afternoon snack

The weather these days begs for a bowl of hearty soup. I made a pot of miso squash soup this morning along with a batch of oatmeal raisin muffins. It’s a hearty soup, one that I’m still adding and subtracting new vegetables to, so you’ll have to wait a bit for the recipe.
I, do, however have a recipe for the muffins to share. But, I’ll get to that in a minute.

Oatmeal Raisin Muffins

First, I want to tell you a story about oatmeal. We all have memories of eating a bowl of oats on chilly mornings. Or maybe a batch of fresh baked oatmeal raisin cookies. However, you remember them, they are part of childhood.
I remember visiting my grandparents who ran a small farm with goats, chickens, and vegetables (including corn fields). During the summer, I stayed on the farm a week or two and loved the dramatic change from the small city where I lived.
For breakfast, my grandmother cooked scrambled eggs and potatoes with onions and peppers. Picked fresh from the nest, those brown orbs plated beside the diced potatoes lured me out of bed every morning. I have to admit, it took some coaxing to get me to drink a glass of goat milk with the meal, but I eventually got used to drinking grass and herbs.
Breakfast smelled up the kitchen until late in the afternoon when I looked into her wall of built-in cupboards for a box of maple brown sugar oatmeal packets. The box was stored right next to the jar of pickled beets. I picked out a packet or two and poured hot water on top. I clung to each bite, as if it were my last.
I feel the same way when I bite into these Oatmeal Raisin Muffins.

Oatmeal Raisin Muffins close

The banana milk adds a natural sweetness along with the maple and brown rice syrups. They are light enough to eat as an afternoon snack or to dunk into a hot bowl of soup. Either way, you can’t go wrong.

Oatmeal Raisin Muffins
Yield: 12 muffins
1 3/4 cups white spelt flour
1/2 cup almond meal
3/4 cup rolled oats
1 tablespoon baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
2 flax ‘eggs’ (whisk 2 tablespoons ground flax seed with 6 tablespoons boiling water, let sit for
1/4 cup coconut oil (not melted)
1 cup banana milk (blend 1 banana with 1/2 cup cold water)
1/2 cup applesauce
1/4 cup brown rice syrup
1/4 cup pure maple syrup
1/2 cup raisins
Preheat oven to 400F. Lightly oil and flour a 12-cup muffin pan.
Prepare flax eggs; set aside to thicken.
Prepare banana milk; set aside.
Whisk dry ingredients together in a large mixing bowl; set aside.
Mix flax eggs, coconut oil, banana milk, applesauce, brown rice syrup, and maple syrup together with a hand mixer on low speed or by hand until thoroughly combined.
Make a circular indentation in dry ingredients and slowly fold in wet ingredients until flour mixture is well combined; do not over mix. Add raisins.
Fill muffin cups with better about three quarters full. Bake for 13 to 15 minutes or until muffins begin to pull away from pan. Remove from oven and cool on a wire rack.


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