Mini quick bread or breakfast cake by toaster oven, CK’s invention.

A mini quick bread cake, using the toaster oven.

c.  Three  heaping cutlery teaspoons of white flour
Maybe a quarter cup of rolled oats, (?)
A heaping teaspoon, (cutlery), and a half of cornmeal
Some salt and some baking powder, generous sprinkle of cinnamon - amounts that this much flour etc. would need.
Dollop? olive oil, ( EVO).
As much water as is needed to make this into a drop batter – 7 to 8 cutlery teaspoons I think.
 Mix the dry ingredients well with a fork
Add the oil and mix that well with a fork
Add the liquid bit by bit quickly so that you’re not developing the gluten. Stir a bit after each splash of liquid.
Grease the pan with butter.  In this case I used a little round ceramic pie plate - I don’t know what it was - it’s about 4 to 5 inches across.
Scrape the battery into it. Pat it down.  Prick holes so that you have six pieces after you’re done baking. That tells you that this is not a very wet batter – because it can keep the prick holes .

Toaster oven set to 400°. Timer to 15 minutes. After 5 minutes, put the cake in. Another 15 minutes when the timer dings. Try to turn the pan around too. Then another 10 minutes. About 35 minutes total.

Turn the cake out of the pan and set it on a rack, or something, to cool. I used a bit of crumpled foil. You  want it raised up so it won’t sweat too much. Once it has cooled a bit, you can further break off along the prick holes for a little piece. It is adorable, and the three little pieces I ate tonight were delicious. We’ll see how it is tomorrow after a night in the fridge.

... a few days later, (9/9/19) I ate the last piece. It was still quite tasty.

Cranberry Oatmeal corn mini muffins from my toaster oven!

Yay! I think it worked. The recipe is vague as I made it up on the spot using my eyeballs. It made barely enough for these six little muffins.
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
Add
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.