Update on Oatmeal Muffins

A few weeks ago, I posted a recipe for Oatmeal Muffins that my wife made. I want to tell you about a few modifications that we tried which were successful. (See the earlier blog post for the specific baking instructions.)

We made the most delicious pumpkin muffins, by swapping out the applesauce for an equal amount of pure canned pumpkin. (Not pumpkin pie mix, but 100% pumpkin.)  We also added about 2 teaspoons of pumpkin pie spice (more or less to your preference.) If you do not have a premixed jar of pumpkin pie spice, it is approximately 4 parts cinnamon, 2 parts ground ginger, and 1 part each of allspice and nutmeg.

For those this recipe, you would need approximately 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon each of allspice and nutmeg. Vary to your preferences.

Then we tried a variation that I didn’t list on the earlier post. Instead of applesauce, I put 1 cup whole kernel corn in my food processor and processed it until it was smooth. Then I replaced half of the whole wheat flour with corn meal, and added onion powder, chili powder and chives. Incredible!

The next variation will be a cranberry muffin, using my fresh Cranberry Relish to replace the applesauce.

This basic oatmeal recipe is so versatile! And it is delicious, especially when warm from the oven. My wife, Tammy, did a great job when she found this recipe and mastered it!

Posted in Corn, Cranberries, Muffin, Oatmeal, Pumpkin

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