Oatmeal Muffins with Raisins, Dates, and Walnuts Recipe

Oatmeal Muffins with Raisins, Dates, and Walnuts Recipe

Preparation Time: 30 minutes

Serve 4, Makes 12 muffins

Feel free to switch out the walnuts for pecans, the raisins for cranberries or candied ginger, and so on.

Ingredients

1. 1 cup of rolled oats
2. 1 cup of all-purpose flour
3. 1/2 cup brown sugar, packed
4. 1/2 teaspoon of salt
5. 1 teaspoon baking powder
6. 1/2 teaspoon baking soda
7. 1/2 teaspoon of cinnamon
8. 1/4 cup of finely chopped walnuts, toasted
9. 1/3 cup of raisins
10. 1/3 cup of chopped dates
11. 1 stick of butter (1/2 cup), melted and cooled
12. 1 cup of buttermilk
13. 1/2 teaspoon vanilla extract
14. 1 large egg, beaten

Method

1 Preheat the oven to 400°F and grease a twelve-slot muffin tin or line the slots with paper baking cups.

2 Mix together the rolled oats, flour, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, dates, and raisins. In a separate bowl mix together the buttermilk, egg, vanilla extract, and butter.

3 Pour the wet ingredients into the dry mixture and stir together. Be sure not to over-stir as that will cause the muffins to develop too many gluten bonds. It should be thick and gloppy. About 10 seconds of stirring should do; just enough to barely bring the ingredients together. Scoop into prepared muffin tray and bake for 20 minutes or until a toothpick comes out clean. Cool in the tray for a minute or two before transferring to a wire rack to cool completely.

San Francisco Salad

Preparation Time: 10 minutes
Serve 4

Ingredients

 2 bunches mixes salad leaves( curly endive, rocket, nasturtium, ice berg lettuce)
4 large orange
200 gm walnut, shelled. You can buy walnuts here ---> http://bharatkidukan.com/best-place-to-get-walnut/30-king-walnut.html ...
3 tbsp walnut oil or olive oil
2 tbsp clear honey
1 tbsp mustard powder
salt and freshly ground pepper to taste
nasturtium flowers and leaves for garnishing
1 tomato for garnishing

1. Wash the salad leaves thoroughly and pat dry. Tear the leaves into small sizes with your fingers( Salad leaves should never be cut with a knife or a pair of scissors)

2. Pet the oranges with a sharp knife, cutting away all the pith and skin. Catch the juice in a salad bowl. Then cut them into segments between the membranes and keep aside.

3. Finely chop half the walnuts and put them into the salad bowl with the walnut oil. Then add the honey, mustard and the seasoning. Beat the mixture well with a fork.

4. Add the salad leaves to the bowl with the orange segments and remaining walnuts.

5. Toss all the ingredients gently; garnish with nasturtium leaves and a tomato flower and serve immediately.

 

from www.bharatkidukan.com