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15 Oct 2008 09:24
St John's Jug Muffins
3 cups all-purpose flour
2 cups whole wheat flour
1 Tbsp. plus 1 tsp. baking soda
1 1/2 tsp. salt
2 cups oats (quick cooking or old fashioned)
2 cups Raisin Bran cereal
2 cups All Bran or other 100% bran cereal
1 cup raisins (or other dried fruit)
1/2 cup butter, melted (or half butter, half canola oil, or all canola oil)
1 L buttermilk
2 cups sugar
1/4 cup molasses
4 large eggs
Preheat oven to 350F.
In a large bowl, stir together the flours, baking soda and salt. Stir in the oats, cereals and raisins. In a smaller bowl, whisk together the butter/oil, buttermilk, sugar, molasses and eggs. Add to the dry ingredients and stir just until combined (the batter will be very thick.)
Fill muffin cups lined with paper liners and bake for 25 minutes, or until springy to the touch. Leftover batter can be kept in the fridge for up to a month. If you bake only a few muffins at a time in a full-sized muffin tin, fill the empty tins half full with water to prevent warping.
Fried Oatmeal
Cook quick or old-fashioned oats as you normally would, stirring often to encourage a creamy consistency. Pour into a loaf pan that has been sprayed with nonstick spray and chill overnight. The next morning, heat a skillet (I use cast iron, which has a great nonstick surface) with a bit of oil and butter over medium-high heat, and when the foam subsides add a slice of oatmeal, cut between 1/2" and 1" thick. Let it brown on one side, then flip it over and brown on the other side. Serve drizzled with maple syrup, warmed jam (I used black currant) and if you like, a bit of cream.
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