How To make Oatmeal Cornmeal Blueberry Bread

JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)

The first 1,000 people to use this link will get a 1 month free trial of Skillshare: Make your own jumbo bakery-quality muffins at home using these 3 tested recipes.

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RECIPE
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BLUEBERRY:
∙2 large eggs + 2 yolks
∙210g or 1c sugar
∙225g or 1c full fat sour cream
∙150g or 5/8c buttermilk
∙3g or 3/4 tsp vanilla extract
∙50g or 1/4c neutral oil
∙50g or 3 1/2Tbsp butter (melted and cooled)
∙375g or 3c ap four (11.7% protein)
∙8g or 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙280g or 1.5c fresh or frozen blueberries
∙lemon sugar (100g or 1/3c raw sugar + zest of 2 lemons, mixed)

Add sugar and eggs into a bowl and whisk to combine. To that, add sour cream, buttermilk, vanilla, oil, and butter. Whisk to combine.

In a separate bowl measure flour, salt, baking powder, baking soda. Whisk to combine. Add wet ingredients to dry. Add blueberries and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g or a rounded 1/2c muffin batter if using a jumbo 6-muffin pan or about 110g or 1/4c if using a standard 12-muffin pan. Top each muffin with a sprinkle of lemon sugar. Bake in preheated 350f/176c oven for 30-32min.

DOUBLE CHOCOLATE
∙2 large eggs + 2 yolks
∙300g or 1 1/2c sugar
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙340g or 1 1/2c full fat sour cream
∙4g or 1tsp vanilla extract
∙340g or 2 3/4c ap four (11.7% protein)
∙8g 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙50g or 1/2c cocoa powder
∙110g about 3/4-1c chopped bittersweet chocolate + extra for topping

Add sugar and eggs into a bowl and whisk to combine. To that, add oil, buttermilk, sour cream, and vanilla. Whisk to combine.

In a separate bowl measure flour, salt, baking powder, baking soda, and cocoa powder. Whisk to combine. Add wet ingredients to dry. Add chocolate chunks and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Top with sprinkle of chopped chocolate. Bake in preheated 350f/176c oven for 30-32min.

BANANA WALNUT
∙2 large eggs + 2 yolks
∙210g or 1c dark brown sugar
∙40g or 2Tbsp molasses
∙4g or 1tsp vanilla
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙280g 1c + 2Tbsp full fat sour cream
∙260g or about 2 med-lrg ripe banana, mashed
∙340g or 2 3/4c ap flour (11.7% protein)
∙8g or 1 1/2tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙110g or about 1c toasted chopped walnuts

Add sugar and eggs into a bowl and whisk to combine. To that, add molasses, oil, buttermilk, sour cream, vanilla, and banana. Whisk to combine.

In separate bowl measure flour, salt, baking powder, baking soda, & walnuts. Whisk to combine. Add wet ingredients to dry. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Sprinkle with additional chopped walnuts. Bake in preheated 350f/176c oven for 30-32min.

PUMPKIN SPICE NUT MUFFIN:
USE RECIPE ABOVE only swap out the following:
∙Maple Syrup instead of Molasses
∙260g or about 1c canned pumpkin puree or roasted butternut squash Instead of banana
∙Pecans instead of Walnuts
∙And add 5g or 2tsp pumpkin spice to the dry ingredients

#muffins #jumbomuffins #blueberrymuffins #banananutmuffin

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Mediterranean Savoury Muffins

Cheesy garlic muffins loaded with Mediterranean flavours - olives, feta, sun dried tomatoes, roasted peppers. 100% amazing - and these stay fresh for DAYS!


Such a great lunchbox filler idea, afternoon tea with friends, snacking, and a great GIFT because they stay fresh!



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MORE MUFFIN RECIPES

Magic Stay Moist Apple Muffins


Blueberry Muffins


Chocolate Chip Muffins


Garlic Cheese Muffins


Bacon and Egg Muffins - WHOLE EGG inside!


Frittata Egg Muffins - healthy, low carb!


Cornbread Muffins

如何做: 藍莓燕麥蛋糕 HOW TO MAKE: Blueberry Oatmeal Cake

HOW TO MAKE: Blueberry Oatmeal Cake 如何做: 藍莓燕麥蛋糕 . cooking recipes, Chinese food recipes, Asia food recipes, simple and quick recipes, pastry recipes

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藍莓燕麥蛋糕Blueberry Oatmeal Cake
這個蛋糕很容易做, 但材料比較多This cake is easy to make, but there are more ingredients
材料有藍莓一杯, 雞蛋三隻, 鮮奶120毫升, 菜油60毫升, 紅糖120克, 白糖兩茶匙, 檸檬汁兩茶匙, 粟米粉兩茶匙, 無鹽牛油100克, 鹽半茶匙, 發粉兩茶匙, 梳打粉半茶匙, 麵粉200克, 燕麥100克
Ingredients: 1 cup blueberries, 3 eggs, 120ml fresh milk, 60ml vegetable oil, 120g brown sugar, 2 teaspoons white sugar, 2 teaspoons lemon juice, 2 teaspoons cornflour, 100g unsalted butter, ½ teaspoon salt, 2 teaspoon baking powder, ½ teaspoon baking soda, 200g flour, 100g oatmeal
雖然材料比較多, 但很容易做Although there are many materials, it is easy to make
把鮮奶放進一個大碗Put the fresh milk in a big bowl
雞蛋攪成蛋液, 加入鮮奶之中Whisk eggs into egg liquid and add to fresh milk
攪勻stir well
用微波爐把牛油煮溶Melt the butter in the microwave
加入鮮奶之中add to fresh milk
加入菜油add vegetable oil
攪勻之後, 加入紅糖After mixing well, add brown sugar
再加入白糖add white sugar
加入燕麥之後慢慢攪勻Stir slowly after adding the oatmeal
燕麥會把水份吸收Oatmeal absorbs the water
加入鹽add salt
加入發粉, 梳打粉Add baking powder, baking soda
檸檬汁lemon juice
加入已經過篩的麵粉Add sifted flour
慢慢攪勻stir slowly
完成攪勻之後, 會變成麵糊After mixing well, it will become batter
首先用豆粉水把藍莓清洗乾淨First wash the blueberries with soy flour water
加入粟米粉兩茶匙, 攪勻Add two teaspoons of corn flour, stir well
之後才加進麵糊之中, 這樣藍莓就不會沉澱Add it to the batter later so the blueberries don't precipitate
加入藍莓之後, 慢慢攪勻 After adding the blueberries, stir slowly
最後的麵糊已經完成The final batter is done
準備一個焗盤和 多個紙杯Prepare a baking dish and multiple paper cups
把麵糊放進紙杯之中Put batter into paper cups
大概放至紙杯的八成就可以About 80% of the paper cups can be used
放一些紅糖在麵糊表面Put some brown sugar on the surface of the batter
焗完之後的蛋糕就會比較鬆脆The cake will be crispier after baking
把焗爐預熱180度C Preheat the oven to 180°C
焗20至 25分鐘Bake for 20 to 25 minutes
用一支竹籤插進蛋糕裏面 Insert a bamboo skewer into the cake
拔出來的時候沒有麵糊黏著No batter sticks when pulled out
表示已經焗好means it was baked
又好看又惹味又容易做 Beautiful, delicious and easy to make
大家都一起做吧let's do it together
大功告成 ! You're done ! Yummy !
*(湯羹= 湯匙=西式湯匙 Tablespoon)

BEEF & LAMB RECIPE 牛羊食譜
DESSERT 甜品
PUFF PASTRY, Cookies and BREAD 酥皮糕点和面包
SOUP 湯
RICE,PORRIDGE & NOODLES 粥粉麵飯
VEGETABLE RECIPE 蔬菜食譜
CHICKEN & DUCK RECIPE 雞鴨食譜
SEAFOOD RECIPE 海鮮食譜
PORK RECIPE 豬食譜

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OATMEAL HONEY BREAD - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making OATMEAL HONEY BREAD, this is a yeast based bread and SEE RECIPE BELOW! Also available in our NEW cookbook, A LITTLE Taste of Home,
If you like to have a mixing bowl like mine just click this link
Link to GLASS BREAD PANS

Ingredients:
2 Cups, white flour 2 Cups, whole wheat flour
1 Cup, oatmeal 2 Tbsp, butter or margarine
1/4 Cup, Honey or 2 tbsp sugar 1 Tbsp, corn syrup
1 Tsp sea salt 2 Tsp yeast, fast rising or traditional
1/2 Cup, milk 1 Cup, warm water

Method:

• Combine in large bowl, 1 - 1/2 cups white flour, 2 cups of whole wheat flour, 1 cup oatmeal, 1 tsp sea salt, mix together.
• In another small bowl, add dry fast rising or traditional yeast with 1 cup warm water and 1/4 cup honey, stir and let rise for about 5 minutes.
• In another bowl melt 2 tbsp butter or margarine, or little more.
• In your flour mixture bowl make an hole in the middle to pour your yeast and warm water, butter, 1/2 cup warm milk, 1 tbsp corn syrup, mixing all ingredients together with a wooden spoon or kitchen aid until it thickens, then keep adding 1/2 cup of flour to work dough together.
• ( If you need to add more warm water this should be done during the mixing stage.)
• This can be done with your hand or kitchen aid with a hook.
• Knead dough, add more flour if necessary until dough is smooth, elastic and no longer sticky and you can hear cracking of the dough when folding dough. “Keep working dough into a ball.”
• When completed sprinkle some flour over the top of dough, cut a cross in the top and then cover with a piece of parchment paper and a towel.
• Let dough rise in a warm place until dough rises for 30 minutes then knead it down.
• Repeat this step letting the dough rise again for another 30 minutes, after risen don’t deflate dough before cutting it.
• After your dough rises, cut in small pieces forming it inwards into a ball 6.4 oz, then place in your bread pans. Make three buns in one pan, you can also have some dough to make 1 full loaf of bread.
• Makes 2 loafs of bread, keep covered and in a warm place until dough rises half the size you started with, but only for 30 minutes.
• Pre-heat oven at 350 degrees F, bake bread for 30 minutes, depending on your oven, when bread is baked remove from oven and take out of your pans and place them out on a (cooling rack). This prevents bread from getting moist on the bottom.
Glaze bread with butter or margarine, cover with a towel, serve hot or cold.
BAKERS TIPS:
- After bread cools put them in plastic bags and freeze, this will keep bread soft and fresh when thawed
- I always mark the sign of a cross a few times on top of the dough, then cut the top of the dough like a cross to see texture. Crossing your bread is optional, this is an old NL tradition
- Rising dough in oven with the LIGHT ON ONLY makes it warm as well for the dough.
- Finely grinding up oatmeal if you wish, instead of large grains.
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