Entry: Sweet, Tart, and Crunchy Sunday, June 13, 2004




Raspberry Corn Muffins


OK, so my first attempt at food photography isn't anything to write home about... but let me tell you about the subject of the above photo...

One of my favorite cookbooks, dorky as the title may sound, is "Oat Cuisine" by Bobbie Hinman. It works oats, or oat bran, or oat groats into every recipe imaginable. Yes, it's nauseatingly healthy.  =)  But it has some great bread recipes. One I tried a few weeks ago is called "Applesauce Cornbread." It was fine, but not too exciting... a little bland in fact. Here's the recipe as it's published in the book:

3/4 cup yellow cornmeal
1/2 cup oat bran
1/4 cup all-purpose flour
1/4 cup whole wheat flour
2 teaspoons baking powder
1-1/4 teaspoons cinnamon
1 cup unsweetened applesauce
1/2 cup skim milk
2 egg whites
1 teaspoon vanilla extract
1 tablespoon vegetable oil
3 tablespoons honey


Preheat oven to 375.
Lightly oil a 6x10 inch baking pan, or spray with non-stick cooking spray.
In a large bowl, combine dry ingredients. Mix well.
In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing just until all ingredients are moistened.
Place mixture in prepared pan.
Bake 25 minutes, until firm.
Cool in pan on rack.

Here is my spin on the recipe:
I used 5/8 cup fine cornmeal and 1/8 cup coarse cornmeal.

I used one whole egg instead of two egg whites -- I'm not quite as obsessive about fat and cholesterol as the author!
I used 1 1/2% milk, because that's what I had in the fridge.
When the ingredients were almost mixed, I added one cup of frozen raspberries, and then finished mixing.
I made muffins instead of a loaf. Using an ice-cream scoop to measure the batter into a muffin tin lined with papers, I got 10 muffins.
I rarely time anything I cook, but I would guess these took 20 - 25 minutes to bake at 350. My muffin tin is dark, and I hate dark brown baked goods, so I always reduce baking temps by 25 degrees.

Kevin and I were very pleased with the results. The muffins are a bit denser and moister than your usual bakery muffin. The oat bran adds a bit of chewiness and texture. The coarse cornmeal adds crunch. The raspberries add a nice tartness. The cinnamon is a subtle, but noticeable flavor in the background. And this was our Sunday morning breakfast.
 

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