Berry Oatmeal Muffins #MuffinMonday

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As I type this, I'm at my cousin's house, mooching off her WiFi while attending my friend's virtual baby sprinkle. Two weeks ago, my internet went down. I didn't pay much attention to it that night as it had been crappy all day. But the next morning when it was still down, I called my ISP. My house phone was also down so I figured this was some kinda wiring issue. It took them a few days to get out to me. I was right but I really could not have guessed the circumstances. Apparently, someone STOLE the cables on my street. Sure enough, when I looked out to the pole, I could see the ends of cables dangling. I don't know how they did it and I don't really know why. Word in the street is that they sell the copper inside. I called my ISP for an update and was told I need to call back on Monday. I have spoken to several persons who have mentioned that it takes ages for them to fix the cables in these circumstances. One friend has been waiting for 2 years. I don't have 2 years so when I do speak to them, I'm going to have to discuss alternatives. Yesterday I noticed the competitor's van in the area. They previously didn't offer service around here so I was just stuck with a sucky provider. But I need to look into whether they have finally expanded. Let me add that to my "Things to Do while I'm on WiFi List". It's long.

For the first time ever, I made my muffins weeks in advance. Good thing too because I would not have had broadband to spend hours researching recipes and obsessing over what to do. I adapted these from Sally Baking Addiction. They are really soft and moist and delicious. Even my 18-month-old nephew who isn't so keen on eating, enjoyed a few bites.

All the other muffins for this Muffin Monday are below!

Berry Oatmeal Muffins

Ingredients
1 cup milk
1 cup old fashioned rolled oats
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup oil
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 cup fresh or frozen mixed berries


Directions

Pour the milk over the oats and set aside for at least 20 minutes.

Preheat oven to 425 F. Grease a muffin tin or add liners.

Whisk flour, baking powder, baking soda, cinnamon, and salt. In another bowl whisk oil, sugar, egg, and vanilla.

Gently combine the flour mixture with the egg mixture. Next, fold in the oats and milk and the berries.

Divide among muffin wells.

Bake for 5 mins and then reduce oven to 350 F.

Bake an additional 10 to 15 minutes.

Cool and enjoy..

• Berry Oatmeal Muffin from Passion Kneaded
• Chocolate Banana Mini Muffins from Food Lust People Love
• Cinnamon Applesauce Muffins from Making Miracles
• Easy Chocolate Chip Muffins from Zesty South Indian Kitchen
• Jalapeño Corn Bread Muffins with Cheddar Butter from Karen's Kitchen Stories
• Red, White & Blue Muffins from Jolene's Recipe Journal
• Sour Cream Lemon Muffins with a Rosemary Glaze from Culinary Adventures with Camilla
• Sourdough Corn Muffins from A Day in the Life on the Farm

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Banana Currant Muffins - #MuffinMonday

Happy Labour Day (Jamaica)! Happy Memorial Day (US)! And enjoy your Spring Bank holiday (UK)!  And happy Muffin Monday everyone! Scroll down to see the delicious muffin lineup this month.

A couple weeks ago, my cousin gave me a hand of extremely ripe bananas. And even though I have used banana in muffins several times over the years, I just couldn't resist one more banana muffin. This time I threw in some currants. Simple and delicious. 

Banana Currant Muffins 

Yield: 16 muffins 

Ingredients 

1/2 cup currants

2 cups flour 

1 teaspoon baking soda 

1 teaspoon cinnamon

1/4 teaspoon nutmeg 

1/4 teaspoon salt 

2 cups mashed bananas 

3/4 cup brown sugar 

2 eggs, beaten

1/2 cup oil

1 teaspoon vanilla

Directions 

About 30 minutes to an hour before baking, soak the currants in hot water to let them plump up a bit. After soaking, drain them.

Preheat oven to 350 F. Line a muffin tin with liners. 

Whisk flour, baking soda, cinnamon, nutmeg and salt. In another bowl, mash bananas with the sugar then add the beaten eggs, oil, and vanilla. 

Pour the banana mixture into the flour mixture and add the drained currants. Gently fold the mixture until just combined. 

Fill the muffin wells almost to the top. 

Bake 15 minutes or until a toothpick inserted into a muffin comes out clean. 

Cool and enjoy!

• Apple Raisin Rye Muffins by Karen's Kitchen Stories
• Banana Currant Muffins by Passion Kneaded
• Birthday Cake Muffins by Zesty South Indian Kitchen
• Chocolate Chip Nutella Muffins by Palatable Pastime
• Jasmine Matcha Muffins by A Day in the Life on the Farm
• Pineapple Zucchini Muffins by Food Lust People Love
• Roasted Garlic Cheddar Muffins by Making Miracles
• Strawberry Fromage Blanc Muffins by Culinary Adventures with Camilla

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Boozy Orange Ginger Bundt #BundtBakers

For this month's Bundt Bakers, our host, Sandra, wanted us to “dress up our Bundts”. It's rare that I add so much as a glaze to my Bundts because the perfect consistency still eludes me and also because my brother hates all things glaze and frosting. He complained about the glaze on my morning glory Bundt. "Would have been better without that sweet thing." But forget my brother, this month I was going to shine! I had visions of a flower garden on my Bundt. Dreams. So lovey. Because here's the deal - I can't pipe a flower. I've mastered the 1M swirl but still can mess that up too. So the roses and pansies that I envisioned? Yeah right. My dining table was covered with blobs of frosting before I gave up and grabbed a random tip and piped some stars on the poor Bundt. Learn to pipe roses has been on my to do list for a few years but I just have not gotten around to it. Maybe this summer? My Covid19/Summer to do list is already crazy long.

I adapted this Bundt from King Arthur's Harvey Wallbanger cake. I have never heard of it before but it has alcohol so that was appealing. I didn't have Galliano so I added rum and then added extra zest and some ginger. The alcohol bakes out for the most part so the cake could do with an alcohol soak but I was trying to avoid having my brother complain about a sweet soak AND frosting. I need his help eating this cake! So go ahead - pour a rum syrup on. The crumb here is tight and almost reminds me of a pound cake. I think I'll try this base recipe again with some different flavours. Be sure not to overbake, I saw some reviewers complain about the cake being dry. Mine wasn't.

There's a list of beautifully dressed up Bundts below the recipe. Be sure to scroll down to check them out.


Boozy Orange Ginger Bundt

Ingredients 

3 cups flour
3 tablespoons cornstarch
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup orange juice
1/4 cup rum (I used Jamaican White Rum)
1/4 cup vodka
1/2 cup butter
1 3/4 cup sugar
2 tablespoons orange zest
3 tablespoons grated ginger
1/3 cup oil
2 teaspoons vanilla 
4 eggs



Directions 

Preheat oven to 350 F. Thoroughly grease a 9 cup Bundt pan.
Whisk together flour, cornstarch, baking powder, and salt. Set aside.
Mix orange juice, rum and vodka.
Cream butter, sugar with the orange zest and grated ginger. Beat in oil and then add vanilla. Add the eggs one at a time, beating until each disappears before adding the other.
Scrape bowl.
Add 1/3 of the flour mixture, mixing until it just disappears and then 1/2 of the orange juice mixture. Scrape down the bowl.
Add another third of the flour mixture once again mixing until it just disappears and then add the remaining orange juice mixture. Add the final portion of flour, mix until it just disappears and scrape down the bowl. Mix for another minute.
Pour into well greased Bundt pan. Bake 45-50 minutes or until a skewer or spaghetti inserted into the Bundt comes out clean.

• Boozy Orange Ginger Bundt from Passion Kneaded
• Candied Meyer Lemon Almond Bundtlets from Food Lust People Love
• Chocolate Peanut Butter Bundt Cake from Making Miracles
• Million Dollar Bundt Cake from Sweet Sensations
• Mocha Bundt with White Chocolate from Sneha's Recipe
• Triple Oreo Bundt Cake from Simply Veggies
• Whipped Cream Bundt Cake from I Love Bundt Cakes
• White Chocolate Mocha Cake from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.