I got this recipe from my next-door neighbor. These muffins are so, so tasty and easy! This batter is best if made the night before, because it gives the oats a chance to break down a bit. Also, the batter keeps for weeks in the fridge so you can just bake off the muffins in the morning on your way out the door.
1 cup quick cooking oats
1 cup buttermilk
1 egg
1/2 cup brown sugar
1/2 oil
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
Mix oats, buttermilk, egg, sugar and oil. Allow to sit for 30 minutes. Add remaining ingredients and mix well. Refrigerate overnight. When ready to bake, grease muffin tins (or you can use paper liners) and fill 3/4 way full. Bake at 400 degrees for 15 - 18 minutes. Muffins will be lightly golden on top. Makes 12 muffins.
Saturday, January 30, 2010
Friday, January 22, 2010
Creme Brulee French Toast
1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (extra think slices)
5 eggs
1 1/2 cups half and half cream
1/4 teaspoon salt
1 teaspoon vanilla
In small saucepan melt butter brown sugar, and corn syrup over medium heat until smooth, stirring occassionally. Pour mixture onto large greaded jelly roll pan. Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight (I didn't do this and it was still really good). Bake uncovered at 350 degrees for 30 minutes. Romove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to bottom of pan). Serve with syrup.
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (extra think slices)
5 eggs
1 1/2 cups half and half cream
1/4 teaspoon salt
1 teaspoon vanilla
In small saucepan melt butter brown sugar, and corn syrup over medium heat until smooth, stirring occassionally. Pour mixture onto large greaded jelly roll pan. Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight (I didn't do this and it was still really good). Bake uncovered at 350 degrees for 30 minutes. Romove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to bottom of pan). Serve with syrup.
Wednesday, January 20, 2010
Deep Dish Brownies
3/4 Cup butter, melted
1 1/2 Cups white sugar
1 1/2 tsp vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees and grease pan. The large bowl blend melted butter, sugar, and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder, and salt. Gradually blend into the egg mixture.
Bake in preheated oven for 30 minutes or until brownies begin to pull away from the sides of the pan. Let brownies cool and enjoy!
1 1/2 Cups white sugar
1 1/2 tsp vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees and grease pan. The large bowl blend melted butter, sugar, and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder, and salt. Gradually blend into the egg mixture.
Bake in preheated oven for 30 minutes or until brownies begin to pull away from the sides of the pan. Let brownies cool and enjoy!
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