I have so many English friends. Some are ex-pats and others claim family status. One thread connects them all; they love orange and chocolate together. When I came across the original recipe, on the NYT Cooking app, I knew my friends would love it. I…
Back in the ’90s I came across a recipe in a Bon Appetit Magazine for an oatmeal muffin that was filled with jam. It was more oats than flour. It had only brown sugar, no white, and even that was only half a cup. It felt healthyish.
As we often do, I threw the magazine away and instantly regretted that I had forgotten about that recipe. I didn’t obsess over it, at first. There are so many great recipes for breakfast muffins. But over time, I thought about them. A lot!
I began going through old Bon Appetit issues. I mean maybe I had forgotten what issue it was in; maybe I did have it. Hope springs eternal. Then I started looking on the Bon Appetit website and finally all over the internet. I couldn’t find it!
So I started baking muffins. Lots and lots of muffins. Some were too mushy. Some were too dense. I’d add the jam and it would be too sweet. I’d make my own jam and it was too bland (in the muffin).
Then one day, it happened! I came up with the recipe exactly as I remember it. It was divine. I make them on the smaller side. I eat them with a little fruit and coffee. It is the perfect breakfast.
I put the jam in before baking but it was suggested that you could inject the jam after baking. Let me know what you think of this recreated recipe.
As always please send me your comments, suggestions and photos. You know I want to hear from you. And please follow me on Instagram @whiskinthesouthern.
Oatmeal Jam Muffins
- 1 1/2 cups Buttermilk
- 1 1/2 cups Uncooked, rolled oats
- 2 large Eggs
- 1/4 cup Canola oil
- 1/2 cup All-Purpose Flour
- 1/2 cup Light Brown Sugar, firmly packed
- 2 tsp. Baking Powder
- 1/2 tsp. Salt
- 12 tsps. jam of your favorite flavor
- Preheat oven to 425°.In a large bowl soak oats in buttermilk for 15 minutes.Whisk together eggs and oil then stir into oat mixture.
- Whisk together flour, sugar, baking powder and salt.Graduall fold into oats/egg mixture. Do not overwork.
- Line 12 muffin tins with paper liners.Fill each compartment 1/3 of the way up. Dollop 1 teaspoon of jam in center of muffin then top with enough batter to go 2/3 of the way up.
- Reduce heat to 350° and bake for 17-20 minutes, until muffins are golden brown and cooked through. Let cool in tin for 10 minutes then cool on rack.
Most of us have had a scone. Some of us have the traditional scone you get at high-tea. I happen to love the one at the Peninisula Hotel, in Beverly Hills. It’s an annual tradition with a few girlfriends and now we are taking our…
Today is #NationalChocolateCakeDay ! It’s the perfect holiday and great reason to make a heavenly chocolate cake. Enjoy my go to recipe!
Really Good Chocolate Cake
- 4 cups all purpose flour
- 1 T. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 4-oz. bar unsweetened chocolate chopped
- 1/2 cup cocoa powder
- 1 1/2 cup water
- 2 sticks unsalted butter room temperature
- 3 1/2 cup sugar
- 4 eggs
- 2 tsp. vanilla
- 1 3/4 cup buttermilk
Milk Chocolate Frosting
- 3 sticks unsalted butter room temperature
- 4 cups confectioners sugar
- 8 ounces milk chocolate candy bars melted
- Preheat oven to 350°F. Grease and Flour three 9" round cake pans.
- In a medium bowl whisk the flour, baking powder, baking soda and salt together.
- In a large heatproof bowl, combine the unsweetened chocolate and cocoa powder. Heat the water and butter in a pot over medium heat until butter is melted but water is simmering not boiling.
- Pour hot liquid over chocolate and cocoa mixture and stir to combine and melted and smooth.
- Add the sugar and mix to combine. Make sure chocolate mixture has cooled then add the eggs, one at a time and use a hand mixer to just combine. Add vanilla extract.
- Add the flour mixture to the chocolate mixture alternating with the buttermilk, finish with the flour, being sure to scrape down the sides. Don’t over mix.
- Divide batter evenly between the prepared pans. Bake 20-30 minutes until a toothpick comes out clean.
- Cool in pan 15 minutes, then invert and cool on rack. Cool completely before frosting.
- In the bowl of a stand up mixer, fitted with a paddle attachment, cream the butter and slowly add the sugar. Be sure to scrape down the sides. Drizzle in melted, cooled chocolate until evenly combined
- Frost each layer with about ¾ cup frosting and between each layer. Use remaining frosting to frost whole outer cake.
- Melt additional chocolate candy bars and drizzle over the top of frosted cake for decoration.