Monday, August 30, 2010

Apple Cinnamon Oatmeal Muffins

I have a daily dilemma.  What in the hell am I going to pack this child for lunch?  I put in fruit and she doesn't eat it, or worse takes a bite then smashes the rest in and around her lunch box.  I pack her popcorn and the school is all like NO POPCORN blah blah blaaaah.  Why can't this be like the states damnit?  Why can't I just give my kid a bag of chips and a twinkie and call it a day?  All this damn healthy eating, making my life difficult!  Seriously though, why can't they have popcorn but they can mow down four brun ost sandwiches?  Hmm?  HMMM?  Norwegian logic, I swear.

Really though, I WANT her to eat healthy, so I have to get a little creative.  Yesterday I spent like five hours cleaning my kitchen (don't even say anything Mom) and then when I was done I thought it would be an awesome idea to make a mess of it.  Muffins!

These little beauties are just something I threw together using a basic recipe and adding in whatever I had on hand.  They take about 5 minutes to throw together and 15 to bake, so you can even make these last minute the night before and be good to go.  Most importantly though, kids will eat them!  Mini muffins are perfect school food.  They are also perfect Mommy food.  I know this because so far I have eaten most of them :)

Apple Cinnamon Oatmeal Muffins recipe adapted from King Authur Flour Baker's Banter

1 1/4 Cup All Purpose Flour (You can substitute half the AP with Whole Wheat flour)
1 Cup Quick Oatmeal
1/4 Cup Splenda
1/4 Cup Brown Sugar
1/2 teaspoon Salt
1 Tablespoon Baking powder
1 Tablespoon Cinnamon
1/3 Cup Raisins
1 Granny Smith Apple, diced small
1 Cup Milk
1/4 Cup Vegetable Oil (can be omitted, or replaced with Applesauce)
2 Eggs

Preheat oven to 500F/260C.

Combine all of the dry ingredients, whisking well.  Whisk in raisins and apples. 

Combine wet ingredients, add to dry.  Stir ONLY until combined, no more than ten passes.

Grease or line mini or normal sized muffin tin.  For mini use 1 T of batter per muffin, 3 T of batter per normal sized. 

Put muffins in oven and immediately reduce heat to 400F/200C.  Bake 15 to 20 minutes.

Yields 24 mini muffins + four normal muffins.  Or 12-14 normal sized muffins.

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Thursday, August 19, 2010

Banana Bread Crumble

I love banana bread, but I'm tired of making breads.  When I saw this recipe I definitely had to make it, and it was a perfect excuse to kill those bananas hanging out on my counter.  It's banana-y, sugary, oatmealy goodness.

The topping is nice and crunchy and the nuts caramelize all pretty like.

The bottom layer is cake like, and the bananas soak into it like buttah.

You can add anything you like to this.  Some chocolate chips would be awesome.

It's pretty addictive and coma inducing.  Go make it.

Banana Crumble recipe adapted from Bake or Break


3/4 Cup Brown Sugar, packed
1/2 Cup Self Rising Flour (or all purpose + 3/4t baking powder and 1/4 t salt)
1/2 Cup Butter, softened
1 Cup Oatmeal
1/2 Cup Chopped Nuts, whichever kind
1 teaspoon Cinnamon


1 Cup Self Rising Flour (or all purpose + 1 1/2 t baking powder and 1/2 t salt)
1 Cup Splenda
1 Cup Skim Milk
1/2 Cup Butter, melted
6 Bananas, sliced
1 teaspoon Cinnamon

Preheat oven to 375F/190C

For the topping, combine the brown sugar, flour, cinnamon and butter.  Add in the oatmeal and nuts until crumbly.  Set aside.

For the base,  combine flour, cinnamon, splenda and milk and mix until well blended and smooth.  Add in the melted butter and whisk until well blended.

Lightly grease a 11x7 or 9x13 baking dish.  Pour the base mixture in.  Add sliced bananas.  Cover with topping mixture.  Bake 40-45 minutes.  
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