Oats and Honey Breakfast Muffins

Posted by hsimpsongrossman on December 31, 2013

My visit to New York this past November was targeted-Yours Truly must, for once, enjoy a vacation.

“She must be crazy” you, dear invisible readers of mine, are undoubtedly thinking.  “Send us for two weeks to the Big Apple, with no kids (the first time I went without a new-born, taking advantage of a maternity leave, or the whole gang (Bar Mitzva trips)) and no husband and we will show her how easy that is!”

Well, see, I don’t trust myself when it comes to vacations.  When I am alone with spare time on my hands I tend to stress.  I find myself running around doing things, just to make sure that I am taking full advantage of those precious vacation minutes.  I keep on checking on myself: “Well, are you having fun already? Are you sure you’re happy? Can we go back home now?”  And more often than not I am not having fun at all but rather mentally torturing myself trying to figure out what to do, while all along what I really want is to return to my routine – back to my dishes, laundry, planning menus for Shabbat meals, making shopping lists and having the same breakfast/supper every day at the same time over and over again!

So, prior to deciding that I am actually going on that trip, I made a deal with myself – if I am not planning to let go, have fan, not think too much about having to have fun, but rather let myself flow with what I feel like doing (or not doing) at each moment, I’d better stay home and not waste money, time and complicated babysitting arrangements.

A day before my scheduled flight I was still calling up my siblings and friends, trying to convince them that they have to talk me out of this terrible idea.  None of them played ball.

I landed on Friday morning, took a cab to the Bernsteins’s and within minutes was on my way to the LIRR station (how could you not spend half an hour chatting with the housekeeper? She must have been so insulted! You always listen to her stories! What would Mama say?! That’s not the way you were brought up!).  As soon as I let myself stop at Starbucks for a Grande’ coffee (Ahh! In middle of the morning? Unscheduled?) on my way to the train, I began suspecting there is hope for me and this trip.  Walking from Penn station straight to Bouchon Bakery without even knowing their exact address caused me to walk with my nose up in the air (I might be temporarily normal!).  And that spontaneous scoop of Pumpkin Pie ice scream at Ben&Jerry’s (wait a minute, is this an responsible lunch? Or, God help me, a Hobbit style second breakfast?) was enjoyed slowly, while walking the streets of my beloved Midtown washed by an unexpected November sun, smiling and wiping tears simultaneously.

I made it my business to go only to places I really wanted to go to (No FAO Schwartz, no Toys R Us and no Century 21), meet only people I really wanted to meet (though there were a few I truly wanted to meet and had not managed to), and eat things which for a very long while and for reasons too complicated to explain here and now, used to be a taboo for me (cold cuts, schnitzel, bagels, tofu, donuts ,seasonal flavored lattes and many more).  Each time I managed to do any of those seemingly natural things I made a tiny check mark in my mental list of challenges and felt my chest expanding with pride.

I had bought six acclaimed, bestselling cookbooks during this visit, after having conducted thorough research.  I am the kind of person with cookbook waiting lists, who follows a first-in-first-read system (no matter how attractive a new cookbook might seem (who am I to judge by a cover?)), reads cookbooks front to back, does not skip introductions, How-to-Get-Started type of forwards and source list (so what if I don’t live in the U.S? that’s no excuse for a half done reading job). Yet, one of the things I let myself  do during this visit, was spend hours in Barnes and Noble, looking at random magazines, reading poetry, glancing sporadically at cookbooks I had never considered worth my attention (meals for kids? healthy treats? Paa! no one can give ME any tips on feeding kids!).  And let me tell you- I found some great Ideas in some of those topic oriented cookbooks.

This streak of spontaneous (irresponsible) behavior followed me all the way back home, as barely two days after landing back in Israel, I rushed to bake these muffins, inspired by a recipe I saw in the book Weelicious Lunches: Think Outside the Lunch Box and found in the website bearing that name, before even putting my new cookbooks on the shelf! Not to mention the piles of laundry and the daunting, almost untouched suitcases lying all over the place (outrageous impulsive behavior).

One Flaunting Her Beauty
One Flaunting Her Beauty

These muffins are not overly sweet and the inclusion of oats as well as whole wheat flour deems them fit for a quite healthy breakfast or snack in my opinion.  They are very easy to make-all you need is a measuring cup, two bowls a spoon and a fork.

Better Half?
Better Half?

I used old fashion rolled oats for half the amount of oats required and quick cooking ones for the other half , to pacify the pickier among my kids (somehow the smaller amount of thicker oats went unnoticed), but one can use either old fashioned oats or quick cooking ones for the whole amount.  I used silan (date honey) as I like its robust flavor but maple or honey should work as well.  Lastly, I  used homemade buttermilk (I can’t remember the last time I bought butter milk).  Please do look here for how to make you own buttermilk.

Birds Eye View
Birds Eye View

Oats and Honey Breakfast Muffins on the Spot: Mix dry ingredients.  Mix wet ingredients.  Combine.  Pour into muffin cups and bake. Voilà!

Oats and Honey Breakfast Muffins

Inspired by a recipe from Weelicious

(Makes 12 Regular Sized Muffins, 15 if you like them a bit smaller, as I do.)

Ingredients:

3/4 cup old fashioned oats

3/4 cup whole wheat flour

3/4 cup all-purpose flour

2 tps baking powder

1 1/2 tps baking soda

1 tps cinnamon

½ tps ground ginger

¼ tps ground nutmeg

1 tps salt

1/2 cup silan, maple or honey

1/2 cup buttermilk

1/2 cup vegetable or canola oil

2 large eggs, at room temperature, whisked

Preparation:

Preheat oven to 350 degrees.

Grease or line with paper muffin liners, a 12 cup muffin tin (and 3 more if you opt for the smaller muffins).

In a large bowl, mix oats, flours, spices, baking powder and baking soda, to combine.

Whisk the remaining wet ingredients in a separate bowl until combined.

Pour the wet ingredients into the dry ones and stir until just (!) combined.

Fill 12 muffin cups till 3/4 of their capacity.

Bake 18-20 minutes for regular size muffins (or 15-16 minutes if making 15 smaller muffins) or until a toothpick inserted comes out clean, with moist crumbs clinging to it.

All Gone!
All Gone!

Filed under Muffins and Loafs

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