Wednesday, September 4, 2019
Cranberry Oatmeal corn mini muffins from my toaster oven!
Measurements so approximate:
Mix dry ingredients in a small bowl, getting everything well distributed.
3/4 c. Flour
1/2c. Rolled oats
1/4 c. Cornmeal
1/4 c. Sugar
1/3 t. Baking powder
1/3 t. Salt
2 T. (?) EV olive oil, really distributing this well so it becomes a fine grain/crumb rather than clumps.
Add 8 cutlery table/soup spoons of water, just a few at a time. I splash the water across the batter and give a few stirs with a fork before adding the next splashes and repeating. Mix fast - just enough so the liquid seems incorporated. Too much and you'll make glue. Let that sit a bit.
Meanwhile I'd made a quickie cranberry preserve(?). Any fruit would do. Or jam even.
Grease the muffin tin with butter, (or anything).
My intention was to put this in the batter and have it thru-out. But then I ended up putting the batter in the muffin tin. It was a drop consistency. Spoon some fruit onto each muffin.
Preheat toaster oven to 400°. All the elements come on. That is what scares me. And to make it come on I have to set the timer. I set it for 15 minutes, the most it will go. After 5 minutes I put the muffins in. When the timer rings, I look and reset. They have risen but not browned. I think I did 25 minutes total. (I don't think it was 40 minutes!) I was too busy being excited over how they looked and taking pics. Also needed to fold paper for the pic!
I'm posting this now, and will add pics later.
As a test I'll try sending one pic with this. .,.yes, one small pic posted just fine with this as an email posting.