Oat Muffins Recipe, 100% Wholegrain Oat Muffins

Oat Muffins Recipe, 100% Wholegrain Oat Muffins.

Step by step recipe for 100% wholegrain brown sugar oat muffins adapted from the flour cookbook by Joanne Chang.

I get requests from my friends for whole grain muffins/bakes all the time. I adapted this recipe from Chef Joanne Chang’s cookbook Flour. Joanne is an honors graduate from Harvard with a degree in applied mathematics and economics. Now she runs a bakery for a living. That’s some resume for a baker. she knows her pi π, also bakes amazing pies and cracks one egg at a time. She inspires me a lot. And all her recipes knocks my socks off!

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This recipe is quite simple and straight forward. The only exotic thing you will need for this recipe is Crème Fraîche /cultured cream. I make my own creme fraiche. So plan ahead. The original recipe uses old fashioned rolled oats. In India, we only get quick cooking oats. I know how sad that makes me. I promise it does work well with quick cooking oats too. OK. Lets start rolling.

In a small bowl, sift the wholewheat flour, baking powder, baking soda, and salt and stir until well mixed. Set aside.

In a medium bowl, stir together crème fraîche, milk, egg and vegetable oil with a whisk until combined.Add in the granulated sugar and brown sugar and stir well.

Add in the oats and continue to stir until well combined.Gently fold the dry ingredients (sifted flour mixture) into the wet oat mixture. The batter will be gloppy. cover the batter bowl with a lid and place in the fridge. Let the batter sit for at least 1 hour or up to overnight in the refrigerator.

When ready to bake, preheat the oven to 400°F/200°C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners. Spoon about 1/2 a cup of the batter into each muffin cup, filling it all the way to the brim. It will seem like there’s too much batter for the tins, but if you want the characteristic muffin top you need to overfill them. TO MAKE THE TOPPING: In a small bowl, stir together the oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins. Bake for 30-40 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan.

Serve warm or at room temperature.

For the muffin Batter

• 1 1/2 cups rolled oats or quick cooking oats
• 1/2 cup crème fraîche
• 1/2 cup whole milk, at room temperature
• 1/4 cup vegetable oil
• 1 egg
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup whole-wheat flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

Brown sugar Oat Topping

• 2 tablespoon rolled oats or quick cooking oats
• 2 tablespoon packed brown sugar
• 1/4 teaspoon ground cinnamon

1. In a medium bowl, stir together crème fraîche, milk, egg and vegetable oil with a whisk until combined.Add in the granulated sugar and brown sugar and stir well. Add in the oats and continue to stir until well combined.
2. In a separate small bowl, sift the wholewheat flour, baking powder, baking soda, and salt and stir until well mixed. Gently fold the dry ingredients into the wet oat mixture. The batter will be gloppy. Transfer the batter to an airtight container and place in the fridge. Let the batter sit for at least 1 hour or up to overnight in the refrigerator.
3. When ready to bake, preheat the oven to 400°F/200°C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners. Spoon about 1/2 a cup of the batter into each muffin cup. It will seem like there’s too much batter for the tins, but if you want the characteristic muffin top you need to overfill them.
4. TO MAKE THE TOPPING: In a small bowl, stir together the oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins. Bake for 30-40 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan.

Notes

These muffins taste best the day they are made, but you can store them in an airtight container at room temperature for up to 2 days. If you keep them for longer than a day, refresh them in a 300°F/150°C oven for 5 to 6 minutes. Or, you can freeze them, well wrapped in plastic wrap, for up to 1 week. Reheat directly from the freezer in a 300°F/150°C oven for about 10 minutes.

• Author: kannamma @kannammacooks.com
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: American

For the muffin Batter

• 1 1/2 cups rolled oats or quick cooking oats
• 1/2 cup crème fraîche
• 1/2 cup whole milk, at room temperature
• 1/4 cup vegetable oil
• 1 egg
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup whole-wheat flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

Brown sugar Oat Topping

• 2 tablespoon rolled oats or quick cooking oats
• 2 tablespoon packed brown sugar
• 1/4 teaspoon ground cinnamon

1. In a medium bowl, stir together crème fraîche, milk, egg and vegetable oil with a whisk until combined.Add in the granulated sugar and brown sugar and stir well. Add in the oats and continue to stir until well combined.
2. In a separate small bowl, sift the wholewheat flour, baking powder, baking soda, and salt and stir until well mixed. Gently fold the dry ingredients into the wet oat mixture. The batter will be gloppy. Transfer the batter to an airtight container and place in the fridge. Let the batter sit for at least 1 hour or up to overnight in the refrigerator.
3. When ready to bake, preheat the oven to 400°F/200°C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners. Spoon about 1/2 a cup of the batter into each muffin cup. It will seem like there’s too much batter for the tins, but if you want the characteristic muffin top you need to overfill them.
4. TO MAKE THE TOPPING: In a small bowl, stir together the oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins. Bake for 30-40 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan.

Notes

These muffins taste best the day they are made, but you can store them in an airtight container at room temperature for up to 2 days. If you keep them for longer than a day, refresh them in a 300°F/150°C oven for 5 to 6 minutes. Or, you can freeze them, well wrapped in plastic wrap, for up to 1 week. Reheat directly from the freezer in a 300°F/150°C oven for about 10 minutes.

• Author: kannamma @kannammacooks.com
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: American

Find it online : https://www.kannammacooks.com/100-wholegrain-oat-muffins/

Sweet and Sour Fish, Chinese Sweet and Sour Fish Recipe.

Chinese style sweet and sour fish recipe adapted from Chef Martin Yan.

Lets do some Chinese take out dinner. Who doesn’t love fish, fried and tossed in sauce. Come with me…I will give you a piggyback to flavor town. I adapted this recipe from Martin Yan’s cooking show, Yan can cook. I love all things Martin Yan. He is cute, he makes me laugh and he makes good food. The fish turned out awesome. Today was good. Today was fun. Tomorrow is another one.

So here is the route to flavor town.

First lets make the batter to fry the fish. Crack one egg in a bowl. You are doing it right if your egg has an yellow yolk. To the egg add half a teaspoon each of salt and pepper powder. Add in 1/4 cup of corn starch and half a teaspoon of soy sauce. Stir well.

Add in the cut fish fillet and mix well to combine.

Let the batter marinate for 15-20 minutes. Add oil to a pan for frying the fish. When the oil is hot,add the fish to the pan and cook till they are lightly browned.About 2 minutes. Lift out and drain on paper towels. Set aside. In the mean time, if you are like me, nibble on the fried fish. Promise me you wont be like me.

Now for the stir-fry and the sauce Make a corn starch slurry by adding a tablespoon of cornstarch to 1/4 cup of water. set aside. Heat a table spoon of oil in a skillet. When shimmering add in the chopped garlic and fry till they start to brown. Add in the chopped onion and the sliced red peppers/capsicum. Briefly fry for a minute. Now add in the sauce mixture (honey,soy and vinegar). I used apple cider vinegar as that’s what I had. If you have rice vinegar use it dearies. Simmer for a minute. Now is the time to thicken the sauce. Add the corn starch slurry to the pan and saute for 10 seconds. The sauce will become thick in an instant. Add in the fried fish and toss slightly to coat. Add the spring onions/scallions. Toss it around so the fish gets evenly coated with the sauce. Remove off heat. Serve hot with rice or noodles.

For the Batter

• 1 egg
• 1/2 teaspoon ground pepper powder
• 1/2 teaspoon salt
• 1/2 teaspoon soy sauce
• 1/4 cup corn starch
• 300 grams white fish fillet (you can use cod, snapper, tilapia, basa or any mild fish)
• Vegetable/ Refined Peanut Oil to Deep fry

For the corn starch slurry

• 1 tablespoon corn starch
• 1/4 cup water

For the sauce

• 1 teaspoon honey
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar (I used apple cider)
• 2 tablespoon water to dilute the sauce

For the stir fry

• 1 tablespoon Peanut Oil
• 2 tablespoon minced garlic
• 1/4 cup chopped onions
• 1/4 cup sliced red peppers/capsicum
• 1/4 cup spring onion/scallion

1. Crack an egg in a bowl. To the egg add half a teaspoon each of salt and pepper powder. Add in 1/4 cup of corn starch and half a teaspoon of soy sauce. Stir well. Add in the cut fish fillet and mix well to combine.
2. Let the batter marinate for 15-20 minutes. Add oil to a pan for frying the fish. When the oil is hot,add the fish to the pan and cook till they are lightly browned.About 2 minutes. Lift out and drain on paper towels. Set aside.
3. Make a corn starch slurry by adding a tablespoon of cornstarch to 1/4 cup of water. set aside.
4. Heat a table spoon of oil in a skillet. When shimmering add in the chopped garlic and fry till they start to brown. Add in the chopped onion and the sliced red peppers/capsicum. Briefly fry for a minute. Now add in sauce mixture(honey,soy and vinegar).Simmer for a minute. Now is the time to thicken the sauce. Add the corn starch slurry to the pan and saute for 10 seconds.
5. The sauce will become thick in an instant. Add in the fried fish and the spring onions/scallions. Toss it around so the fish gets evenly coated with the sauce. Remove off heat.
6. Serve hot with rice or noodles.

Notes

If you would like more heat add in some hot sauce or pepper flakes to your liking.

• Author: kannamma @kannammacooks.com
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Appetizer
• Cuisine: Chinese