Saturday, March 10, 2007

PB with Tomatoes Sounds Gross, But it's Not

Well, I haven't had time to supersize my Apple Oatmeal Walnut Muffins, but I did have time to type up what I have so far. As I mentioned in the post with the pic, I wanted to use some steel cut oats from my everyday brekkie, but if you don't have any kicking around, I would increase the rolled oats from 1/2 cup to 1 cup, and increase the soymilk from 1/3 cup to 2/3 cup and let them soak together in the applesauce mixture before adding to the flour mixture.

Apple Oatmeal Walnut Muffins

2 cups whole wheat flour
3/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup rolled oats
1 teaspoon cinnamon
1/2 cup cooked steel cut oats
3/4 cup applesauce
2 tablespoons oil
2 tablespoons maple syrup
1/3 cup soymilk
1/2 cup walnuts

Preheat oven to 400 degrees. Line a 12-cup muffin pan with muffin liners. Set aside.

In a large bowl, combine flour, sugar, baking powder, salt, rolled oats and cinnamon. In a separate bowl, combine cooked steel cut oats, applesauce, oil, maple syrup and soymilk. Add applesauce mixture to flour mixture, and stir until just combined. Add walnuts and stir.

Pour into prepared muffin tin, and bake for 20 minutes. Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Makes 12 muffins.

I did some good eatin' this week. First, I had some leftover pesto from making Isa Pizza over the weekend, so I cooked up some penne, sautéed some mushrooms, red pepper, onion and zucchini, and added Yve's Chick'n Tenders for a quick meal. Tasty!

Still on my Vegetarian Times kick, I made the African Chickpea and Spinach Soup from March 2007's issue. It was part of the 1 Food 5 Ways section featuring Peanut Butter. I was very skeptical about peanut butter in a soup with canned diced tomatoes, but I absolutely loved how the PB gave the soup a rich creaminess that was nicely offset by the cayenne. It was a breeze to put together, and Kyle was very impressed by how flavourful it was. The only disappointment is that it only makes 4 small servings. Since we ate big bowls at dinner, our lunches the next day were pretty pathetic due to having only a few sipfuls of soup.


Judy said...

Do you watch Iron Chef America? Last week, a Canadian chef (Lynn Crawford from TO, she's sometimes on Restaurant Makeover) was the challenger, and the secret ingredient was PB. It was amazing all the things they did with it, and it actually is very versatile. Your soup sounds great too, and next time you know to double the recipe for leftovers.

Kati said...

Everything looks delicious! I can't wait to try your muffin recipe. I actually prefer steel-cut oats over rolled, so I have plenty to make your muffins. I'm really craving pasta now, too...with pesto, mmmm!

Shiva~Moon said...

I love the vegan apple sauce muffins. I once took them to a vegetarian pot luck, they were gone in a flash and one lady had a one muffin in each hand. I make them sever times a month for over the past two years now.