Tag Archives: recipes

Cinnamon Oat Bran Muffins

As ever I’m a terrible food blogger and forgot to take photos of these muffins. Instead of photos, I’ll just tell you what my co-workers said about them. Jenny said they were delicious. Michelle said I should quit my job and open a bakery. I don’t think that last one is quite deserved, but the muffins were tasty.

I use oat bran in muffins because I think it tastes better than wheat bran and has a far better texture. You could swap out all or some of the oat bran for wheat bran if you were so inclined, but I doubt the muffins would taste as good.

Finally, this is a much-adjusted version of the basic muffin recipes in a little muffin cookbook I own (can’t recall the name, I’ll update later).


Cinnamon Oat Bran Muffins

Makes 12

Prep time: 15 minutes

Baking time: 20-25 minutes

1 c. all purpose flour

1 1/4 c. oat bran

1/2 c. sugar, divided in half

1 1/2 tsp cinnamon

2 tsp baking powder

1 egg

2/3 c. milk

1/3 c. yogurt

1 stick (1/2 c.) of butter, melted and cooled (1/2 c.)

Preheat oven to 350 degrees F. Grease muffin tin or prepare with paper or silicone muffin cups.

It’s important to have room temperature (or warmer) ingredients. If your egg is cold, run it under hot water before cracking. If your milk and yogurt are cold, mix them together and microwave for 30 seconds or until warm.

In large bowl whisk flour, baking powder, oat bran, cinnamon and 1/4 c. of the sugar.

In a second bowl lightly whisk the butter with the remaining sugar. Add the egg and beat lightly until the mixture is uniform in appearance and consistency. Add the milk and yogurt and beat until mixture is uniform in consistency.

Pour the wet ingredients into a well in the center of the dry ingredients, then mix until combined. (As with all muffins, do not over-mix).

Divide evenly among muffin cups. Bake at 350F for 20-25 minutes or until golden brown and tops of muffins spring back when lightly pressed.

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The Multifarious Mix: June 11

Healthy cheesecake? *brain breaks* Going to have to try this. Especially since I have a lot of cottage cheese that needs to be used asap.

One reason I love where I live: movies in the park. Almost every single day? I fully intend to make the most of this summer.

I made kimchi the other night. It’s fermenting right now. Will be ready for the fridge tomorrow. I used two recipes to get an idea of exactly what to do. Hopefully it turns out well (and doesn’t taste fishy like the last batch I tried to make).

A post on 101 Books and a subsequent comment by Naomi from the Tea Time Reader inspired me to look up the statistics for my county library. 🙂

I’m not usually big on the pictures-with-text memes, but I liked this one. This one, too.

I love dogs, and apparently I love dog-related blogs. To try and balance out all the cat-mania that appears on the internet, I’m sharing with you this funny tail-chasing story.

Huh, I never think of gangs when I think of Coon Rapids. I don’t know much about Coon Rapids, though. Except that the name of their city makes it sound a little redneck.

I shudder to think of an impromptu prayer lasting for 15 minutes. And in a bar, no less. I have a hard enough time at holidays when they let the youngest cousin say grace and she goes on and on and on for 5 minutes.

If faith is the only reason you have to live your life, I feel very sorry for you. I have many, many reasons (and none of them has anything to do with the supernatural).

Because handing out Bibles will… um… oh, right, accomplish nothing. Have fun with that! Yay Pride Festival!

“Perverted” penguins? Sounds like some of the penguins were confused (sex with dead penguins, sex with injured penguins). Some just weren’t having heterosexual sex. The sad part is that some crushed or killed baby penguins by trying to have sex with them. Poor penguins. Silly biologist.

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Using someone’s birthday as an excuse to make cake… This is something I do often.

I made cake on Monday. It was my sister’s birthday – well, that’s my excuse. She didn’t actually get any of the cake yet…

Anyway, I was excited to try another recipe from The New Best Recipe*. Unfortunately, the oven is on the fritz. The thermostat seems to be broken, and it’s unfortunately not in a systematic way. If you turn the oven to 350 degrees Fahrenheit it heats up to 450. If you turn it to 325, you get about 400. If you heat to 300, it seems to heat to slightly less than 350. The point is that my attempt to bake a cake was severely inhibited by the oven.

The cake didn’t rise. I can’t quite figure out why. I thought I had the oven to the right temperature, but it may not have been where it needed to be. The baking powder may have been old, and it certainly didn’t mix perfectly into the batter (despite my diligently following the recipe and mixing all dry ingredients before adding any liquid). You know those random times when you get a really sour and disgusting taste from otherwise delicious baked goods? I experienced that on Monday night.

Ultimately, I ended up with a super dense cake. You may not realize this, but super dense** cakes aren’t very good. The texture actually ruins the experience of eating the cake.

Regardless, I frosted the cake using the rich buttercream frosting recipe from The New Best Recipe. I won’t do that again. While the frosting is delicious, it’s too buttery. I didn’t even use the full amount of butter called for in the recipe (a piece of it hid from me…), and it was too buttery. Imagine sweetened, whipped butter. Now spread that on a cake. It is extremely creamy and delicious, but I can feel my arteries clogging with each bite.***

In case you’re curious, the NBR recipe for rich buttercream calls for four eggs, sugar, vanilla and a pound of butter. The eggs, sugar and vanilla are whisked in a makeshift double boiler (mixing bowl over a pot of simmering water) and heated to 160 degrees F. This mixture is then beaten with an electric mixer until it cools to room temperature, and softened butter is added 2 tablespoons at a time. If I were to make it again, I’d cut down on the butter and probably cut out an egg or two. It tastes good, but I prefer frosting that doesn’t forcefully remind me of whipped butter.

While putting the layers together, I decided to try something new. I melted some semi-sweet chocolate chips and spread them on the first layer.

The layer went into the freezer to harden the chocolate, then I finished frosting and assembling the cake.

The final touch was a ring of dried (fair trade!) cherries around the top of the cake.

*Actually, I tried one on Sunday: pan roasted pork tenderloin medallions with cream, apple and sage. Also made quinoa with zucchini and yellow squash.

**When I say super dense I mean really, extremely dense. Not moist and dense in a good way.

***Okay, I can’t actually, but I imagine it happening.

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Jjajangmyun and Pickled Daikon

I made jjajangmyun again today, but this time I took pictures. I’m not going to add yet another recipe for this dish to the many already on the internet, but I will share a couple of photos and the links to the recipes I used. In addition to jjajangmyun*, I pickled some Asian radish and carrot (then forgot to take a picture of the finished product – oops).

The first thing I did was to cut some radish and carrot into matchsticks. This is what I pickled.

After doing this, I tossed the matchsticks with some salt and sugar and put them in a colander.

Left to drain into a bowl, the matchsticks release much of their water. After a while, I squeezed out the water, put them in a jar, and added a brine.

While the radish and carrot were draining, I started chopping up the vegetables.

After an onion made me cry, I put the first group of vegetables in a heated wok to stir fry. The onion and zucchini are added after the first group has cooked a bit.

Stir frying!

After stir frying for a bit, water is added and the wok is covered. When the veggies are cooked, fried black bean paste, a bit of sugar, and a starch slurry is added.

Once that’s mixed up and you’ve made the noodles, you get the delicious finished product!

I prefer my jjanjangmyun in a bowl with chopsticks and a spoon, but my family ate it off of plates with forks. I served it with the pickled radish and some kimchi. Thanks for bearing with my not-so-great food photography! I need some inspiration for a more interesting post. Suggestions are welcome!

*If you care: I added a tiny bit of salt, some red pepper flakes, and a bit of ginger to the black bean sauce. I also included carrots in my vegetables.

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