The following recipe was developed by my friend John Boswell, and it became the very first open-source recipe for The Simple Cafe.
Established on the internet May 19, the year of our Lord 2009.
STEEL CUT OATS & RAISIN MUFFINS
1 Cup Steel Cut Oats
1/2 Cup flour, unbleached, all-purpose, sifted
1/2 Cup Whole Wheat Flour
1/2 Cup Raisins (or slightly less)
1/2 Cup brown sugar
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/3 Cup Olive Oil (or 1/3 cup sweetened applesauce)
½ to 2/3 cup milk (I usually go with ½ cup milk)
DIRECTIONS: Preheat oven to 350 degrees and grease a “one-dozen” muffin tin lightly with vegetable oil.
1) Combine everything except eggs and milk in a large bowl
(NOTE: Lately I have also learned that the “ingredients bowl”, which is the dry bowl ingredients, can have the raisins added last, but you have to stir them in good. Now I add them after the eggs and milk.) and mix thoroughly with a fork.
2) In a small bowl, beat eggs with milk then…
3) Pour egg and milk mixture slowly into ingredients bowl, mixing with a fork or large spoon.
4) Pour into muffin tins (fill each about 2/3 full).
5) Bake 15-25 minutes. (Without additional fruits, i.e. with just raisins, about 17 ½ minutes works best for me).
6) Perform clean knife or clean toothpick test to see if done.
7) Remove pan from oven and let cool 2 minutes in muffin tins, then remove and put muffins on rack to cool for about 20 minutes.
8) Store in covered container only when completely cool. You can leave at room temperature for a day or two or refrigerate or freeze as desired for longer storage times.
To reheat, use following guide—times are approximate.
At room temp 10 seconds on high.
From refrigerator 25 seconds on high.
From freezer 45 seconds on high.
Increase times slightly for multiple muffins.
NOTE: If using foil muffin cups, do not let the foil cups touch each other or they will arc and burn!
WHOLE WHEAT CHEDDAR-JALAPENO MUFFINS
The Second Open Source Recipe!
(Makes 12 regular size muffins)
Preheat the oven to 400 degrees.
In a large bowl place the following—
2¼ cups whole wheat flour
2 level teaspoons baking powder
1 teaspoon sea salt
2 teaspoons granulated garlic
Mix all the above dry ingredients together very well.
Add 2 Eight-Ounce packs cheddar cheese cubes or crumbles-
The crumbles distribute the cheese more evenly.
Toss the cheese to coat with flour and make sure that no pieces are stuck together in bunches.
Put into a measuring cup—oil first so honey will not stick--
¼ cup Smart Balance oil or light olive oil
¼ cup honey
Mix the following together in another bowl--
1 ½ cups whole milk (or skim if preferred)
Add the oil and honey and mix the above liquid ingredients well.
Add 1 cup nacho-sliced jalapenos, La Costena brand or other, or 1 four-ounce can chopped jalapenos drained, to the above liquid mix. You can also chop the sliced jalapenos if you want to distribute them more evenly.
Pour the mixed liquids with the jalapenos into the bowl with the dry ingredients.
Stir with a wooden spoon, folding to mix well, until all the flour is wet and mixed in, BUT DO NOT OVER MIX OR MUFFINS WILL BE FLAT!
Use ice scream scoop to place into large disposable foil muffin cups, place filled foil cups into a metal muffin pan, and bake in pre-heated oven at 400 degrees for 25 minutes.
Remove from oven and let cool before removing from pan.