Gingered Oatmeal Muffins
My whole grain baking marathon continues. Tonight it was 100% whole grain muffins - and no butter! These could actually be classified as healthy. There are chunks of crystallized ginger in the muffins. They're really tasty and are very light and airy and couldn't have been easier to make. Larry really liked these muffins.
- Gingered Oatmeal Muffins (King Arthur Flour Whole Grain Baking, p. 40)
I love crystallized ginger. Those muffins look delicious.
The muffin was very DELICIOUS! I liked it because it was not too sweet and chucks of ginger gave it a nice texture as well as flavor. Would it be possible to get the recipe?
Jan - glad you liked them! I'll get Larry to bring the recipe to work and scan it for me.
I messed up. I grabbed the flour out of the pantry that wasn't AP or WW, assuming it was the oat flour I bought to make these. It wasn't. It was the barley flour I'd bought to make something else. *sigh*.
Also my muffins spread over the top of the pan, making them difficult to get out of their holes without tearing. *sigh*
I still like them. Maybe I'll try again.
Amy - awww! My lemon scones used barley flour. I guess it's good to know they probably don't sub well for each other.
I think it subbed ok taste-wise, unless you think that's what made it spread funny? I will try lemon scones next. Love lemon!
I was thinking maybe that's what made it spread funny. But I don't know much about the difference between oat and barley flour.