Baking is a great weekend project with my daughter. When the day is slow and lends itself to free time after the house is cleaned up. That period of time makes for great bonding time. This weekend was no exception. Us girls took to baking a new recipe. She says she should become the muffin maker.
But we didn’t just bake a new recipe, we tweaked it a little. I’ve experimented beyond the realms with a cooking recipe. But baking I have not. Because baking is a different art. One that usually calls for level measurements. But we figured, what could be the worst of it? It doesn’t come out the way we want it and we bake it again? Let the experimenting begin.
First things first, we wanted to find out if we bake with steel-cut oats. Why? Because they are so yummy!
Can you bake with steel cut oats?
- What’s the difference in baking between rolled oats versus steel cut oats?
- Is there a substitution guideline to use steel oats in baking?
- Do you need to cook steel cut oats before using them in baking recipes?
These were all the questions I asked in my mind, but didn’t find real good answers. Still haven’t. I did find there is a substitution for using quick-cooking steel cut oats to slow-cooking steel cut oats (up to a 1/4 cup slow-cooking oats may be used in place of quick cooking steel-cut oats).
Then it made me wonder about using my favorite Cracked n’ Toasted™ Coach’s Oats. They fix up quickly. So how would they fair in a muffin recipe? I didn’t find my answer on their site. But I figured it wouldn’t hurt to try it out. Right?
And how can I make this recipe healthier?
This was my next question. I originally wanted to make this Zesty Oat Muffin recipe. But I didn’t have date puree. And I didn’t know if my regular grocery store carried any. So I was on the hunt to find another recipe I could base my experimenting on. I found one. We made a few changes to the recipe to help make it a little healthier.
We subbed 1/2 of the all-purpose flour with wheat flour. And used almond milk in place of 2% milk. And of course, we tried out the Coach’s Oats in place of the old-fashioned oats.
I like the fact that the two of us are working together in learning how to recipes healthier. As I am hoping to embed these types of decision making skills within her by example.
How did the Cranberry Steel-Cut Oat Muffins come out?
They came out great! I love the banana in this recipe. You can really smell it when it cooks up. Reminiscent of banana-nut bread. And the Cracked n’ Toasted™ Coach’s Oats lend for a nutty flavor compared to the old-fashioned oats. But I rather like it that way. I like the sweetness of the dried cranberries, too.
Well there you have it. A day in the baking life of two girls. Enjoy!
- In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and walnuts.
- Line muffin pan with cupcake liners or spray muffin pan with non-stick cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
- Yield: 12 muffins.
Adapted from Taste of Home recipe
Coach’s Oats did not ask me to write this post. They did not compensate me for this post in any way. I just really enjoy their Oatmeal for breakfast with the addition of a big scoop of cottage cheese and sometimes fresh, cut fruit. And now I have another way to enjoy their Oats for breakfast (snack, lunch, and dinner).