Wednesday, March 26, 2014

Yummy Muffins in My Tummy

Hannah opened our refrigerator the other day and asked me what in the world I had going on inside. By now I think she should be used to all of my weird culinary explorations, but I guess these muffins threw her off. My reply was that I was soaking the grains. Hannah just does not understand....

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Just to clarify, soaking the multigrain hot cereal that goes into these muffins helps lend to an amazing  texture and taste in these healthy muffins. The grains soak up most of the milk, yielding a soft and chewy muffin. If only Hannah knew...

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6 Grain Banana Muffins
makes 18
1 cup flour
1 1/3 cup rolled oats
1 cup Bob’s Red Mill 6 Grain Hot Cereal
2 tsp baking powder
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 cup sugar
½ cup applesauce
2 ripe bananas
2 cups buttermilk
½ cup melted butter
2 eggs

Combine the 6 grain hot cereal and milk together. Cover and refrigerate overnight. The next morning, preheat your oven to 375 degrees and oil a muffin pan. Using a high speed blender, blend the oats into a flour. Add the salt, baking powder, baking soda, cinnamon, and flour. Blend until well combined. Pour this into the milk mixture, but do not stir it up yet. Put the bananas, eggs, sugar, butter, and applesauce into the blender. Blend until everything comes together. Pour this mixture into the big bowl with all the other ingredients. Stir until everything is just combined, and divide the batter between 18 muffin holes. Bake for 22 minutes, or until a toothpick comes out clean. Let the muffins sit for 5 minutes before removing to a cooling rack.

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