"Muffins are just an excuse to eat cake for breakfast."
~Anonymous Pastry Chef
It's almost perfect.
This muffin's only fault is that it doesn't always come out perfectly from the muffin pan. I
I know a few expert Bakers......surely you can give me some tips? Pretty please?
Even if I never fix this one imperfection, this muffin is so yummy, I'll soon learn to accept less-than-perfect.
2 c. quick-cooking oatmeal
2 c. buttermilk
2 eggs
2/3 c. oil
1 c. brown sugar
2 c. flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla
Mix the first two ingredients together and let stand 45-60 minutes.
Add eggs and oil to oatmeal mixture.
Mix remaining ingredients together in a separate bowl. Add liquid ingredients, mixing well. Pour into greased muffin tins. Top with cinnamon sugar before baking. Makes about 24.
Bake at 400 degrees (I did mine at 375) for 15-20 minutes or until golden brown. Of course, I put pats of butter on ours when they're done baking.....
Love,
Queen Mom
~This is from Just A Matter of Thyme by Roxie Kelley. I added the vanilla and topped with the cinnamon-sugar. You can try the recipe without those two ingredients, but I can't promise these will be as delicious as mine are. :)
I am still in the amateur cook category, but I do know that we use Bakers Joy spray for muffins, quick breads, and cakes. I don't know why, but it tends to work better than Pam for those goodies. Maybe you use it, I don't know. Just thought I'd mention it. Oh, and you can get it at Walmart with baking stuff.
ReplyDeleteI have just the thing. It's called Baker's Joy. It's a spray that has flour in it too. It works fantaboulously! Like Rissie mentioned, you can get it a Walmart. It's the only thing I use for cake-y things anymore. hope that helps. The muffins look delicious!!
ReplyDeleteThank you, my Baker Friends! Yes, I use Baker's Joy for my cakes....but I don't think I used it for my muffins, and I bet that's why they didn't come out perfectly. Thank you so much for the reminder. I let you know if it works. Love you both!
ReplyDeleteYep, Baker's Joy all the way. I've even left cakes in the pans (because of cattle interference), came back several hours later, and the cakes still came out perfectly. We use it for the muffins as well. So, what I'm thinking is that maybe you can invite us over the next time you bake these so that we can see what is really going on to better advise you.......
ReplyDeleteI agree with Prairie Momma, it is very difficult to give accurate advise without seeing the problem first hand and, in this case, tasting the product in order to accurately determine if there might be some food chemistry issue going on that is at the root of the problem. Please do call when the muffins go in the oven so we can be there when they come out, piping hot and thereby we can give it our best attempt at analysis. :-)
ReplyDelete