Hello,
Darlings
I hope
this post finds you with raised spirits on this find hot and humid Friday
afternoon. As for me, I am avoiding the heat.
Today, I
want to share with you an update on my Kellogg's
Honey Hazelnut Raisin Bran Muffins that I posted on April 06, 2016. Click the above
link to see and download the recipe.
Anyway, I woke at the ungodly hours of 2A.M., and
after tossing and turning for awhile, I got up and decided to try and bake my muffin
recipe in a different method.
By this I mean without an oven. I have been waiting
on my new range for over a month now, but the company that I bought it from has
promised that they will deliver it next week. I hope so, because I have had to pull
out nearly every gadget that we own to make proper meals. By using them I have
learned some new techniques for cooking meals I would normally use a range to
do.
To convert my muffin recipe I substituted the
Hazelnut meal for fresh Oatmeal flour. I made it from some regular old
fashioned oatmeal in my Instant
Pot Ace Plus 10-in-1 Smoothie and Soup Blender a week
ago. However, for this recipe with the exception of the raisin bran and the
extra cup of raisins, I intermittently blended the remaining ingredients on the
Smoothie setting, liquids first followed by dry ingredients. I thought of using
my stand mixer but chose the blender instead.
After blending the flour batter well, I poured it
into a large mixing bowl and stirred in the raisin bran cereal. Once the cereal
was well mixed with the flour batter, I let it sit for about 8 minutes to
moisten the cereal.
While the mixture was sitting, I lightly sprayed the
baking pan of the bread maker (something I do when baking regular bread as
well). After the 8-minutes were up I added the cereal batter to the bread maker
(remember we’re still waiting on the new range) on the Sweet setting with a medium
crust, and waited for the bread maker to sound the beep for me to add the extra
raisins. Once I did this, I went and took a nap.
I must confess that I did worry that attempting to
bake the muffins into a breakfast bread using my Hamilton bread maker would be
a colossus failure. However, after I woke up two hours later, I found that the
bread had baked perfectly and was still warm in the bread maker. It gave off a
wonderful smell throughout the house.
I have added the adaptive recipe below for those of
you game enough to give it a try.
Until next time (hopefully I will have my new range
installed),
Chow, Darlings.
Download the PDF
file.