|Pumpkin Spice Oatmeal Muffins from your Own Mix|
I usually make my muffins with White Whole Wheat Flour, or Whole Wheat Pastry Flour.
Neither one of these is available in the current Pandemic. Well, I did find one bag that was being price-gouged for $28. online (with shipping) - but that doesn't really count, does it?
It has also occurred to me that eggs, butter, and milk might be in short supply in some places right now - but this recipe doesn't require any of those!
In fact, this recipe doesn't even require oil - and it turns out delicious! So delicious, in fact, that I'll probably keep making them this way when the stores are re-stocked : )
I don't want to make Muffins with strictly All Purpose Flour, because they're neither as tasty nor as healthy as whole grain ones.
I DO, however, have Quick Oats on hand. And I've made muffins from Oat Flour before.
So, I began thinking - could I adapt my current muffin recipe to work with Oats?
Yesterday morning was the test, and it worked great!
I tested it with a Pumpkin variation yesterday morning, and the results were superb. I made full sized muffins instead of the Mini Muffins in this post:
This morning, I tested my Blueberry Muffin recipe with this mix - and it was delicious, too!
I've not tested it with my other regular variations, but I can see that they should all work quite well.
To make Oat Flour at home, simply whir Quick Oats (or Old Fashioned Oats) for a few minutes in a food processor till finely ground. Measure AFTER grinding. The ground oats will not be as fine and powdery as All Purpose Flour - and that's okay. It only takes a minute or two.
Of course, the beauty of making your own mixes is that you can improvise according to your dietary needs & preferences and availability of ingredients.
If you wish to double or half this recipe - no problems.
I like to make my muffins a little short - only filling the cup 1/2 full instead of the normal 3/4. I like more top on my muffin ; ) If you make taller muffins, you'll probably end up with about 8 per batch.
Here's the Recipe:
Stuffedveggies Vegan Oatmeal Muffin Mix
3 Cups Homemade Oat Flour (see note above)
1 Cup All Purpose Flour
1 Cup Sugar *
2 Tablespoons Baking Powder
2 Tablespoons Tapioca Starch**
1 teaspoon Salt
1 1/2 teaspoons Cinnamon (optional)
|Stuffedveggies MYO Vegan Oatmeal Muffin Mix|
*Sugar adds tenderness and helps crisp the exterior when baking muffins. You can easily replace Sugar with Turbinado Sugar or Brown Sugar. You can also substitute non-caloric sweetener that measures like sugar, but the texture will change slightly. I like to use 1/2 sugar and 1/2 calorie-free sweetener that measures like Sugar - like Splenda or Apriva. I'm sure a similar Stevia product would also work, though I have not tested it.
**Tapioca Starch may be substituted with Cornstarch or Arrowroot Powder - these all act as an egg substitute in a dry mix.
Pumpkin Spice Oatmeal Muffins:
Preheat oven to 400 degrees, and oil muffin tin
2 Cups Mix
1/2 Cup Canned Pumpkin
3/4 teaspoon Pumpkin Pie Spice
1 cup water (or so) - Stir In enough water to make consistency of Fast Food Milkshake.
Spoon into prepared muffin tin
Sprinkle generously with Cinnamon Sugar (optional)
Bake 25 minutes, or until done.
If you like these, try these other variations - designed for my whole wheat mix, but will work with this one:
Apple Cinnamon Muffins
Banana Walnut Muffins
Cranberry Streusel Muffins
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