Dinner By Dagny

Not just food, food with flavor

Archive for the category “Baking”

Lasagna Biscuits

Hi Everyone! It’s been a while since I posted anything yummy I have been cooking. It’s not because I haven’t been cooking, but rather I’ve been using the rest of my time for other things. That said I’m back at least for the summer. My daughter Ana has decided she wants to learn to cook and has chosen to cook every Thursday night. She can think up whatever she wants (within reason) and I will help find or define a recipe and guide her along. Also, I’ll be the sous chef and picture taker, but she’ll do the work and do most of the write-up. I hope you like my guest blogger.

I wanted to make lasagna biscuits because I wanted to try something new. Another reason I wanted to make lasagna biscuits is because I thought it was a meal my family would enjoy.


  • 2 cups flour
  • 4 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 stick butter
  • 1 egg
  • 2/3 cup milk
  • mozzarella to eaters preference
  • 1 package sausage
  • 1 red pepper
  • 1 jar tomato sauce
  • spices


Directions: Biscuits:

1. Preheat oven to 450 degres

2. Mix together dry ingredients

3. Cut butter in flour mixture until crumbly



4. Mix milk & egg into mixture

5. Stir with fork until mixture holds together

6. Knead dough 10 times on floured board

7. Roll out out dough about 2 1/2 ” thick

8. Cut out biscuits

9. Bake on ungreased cookie sheet 10-15 minutes 12-15 biscuits


Directions: Stuffing or Topping

1. Cut sausage


2. Cut peppers into pieces or strips


3.  Saute peppers & sausages

4. Stir into tomato sauce

5. Heat sauce through


6. Add spices (basil, oregano)

7. Stuff or top biscuits



Ana made awesome biscuits.  They were probably some of the best biscuits we’ve had in a while.  The sausages & peppers turned out fine as well.  I wouldn’t say this was the best combination of food together.  However, this is Ana’s cooking day.  I will not squash her creativity, but let her create her meal and we’ll decide if it’s a “do again” meal.


Mixed Berry Baked Oatmeal

I don’t like oatmeal for breakfast. I don’t know if it is a carryover from growing up in a hot place or if it’s a texture thing – i don’t really like grits or polenta either. Anyway, I do like oatmeal in crumbles, or cookies. I was intrigued by this recipe to for strawberry-rhubarb baked oatmeal. It sounded like a good breakfast alternative with lots of fruit.

I did make about half the recipe and used previously purchased frozen mixed berries. I gussied it up with a dash of cinnamon and vanilla extract as well. The flavor was good but mine took a about 20 minutes longer to cook. I think it was partially due to the larger size strawberries and blackberries.  This recipe is forgiving as well.  I made a mistake when adjusting the recipe and added the original amount of applesauce, but then reduced the vegetable oil.  Also, I had leftover cinnamon sugar and used that instead of the brown sugar for sprinkling.


cooking spray

2-2 1/2 cups frozen fruit

1 egg

1/8 cup applesauce

1/8 cup vegetable oil

1/4 cup sugar

3/4 cup milk

1 1/2 cups quick oats

1/4 whole wheat flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/4 cup brown sugar for sprinkling


1.  Preheat oven to 350 degrees.  Spray pan with cooking spray

2.  Layer in frozen fruit


3.  Mix all the other ingredients together except the brown sugar for sprinkling


4.  Pour oatmeal mix on top of fruit and mix in fruit


5.  Sprinkle with brown sugar


6.  Bake for about 50 minutes, checking every 5-10 minutes starting at 30 minutes.  Toothpick inserted in center should come out clean







I served my serving with a dollop of greek yogurt.  The tanginess balanced out the sweetness of the fruit.  I liked it and would definitely make it again as a breakfast alternative.

Cornish Hen Pot Pie

My husband asked my cousin to volunteer on election day and in exchange I promised I would cook whatever she wanted for dinner the night before and we would start the day (at 5am) with mimosas.  She requested baked cornish hens with my mother in laws biscuits.  This is just not something she gets everyday, cooking for just herself.  Although when we started talking about it, she realized that this would be the perfect size for one – you get two meals out of it and you get a little bit of everything – skin, breast meat and dark meat.  For those that don’t know, cornish hens are little chickens that weigh about 2-3 pounds. They are perfect for one or two people, but they are also quite good. I usually bake them whole, seasoned just like a chicken.  After agreeing to cook this meal, I realized I actually had something to do that night and my cousin and daughters would get to enjoy it all themselves.  Since I had cooked 4 cornish hens, expecting my kids to eat a lot, and then needing 1 1/2 for the adults, I ended up with quite a bit of leftovers.

My cousin inspired me further when she told me that she hadn’t ordered chicken pot pie in a restaurant the previous weekend because she was anticipating this meal.  It seemed like the perfect way to use my leftovers.  Especially since I also bought a 1 pint of buttermilk, as the smallest container they had, and needed to use that as well.


2 cups all purpose flour
4 tsp baking powder
1/2 tsp salt
1 stick (1/2 cup) unsalted butter
2/3 cup buttermilk (regular milk is fine)
1 egg beaten
2 cups cooked cornish hen (or chicken), cut or pulled into pieces
2 carrots diced
2-3 potatoes
*for white bechemel sauce
2-3 tablespoons butter
2-3 tablespoons flour (equal amount as butter)
2-3 cups heated milk

Sharon’s Biscuit Directions
*courtesy of my mother in law

1. Mix flour, baking powder and salt
2. Cut in butter until crumbly
3. Stir in egg and buttermilk
4. Knead in floured surface 10-12 times, working flour into dough
5. Roll out dough


Pot Pie Directions

1. Melt butter in medium saucepan
2. Whisk in flour
3. Heat milk and add to roux 1 cup at a time, whisking until smooth
4. Bring to a boil, reduce to simmer for 10 mins (give your béchamel time to thicken)


5. Meanwhile peel, cut into 1/2 inch pieces, and par-boil carrots and potatoes
6. Add poultry, potatoes, carrots, potatoes to béchamel
7. Add garlic, thyme, oregano to season
8. Pour filling into baking dish


9. Lay biscuit dough on top


10. Bake for 12-15 minutes until biscuit is golden brown
11. Remove from oven and let stand for 10 minutes



I was mostly pleased with my results.  The biscuit topping was very good, and the filling was incredibly flavorful.  Unfortunately I was not very patient with my bechemel sauce and therefore it was a bit thin.  It didn’t impact the flavor or experience at all, and definitely didn’t impact my daughter’s desire to eat for leftovers over the next couple of days – afternoon snack, leftover dinner night, pre-hockey dinner – whenever she could get it.

Drunken Apples with Cinnamon Whipped Cream

I happened to have had 3 granny smith apples lying around, that hadn’t been eaten at their freshest point and were now just lingering in my kitchen. I knew by feel that they were still good enough to eat, and definitely good enough to use for baking. Even more inspiring was this bourbon baked apples recipe I saw. My baking and cooking (and drinking) of choice usually involves rum, so that made the most sense. Furthermore, it was the end of a long weekend and a relatively quiet Sunday. I invited my cousin over with enticements of drunken apples. When I showed her the recipe and told her that I was going to use rum, and that we needed to make some adjustments to account for 1/2 the apples, she was game for experimentation.

The first adjustment was easy. The recipe suggested 1/3 cup bourbon for 6 apples. It seemed obvious that this measurement wouldn’t change for 3. Next came the notion that “a serving” implied 1 entire apple. That seemed a little crazy so I suggested quartering the apples and spreading the crumble on top rather than stuffing each apple with a bit.


3 granny smith apples

2/3 cup oats

1/3 cup cinnamon sugar (the originally recipe calls for 2/3 cup brown sugar. I had this leftover from another recipe so used it and filled in with the brown sugar)

1/3 cup brown sugar

1/4 cup flour

1/4 teaspoon salt

1/4 cup softened unsalted butter

1/2 cup apple juice (or cider)

1/3 cup rum

*skipped the 1/2 teaspoon cinnamon and 1 teaspoon vanilla due to the use of the cinnamon sugar

1 cup whipping cream

1/2 teaspoon cinnamon

1 teaspoon vanilla

2-3 tablespoons sugar (this is variable. If you like a sweeter whipped cream, add more sugar)

Drunken Apples Directions

1. Preheat oven to 400 degrees

2. Peel and quarter apples (we had mixed reviews on the apple peel. My cousin and I suggest peeling the apples, while another indulgent participant loved the peel)


3. Meanwhile, mix oats, sugar, flour, salt and butter together to make crumble


4. Layer apples in baking dish

5. Pour apple juice and rum over apples

6. Sprinkle crumble over apples


7. Bake apples in oven for 30-40 minutes, drizzling sauce over apples and crumble every 10 minutes, until apples are soft


Cinnamon Whipped Cream Directions

1. Pour whipping cream, 2-3 tablespoons sugar, cinnamon and vanilla in a cold bowl

2. Whip using beater until peaks form



This tasted really good. The apple juice and rum formed a caramel, which mixed perfectly with the crumble. It was pretty rich and relatively sloppy, enough so that I told my cousin that whoever took the prettier picture is what I would post online (after I had plated my pretty sloppy one). It’s possible that I was just being a piggy.  We are contemplating replacing our standard apple pie with this for holiday desert (in addition to my special pumpkin rum pie).



Fresh Peach Cobbler Take 2 with a Rum Caramel Sauce

My husband enjoyed his momma’s peach cobbler so much, he picked up peaches from the farmer’s market.  Like usual, I decided ahead of time to mix it up a little, but I didn’t quite realize how much I’d have to do so.  It was sort of a series of unfortunate events that turned out better than expected. It seemed that my cupbards were a little bare of the original ingredients.  So I improvised.

We invited some friends over, and therefore I had a reason to make the peach cobbler.  I had been holding off for time reasons as well as not wanting to make an entire pan for just me and my husband.  This is definitely a recipe that needs you have the ingredients prepped before you start.   I didn’t quite do that which accounts for many of my issues.  Although had I done it, I don’t know that it would have turned out the same.  I got the pan out, put it in the oven to preheat with the butter.  I got my stool out so I could reach the flour, and determined I didn’t have any whole wheat flour.  No worries, I used only all-purpose flour.  I reached for the sugar and found I had only brown sugar.  So I used that, but cut it down significantly.  As you might have figured out, I’m a big fan of adding alcohol to food.  This especially applies to baked goods.  My intentions were to let the peaches soak in about 1/2 cup of rum, but I misjudged and poured 3/4 of a cup.  There was only a little bit left in the bottle, and I didn’t want to waste it so I added that as well for a total of 1 cup rum.  I followed the recipe pretty well after that.

I had some leftover cobbler and was heading to a girlfriend’s birthday party.  This friend has quite the sweet tooth so I thought I would make a batch of caramel rum sauce to accompany it. I followed this recipe pretty closely, with the exception of the one necessary substitution (and no, it was to add more rum).

Peach Cobbler

Original Ingredients

9×13 pan

1 cup of whole wheat flour

1 cup all porpuse flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon salt

2 cups of milk

6-8 peaches, peeled and sliced

1/4 cup butter

Dagny’s Ingredients

9×13 pan

2 cup all porpuse flour

1 1/4 cup brown sugar

2 teaspoons baking powder

1 teaspoon salt

1 cup of milk

1 cup rum

6 peaches, peeled and sliced

1/4 cup butter


1.  Put butter in pan and put pan in oven while its pre-heating to 350 degrees

2.  Mix flour, sugar, baking powder, salt and milk together

3.  Pour batter in on top of melted butter

4.  Layer fruit across entire pan

5.  Bake for 1 hour, check cobbler for doneness.  It may need an extra 15 minutes

Caramel Rum Sauce


2 cups brown sugar

1/4 cup cornstarch

1 1/3 cup milk

1 cup water

1/2 cup light corn syrup

1/4 cup butter

1/4 cup rum

2 teaspoons vanilla


1.  Combine sugar, cornstarch, milk, corn syrup and water in a heavy saucepan

2. Cook over medium heat until thickened and bubbly

3.  Cook for additional couple of minutes

4.  Remove from heat and add rum, vanilla and butter

5.  Stir to mix in butter

6.  Let stand at room temperature until cooled

*Can be stored in fridge up to 2 months


The peach cobbler was definitely different than my mother-in-law’s, but it was equally good.  It went perfect with a little vanilla ice cream, or dipped in the caramel rum sauce.

Fresh Peach Cobbler, Green Chili Sauce and A Week in the Country

My husband’s family hails from Oklahoma and while my kids go back a few times a year, I only ever visit ever few years.  Since I had the time and I hadn’t been in a while, I decided I would venture out for a week.  I could meet my nephew, who is almost 2, and enjoy the 100+ degree heat.  Although, when I arrived a little over a week ago, it was cooler in Tulsa than it was in Washington, DC.

My in laws live in Oilton, a little town about an 1 and 1/2 hours from Tulsa.  They live in a 3 bedroom house with outbuildings for a library and an art studio (my mother in law is a writer/teacher and my step father in law is a master pastelist).  There are also 2 chicken coops and a decent size garden (below picture is of the garden with 1 chicken coop and the library in the background).  My mother in law does a lot of canning and freezing of fruits and vegetables for the winter. For this particular visit, and apparently for about the last month, they have been living with limited cell signal and no satellite internet.

My mother in law started our vacation by asking if anyone would be interested in going to the farmer’s market on saturday morning.  I love the farmer’s market and volunteered, until she told me that she’s wasn’t going to “shop” but rather to sell some of the 15+ dozen eggs she had in her refrigerator.  She adds about 9-12 eggs a day, and my family did their part to keep inventory in check (3-5 eggs between my girls, 2 for my husband, 1-2 for me, plus the 4-5 for my in laws).  Fresh eggs have much more yellow yokes and the egg whites tend to much thicker.

Needless to say, she sold 7 dozen eggs but brought home 1/2 bushel of fresh peaches, 6 pounds of okra and 20 pounds of tomatoes, which she canned almost immediately.


These were some of the best peaches I have had in a really long time. I definitely indulged myself with 4-5 peaches a day.  My mother in law also used some of these peaches to make a very delicious Peach Cobbler.

Sharon’s Peach Cobbler (although I should probably attribute it to her mother)


9×13 pan

1 cup of whole wheat flour

1 cup all porpuse flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon salt

2 cups of milk

6-8 peaches, peeled and sliced (this can be any fruit you want, however the juicier peaches seemed to work better than the blackberries.  If you choose to use berries, I would recommend macerating the berries with a little bit of the sugar)

1/4 cup butter


1.  Put butter in pan and put pan in oven while its pre-heating to 350 degrees

2.  Mix flour, sugar, baking powder, salt and milk together

3.  Pour batter in on top of melted butter

4.  Layer fruit across entire pan

5.  Bake for 1 hour, check cobbler for doneness.  It may need an extra 15 minutes


I am not a big desert person.  I don’t really like chocolate or anything too sweet.  This had a perfect balance of sweetness and fresh fruit.

In addition to the fresh peaches, I also was spoiled with lots of garden fresh tomatoes.


These cherry tomatoes were brought over by a friend.  These were really good too, but I had to compete with my youngest daughter for these.  When I left, there was just a handful left for her.


Fresh Green Chili Sauce

I have mentioned before that enchiladas are one of my specialties.  Within the last year, I found a way to bring store bought green chili sauce up to my liking and have incorporated that into my enchiladas.  Despite the fact that I made enchiladas on July 4th, I made them again while we were in Oklahoma.  When I raised the question on what I should do about the green chili sauce, I was volunteered the use of a couple of bags of frozen green chilis from New Mexico.  I was then left with the task of figuring out how to turn that into fresh green chili sauce.


3 garlic cloves

5 tomatillos

1/2 onion

2 cups frozen green chilis

1 jalapeño

1/2 cup cilantro

juice of one lime

1-2 green tomatoes


1.  Chop ingredients to size appropriate for food processor or blender

2.  Blend until all ingredients are finely chopped

2.  Add salt/pepper to taste


It was as simple as that.  I did learn that the chilis I used had quite a kick.  Unfortunately, I was starting to cook pretty late in the evening and I was concerned about getting people fed rather than taking pictures.  The sauce was vibrant and bright.  If I had more time, I would probably have put into into a saucepan and let it simmer together for a little bit.

All in all, it would was good visit.  We had access to some fantastic farm fresh food and good company.

Perfect Cornbread

We held a Cruzan Sunday at our house on Sunday.  This usually equates a fun group of people who get together for food and drinks. Unlike most of them, this one was planned in advance so we had quite a combination of attendees.  As is always the case, there was a discussion about what sort of food we should cook and the tasty cocktails.  We have gotten in the habit of cooking a bone-in pork roast caribbean style (with garlic, oregano, thyme embedded in the meat) and slow cooked for several hours on the grill.  We also had some Bajan scotch bonnet pepper sauce that was more mustard than pepper sauce, so I used that as the basis for my pulled chicken barbecue sauce.

These are pretty standard family favorites, but this time we had one more fantastic contribution…perfect cornbread.  I have attempted to make cornbread before, both from mixes and and from scratch and I never liked the results.  They were ok, but never what I wanted.  This time we did a few things differently.  First, while cleaning up, my husband decided to take his leftover field corn (from last year’s garden), separate out the corn kernels and grind it into cornmeal.  I searched through lots of recipes online and read all the reviews.  I like my corn bread sweet (but not overly so) and I like the corn flavor.  I found this recipe at allrecipes and took the reviews to heart.


2 cups cornmeal

2 1/2 cup milk

1 1/2 cup flour

1 tablespoon baking soda

2/3 cup sugar

1 teaspoon salt

2 eggs

1/2 cup butter


1.  Separate corn kernels from cob

2.  Grind corn kernels into corn meal

3.  Preheat oven to 400 degrees

4.  In a small bowl, combine cornmeal and milk.  Let stand for 5 minutes

5.  Grease 9×13 baking pna

6.  In a large bowl, whisk together flour, baking powder, salt and sugar

7.  Mix in cornmeal mixture, eggs and butter

8.  Beat for 5 minutes with electric mixer

9.  Pour batter into prepared pan

10.  Bake in preheated oven for 30 -45 minutes.  Start checking at 30 minutes, and every 5 minutes thereafter until it’s done.  Knife inserted into center of the cornbread should come out clean


This was declared the best cornbread people had ever eaten, repetitively by our guests. It was perfect for my palette.  My husband declared it good enough to enter his company’s bake-off with, despite the required additions of bacon and cheese.

Drunken Cherry Mixed Berry Scones

I’m a big believer in breakfast. I don’t know if that is because I get cranky when I don’t eat or if my mother did such a good job ingraining “breakfast as the most important meal of the day” as a mantra. I do distinctly remember a point where my mom read an article about eating breakfast being critical to doing well in school. While I usually ate a bowl of cereal or some toast, this triggered her willingness to cook me eggs or french toast too. It worked for me.

Anyway, I also get pretty bored of eating the same things. I had about 1/4 cup of craisins left and saw this blackberry scone recipe and got inspired. Of course, I had some leftover black cherry cruzan rum in my cabinet too (as we hadn’t yet figured out what it went well with aside from the crucian confusion we made with it the last time). I promptly added the craisins and equal amount black cherry rum to a cup and let it sit overnight (covered in the refrigerator, of course).

My daughter gets home early on Mondays therefore I asked her if she wanted to help. She agreed and then told me how to do it (and when I veered away from the recipe, got a little concerned).


1/4 cup craisins drunken in 1/4 cup black cherry rum (although any rum will do)

3 cups flour

1/2 cup sugar

2 1/2 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

1 tbsp lime zest (the only citrus available in the house)

4 tbsp cold butter, cubed

1 cup sour milk (mix 1 tbsp lemon juice with enough milk to make 1 cup and let sit for 5 minutes)

~5.75 ounces of blueberries and strawberries (you need 6 total ounces of berries. I had the drunken craisins, plus some fresh blueberries and some diced strawberries)


1. Preheat oven to 425 degrees

2. Mix flour, sugar, baking powder, salt, baking soda and lime zest together in a large bowl

3. Cut in cold butter until you have crumbly flour

4. Stir in berries (drain the rum, but reserve it) and sour milk

5. Mix dough with hands to break up berries

6. Form scones on a parchment paper lined baking sheet (original recipe suggested using tablespoon making 12-16 scones. I free formed the scones, which made 8 large ones. I would recommend some middle compromise)


7. Bake for 15-17 minutes




These were really good.  They were a little big, but we ate them anyway.  The drunken cherry rum, combined with the craisins, blueberries and strawberries worked well together.  The scones were moist and crumbly, just as they should be.

I’m not big on icing or sugary drizzle so I skipped over that part, but I did use the leftover rum.  I added lemonade and it made for quite the refreshing cocktail.  I just had another thought regarding the rum and a rum based caramel drizzle, I might be able to handle.  I’ll just have to make another round and try it.


Naan Bread

One of the challenges that cooking for kids is that you end up eating what they like.  I’m pretty lucky in that my kids eat a wide range of meats and vegetables, and they are willing to try anything new that I cook.  One category of food, which I haven’t yet gotten them to diversify on is starch.  They eat whole wheat and regular pasta, vegetable pasta like whacky mack and both white and brown rice.  I have gotten them to eat Israeli cous cous, but only because I tell them it is small pasta.  They don’t like lentils, regular cous cous or barley.  This has left me in a little bit of a rut and I’m pretty bored with the rice option.

As such, I was thinking about alternatives to rice to go along with the mole pork and I thought about a nice naan bread, a flatbread predominantly served with Persian and Indian food.  Originally I was going to see if I could hunt down a good bakery that made it, but then googled a recipe and found out that it wasn’t that difficult to make.  I followed this recipe from allrecipes.com with a few minor tweaks.


2 tablespoons warm water

1 teaspoon sugar

1 package active dry yeast (.25 ounce)

1/4 cup warm milk

1/4 cup plain yogurt (I used greek), room temperature

4 tablespoons melted butter

3 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon poppy seeds


1.  Put warm water in a small bowl, add sugar and yeast and stir until dissolved.  Set aside for 5-10 minutes or until it foams

2.  Blend in the warm milk, yogurt and melted margarine.  In a large bowl, mix flour, salt, baking powder and poppy seeds.  Pour in the yeast/milk mixture all at once and work it into flour, using your hands.  Continue mixing, adding flour and water as needed, until the mixture leaves the sides of the bowl

3.  Knead for 6 to 8 minutes or until smooth and elastic.  Place in a lightly oiled bowl and turn to coat.  Cover with damp cloth and let stand in warm place to rise for about 4 hours or until doubled in size

4.  Preheat oven to 500 degrees and set a rack in lower third of the oven.  Place a large pizza pan or iron griddle on the rack while preheating

5.  Punch dough down and knead briefly.  Divide into 8 pieces and shape them into balls.  Place them on a lightly oiled plate anad cover with lightly oiled plastic wrap.  Let balls of dough rest for 10-15 minutes.  Roll out and stretch each ball

6.  Bake each piece of naan at 500 degrees for 4 minutes until bread is puffed up and has brown spots, then transfer to wire rack.  Wrap finished bread in a towel while baking the remaining loaves


This naan bread was chewy in some places and puffed up and crispy in other places.  I didn’t throw them under the broiler as they got the “charcoal dots” that were recommended.  It was a nice vessel for the mole pork.  We have lots leftover, which I think will go great with hummus and other sauces.

Oatmeal Cinnamon Applesauce Muffins

I have been a little bit bored of my breakfast options, so I have started doing a little bit of baking.  I tend to like things that are less sweet, but are still flavorful.  While I don’t like to eat oatmeal for breakfast, I will bake it into cookies or muffins.  I also love cinnamon, so decided that oatmeal and cinnamon would be the basis for my muffins.  I found this oatmeal-cinnamon muffin recipe and decided that it would be a good place to start.  I read through the comments and made some adjustments based on the feedback.  I love the taste of nutmeg and cloves in combination with cinnamon so I added some of those spices as well.


1 cup old fashioned oats

1 cup milk

2 eggs, lightly meaten

1 cup all-purpose flour

1/3 cup packed brown sugar

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 cup applesauce


1.  Preheat oven to 350 degrees

2.  In a large bowl, combine oats and milk; let stand 5 minutes

3.  Stir in eggs and applesauce

4.  Combine flour, brown sugar,  baking powder, cinnamon, nutmeg, cloves and baking soda

5.  Stir into oatmeal mixture just until moistened

6.  Fill greased or paper-lined muffin cups two-thirds full

7.  Bake at 350 degrees for 20 minutes or until muffins test done

8. Cool in pan 10 minutes before moving to wire rack


The batter tasted fantastic and seemed to have the perfect consistency.  I took the comments to heart about the muffins sticking, combined with what I know about baking and reduced the temperature from 400 to 350 degrees.  Given the reduction in temperature, I baked the first batch for about 30 minutes.  They came out golden brown, but stuck to the paper wrappers.  I then reduced the cooking time to 20 minutes and they were also golden brown but did not stick to the paper wrappers.  All that said, even with the addition of applesauce, nutmeg and cloves, I thought these muffins were a little bland.  My two daughters agreed with me.

I have some thoughts on how to kick up the flavor a notch or two so I’m definitely going to try that and I’ll post the results.

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