Here’s my recipe for quick, easy, homemade maple oatmeal mini muffins. They’re great to bring to brunch, and not too sweet. I wanted to try to make these with whole wheat flour, but was out when I went to make them. I’ll definitely try it next time! If you’d like to sweeten them up [...]
Here’s my recipe for quick, easy, homemade maple oatmeal mini muffins. They’re great to bring to brunch, and not too sweet. I wanted to try to make these with whole wheat flour, but was out when I went to make them. I’ll definitely try it next time! If you’d like to sweeten them up a bit, you can add more brown sugar to the recipe.
Maple Oat Chocolate Chip Mini Muffins recipe
- 3/4 cup flour
- 1/2 cup quick oats
- 2 tsp baking powder
- 1/4 cup packed brown sugar (if you’d like them sweeter, you could try more)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup milk
- 1 egg
- 1/8 cup canola oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
- A little extra flour, brown sugar, and cinnamon for the sprinkled tops
Mix together the dry ingredients in a bowl. (Flour, quick oats, baking powder, brown sugar, cinnamon, and salt). In a separate bowl, mix together the liquid ingredients (milk, egg, canola oil, maple syrup, and vanilla extract). Mix in 1/4 cup chocolate chips (or more! No judgements!).
Spray a mini muffin tin, and fill cups to the top with mixture. In a small bowl, whisk together some flour, brown sugar, and cinnamon, and sprinkle it over the tops of the muffins.
Bake at 375 degrees for 16 minutes, or until a knife inserted comes out clean.
It’s almost the Jewish holiday of Purim (coming up on March 8th, 2012), so I decided to make the traditional Purim treat – humentaschen! Plus, they are one of Matt’s favorite foods, so I end up making them a few times a year even without the holiday. Hamantaschen symbolize the 3 cornered hat that Haman, the villain of Purim, wore, although I’m sure there are multiple explanations for why they are eaten during Purim. I have a feeling it’s mainly because they are delicious!
Raspberry, Peach, and Nutella Humentaschen
Adapted from an index card in my Mom’s recipe box
- 2 sticks salted butter
- 8 oz cream cheese
- 1 cup sugar
- 2 eggs
- 4 cups flour
- 2 teaspoons baking powder
- any filling you think would taste delicious! I used peach and raspberry preserves, and nutella
1. Making the hamantaschen dough
Let butter and cream cheese soften at room temperature. When they are softened, mix them together in a large bowl. Next, add the sugar, and then the eggs, one at a time. Then, mix in the four cups of flour, one at a time, and the baking powder. Mix until a dough ball forms. Wrap the dough in parchment paper, and place in the freezer for 30 minutes.
2. Cutting humentaschen circles
Cut your ball of dough into 2 or 3 pieces. Using two pieces of parchment paper, under and on top, roll out one of the balls of dough until it’s about 1/8th to 1/4 of an inch thick. Use a glass as a cookie cutter, and form circles from the dough. Roll up the leftover dough, re-roll it out, and create more circles. Repeat this process until you are out of dough. I ended up making about 60 circles (60 humentaschen), but it will vary depending on how thick your slab is, and the size of the cup.
3. Folding the hamantaschen
Line cookie sheet with parchment paper. Take a circle. Following the diagram above, use your finger to line the outer circle of the hamantaschen with water, which will help the edges stick together. Place one teaspoon of your filling (in my case, raspberry preserves, peach preserves, and nutella), in the middle of the circle. Fold two sides in and pinch them together. Then, fold up the remaining side. Make sure that your corners are pinched enough that they won’t open up while baking.
4. Baking the hamantaschen
Place hamantaschen on your cookie sheet with about an inch or so between each other. Bake at 350 degrees for 16-18 minutes, or until they look ready! Depending on how many baking sheets you have, this may take a few rounds. It took me 4 rounds of baking, with about 12 hamantaschen on each baking sheet.
All in all, this made 60 delicious hamantaschen, and it took about 3 or 4 hours to make, including the time the dough spent in the freezer (although might be quicker, since I was taking photos of each step!). For those of you counting your calories, each hamantaschen is roughly 110-115 calories.
Chag sameach purim! (Happy Purim!)
I love making this oatmeal bake, because you can fill it with any of the toppings you have around your kitchen, it’s super nutritious, easy to make, and very delicious. This particular bake is filled with blueberries, bananas, sunflower seeds, raisins, and one of my favorite trail mixes — Trader Joe’s [...]
I love making this oatmeal bake, because you can fill it with any of the toppings you have around your kitchen, it’s super nutritious, easy to make, and very delicious. This particular bake is filled with blueberries, bananas, sunflower seeds, raisins, and one of my favorite trail mixes — Trader Joe’s “Omega Trail Mix” (Omega 3 fortified cranberries, almonds, walnuts, roasted pepitas, pecans, and dry roasted pistachios).
Blueberry Banana Omega 3 Oatmeal Bake
Adapted from The Curvy Carrot
- 1 cup rolled oats
- 1/2 cup Trader Joe’s Omega Trail Mix
- 1/8 cup sunflower seeds
- 1/3 cup raisins
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- pinch of salt
- 1/4 maple syrup
- 1 cup milk
- 1 egg
- 1 tablespoon melted butter (although I might try it without this next time)
- 1 tablespoon vanilla extract
- 2 bananas
- 1 cup fresh blueberries
Pre-heat oven to 375 degrees. In a medium sized bowl, mix together the oats, trail mix, sunflower seeds, raisins, baking powder, cinnamon, and salt. In a separate, medium sized bowl, mix together the maple syrup, milk, egg, melted butter (I’m going to try without this next time), and vanilla extract. Lightly grease 13×9 inch baking pan, cut up your bananas, and lay slice down over the bottom. Add half of the bluberries. Top this with the dry oat mixture, followed by the liquid mixture, making sure to spread evenly. Top with the rest of the blueberries, and bake in the oven for 45 minutes, or until the top is nicely browned.
About Diana [knitandbake.com]By day, I have my dream job, photographing musicians and celebrities, shooting ad campaigns, editorial work, and more. I live in New York City with my high-school sweetheart and husband Matt <3 When I need to de-stress from the craziness of everyday life, I love knitting, baking, cooking, making photo books, organizing & making gifts for the people I love. This blog is a collection of my projects and recipes, both original and borrowed. xo, Diana