Yay I’m on time for The Home Bakers this time round! This bake is chosen by Kit from I-Lost in Austen and it features a delicious cake/muffin that has no butter, low in sugar, filled with hearty oats and does not require a mixer to make. How awesome is that?
As I don’t have any wholemeal flour and cranberries, I replaced them with all-purpose flour and raisins. Instead of always substituting the nuts with almond (can get boring at times), I used chopped peanuts and last minute decide to do a peanut butter swirl in the muffin. It’s really easy, just heat some creamy peanut butter over in a double boiler or in a microwave until the peanut butter melts into a liquid and they can be swirled into cakes, or drizzled on top.
The resulting muffin is not overly sweet – with the raisins providing most of the sweetness (so do increase the amount of sugar should you decide to omit the raisins), with a hint of salty peanut butter and crunchy chopped peanuts in every bite. One delicious and hearty breakfast I must say!
Here are the step-by-step photos!
|1) Toast the oats.||2) Then toast the peanuts.|
|3) Measure the dry ingredients||4) Then crack an egg.|
|5) Add in brown sugar.||6) Olive oil.|
|7) Buttermilk.||8) And honey. Whisk together.|
|9) Pour into the dry ingredients.||10) Stir in raisins.|
|11) Melt some peanut butter.||12) Fill the muffin tin 1/2-full.|
|13) Drizzle about 1 teaspoon of peanut butter.||14) Fill until 2/3 full, sprinkle with nuts and bake away!|
As part of the rules, I’m not allowed to post the full recipe, so I’m listing down the ingredients I’ve used and some notes. For the full recipe with instructions, please head over to Kit’s blog! She made hers into muffins as well, and they look super delicious! For all other Home Bakers attempt on this bake, please head over here to see the roundup!
Raisin-Oatmeal-Peanut Muffins with Peanut Butter Swirl (makes 12 muffins)
adapted from Coffee Cakes by Lou Seibert Pappas
1 cup all-purpose flour (can replace up to 1/2 cup with wholemeal flour)
3/4 cup rolled oats, toasted in 175C oven for 5 minutes
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup packed light brown sugar
1/4 cup vegetable / canola oil
3/4 cup buttermilk
1/8 cup honey
1/2 teaspoon vanilla
1 cup raisins
1/4 cup chopped peanuts, toasted in 175C oven for 3 minutes
1/4 cup peanut butter, melted
For the full recipe, please head over to Kit’s blog!
- To melt the peanut butter, microwave for 30 seconds at medium, stir, and repeat until peanut butter is smooth and liquid-y. Alternatively, measure peanut butter in a heatproof bowl and set over a pan of simmering water. Heat until peanut butter is smooth.
- This bake is not very sweet, with most of the sweetness coming from the raisins, so if you plan to omit the raisins, I suggest increasing the sugar by 150% to 200%.
- The batter will be quite liquid-y, but it will bake into a muffin, just make sure you don’t underbake them!