I’m up for the challenge!
October Unprocessed 2013 is right around the corner, and I just took the pledge for my third year.
I just need to set some customized ground rules ahead of time; the original Eating Rules processed food definition is a bit too stringent for me, so I’ll be thinking about my own guidelines in the next few days.
It’s extra exciting this year, as Bob’s Red Mill (my fave) is sponsoring the challenge and they are offering some really valuable coupons, like REALLY good coupons, for those that sign up.
I just printed the page of coupons now:
- Buy 1/Get 1 free (up to $4.99)
- Save .75 on one product
- Save .55 on package of Scottish oats
- Save .55 of package of whole wheat flour
I’ve been slacking on my blog lately, and I’m really hoping this will spark new creativity. I’m looking forward to next month!
Oh these muffins were fantastic! Surprisingly, rolled oats work well in place of flour in muffins. I also used Bob’s Red Mill 7 Grain hot cereal, but plain oat bran would work fine. Hmm, I also might try 100% rolled oats next time!
Muffins made from cereal are a quick & easy way to eat a healthy breakfast, especially when you have someone that generally doesn’t like hot cereal!
Like most muffins, these freeze well!
Oatmeal/7 Grain Chia Raisin Walnut Muffins Ingredients:
Makes 12 muffins
1 cup dry Bob’s Red Mill 7 Grain Hot Cereal
1 cup rolled oats
1 tsp salt
2 tsp Baking Powder
1 oz chopped Walnuts
1/4 cup Chia Seeds (I used Bob’s Red Mill brand)
1 cup Yogurt, Plain, Whole Milk
1 large Egg
1/4 cup Molasses
1 Tbsp Honey, optionally dissolved in 1/4 cup water
1/4 cup Olive Oil
84g Raisins (about 3/4 – 1 cup)
Preheat oven to 350F
Whisk all dry ingredients (including nuts & chia seeds) in large bowl
Whisk wet ingredients in a large glass measuring cup
Mix wet into dry ingredients, then carefully mix in raisins
Divide into (12) paper-lined muffin pan(s)
Bake for about 18 minutes or until muffins are lightly browned & firm to touch
Remove from muffin pan(s) and allow to cool on rack
I love making muffins using Bob’s Red Mill 7 Grain (or 10 grain) hot cereal. They’re similar to oat bran muffins, but so much better!
My husband enjoys eating muffins for an easy breakfast-on-the-go, and I always keep a batch in zip bags in the freezer for him. These muffins are especially great for those (like my DH) that do not like hot cereal! They make a great mid day snack too!
Here’s my recipe for muffins with peaches, strawberries and raisins:
Bob’s Red Mill 7 Grain Cereal Muffins with Peaches, Strawberries, & Raisins
Makes 18 muffins
- 3 cups dry Bob’s Red Mill – 7 or 10 Grain Hot Cereal, or regular oat bran hot cereal
- 1 tsp Kosher Salt
- 3 tsp Baking Powder
- 1/4 cup sugar or sucanat
- 2 cups unsweetened Almond Milk (or any liquid equalling 2 cups: plain yogurt with water, regular milk, coconut milk, etc)
- 1 large egg (or extra-large, jumbo, whatever you have on hand, muffins are so forgiving!)
- 1/2 cup honey, preferably raw
- 1/2 cup unsweetened applesauce, preferably organic
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 cup (not packed) raisins, preferably organic
- fresh fruit: handful of strawberries, 2-3 peaches or nectarines, 3-4 plums, a cup of blueberries, etc.
- Other optional ingredients like chopped nuts, seeds, etc.
Note: These muffins were sweet, so you can reduce the honey to 1/4 cup, which is what I will probably do next time I bake them.
- Preheat oven to 350°
- In very large mixing bowl, whisk all the dry ingredients: cereal, salt, baking powder, sugar
- In large glass measuring cup, combine milk/water, eggs, honey, applesauce, and extracts
- Pour wet ingredients into dry, mix carefully, try not to overmix.
- Stir in fresh fruit
- Spoon into muffin tins lined with paper – I use my Good Grips Medium Cookie Scoop that I picked up from Amazon last year. It isn’t overly large, so I need to usually scoop twice, but it works really well without too much mess.
- Bake for about 15-20 minutes, or until tops are no longer soft and mushy to touch.
Mind you, I am NOT a baker, but I do like making muffins because they are so forgiving. I don’t have to measure quite as precise as other baked goods, like cakes and pies. I can throw a bunch of dry and wet ingredients together, and if the consistency is too dry, I add a touch more liquid.
1 muffin (from batch of 18)
Total Fat: 1.7g
Vit A: 2.7%
Vit C: 4.3%
As I said, the sugars are on the high side. Reducing the honey to 1/4 cup, lowers the sugar to 14g. If you also reduce the raisins to 1/2 cup, the sugar is lowered to 12g. Start off reducing the sweeteners slowly, and your taste buds will get used to it.