Time for a little travel......

I'm heading out with my family in the morning. We are in search of a white Christmas! After lots of Christmases spent in the tropics, on beaches, and swatting mosquitoes, we are headed north to colder weather and with our fingers (and toes) crossed that we'll see a little snow.

We are flying in to Vienna tomorrow morning then we are planning to catch up with friends in Prague and Strasbourg. We will see the sights and of course sample some great food. We will be searching out the best pierogis, sausages, hot chocolate and mulled wine that can be found. To round it all out of course will be some pastries, those multi layered, sinfully creamy confections that you mean to share with someone, but really you end up eating the whole thing yourself.

Thank goodness there will be lots of walking involved.

This morning I made some muffins for the girls and their friends. I planned to snap a few photos but they were all eaten before I could get my camera. I believe that to be a resounding endorsement! The LA Times posted their best recipes from the past 26 years, this little gem was among them.

Winery's Oatmeal-Coconut Muffins
1 cup rolled oats
1 cup buttermilk
1 cup flour
½ teaspoon salt
½ teaspoon baking soda
1 ½ teaspoons baking powder
½ cup vegetable oil
½ cup dark brown sugar, packed
1 egg
¾ cup shredded coconut, toasted, see note*
Raspberry preserves

In a medium mixing bowl combine the oats and buttermilk. Let them soak for at least 30 minutes. Meanwhile toast the coconut, see note*. Into another medium mixing bowl place the flour, salt, baking soda and baking powder. Whisk together well and set aside. Into the oatmeal mixture add the vegetable oil, brown sugar, egg and coconut, and stir well to combine. Blend in the dry ingredients, mixing only enough to moisten. Spoon the batter into a muffin tin that has been lined with papers. Using small teaspoon, place preserves in center of each muffin and cover with a bit of the batter.  Bake at 350 degrees 20 minutes. Makes 1 dozen.

*Toasting coconut: Place the coconut in a dry sauté pan over medium high heat and stir constantly. As the coconut begins to brown continue cooking until it reaches the desired color. I like mine pretty dark, I toasted my coconut for about 8 minutes.

1 comment:

  1. This will be a good recipe for using the rest of my coconut and oats when I get back. See you in Prague!