Today was dull and grey, threatening to either rain or flurry making it an ideal day to experiment in the kitchen. I decided to try out two new recipes, one for cookies and the other for muffins. Oatmeal was the theme. The smells wafting from the kitchen were heavenly!
Maple Oatmeal Cookies
Canadian maple syrup is graded into two classes (Canada #1, Canada #2) that are divided into four colour classes (extra light, light, medium, amber [Ontario amber]). The flavour ranges from very delicate to strong. Canada #2 maple syrup either amber or Ontario amber is best suited for baking or cooking.
Maple syrup gives this oatmeal cookie that little extra something! They are chewy in the middle but firm as they cool. These cookies get the seal of approval from my family.
Maple Oatmeal Cookies
source: Ontario Maple Syrup Producers Association modified by me
1 ½ c organic sugar
½ c shortening
2 eggs
⅓ c pure Maple Syrup
1 ¾ c unbleached flour
1 tsp sea salt
1 tsp baking soda
2 c quick cooking oats
1 c raisins
½ c chopped walnuts
Heat oven to 375ºF (350ºF convection). Combine sugar, shorten, eggs and Maple Syrup in KitchenAid® stand mixer bowl. Mix on setting 4 until well creamed using the flat beater. Combine dry ingredients in separate bowl and mix with a fork. Set the mixer to setting 2 and slowly add the dry ingredients. When mixed, remove the bowl. Drop dough by rounded teaspoonful onto ungreased cookie sheets about 2 inches apart. Bake until light golden brown, 8 to 10 minutes. Remove from cookie sheet and cool.
Yield: about 4 doz cookies
Banana Oatmeal Muffins
What better way to great the morning than fresh homemade muffins? I have a few tried and true family favourites but am always looking for a new muffin to add. Since I was baking with oatmeal it seemed logical to make an oatmeal based muffin.
These tender, scrumptious muffins have a lovely banana flavour. Serve them hot from the oven or re-warm for a nice breakfast treat! The recipe yield was 12 muffins.
Banana Oatmeal Muffins
source: Jean Paré, Company's Coming Muffins & More (1983), Pp. 12., modified by me
1½ c unbleached flour
1 c quick cooking oats
½ c organic sugar
2 tsp baking powder
1 tsp baking soda
½ tsp sea salt
2 eggs
¼ c vegetable oil
¼ c milk
1 c mashed bananas*
Measure the dry ingredients into a mixing bowl. Stir with a fork to mix well. Make a well in the centre. In a small bowl mix the eggs, oil, milk and bananas. Hand whisk. Pour the mixture into the well of the dry ingredients. Stir until just moistened. The batter will be lumpy. Spoon mixture into greased muffin tin or silicone muffin pan 3/4 full. Bake at 400ºF (375ºF convection) [200ºC/190ºC convection] for 20 minutes or until centre tests clean with toothpick.
Yield: 12 muffins
* about 3½ medium very ripe bananas
4 food lovers commented:
In last month's Cook's Country they had a recipe for improved banana nut bread/muffins. They were going for more banana flavor without adding more banana (which we all have learned makes for uncooked mushy centers that go bad quickly). Their solution was to roast the unpeeled bananas in the oven for 20 min at 325. Let them cool then peel and mash. This also intensified the sweetness so they could use less sugar. I haven't tried it yet since it's rare that I have uneaten old bananas, but I plan to try it soon.
Thank you for this recipe! I have made a batch up for my freezer. It is wonderful to just grab one muffin to heat in the microwave while the coffee is brewing.
They were very tasty indeed.
Do you think I can use frozen bananas in this?
I don't see why not. I would bring the bananas to almost room temperature first.
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