Delighted that the gas for our stove had been turned on, I decided to make muffins yesterday. Compared to the stove in NYC, which was quite old and to the 1950s Wedgewood in our house, this oven is massive. It has a smaller external footprint but the interior seems large. Of course, the Wedgewood has a double oven, which makes cooking for a dinner party great since you can set separate temperatures.
If the complex will let us, I’d like to swap this stove out for a vintage one. The older stoves held a steady temperature, while the new ones, like this one, cycle on and off to maintain the temperature, which means that there are constant fluctuations. It’s not as nice for baking.
In any case, the reason I’m posting is to remind myself of this recipe. I hadn’t purchased eggs yet, which I remembered after mixing the dry ingredients together. So I looked up eggless muffin recipes and combined it with my usual recipe turned out a muffin I quite liked.
- 1 1/3 cups flour
- 3/4 cup rolled oats
- 1/3 cup sugar*
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda**
- 3/4 cup raisins
- 3/4 cup milk
- 1/4 cup cooking oil
- 1 tablespoon red wine vinegar**
Mix flour, oats, sugar, salt, baking powder, and baking soda. Stir in raisins.
Combine milk, oil and vinegar. Add to flour mixture and stir until moistened. Batter should be lumpy. Lightly grease muffin tins. Bake in 400 degree oven for 20 minutes or until golden. Makes 12.
*I use turbinado, because I like the crunch.
**These are the egg substitute for this recipe. Normally you’d use one egg instead, but I liked the texture of these. More scone like.