My latest Cooking Light Magazine had a profile piece on identical 12 year old twin sisters who are about to publish their first cookbook Cooking Light We [Heart] Cooking!: Totally Tasty Food for Kids . Given my strong belief that parents need to teach their kids how to cook for themselves before setting them loose in the world, I couldn't help but give one of Lilly and Audrey's recipes a whirl.
So glad I did because this is one tasty little treat that can be thrown together quickly for a mid-week breakfast or to serve up with a weekend brunch, or as great after school snacks for the kids. The recipe calls for using raspberry jam, but any flavor you have on-hand will work nicely. Also, I used quick cooking rolled oats as opposed to their steel-cut cousins because that's what I had in the pantry, and the results were still awesome.
Way to go girls, this recipe rocks! Can't wait to check out your full cookbook when it publishes soon!
Cheers – Steve
- 6 ounces all-purpose flour (about 1 1/3 cups)
- 3/4 cup quick-cooking steel-cut oats
- 1/3 cup packed brown sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 large egg
- 3/4 cup 1% low-fat milk
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1/4 cup raspberry preserves or jam
- Heat oven to 400℉
- Lightly coat a 12 cup muffin tin with cooking spray; set aside. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, brown sugar, baking powder, and salt in a large bowl.
- Crack egg into a medium bowl, and beat lightly with a fork. Add milk, oil and maple syrup; mix well.
- Pour egg mixture into flour mixture, and stir until combined (mixture should still be lumpy and very wet). Spoon 1/3 cup batter into each muffin cup. Spoon 1 teaspoon preserves or jam into the center of each cup of batter. Bake at 400℉ for 16 minutes or until muffins spring back when touched lightly in the center. Cool in pan for 5 minutes. Place muffins on a wire rack. Cool 15 minutes before serving.