Plantain Oat Bran Breakfast Muffins

These are large size breakfast muffins that are packed full of oat bran. I have used brown sugar with a caramel taste and supplemented this with maple syrup and molasses. Plantains are like bananas except they are larger, and have to be cooked before eating. They have their own unique flavor. I use very ripe plantains as they are at their most flavorful and sweetest at that point. Their flavor goes well with cinnamon and allspice.

1 1⁄4 cups all-purpose flour

1 cup oat bran

1⁄3 cup brown sugar

1 tablespoon Maple Syrup

1 tablespoon Molasses

1 rounded tablespoon baking powder

½ teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 teaspoon cinnamon

½ teaspoon allspice

3/4 cup half and half (or milk)

¼ cup Greek style yogurt, plain and unsweetened

1⁄4 cup vegetable oil

1 large egg

1/2 teaspoon vanilla

1 large, very ripe Plantain, baked and mashed

1/3 cup dried cranberries (butterscotch morsels compliment the plantain flavor best but obviously carry a lot more calories)

Juice of 1 lime

1. Preheat oven to 400F; grease 12 large muffin cups or use muffin liners. Bake the ripe plantain as shown below for about 15-20 minutes.

It is done when a knife inserted in it meets no resistance. Remove from oven, discard peel, mash with a fork and cover with the lime juice.

2. Combine flour, oat bran, baking powder, baking soda, salt, cinnamon in a large bowl and set aside.

3. Put half and half or milk, sugar, dried cranberries, maple syrup, molasses, and vanilla in medium saucepan and heat slowly until sugar is dissolved. Bring to a simmer them set aside to cool. Whisk cooled mixture with egg, yogurt and oil until frothy. Whisk in the mashed plantain.

4. Add the dry ingredients to the wet mixture, stirring just until combined being careful not to overmix.

5. Divide batter evenly among large size muffin cups (I'm horrible at this).

6. Bake about 20 minutes, or until toothpick inserted into centers of muffins comes out clean.

7. Transfer to rack to cool.

Maple Oatmeal Chocolate Chip Muffins

Yes, I'm back to oats again. I'm a firm believer in the gut healing, soothing properties of this grain, and try to use it in anything that I can. These are delicious, moist muffins that make you want to eat them all at one sitting....DON'T!
1 egg
1 cup half and half (or skim milk if you are diet conscious)
1/2 cup of brown sugar (I like to use coconut sugar because of the caramel taste)
1 tablespoon good quality Maple Syrup
1/3 cup shortening
1 large tablespoon of Greek style yogurt
juice from 1/2 of a lime
1 cup old fashioned oats
1 1/3 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
pinch of cinnamon
pinch of allspice
1/2 teaspoon baking soda
1/3 cup dark chocolate morsels
Directions
1. Preheat oven to 400 degrees Fahrenheit.
2. Measure dry ingredients (flour, oats,  baking powder, salt, baking soda, cinnamon, allspice, and chocolate morsels) in a bowl. Mix with a whisk and set aside.
3. Cream together the shortening and sugar. Add the half and half, the juice of half a lime, and the yogurt, egg and maple syrup and whisk until light in color. 
4. Add the dry ingredients to the wet and mix until just combined. Do not over mix.
5. Fill 12 foil line standard sized muffin liners about 3/4 full. Bake for 20 minutes or until a cake tester comes out clean (there may be some staining from the melted chocolate but that's ok).
6. Remove from oven and allow to cool. Store in an airtight container. They can also be frozen and reheated in a microwave.

Spiced Apple and Oat Bran Breakfast cakes

Nothing says Christmas like the smell and taste of apples, cinnamon, and butterscotch! These are not really muffins even though they are baked in muffin liners. They are more like English  "rock cakes" or Jamaican "Toto". The oat bran makes them a bit dry and gritty but since they are for health and not intended to be sweet, soft, moist muffins, laden with fat and sugar, it's a trade off! If you like them a bit sweeter, spread with a dollop of your favorite jam or jelly.

3 oz all purpose flour

5 oz whole wheat flour

2 tablespoons baking powder

1 teaspoon salt

4 oz oat bran

1 tablespoon Arrowroot flour

½ teaspoon cinnamon

½ teaspoon allspice

½ teaspoon nutmeg

2 oz flax meal

3 oz brown sugar

2 eggs

 2 tablespoons maple syrup

1 tablespoon molasses

1 teaspoon orange extract

2/3 cup milk or half and half

2/3 cup Greek style yogurt

4 oz butter

1 small Granny Smith apple, peeled and shredded

1/3 cup butterscotch morsels

 Directions

1.      Weigh and mix together all the dry ingredients and spices. Add the butterscotch morsels to the mixture and set aside.

2.      Preheat oven to 400 degrees Fahrenheit

3.      In a small saucepan, add the sugar, milk or half and half, orange extract, butter, maple syrup and molasses. Slowly bring to a boil and remove from stove. Add the shredded apple to the mixture and set aside to cool.

4.      Whisk the eggs and the yogurt together until pale in color. Add in the liquid mixture and mix. Add the flour mixture all at once and mix together with a wooden spoon until just combined. Do not over mix.

5.      Divide the mixture evenly between 22 foil lined muffin cups that are paper lined. They do not need to be greased.

6.      Bake for 15-20 minutes until tops are browned and a cake tester inserted in the muffin comes out clean.

Steel Cut Oat and Flax Muffins

There are many recipes available for oatmeal muffins but I wanted to come up with one that uses steel cut oats. I find that type of oats to be more satisfying than rolled oats, and certainly keeps you feeling full much longer. In addition, I like the nutty, slightly chewy texture that it imparts to whatever it's used to make. Preparing the steel cut oats takes longer than rolled oats as they do require a lengthy cooking time on the stove top but the result is worth it. I have made the addition of molasses optional but use it if you prefer a dark oatmeal muffin.
Ingredients
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon salt
2 tablespoons flax meal
2 tablespoons dry shredded unsweetened coconut
1/4 cup dried sour cherries (or cranberries)
1 egg
1/3 cup half and half (or skimmed milk if you are diet conscious)
1/2 cup Greek style yogurt
1/2 cup dark brown sugar
1/3 cup shortening
1/2 cup steel cut oats, uncooked
4 cups water
1 teaspoon orange extract or 1/2 tablespoon freshly grated orange zest
1-2 tablespoons molasses (optional, depending on preference)
Directions
1. Bring the water to a boil then add the steel cut oats. Cook slowly for about 1/2 hour until the oats are soft but not mushy.
2. While the oats are cooking, mix the flour, baking powder, baking soda, salt, dried coconut, flax meal, and cherries in a separate bowl. Set aside.
3. When the oats are cooked, drain using a sieve and set aside to cool. Discard the water used to cook the oats.
4. Preheat oven to 400 degrees Fahrenheit.
5. In a bowl, place the shortening, yogurt, brown sugar, egg, orange extract, molasses (if using), and milk. Whisk all together until blended.
6. Add the dry ingredients all at once and mix with a wooden spoon until just moistened, and the mixture comes together. Don't over mix or take too long with this stage.
7. Fill 10 foil, paper lined muffin cups ( I use the jumbo size) about 2/3 full. Bake in oven for 20-25 minutes until tops are brown and a cake tester inserted into the muffin comes out clean.
8. Remove from oven, cool and store in an airtight container. The muffins may also be frozen for longer storage. To reheat the frozen muffins, I move them from the freezer and allow to thaw in the refrigerator overnight. I then warm them up in the microwave.

Steel Cut Oats Biscuits

I am always developing recipes for crisp, crunchy biscuits/cookies. This is one using steel cut oats, my latest passion in the world of oats. I like the nutty, chewy texture of the oats, and if I'm not in a hurry, I will lightly toast the oats before cooking them as this enhances the flavor of the finished product. These are not very sweet but can be made sweeter by increasing the amount of sugar and golden syrup. They will keep for quite a while in an airtight container.

100 grams steel cut oats., uncooked

450 grams self-rising flour

200 grams dark brown sugar (I like to use the ones with a strong caramel flavor e.g. coconut sugar, Colombian Panela, Mexican Piloncillo)

1 teaspoon salt

120 grams butter

120 grams Crisco

3-6 tablespoons golden syrup (depending on how sweet you like your cookies)

3 tablespoons half and half

1 cup puffed millet

1 teaspoon vanilla

Method

1.      Bring about 6 cups water in a pot to boil. Add the steel cut oats and partially cook them for about 10-15 minutes until they are semi-chewy. Drain through a sieve, pressing out as much moisture as you can. Set aside.

2.      Combine the flour, salt, and puffed millet. Mix well and set aside.

3.      Melt the butter, shortening, vanilla, golden syrup, and half and half. Bring to a rolling boil then remove from heat.

4.      Mix the flour, millet, and the cooked oats together using a stand mixer with a paddle attachment. Add the butter mixture and lightly mix until the dough comes together. The dough should be soft and dry to touch.

5.      Drop by rounded tablespoons on to a parchment paper lined cookie sheet. Bake at 375 degrees Fahrenheit for 20 minutes. Remove from oven and allow to cool while you are baking another batch.

6.      Decrease oven to 225 degrees Fahrenheit and put the cookies back in the oven to dry out for another 60-90 minutes until they are golden brown.Cool completely before storing in an airtight container.