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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

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Gluten-Free Oatmeal Walnut Muffins make for a delicious breakfast or snack!

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.
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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

 

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Rachxl

Wednesday 3rd of December 2014

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!

Julia

Wednesday 3rd of December 2014

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

Benjamin

Friday 22nd of March 2013

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!

Abby

Wednesday 20th of March 2013

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!

Anna @ ApronHearts

Wednesday 20th of March 2013

It's really nice of your mom to write such an interesting post. Encouraged me to do more research on ancient grains. Great recipe!

Rachael {Simply Fresh Cooking}

Wednesday 20th of March 2013

Awww, great post, mom!! You guys are obviously two peas in a pod. I'd love to see more guest posts from your momma in the future! :)

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