Oatmeal Muffins with Raspberry and White Chocolate

I found this recipe for fabulously fluffy oatmeal muffins about a year ago while perusing the internet. I’m a sucker for nostalgia so I instantly fell for the ‘from a 1940s home economics class in Louisiana’ description. And I am SO GLAD I DID. If you want a muffin that makes you feel like grandma’s baking, cosy pjs, and a nice wood fire, all at once, THIS is it. Basically, to me this muffin is like …. a symbol of the quintessential country-style home-cooked life.

Then I added raspberries and white chocolate, cuz sometimes life needs a little funk.


100 g oats
240 ml buttermilk
1 egg, beaten lightly
120 g brown sugar
114 g unsalted butter, melted and cooled down
125 g plain flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda

White chocolate

In a large bowl, combine the oats and buttermilk, then let them sit for 1 hour. This will make the oats nice and soft.


Pre-heat your oven to 180 C fan (200 C non-fan).

Add the egg, brown sugar (120 g), and cooled, melted butter (114 g) to the, now soaked, oat and buttermilk combo. Stir until just combined.


In another bowl, sift together the flour (125 g), salt (1/2 tsp), baking powder (1 tsp), and baking soda (1/2 tsp). Mix it together then add it to your oat mixture and stir until just combined.

It is really important not to over stir muffins as they get tougher the more they are mixed.


Now for the raspberries and white chocolate photo because I think it is pretty 😛


I used about 90 g of white chocolate, which I think would have been fine for dark chocolate… but white chocolate has a high cocoa butter content (making it more oily) so in the future I wouldn’t put in quite as much. (Or I might experiment by cutting down the butter to offset the white chocolate). I used about 150 g of raspberries and I cut them in half because they were huge.

Fold in your chocolate and raspberries gently, until just mixed.


Grease a muffin tin (or line it with paper cups) and fill the cups to around 3/4 full –they don’t rise terribly high — then cook for 20 minutes.


Garnish with some extra raspberries if you’re feeling fancy 😀


They also make tasty mini muffins 🙂


Mum’s Waffles

While this recipe has always been called Mum’s Waffles, if I’m being honest, I’ve never been sure which ‘Mum’ is being referred to. I know it’s not my mother… could be my grandmother… or my great-grandmother… Regardless, I’m willing to bet it has morphed a bit over the years. (But really, what’s the likelihood of said unknown female relation complaining?)

WafflesSyrupBanana02Oh! I forgot to mention one tiny wee fact:

These waffles are the best plain waffles on the planet. Bar none.

There may be some people who disagree, but the thing about them is, they’re wrong. Also, in the honour of the Canadian roots of both myself and this recipe, I am listing the cups as well as grams. Now that we’ve got that out of the way, let’s get cracking!

1 3/4 c (218 g) plain flour, sifted
1 tbsp baking powder
1/4 tsp salt
2 eggs
1 1/2 c (360 ml) milk
1/4 c (60 ml) oil (canola/sunflower)

This is a three bowl process. In the largest bowl, mix the flour (218 g), baking powder (1 tbsp), and salt (1/4 tsp) together. Set aside.


Separate the eggs (2) between the two other bowls, whites in one, one of the yolks in the other (and the last yolk in the bin or the face of the nearest annoying person. Playful kitchen antics!) Whip the egg whites until stiff peaks form. Set aside.


In the third bowl with the single yolk, add your milk (360 ml) and oil (60 ml). (Unnecessary picture below, but it’s so pretty.)


Using the same beaters that whipped the egg whites, beat milk mixture until frothy.


Mix your wet ingredients (milk/oil/yolk concoction) into the dry and stir until there are no lumps of flour left.


Now fold in your egg whites. Make sure to be gentle but thorough, you don’t want to loose the airy factor but you also don’t want your waffles to be riddled with sections of just egg white.


Cook the batter in a waffle iron and top with your favourite waffle toppings. The recipe stands up very well to doubling and tripling. I’d say a single recipe feeds 3 or 4 people.


The first picture features butter, maple syrup, and banana. The above picture has peanut butter and banana. I’m also a pretty big fan of making fruit sauces (choice of frozen fruit, heat in a pot, mix corn starch into cold water, add to fruit, boil until thickened and cloudy colour disappears) and adding cream of some variety. The picture below is an oldie, just taken with my HTC, but it showcases the awesomeness of fruit and double cream.

wafflesberriesFeel free to go crazy with topping ideas: chocolate sauce, fruit syrups, nutella, fresh fruit, apple sauce, tropical toppings [passion fruit and mango mix maybe], etc etc etc!