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Topic: Brown Sugar, Oatmeal Muffins into Cakey Bars Thingy with Recipe  (Read 1295 times)
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I may not be perfect, but I'm so close it's almost eerie.
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« on: July 21, 2011 10:13:26 AM »

I have a muffin recipe that I've been making since my kids were little. I liked the recipe cuz it was fairly healthy, fast enough to put together, bake and have on the table while the kids dressed on a school morning and everyone like them.
Over the years the recipe has evolved from muffins into a cake/bar thing. This happened for a couple of reasons -
After a move I found myself without muffin tins and wanting a muffin fix.
I'm lazy and this makes the whole process even easier, no fussing with individual muffins.

Today I used chopped Dried Apricots leftover from Christmas baking. They've been in the frig all this time and they're still good... really... they are.


1 cup Quick Oats
1 cup All Purpose Flour
teaspoon Salt
2 teaspoons Baking Powder

cup Brown Sugar

cup Oil or Melted Butter
1 teaspoon Vanilla Extract
2 Whole Eggs
cup Milk

1 cup Golden Raisins or Chopped Apricots or Dried Cherries or whatever you have leftover from Christmas Baking

Heat your oven to 400 and prepare your muffin pans. This batch makes 12 muffins.
*Or use a 10.5 x 6.5 inch shallow baking pan. It might sound like a weird size, but it comes in handy alot. I like to use mine to make deep dish Chef Boyardee Pizza, the mix in the box.*
Combine all of the dry ingredients except the brown sugar. Mix well.
Whisk, or just stir well with a fork, together all of the wet ingredients, including the brown sugar. Mix until completely blended.
Pour the wet ingredient mix over the dry ingredient mix and stir just till its all combined, no longer.
Fold in the golden raisins or whatever you're using.
Divide the batter between 12 muffin cups and bake for 15-20 minutes.
I use the toothpick test to be sure theyre done.

Cool slightly and enjoy.
These also freeze well and its the only way to keep any around for breakfast the next morning.
Just cut the cake into bars and wrap them individually in plastic and toss them in the freezer. I've also used zip baggies when I'm feeling extra lazy and I have some on hand.

***When I use the pan I like to unwrap the end of a stick of butter and hold it sorta like a pencil and rub it all over the bottom of the pan. Then when it's done baking and still hot do the same to the top of the cake/bars thingy. This is a 2fer cuz you get great buttery taste and it releases from the pan easier.

Here's a picture of the Chef Boyardee boxed pizza mix made up deep dish style in the same pan... just cuz it looks yummy...

I think that's all.


« Reply #1 on: July 21, 2011 02:39:11 PM »

Oh, now my mouth is watering. Do you think the apricots would count as one of my 5 a day?

Look twice, buy once. Nooooo
Look twice, decide I can make one instead.
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