilk substitute in Directions below)

1/2 teaspoon salt

Directions

1. Preheat your oven to 450°F.

2. Combine the dry ingredients in a bowl.

3. Pulse a few times, if you use a processor, or cut the butter into chunks and cut into the flour until it resembles course meal.

4. Add the buttermilk and mix just until combined. Do not overmix!

(* If you don't have buttermilk, you can make a subistitute: 

First, place 2 teaspoons of white vinegar(or lemon juice) in a liquid measuring cup. 

Second, add enough milk to bring the liquid up to the 2/3 cup line.)

5. Turn the dough out onto a floured board.

Gently, gently pat the dough out until it's about 1 inch thick. 

Roll out 4-5 times quickly. Handle the dough as little as possible.

6. Use a water glass or a round cutter to cut into rounds.

7. Place the biscuits on a cookie sheet.

9. Bake for about 12-14 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Do not overbake.

Meanwhile, make your favorite gravy.

The dough must be handled as little as possible or you will have tough biscuits.

I prefer using a food processor since the ingredients stay colder and the dough can be handled very quickly.

When you bake beforehand, and want to serve warm,

heat for about 10-12 seconds in the microwave to heat up.

Then, you can spread butter and jam on the biscuit, or pour gravy of your choice over the biscuits.

I like both! :)

I'll post a great sausage gravy recipe in my next post.

Enjoy!

Flaky Buttermilk Biscuits

[Cranberry Scone] Foolproof Quickbread recipe that needs only 30 minutes

A warm fruity scone with ample butter(or clotted cream) and jam is heavenly.

My favorite quickbread is lightly sweetened scones. I strongly believe that the true flavour of the scones come from cold butter. Cold butter gives a rich buttery flavour and flaky texture. I haven't been to Scotland where the scone is originated, yet. I have a big dream of having a beautiful afternoon tea to savour real Scottish scones with lots of clotted cream and  jam.

There are many reasons to love scones. But, one of the main reasons would be that it takes no time to bake a batch!

The classic scone should be shaped round. However, I usually make triangle shaped scones at home, mainly because it's quicker! :) 

The key point of making scone is to handle the dough as quickly and little as possible.

Believe me. I can guarantee that this cranberry scone recipe is a foolproof one. Moreover, it takes only  30 minutes from start to finish as a throw-in. I've made this at least a couple dozen times. You can throw in currants, dried blueberries or raisins.

Here goes the recipe:

Ingredients

2 cups all-purpose flour, plus more for work surface

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup chilled unsalted butter, cut into small pieces

2/3 cup (plus 1 tablespoon) half-and-half

1/2 cup dried cranberries (or other dried fruits such as raisins or currants)

Directions

1. Preheat oven to 425 degrees.

2. In a bowl, whisk together flour, sugar, baking powder, and salt. 

3. Put dry ingredients in a food processor and butter cut into cubes. Food processor  would make your life a little bit easier, but a pastry blender will do, too. :)

Pulse twice for ten seconds each, or until mixture resembles coarse crumbs. Or, cut in butter with a pastry blender until mixture resembles coarse crumbs.

4. Put crumbled mixture back into the bowl. Stir in 2/3 cup half-and-half until just moistened. 

5. Gently fold in cranberries.

6. On a lightly floured surface, pat the dough into a 1-inch-thick round. 

7. Cut into 8 wedges. 

8. place on a baking sheet and brush tops with half-and-half cream. 

9. Bake until golden brown, 13 to 15 minutes. Do not over-bake!

Let cool on a wire rack.

Isn't it easy? :)

I bake scones late in the night and eat it as breakfast in the morning. :)

A scone with cream tea is a great breakfast item :)

Enjoy!

Cranberry Scones