canola oil Archives - Nutmeg Disrupted

Berry Explosion Oatmeal Muffins

January 20, 2017 Redawna Comments 6 comments

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

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: Redawna

Recipe type: Brunch

Serves: 20

Ingredients

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

Instructions

In a medium sized bowl combine the oats and milk.
Set aside to soak for 10 minutes
In a large mixing bowl combine the eggs, canola oil and sugar.
Add the oat and milk mixture.
Add the flour, baking soda, cinnamon, salt and nutmeg.
Stir well to combine
Gently fold in the berries
Spoon the batter into paper lined muffin cups.
Top with the streusel.
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.

Perfection.

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Cookies made with Canola Oil. Iced Almond Gems.

November 26, 2012 Redawna Comments 4 comments

What does canola mean to me?

One of the big things it means for me is bumble bees. And with that it means bumper crops from my little backyard paradise! There is nothing better then driving through the country in the summer with fields of golden yellow dotting the landscape for miles around. I imagine it would be quite a fantastic view from the air.

I live across the road from a Canola farmer, the shot with the rainbow is off my back deck.

It also means my go to Christmas cookie is eligble for a shot at winning a trip to the Food Bloggers Conference in April of 2013 thanks to the Manitoba Canola Growers and the Food Bloggers of Canada though the My Cookies are the Best Contest!

I have talked about these sweet little tender gems before. They are a fantastic, quick to make cookie using ingredients that eveyone already has in their pantry. No butter needed, these awesome cookies are made with canola oil! And you can decorate them for any season or occasion which makes them the perfect cookie!

The dough in this recipe is very user friendly so this is a great cookie to make with the kids!

Iced Almond Gems

2 1/2 cups of flour

2 teaspoons of baking powder

1/2 teaspoon of salt

3 eggs

1/2 cup of sugar

1/2 cup of canola oil

1 teaspoon vanilla

1/2 teaspoon of almond extract

Grease 2 cookie sheets or line with parchment paper and set aside. In a bowl stir the flour, baking powder and salt together. Set aside.

In a large mixing bowl beat the eggs, sugar, oil, vanilla and almond extract with an electric mixer until combined. Beat in the flour mixture until combined.

Using about a teaspoon of dough, roll into a ball, and place on the cookie sheet spacing about 1 inch apart.

Bake at 350 degrees for about 10 minutes or until lightly golden. Move to a wire rack to cool.

While cookies are cooling, prepare the icing.

Icing Recipe

1 cup of icing sugar

1/4 teaspoon of almond extract

2 – 4 teaspoons of water

Combine until smooth. Adjust with a few drop of water if you do find it to thick. Or add more sugar if you find it too thin. A thicker icing will stick better to the cookies.

Dip each cookie into the icing. Sprinkle with non pareils or a colored sugar!

Allow to dry for about 20 minutes before handling.

They are definitely one of my favorite cookies and one that everyone really enjoys!

I hope you will also.

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Iced Almond Gems

December 25, 2011 Redawna Comments 0 Comment

It’s 10 to 12, Christmas night. I am just finishing up the last of the apple cider, breaking out the wine momentairly. 4 litres of turkey stock is cooling on the counter. Thoughts of turkey buns are not far off.

Surrounded by baking, that is the one thing that I did not have on my to do list, thanks to the Cookie Exchange we had earlier in the week. It was fantastic having everyone down, we had a lot of great laughs and everyone went home with overflowing bags of goodies.

First I was going to make Rosettes. Then after seeing some great posts from my friend Annapet over at The Daily Palette, I changed my mind to Macarons. Being that is was days before Christmas, work got super busy and all ideas went out the window. Short on time I decided to go with one of my go to cookie recipes that is quick, tastes fabulous and is not a common one that anyone else would make, I choose the Iced Almond Gems.

Iced Almond Gems

2 1/2 cups of flour

2 teaspoons of baking powder

1/2 teaspoon of salt

3 eggs

1/2 cup of sugar

1/2 cup of canola oil

1 teaspoon vanilla

1/2 teaspoon of almond extract

Icing Recipe

1 cup of icing sugar

1/4 teaspoon of almond extract

2 – 4 teaspoons of water

Combine until smooth.

Grease 2 cookie sheets and set aside. In a bowl stir the flour, baking powder and salt together. Set aside.

In a large mixing bowl beat the eggs, sugar, oil, vanilla and almond extract with an electric mixer until combined. Beat in the flour mixture until combined.

Using about a teaspoon of dough, roll into a ball; and place on the cookie sheet placing 1 inch apart. Bake at 350 degrees for about 10 minutes or until lightly golden. Move to a wire rack to cool.

Frost with icing and decorate with sprinkles. Let dry.