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Berry Explosion Oatmeal Muffins

Berry Explosion Oatmeal Muffins

I love oats. Eating them takes me back instantly to my childhood. Sitting around my cousins table, surrounded by people I have so many fantastic memories with.

We would eat it with fresh cream that came from the cows milked earlier that morning. Truly a flavour of my childhood, simple yet transformative. It is amazing how one taste can transport you back to a moment in time as if were yesterday! And a flavour memory I refer back to often.

Looking to do some baking this morning I had oats on my mind. I have an amazing maple bread recipe that I love and have to share soon, but with a bunch of fresh berries in the fridge I thought muffins would be perfect.


Berry Explosion Oatmeal Muffins
Prep time
Cook time
Total time
Recipe type: Brunch
Serves: 20
  • 2 cups of milk
  • 2 cups of quick cooking oats
  • 2 cups of flour
  • 2 eggs
  • ½ cup of canola oil
  • ½ cup of sugar
  • 2 teaspoons of baking soda
  • 1 teaspoon of cinnamon
  • ½ teaspoon of salt
  • ½ teaspoon of freshly grated nutmeg
  • 1 cup of blueberries - fresh or frozen
  • 1 cup of raspberries - fresh or frozen
  • Streusel Topping:
  • combine the following
  • ¼ cup of butter - grated when cold
  • 4 tablespoons of quick cooking oats
  • ¼ teaspoon freshly grated nutmeg
  1. In a medium sized bowl combine the oats and milk.
  2. Set aside to soak for 10 minutes
  3. In a large mixing bowl combine the eggs, canola oil and sugar.
  4. Add the oat and milk mixture.
  5. Add the flour, baking soda, cinnamon, salt and nutmeg.
  6. Stir well to combine
  7. Gently fold in the berries
  8. Spoon the batter into paper lined muffin cups.
  9. Top with the streusel.
  10. Bake at 375 for 30 minutes to until a tooth pick inserted in the center comes out clean.

Berry Explosion Muffins from Nutmeg Disrupted

It is a great muffin with fantastic texture from the oats. They are not sweet and have an amazing amount of tart juicy raspberries. With the perfect hint of nutmeg that rounds out the flavour.




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Oven Baked Fries with Spicy Chipotle Mayo.

Oven Baked Fries with Spicy Chipotle Mayo.

Crusing around the internet this afternoon I came across a recipe that looked too good to not try.


I am currently battling a dislocated rib in my back so I am trying my very hardest to not move around much. So that means long drawn out afternoons of taking pictures is out of the question.

Simple is the word of the day.

Doesn’t mean it can’t be fabulous though! Right.

This is an adaptation from the recipe I found on Poormet – A Poor Man’s Feast.

Oven Baked Fries

5 -6 medium potatos

1 teaspoon of garlic powder

1 teaspoon of dried oregano

1/4 teasppon of celery salt

pinch of cayenne

3 tablespoons of canola oil

generous pinch of sea salt

Preheat over to 425 degrees.

Wash potatos well. Slice length wise into even slices. Now cut the slices into fries.

Place the oil and seasonings into a large bowl. Add the potatos and toss to coat well.

Using tongs, remove fries from the bowl and place on a foil lined sheet. Leave any extra oil in the bowl and make sure the fries are not crowded. Too much oil on the cookie sheet will result in soggy fries.

Bake for 25 minutes then flip and bake for another 20.

When done, remove fries from oven and finish with a generous pinch of sea salt.

You can really play with the flavors of the herbs and spices you add to the oil. Experiment and have fun. You really can not go wrong with any combination.

Oven Baked Fries

For the Spicy Chipotle Mayo

1 Chipotle pepper in Adobo sauce, chopped fine

Chipotle Smoked Paprika


Mix all the ingredients in a small bowl.  Allow the flavor to combine before serving.



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