The Home Bakers (THB) bake #26, Cranberry-Oatmeal-Walnut Cake is chosen by the lovely Kit of I-Lost In Austen.
This cake is originally baked in a 9x13-inch baking pan, but I have made it into muffins instead, a variation mentioned in the book. Made half a recipe and got 8 muffins.
These muffins are the healthier choice for those who are looking for something healthier than the regular muffins. It has rolled oats, wholemeal flour, plain flour, canola oil, dark molasses, ground cinnamon, fresh cranberries, nuts, yoghurt, and with just a small amount of sugar. Usually I would reduce the sugar in all of my bakes, but for this, I followed the original amount as stated in the recipe.
I used frozen cranberries and instead of adding them to the batter, I placed two berries on each muffins, as they are rather sour.
While these are baking, I can smell the fragrance of the oats and the cinnamon, very nice.
Ate one white still warm, and it was just OK for me, the first thing that came to mind was, it needed a little more sugar, and that almost never cross my mind with other bakes!
These muffins flavours seems to improve overnight! They tasted much yummier and actually was quite nice on the next day, and a little sweeter than on the first day, but it still could do with a little more sugar. Guess this is one of the bakes that actually benefit in terms of flavours when left overnight for the flavours to mingle together. Texture is moist and soft, great with a cup of warm tea. But I would probably not bake this cake again as the family do not seem to favour it.
For the full recipe, please visit Kit of I-Lost In Austen and to view other members' bake, drop by The Home Bakers (THB).
We are a group of home bakers who are currently baking from "Coffee Cakes" by Lou Seibert Pappas, until each recipe from this book has been baked. This is our bake no. 26 and we have 34 recipes more to go. If you are interested to be a member and join in our bakes, you may drop me an email at email@example.com.