Breakfast Oatmeal Muffins

This is an old tried and true that I have had for many, many years. I can barely read the script anymore . . . the page is that faded and spattered. I think it came from an old Chatelaine magazine . . . but I could be wrong.



It might have come from my mother's old Co-op Cookbook . . . or . . .



It may even have come from her old highschool Home Economics textbook . . . but wait . . . it didn't . . . I remember now . . . it came from an old red book she had that was called Budget Cooking . . . it's filled with little gems like this . . . and you guessed it.

I have most of them copied down into my Big Blue Binder . . . you can tell how good they are by the splattered pages. Obviously well used. Tried and true. Delicious.




Breakfast Oatmeal Muffins
Makes 12
Printable Recipe

These muffins are a great way of using up leftover cooked oatmeal. I often cook extra oatmeal for breakfast so that I can treat us to a batch of these the day after!

100g of plain flour (1 cup)
200g of soft light brown sugar (1 cup packed)
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp cinnamon
1/4 tsp grated nutmeg
125ml of vegetable oil (1/2 cup)
2 large free range eggs beaten
180g of leftover cooked oatmeal cereal (about 1 cup)
150g of raisins (1 cup)
1/2 cup toasted chopped pecans (optional)
1 tsp vanilla

Preheat the oven to 180*C/350*F/ gas mark 4. Grease a 12 cup medium muffin tin very well. Set aside.

Whisk together the flour, sugar, baking powder, soda, cinnamon and nutmeg. Whisk together the leftover oatmeal, eggs, and vanilla. Stir the wet ingredients into the dry ingredients only to moisten. Fold in the raisins and nuts (if using). Spoon into the greased muffin cups, dividing the batter evenly amongst them.

Bake for 18 minutes, until well risen and a toothpick inserted into the centre comes out clean. Let sit in the pan for about 5 minutes before turning out onto a wire rack to cool somewhat before eating.

Cinnamon Swirl Tea Bread

It's not a great picture of her, but this is one of my oldest friends, Leona. We met quite by accident at a Bingo Night in the Junior Ranks Mess in London, Ontario, Canada, back in the early 1980's, and became very good friends.



We have shared so much over the ensuing years, but one of the things we have shared most is our mutual love of cooking and recipes. When we lived closer to each other, it was not uncommon for us to have a meal at hers or for her to have a meal at ours. Many slips of paper scribbled with recipes have passed between us through the years . . . perhaps a dish that we have eaten at the other's home that we particularly liked . . . perhaps a dish that we have tried out ourselves and wanted to share, we thought it so good.



This recipe is one of my favourite ones that she shared with me. It is a delicious tea loaf that is beautiful sliced and spread with butter. My ex boss loved me to toast it. I like it just plain.



It's buttery, moist and stogged full of lovely cinnamon flavour, which is swirled throughout. The original recipe called for using white vegetable shortening, but I wanted to get away from that and have found that butter works very well, and actually makes it even more delicious!



Cinnamon Swirl Tea Bread
Makes one 9 by 5 inch loaf
Printable Recipe

Terrifically tasty. Moist, yummy and oh so cinnamony!

4 ounces butter, softened (1/2 cup)
2 large free range eggs
250ml of sour cream or plain yoghurt
2 tsp vanilla extract
7 ounces caster sugar (1 cup)
8 1/2 ounces plain flour (2 cups)
1/2 tsp bicarbonate of soda
1 tsp baking powder
pinch salt
6 TBS soft light brown sugar, packed
2 TBS ground cinnamon
dash allspice

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 5 inch loaf tin and line with baking paper. Set aside.

Measure the butter, eggs, sour cream, vanilla, sugar, flour, soda, baking powder and salt into a bowl. Beat together until well combined, but do not overbeat. Stir together the brown sugar, cinnamon and allspice.

Spread half of the batter into the prepared baking tin. Sprinkle with half of the cinnamon sugar mixture. Spread the remainiing batter over top. Sprinkle with the remaining cinnamon sugar. Using a round bladed knive gently cut through the batter to swirl the cinnamon sugar through.

Bake for 55 to 60 minutes until well risen and a toothpick inserted into the centre comes out clean. Cool in the tin for 10 minutes before removing to a wire rack to finish cooling completely. Store wrapped tightly in cling film. Serve cut in slices, toasted or not, and spread with butter.