I once won $30 from Amazon and proceeded to put the money towards a salad spinner.
“Why would you waste your money on a silly gadget like that?” my then roommate asked me.
My parents own a salad spinner and it has always been one of my favorite kitchen conveniences. Who likes a soggy salad? I never could convince my roommate of its importance, but then again, she always tried to convince me that food processors were pointless too. Sorry, but with the amount of hummus I churn out of my kitchen, a blender just won’t cut it.
Lately, my salad spinner has proved to be even more important, as its outer layer has become my primary mixing bowl when baking. If nothing else, college teaches you how to improvise, especially when you’re a cook in an ill-equipped kitchen.
Improvise, I did not when it came to this recipe. For once, I had all of the ingredients for a last minute recipe that sparked my interest. A list of healthy components put together by a guest chef of the White House, I knew this one would be a winner.
Just slightly sweet with a flavor that almost reminds me of corn bread (although there’s no semblance of corn in here), these are the perfect breakfast or snack, served warm with a smear of butter. Enjoy.
slightly modified using all WW flour via Food & Wine
- -3/4 cup old-fashioned rolled oats
- -1 1/2 cups white whole-wheat flour
- -2 tsp. baking powder
- -1 1/2 tsp. baking soda
- -1/2 tsp. ground cinnamon
- -1/2 tsp. ground coriander
- -3/4 tsp. salt
- -1/2 cup + 2 Tbsp. honey
- -1/2 cup buttermilk (or [soy]milk mixed with 1/2 Tbsp. lemon juice)
- -1/2 cup canola oil
- -2 large eggs
- Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray. In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.
- In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.
- Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they're golden and a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.