Tag Archives: oats

Jumbo Chocolate Chip Cookies

If you’re a lover of chocolate chip cookies, like I am, then you probably have your favorite recipe and you may even remember when and where you tasted the perfect chocolate chip cookie.  For me, my favorite recipe is Cook’s Illustrated’s perfect chocolate chip cookies and I do indeed remember where I tasted my all-time favorite chocolate chip cookie, although I don’t exactly remember when.

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Brown Sugar Oat Muffins (with Ground Flaxseed)

The first recipe I’ve decided to try from my new The Taste of Home Cookbook is for brown sugar oat muffins.  The original recipe did not list ground flaxseed as an ingredient, but a tip for baking muffins is listed next to the recipe.  It reads as follows…

Add Some Flaxseed
Milled flaxseed is packed with heart-healthy oils and is a good source of fiber.  Besides sprinkling it on cereal or blending it into smoothies, it can be substituted for some of the fat in breads and muffins.  Try using 3 tablespoons of milled flaxseed instead of 1 tablespoon butter or oil called for in a recipe.  Be sure to use milled or ground flaxseed to enjoy all its wholesome benefits.

So I added 3 tablespoons of ground flaxseed to the dry ingredients, and reduced the oil in the recipe by 1 tablespoon.  The result is an awesome wholesome-tasting muffin that is just perfect for breakfast.

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Brown Sugar Oat Muffins (with Ground Flaxseed)
Adapted from The Taste of Home Cookbook
Makes 12

Ingredients
1 cup old fashioned oats
1 cup whole wheat flour
1/2 cup all-purpose flour
3/4 cup packed brown sugar (I used light)
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons ground flaxseed
2 eggs
3/4 cup milk
1/4 cup vegetable oil, minus 1 tablespoon
1 teaspoon vanilla extract

In a medium bowl, combine the oats, flours, brown sugar, baking powder, salt and flaxseed. In a small bowl, whisk the eggs, milk, oil and vanilla. Stir into the dry ingredients just until combined.

Fill greased or paper-lined muffin cups two-thirds full*. Bake at 400 degrees F for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

* I filled the cups closer to 3/4′s full.

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Mmm, I can’t wait until tomorrow’s breakfast to have another one!  :)