Lemon-Streusel Oatmeal Muffins: Breakfast Is Served
Oatmeal Love Part 2: Oatmeal Muffins
Hi everybody :)
It that time again, "Welcome to another Breakfast Is Served Sunday". I hope you all enjoyed and had a safe holiday. If you're just tuning in to my post every Sunday I post a Breakfast Is Served. Last week breakfast, Jammin' Oatmeal, was one of the ways I love to eat my oatmeal.
Continuing my love for the oats, today post is all about the oatmeal, part 2: Oatmeal muffins.
Let's get it started...
Oatmeal Muffins adapted Southern Living 1982 Annual Recipes
Ingredients
1 cup quick-cooking oats, uncooked
1 cup buttermilk
1 cup firmly packed light brown sugar
1 egg, slightly beaten
1 3/4 all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves (I used nutmeg, freshly grated)
1/4 teaspoon ground mace (I used allspice)
1/2 cup vegetable oil
1/2 teaspoon grated lemon rind
1/2 cup raisins
Combine oats and buttermilk in a large bowl; let stand 1 hour.
Add brown sugar and egg: mix well.
Combine next 7 ingredients.
Stir into oat mixture. Stir in oil. grated lemon rind, and raisins.
Spoon into greased muffin pans, filling one-half full. Bake at 400° for 20 minutes. Yield: about 1 1/2 dozen. (I used jumbo muffin pans; see detail below)
Tip: Add a little water to muffin tins if you don't have enough batter to fill them, to keep them from burning.
Note: Wrap any leftovers in foil and freeze. To reheat, thaw to room temperature and bake in unopened foil at 350° for 15 minutes or until hot.
What I Did and/or Think:
The changes I made are in Italic and Purple.
This
recipe was designed to make regular-sized muffins, but I like my muffins BIG :
) So I baked these in my jumbo muffin pan at 400 degree for 10 minutes,
reduced oven temperature to 350 and baked 15 - 18 more minutes. I made 7 Jumbo muffins.
To up the lemon flavor I added a Lemon-Streusel Topping and Lemon Glaze to the muffins; recipe below.
The Taste: DELICIOUS!!! Soft tender oatmeal muffin with bits of raisins and lemon flavor combined. I love the flavor, taste, and smell of these muffins. They are definitely worthy of REPEATING!
For the Lemon-Streusel Topping: Optional
1 cup all-purpose flour
1/2 cup oatmeal
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup parked brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped pecans
1 tablespoon lemon zest
Mix flour, oatmeal, cinnamon, salt, nuts, sugar; cut in butter until crumbly. Toss in nuts and
zest. You can cut this recipe in half if you like, because some will be leftover after sprinkling (just let the salt stay as is).
Lemon Glaze: Optional
1 tablespoon Lemon juice
1/4 cup Powder sugar
1 teaspoon Butter
ENJOY! Come again...
Linked to:
BYOB @ girlichef: BYOB - Bake Your Own Bread
Nifty Thrifty Sunday
Everyday Moms Meals
Think Pink Sunday @ Flamingo Toes Get Your Party On
WTFab: Sunday Funday Blog Hop
Scrumptious Sunday Recipe Link Party @ Addicted Recipes
Mop Up Mondays - I Should be Mopping the Floor
Marvelous Mondays @ This Gal Cooks
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
The Bulletin Board @ Mrs Happy Homemaker
Sew Can Do - Craftastic Monday Link Up Party
The Chicken Chick: Clever Chicks Blog Hop
Jaime @ Mom's Test Kitchen
Flour Me With Love: Mix it up Monday!
Carole's Chatter: Muffin & Cupcake Links Food Friday
Saucy Chicken
Hi everybody :)
I'm still looking out for more quick-cooking recipes. Although this recipe is made for the slow-cooker, it still comes together in a snap. I listed the direction for the slow-cooker below but I cooked mine in the Super Pot. Let's get it started...
Saucy Chicken adapted Taste of Home Quick Cooking Annual Cookbook (2010)
Prep: 15 min. Cook: 4-1/2 hours
6 boneless skinless chicken breast halves (5 ounces each) (I used chicken tenderloins)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 envelope onion soup mix
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon dried tarragon (I used poultry seasoning)
2 tablespoons cornstarch
1/3 cup white wine or chicken broth
Place chicken in a 5-qt. slow cooker.
In a small bowl, combine the cream of mushroom soup, onion soup mix, thyme, pepper and tarragon; pour over chicken. (I added about 1/2 cup chicken stock to the cream mixture.)
Cover and Cook on low for 4-5 hours or until a meat thermometer inserted into the chicken reads 170°. (I cooked it until the liquid reduced down to a thick sauce and meat was tender, about 1 1/2 hours, skipping the next step)
Mix cornstarch and wine until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened.
What I Did and/or Think:
The changes I made are in Italic and Purple.
The Taste: I LOVE the taste. The chicken was so tender in the creamy delicious sauce; definitely another GREAT REPEAT!
For Saucy Chicken with Vegetables: The "Trio" carrots, onions, and celery can be added to this recipe also, just place in pot before adding the chicken.
3 cups sliced celery
3 cups sliced fresh carrots
2 cups sliced onion
I like to add my vegetables about 15-20 minutes before it ready, like I did here, because they seems overcook to me, especially with the Super Pot.
ENJOY! Come again...
Linked to:
Wednesdays Adorned From Above
Sew Much Ado - We Did It Wednesday
Rae Gun Ramblings - What We Wore, Read, and Made Link Party
Savvy Southern Style - Wow Us Wednesdays
What I Whipped Up Wednesday @ Sugar and Dots
Sugar & Spice and Everything Nice @Seven Thirty Three
Whatever Goes Wednesday @ Someday Crafts
{Wow Me Wednesday} @Ginger Snap Crafts
Bizzy Bake Recipe Box
Made By Me Wednesdays @ JAQS Studio
Cast Party Wednesday-Lady Behind the Curtain
