Oatmeal Walnut Muffins (Guest Post)

Oatmeal Walnut Muffins

Photo Courtesy of Shirley – mom extraordinaire

Never in the history of The Roasted Root have I been this excited about a post! My mom, who is my inspiration, my friend, my favorite, is GUEST POSTING on my blog today!  Everything I know about baking I learned from my mother so it’s a special treat to have her here.

When I think I have the bubonic plague, I call my mother. When I need to vent about childish things, my lifeline is the mom. Accounting question, cooking advice, what to do for my sweetpea for his birthday? Madre. Ring-a-ling. My mom is my biggest asset.  

The truth is, things have been reeeeeeal hectic round these parts. The truth is, I have a difficult time asking for help. But my mom, being the all-knowing, empathetic, hard-working, all-around awesome momma that she is, took my “I’m so busy” comment and made muffins out of it. Using an ancient grain, no less! That’s right, my lifeline is blogging for me. How did I get to be so lucky?  So without further adieu, here she is, the one and only Julia’s mom!!

Oatmeal Walnut Muffins

I love bread.  Hot out of the oven with butter and honey, it is better than dessert.  A neighbor often made homemade loaves which we could smell cooking as we walked home from school.  If we were truly lucky, we got a slice. My sisters and I had no problem asking for one.  Who could resist!

My parents were one of the first in our community to grind their own wheat for cereal or baking.   So when I developed stomach problems when I ate bread or flour products a year ago, I remained in denial that my favorite food was the culprit.

After some research, lot’s of reading, and a bit of experimenting, I can now enjoy warm bread fresh from the oven.  By substituting Einkorn wheat, an ancient grain, for the flour I had purchased at the corner store in my recipes, I can enjoy baked goods without suffering.

Historians have evidence that Einkorn wheat was first cultivated in Turkey 9600 BC and spread through the Middle East.  Over many generations of farming and more recent genetic modification to insure higher yielding crops and grain that is easier to mill, the wheat we commonly use today is very different than the original grain from which it sprang from.   Einkorn wheat is higher in protein,  essential fatty acids, phosphorous, potassium, pyridoxine (B6), lutein and beta-carotene (lutein).  Einkorn wheat protein is not that same as our modern wheat and has a lower gluten content and is easier to digest.  According to William Davis, MD, author of Wheat Belly, Einkorn wheat and other ancient grains have a much lower glycemic impact.

Einkorn wheat has a slightly different flavor which I find  richer and a bit nuttier.  I find that this works well in baked foods.   I wanted to have fresh baked muffins for breakfast one morning, so adapted a recipe to use more wholesome ingredients.  They turned out so yummy that I had to make another batch to share.

Oatmeal Walnut Muffins

Oatmeal Walnut Muffins

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 12 muffins
Author: Julia
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Ingredients

  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup date sugar
  • 1/3 cup soft butter
  • 1 cup quick-cooking oats
  • 1 cup Einkorn Flour or Unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon soda
  • ½ cup chopped walnuts

Instructions

  1. Mix all dry ingredients together. Cut in butter until it looks like meal. Stir in egg, buttermilk then add in walnuts.
  2. Bake in a muffin cups at 350 for 30 minutes. Makes 12 2 ¾” muffins
  3. While still warm, spread with butter and honey. Eat these with a cup of coffee while reading a great book.

Can you tell we’re related?  See you Friday, folks…with PANCAKES!

 

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Comments

  1. Sugaretal

    That is so sweet! Moms are like pure gold. Enjoyed every bit of the post and the information on Einkorn wheat. The oatmeal walnut muffins look delicious…I have made them before but never seen such color. Definitely has to do with Mommy love. Hope things are looking up for you now:-)

  2. Savannah

    This is such a lovely post. How lucky you are to have such a caring and understanding Mom. Mother’s Day is just around the corner… Interestingly enough I just read Wheat Belly and I love that I am finding this recipe on your site.

  3. Julie

    I love that your momma is blogging for you. Sounds like your relationship is a lot like mine is with Stephie, as is my relationship with my momma. It’s wonderful, isn’t it? Love these muffins. I need one for breakfast!!

  4. a farmer in the dell

    Mom’s rock! This bread recipe sounds amazing. your mom can guest post whenever! I hope your craziness settles down a bit. We are feeling totally overwhelmed right now too. Deep breaths lady!

  5. Stephie @ EYHO

    Aw, love this post! Ya’ll sound like Momma Swope and me.

    The word Einkorn makes me think of a big, moose-like woodland creature. Just puttin’ that out there into the universe. Sounds amazing in these muffins, though!

  6. Darice

    Now that is a wonderful surprise to wake up to, your mommy, my sister, blogging. Wow, how’d you do it? LOL.

    Hey sis, do you have any more of those wonderful muffins you can send my way? I didn’t get the family backing gene….just the painting one. I miss your fresh baked rolls you’d serve at family dinners. Hey and look at your sweet Julia go! So proud of her, she is so much like you.
    Love and miss you guys!!!!!!!!!

  7. Abby

    Hi Julia’s mom!!! I need to get my hands on some of that wheat and date sugar, sounds wonnnderful 🙂 I love how moist these muffins look!

  8. Benjamin

    I’m not a muffin fan. Not a muffin fan am I. At all. They are typically full of unhealthy fats and sugars, taste like kid’s food, and satisfies no hunger. BUT, these are AWESOME….. observe ingredients (make sure butter is organic from grass fed cow)! Pull these puppies out of the oven, add NOTHING, stuff one in your mouth and enjoy!

  9. Rachxl

    Thank you for the recipe! I just made these, and they are delicious but did not really rise at all. Is that just the nature of the ingredients, or might I have done something wrong? Thank you!

    1. Julia Post author

      Hi Rachel. I’m happy to hear you made the muffins, and no, they don’t tend to rise as much as regular all-purpose muffins. They should be denser than the normal muffin, but should still rise a bit. Hope you enjoyed the muffins nonetheless! xoxo

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