Stai attento… Raspberry Oatmeal Muffins

Stai attento = Italian for… pay attention.

I’ve not been doing much baking lately, not that it’s any excuse for how this story unfolds. Anyone that knows me, knows that I have a sweet tooth. A wickedly bad sweet tooth. It’s a family trait I believe – along with vertigo. If it’s there – isn’t it to be eaten???

So, in my quest to bake something…  of the many recipes in my ‘to make file’, I chose one for muffins. Raspberry Oatmeal Muffins, to be exact. We all know how healthy oats are. And raspberries (frozen of course, being that they’re out of season!) along with unsweetened apple sauce…. I just knew they were going to be not only healthy, but…. pretty delicious.

That also happens to be the title of the cookbook that the recipe is from: Pretty Delicious, by Candice Kumai. I posted a fab hummous recipe awhile back – from this very same cookbook. Here’s the website again, so you can see what’s what. The title really does sum up her recipes and philosophy on food!

So… what it was I didn’t pay attention to… unbelievably, was the measuring of the flour. It was too much, I realized, when at the stage of combining the wet into the dry… and there was not enough wet.
Because – there was too much dry….(I saw it clearly in one of those flashbacks… sigh). To adjust, I added some milk. Which meant more mixing. While the muffins were still tasty – I loved the bursts of flavour from the  raspberries – they were a little too heavy.

I also I realized I am missing an important tool for muffin making – a scoop. You know…. the kind with the little metal bar that helps push out the dough in one uniform mass. Hmmm… the right tool… for the job. Sound familiar…

The scoop not only helps you get the batter into the pans quickly (don’t forget the batter has already started to expand and rise) it will make them all the same size AND the uniform top will give you a pretty and evenly baked muffin top.


 Raspberry Oatmeal Muffins

Makes 12 regular or 24 mini muffins.

The way to mix muffins is so important – in culinary terms, it even has it’s own name – the muffin method. It’s where you quickly, yet lightly combine wet ingredients into dry, for the desired end result. Whatever you do, don’t over mix. This will guarantee you a heavy muffin. These do freeze well – nice to have on hand for a mid-afternoon coffee break!

1 1/2 cups all-purpose flour
1 cup quick oats
3/4 cup light brown sugar
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
Pinch sea salt
2 large eggs, beaten
3/4 cup unsweetened applesauce
2 tbsp honey
1 cup frozen raspberries

Prep your muffins pan; either 12 regular size or 24 mini, as I used above – use paper liners or cooking spray, and preheat your oven to 400°
1. Combine the first seven ingredients together in a large bowl – the dry mix.
2. Combine eggs with applesauce and honey – the wet mix.
3. Add wet into dry, mixing lightly to just combine… add frozen berries at the last minute.
4. As quickly as you can, put the batter into the muffin cups, filling about 2/3 full.
5. For mini muffins bake approx 10 minutes then start checking for doneness…. for reg muffins bake approx 15 minutes then start checking.
6. Leave plain or dust with icing sugar.