Oatmeal for Breakfast muffins

How To Make Tender Baked Oatmeal Cups

Yield: Makes 12 muffin cups

Ingredients

• Cooking spray
• 2 large eggs
• 1 1/2 cups milk (any kind)
• 1/2 cup unsweetened applesauce (or other fruit purée, such as mashed banana or canned pumpkin)
• 1/4 cup nut butter or 2 tablespoons melted unsalted butter or coconut oil
• 1/4 cup maple syrup or honey, or 3 tablespoons packed brown sugar
• 1 teaspoon vanilla extract
• 3 cups old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/2 cup chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)
• 1/2 cup raisins or other chopped dried fruit (optional)

Equipment

• Measuring cups and spoons
• 12-well muffin tin
• Medium bowl
• Whisk
• Rubber spatula
• Wire cooling rack

Instructions

1. Heat the oven and grease muffin pan: Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a standard 12-well muffin tin very well with cooking spray.

2. Mix the wet ingredients: Place the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth.

3. Add the dry ingredients: Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined.

4. Fill the muffin tin: Divide the oatmeal mixture among the muffin wells, filling each one up to the top.

5. Top the muffins: Sprinkle the muffins with the nuts and dried fruit if using. Gently press the toppings into the batter.

6. Bake until golden: Bake until slightly risen, dry on top, and golden-brown, 25 to 30 minutes.

7. Cool for 5 minutes: Cool in the pan on a wire rack for 5 minutes. Run a knife around each muffin and remove to a cooling rack to cool completely.

Recipe Notes

Storage: Muffins can be kept an airtight container in the refrigerator for up to 5 days.

 

Turmeric ground turkey

1 tbsp olive oil
1 lb ground white-meat turkey
1/2 cup beef broth
2 tbsp chopped cilantro
1/2 tsp real salt
1/4 tsp fresh-ground black pepper
2 tsp turmeric
1/4 tsp cumin
1/4 tsp cayenne pepper

https://www.doctoroz.com/recipe/laura-prepons-turmeric-turkey

1. Heat a skillet over medium heat. Add olive oil and turkey. Break the turkey into chunks with a thick metal spatula.

 

2. Add 1/4 cup broth, cilantro, salt, pepper, turmeric, cumin, and cayenne. Continue to break up the turkey into small pieces as you stir all ingredients together.

 

3. Cook for 4 minutes. Add remaining 1/4 cup beef broth, and cook for another 4 minutes.

 

4. Allow to cool, then transfer to a glass container.

 

 

Pantry Cocoa Brownies

Yield: Makes 16

Prep Time: 20 minutes to 25 minutes

Cook Time: 20 minutes to 30 minutes

Ingredients

• Cooking spray
• 2/3 cup canola or flavorless oil
  
• 2/3 cup natural unsweetened cocoa powder
  
• 1/2 cup all-purpose flour, plus more for dusting
  
• 1/4 teaspoon baking powder
  
• 1/2 teaspoon fine salt
  
• 3 large eggs
  
• 1 1/3 cups powdered sugar
  
• 2/3 cup packed dark brown sugar
  
• 1 teaspoon vanilla extract
  

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 325°F. Coat a 9-inch square baking pan with cooking spray. Dust the pan with flour, tap out the excess, and set aside.

2. Place the oil into a microwave-safe medium bowl and heat on low power in 4 to 6 (5-second) bursts until warm but not hot. Add the cocoa powder and whisk until completely smooth and combined. Let sit for 4 or 5 minutes so the cocoa can bloom. Meanwhile, prepare the dry and wet ingredients.

3. Place the flour, baking powder, and salt in a small bowl and whisk to combine; set aside.

4. Place the eggs, powdered sugar, and brown sugar in a large bowl. (Alternatively, place in the bowl of a stand mixer fitted with the paddle attachment.) Using an electric hand mixer, beat on medium speed until fluffy and lighter in color, 2 1/2 to 3 minutes. Beat in the vanilla until just combined.

5. Add 1/2 of the cocoa mixture to the egg mixture and mix at medium-high speed until shiny and fully combined, about 5 minutes. Add the flour mixture to the egg and cocoa mixture and mix at low speed until fully combined. Add the remaining cocoa mixture and and mix at medium-high speed until shiny and fully combined, about 1 minute. Transfer to the baking pan and spread into an even layer.

6. Bake for 20 to 24 minutes (you can bake for up to 30 minutes if you like a firmer brownie with some crisp edges). The brownies will pull away from the edges of the pan, but a cake tester or knife inserted in the middle will not come out clean. Let cool before cutting into 16 squares.

Storage: The brownies can be stored in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days.

Tami Weiser is a writer, recipe developer, culinary educator, and caterer. She is a graduate of the Professional Culinary Arts program at the Institute for Culinary Education (ICE) in New York.

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Tami Wieser Pantry Brownies