Raisin Oat Muffins

raisin oat muffins
raisin oat muffins

I am a big fan of books called “Cozy” mysteries. These Cozies are lightweight murder stories (less Jason Bourne and more Jessica Fletcher) that are solved by someone whose job is not that of a detective. My favorites are solved by sleuths that work in the food industry, and the authors usually include recipes mentioned in the story. A fun crime to sort out in a food setting, with instructions for making the food – what’s not to love! So, today’s post is inspired by a recipe in one of Cleo Coyle’s Coffeehouse Mysteries.

To make the recipe vegan, curdled non-dairy milk subbed for buttermilk and Just Egg was used in place of an egg. For high altitude adjustments I added flour and milk, while reducing the leaveners. If you’d like to enjoy these muffins while sipping coffee and catching a killer with coffeehouse owner Clare Cosi, then visit The Village Blend.

Raisin Oat Muffins adapted from Cleo Coyle’s Oatmeal Cookie Muffins

1 cup soy milk
1 TBS apple cider vinegar
1/2 cup old fashioned rolled oats (not quick cooking)
2 TBS Just Egg
3 TBS canola oil
1 tsp vanilla extract
1 cup + 1 TBS all purpose flour
1/4 tsp sea salt
1.25 tsp cinnamon
generous 1 tsp baking powder
1/4 tsp baking soda
1/2 cup light brown sugar, packed
1/2 cup raisins

Advance prep: whisk soy milk and apple cider vinegar together in a bowl or container. Let sit at room temp for 10 minutes. Add the oats, then cover and place in the refrigerator for at least 6 hours or overnight.

When ready to make the muffins, preheat the oven to 375F. Line muffin cups with paper liners and lightly coat the papers with non-stick cooking spray.

Put the Just Egg in a bowl and whisk until frothy. Add the oat mixture, oil, and vanilla, and stir to combine. In a large bowl, sift together the flour, salt, cinnamon, baking soda, and baking powder. Add the brown sugar and raisins and stir. Add the wet ingredients to the dry ingredients. Stir with a spatula until just moistened.

Scoop batter into muffin cups, filling 1/2 full. Bake for 18 to 20 minutes or until the top of a muffin is firm to the touch and an inserted toothpick has just a few small crumbs. Remove pan from the oven and tip the muffins out onto a wire rack. Let muffins cool completely.

Until next time, happy baking!

Chewy Oatmeal Raisin Cookies

chewy oatmeal raisin cookieI have a confession to make. Before trying this recipe I had never made oatmeal cookies before. That could be why I innocently pushed forward when things seemed strange. The batter was wet and loose and I couldn’t form a rounded cookie; I thought the oatmeal might soak up the liquid. Nope. They spread like crazy and I ended up with a sheet-pan sized cookie.

Upon analyzing the disaster, I made some major modifications in the recipe. The flour to oats ratio was off, so I added loads of flour and used fewer oats. There was also too much milk and too little baking soda. Generally for high altitude you add a little moisture and reduce leaveners, but in this case I did just the opposite. Then I adjusted the spices – I think all cinnamon and no cloves enhances the raisins. Ah, the sweet taste of success.

Chewy Oatmeal Raisin Cookies loosely adapted from about.com
1/2 cup vegan sugar
1 cup organic brown sugar, packed
1 tsp vanilla extract
3/4 cup vegan margarine, cold
1/3 cup plain soymilk
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 1/2 cups rolled oats
1 cup raisins
Preheat oven to 350F. In the bowl of a stand mixer, beat together sugar, brown sugar, vanilla extract, and margarine until smooth and fluffy. Beat in milk a little at a time until well combined.
In another bowl, add flour, baking soda, salt, cinnamon, and nutmeg, and stir until well mixed. Add flour mixture to the bowl of the stand mixture and blend to combine. Add oats and blend to combine. Remove bowl from stand mixer and stir in raisins.
Drop dough balls the size of 2 TBS onto cookie sheets and flatten slightly with your hand. Bake for 14-16 minutes. Cool on cookie sheet for 5 minutes, then transfer to wire racks to cool completely. Cookies will be slightly soft and chewy. Yield: 2 1/2 dozen cookies

There were leftovers because my widespread family requested cookies. On their behalf, I will freeze some and see how they fare later.

Until next time, happy baking!