• 12/19 Oatmeal Muffins - 1

    From Dave Drum@1:2320/105 to All on Sat Dec 17 14:31:00 2022
    December 19 - Oatmeal Muffin Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Healthy Oats Banana Muffins
    Categories: Breads, Fruits, Nuts
    Yield: 12 servings

    MMMMM----------------------DRY INGREDIENTS---------------------------
    230 g (1 3/4 c) oat flour
    2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 ts Cinnamon powder

    MMMMM----------------------WET INGREDIENTS---------------------------
    3 Ripe bananas
    100 ml Coconut oil
    40 g Honey
    1 ts Vanilla extract
    2 lg Eggs; room temp

    MMMMM--------------------------MIX INS-------------------------------
    Raisins
    Walnuts
    Pecans
    Chocolate chips

    Add all of the dry ingredients into a bowl and mix well.
    Set aside.

    In a bowl, mash the bananas into a fine puree. Then add
    the rest of the wet ingredients and whisk just to
    combine.

    Add flour mixture and any add-ins you wish into wet
    mixture and mix just until well combined.

    Scoop batter evenly into lined muffin tray of 12.

    Bake in a 200-|C/400-|F oven for 18 minutes or until fully
    cooked. Leave for 10 minutes before transferring them on
    a rack to cool completely.

    Makes: 12 muffins

    RECIPE FROM: https://cookpad.com

    Uncle Dirty Dave's Archives

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  • From Ben Collver to Dave Drum on Tue Feb 14 11:13:57 2023
    Re: 12/19 Oatmeal Muffins - 1
    By: Dave Drum to All on Sat Dec 17 2022 14:31:00

    Title: Healthy Oats Banana Muffins

    100 ml Coconut oil
    Raisins


    I made this recipe yesterday, substituting 1/2 c butter for the coconut oil and dried cherries for the raisins. I ran rolled oats through the coffee grinder to make the oat flour.

    The muffins were absolutely delicious. However they were not very cohesive. The next time i make them i plan to add a 3rd egg and leave them in the oven a few minutes longer.
  • From Dave Drum@1:3634/12 to Ben Collver on Wed Feb 15 04:53:00 2023
    Ben Collver wrote to Dave Drum <=-

    Re: 12/19 Oatmeal Muffins - 1
    By: Dave Drum to All on Sat Dec 17 2022 14:31:00

    Title: Healthy Oats Banana Muffins

    100 ml Coconut oil
    Raisins


    I made this recipe yesterday, substituting 1/2 c butter for the coconut oil and dried cherries for the raisins. I ran rolled oats through the coffee grinder to make the oat flour.

    The muffins were absolutely delicious. However they were not very cohesive. The next time i make them i plan to add a 3rd egg and leave them in the oven a few minutes longer.

    As I am allergic to bananananas I left that recipe as found. I stock,
    however, oat flour from Bob's Red Mill ... mostly to use if I am making
    a treat for someone w/celiac disease and need to keep gluten free. It
    does require more "binder" than regular A-P or whole wheat flour.

    Here's a muffin recipe I do make. Good for breakfast, dessert, bake sale fund-raisers, etc.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Blueberry Muffins
    Categories: Muffins, Breads, Fruits
    Yield: 12 Servings

    2 c Whole wheat pastry flour
    3/4 c Unbleached white flour
    1 tb Baking powder
    1/2 ts Salt
    2 lg Eggs
    1 c Milk
    1/2 c Sunflower oil
    1/2 c Honey
    1/2 ts Vanilla extract
    1 1/2 c Blueberries

    Set the oven @ 400ºF/205ºC. Butter the muffin tins.

    In a bowl, mix flours, baking powder and salt together.

    In a mixing bowl, beat the eggs. Add the milk, oil,
    honey, and vanilla extract. Beat well. Add the dry
    ingredients and stir. Add the blueberries. Stir just
    enough to moisten; do not over mix.

    Fill the buttered muffin tins 2/3 full. Bake for 20
    minutes.

    Makes 12 muffins.

    UDD Notes: Recipe doubles well. Use paper muffin cups
    to line the muffin tin cavities and cut down on the
    clean-up.

    Recipe: "Horn of the Moon Cookbook" by Ginny Callan --
    Recipes from Vermont's Renowned Vegetarian Restaurant
    Uncle Dirty Dave's Kitchen

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  • From Ben Collver to Dave Drum on Wed Feb 15 10:23:33 2023
    Re: 12/19 Oatmeal Muffins - 1
    By: Dave Drum to Ben Collver on Wed Feb 15 2023 04:53:00

    Here's a muffin recipe I do make. Good for breakfast, dessert, bake sale fund-raisers, etc.

    Thanks for the recipe. I plan to try it out after i perfect the Oat Banana recipe.
  • From Dave Drum@1:3634/12 to Ben Collver on Thu Feb 16 05:37:00 2023
    Ben Collver wrote to Dave Drum <=-

    Here's a muffin recipe I do make. Good for breakfast, dessert, bake sale fund-raisers, etc.

    Thanks for the recipe. I plan to try it out after i perfect the Oat Banana recipe.

    Blueberries must be "coming in" somewhere, I see many of my local stupormarkups have them on offer at a decent price. Bv)= Probably from
    the Southern hemisphere since Northern hemisphere season runs from April (Florida, south Alabama, etc.) to October (Minnesnowta and Maine). My
    local U-Picks start adverting them in mid-June.

    This is on my "Round Tuit" list when local berries come into season ...

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: NYT Blueberry Pie
    Categories: Pies, Pastry, Fruits, Citrus
    Yield: 6 servings

    MMMMM---------------------------CRUST--------------------------------
    2 1/2 c (300 g) all-purpose flour
    1/2 ts (3 g) kosher salt
    1 1/4 c (285 g) unsalted butter;
    - cold, in cubes
    10 tb (150 g) ice water
    1 lg Egg
    +=BEATEN WITH=+
    1 tb (15 g) water

    MMMMM--------------------------FILLING-------------------------------
    8 c (1.2 kg) blueberries; picked
    - over, washed
    1/2 c (140 g) raw sugar
    2 tb (30 g) lemon juice
    3 tb (24 g) arrowroot flour or
    - cornstarch
    1/4 ts (1.5 g) kosher salt

    To make the crust, combine the flour and salt in a large
    bowl or food processor. Add the butter, and either use
    your fingers to rub the fat into the flour until the
    mixture resembles coarse meal or pulse the processor a
    few times to achieve a similar result. Gradually and
    lightly mix in ice water, a few tablespoons at a time,
    until the dough just comes together.

    Turn the dough out onto a lightly floured surface, and
    gather into a ball. Divide the ball into two equal
    portions, and flatten each into a disc with the heel of
    your hand. Cover tightly with plastic wrap, and
    refrigerate for at least 1 hour and up to 2 days.

    PREBAKE THE PIE SHELL: Heat oven to 375°F/190°C. Roll
    out one of the discs of dough on a lightly floured
    surface, and fit into a 9" pie plate. Trim the dough
    so that there is a slight overhang at the top of the pie
    plate, then place the shell in the freezer for 20
    minutes or so to chill. Remove the pie shell from the
    freezer, cover the dough with parchment paper and fill
    the shell with pie weights or dried beans. Place the
    shell into the oven, and bake until the bottom has just
    started to brown, approximately 20 to 25 minutes. Take
    the pie shell out of the oven, remove the parchment and
    pie weights and allow to cool.

    MAKE THE FILLING: Separate 1 cup or 150 grams of the
    blueberries, and combine them in the bowl of a food
    processor or blender with the sugar, lemon juice, 2
    tablespoons or 16 grams of the arrowroot flour or
    cornstarch and the salt, then pulse to purée. Put the
    blueberry mixture into a small pot set over medium-high
    heat, and cook, whisking constantly, until the liquid
    has just thickened, approximately 1 minute. Pour the
    thickened mixture over the remaining blueberries, and
    stir to combine.

    BAKE THE PIE: Heat oven to 400°F/205°C. Mound the
    filling high in the center of the cooled pie shell, and
    apply the egg wash to the top edge of the cooked bottom
    crust. Roll out the second disc of dough, and place it
    over the top, gently crimping it onto the egg-washed
    edge of the bottom crust. Place the pie into the freezer
    to set, approximately 20 minutes, then cut vents into
    the top with a sharp knife, place the pie on a baking
    sheet and set it into the oven to bake for approximately
    30 minutes. Then turn the pie, reduce heat to 350 and
    bake until the pie is golden and the filling has begun
    to bubble up through the vents, another 25 to 45
    minutes. Allow pie to cool to room temperature before
    you cut into it.

    By Sam Sifton

    Yield: Serves 8

    RECIPE FROM: https://cooking.nytimes.com

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