I can always expect there to be much excitement in the air when the time comes for the first lab of the semester. Wearing aprons for the first time, working in the kitchen with a group of people you may not have known two weeks ago, anxiously awaiting to see what the teacher has to say about the food, actually sitting at a table , using a napkin, and carrying on table conversation. This is one of my favorite times of the school year.
Today we made a muffin recipe from scratch. I have to say that it was a success! As I was walking around the room tasting muffins and getting a feel for how the students liked the activity I asked them, “Did you have fun today?” They answered, ” Yes, it was great!” Then I got asked a question that no one as ever asked me, ” Did you have fun today, Mrs. Lupo?” I was taken aback. Everyone who knows me well can tell you that I love what I do!!!!
So let’s get to the recipe. It is great. These muffins only have one half cup of sugar meaning that they are not cake hiding under the name muffin . The batter is more soupy than any muffin I’ve ever made. The first time making them I was skeptical about the outcome. But I was pleasantly surprised with the soft crumb and great flavor. Most high school students scoff at recipes that have raisins so I made them at home and let them taste without knowing the ingredients. They thought they were apples. How funny is that? These were a hit with everyone. So here is the first success of the semester and we’re hoping for more just like today!
Oatmeal-Raisin Muffins from Gracious Goodness, Macon Jr. League
- 1 cup sifted all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1 cup quick-cooking rolled oats
- 1 egg
- 1 cup milk
- 1/2 cup brown sugar
- 1/2 cup raisins
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons melted butter
Sift together flour, baking powder and salt. Cut in shortening until crumbly. Stir in oats. Combine egg, milk and brown sugar and beat well. Stir into dry ingredients; add raisins. Spoon into paper baking cups in muffin pans. Bake at 425 degrees for about 12-15 minutes. They will not be a dark brown color. Brush the tops of the muffins with butter and dip into sugar mixed with cinnamon.
Makes 1 dozen. They freeze very well.
The Teacher Cooks