Raspberry, Oatmeal, and Hemp Seed Cobbler

While cupcakes require precise care (each small cake treated individually, coddled like a tiny babe in a bonnet of frosting), cobbler is a grandpa who still uses an old typewriter and gardens with a rusty shovel that shows its age.  Cobbler doesn't try to impress and doesn't take special care to prepare, but the wisdom of its simplicity wins the hearts of all who encounter it.

Tart raspberries, sweet brown sugar, the rustic appeal of oats, and the unique and earthy surprise of hemp seeds (if you've never baked with hemp seeds, read about baking with hemp seeds to learn more) makes this the cobbler to try as fresh berries make their first appearance at this summer's farmers' markets. 

Oatmeal Okra Cookies (Oo!)

To my delight, the okra in these oatmeal okra cookies served its job well: it provided an excuse to eat more cookies (having a green veggie in them must make them healthy) without screaming, "Look at me, I'm okra!"  The cookies are cakey (soft and airy), hearty from the bits of okra and oatmeal, sweet in a breakfasty way (like zucchini bread), and vibrantly flavored from the addition of licorice-like fennel and a touch of ginger.  Less a dessert than a snack, they are the kind of cookie that would be great to pack in your bag for a day trip or to nosh on when you take a water break on your hike (assuming you take hikes like me - mild ones that don't require power bars).

Maple Oatmeal Mustard Muffins

I really wanted these maple oatmeal mustard muffins to be cupcakes. I even thought about calling them cupcakes, but in the interest of blog integrity, I must admit that they were muffins. The problem, you see, was the white whole wheat flour. I'd never used white whole wheat flour before, but I'd heard rumors that it tasted just like white flour while retaining the health value of whole wheat. Not true. Even though only half of the flour I used was white whole wheat flour (the other half was all-purpose), these wannabe cupcakes tasted like whole wheat muffins.

Despite the fact that muffins are the geeky friend of the hipster cupcake, these muffins have nothing to be ashamed of. They have the tender sweetness of maple, the in-your-face texture of oatmeal, and a surprise sassy kick from the mustard. They were a huge hit with my moms' group (winning out over a chocolate cupcake that I made for a Scharffen Berger contest and Panettone Cupcakes).

The Maple Oatmeal Mustard Muffin Recipe


Makes 16 muffins

First, make an oatmeal mixture:

• 1 1/2 C rolled oats
• 1/2 C maple sugar
• 1 t cinnamon
• 2 T whole mustard seeds
• 6 T unsalted butter, melted

1. Mix together oats, maple sugar, cinnamon, and mustard seed.
2. Mix in melted butter and stir well.
3. Set aside.

Then, make the cake batter, combine with the oatmeal mixture, and bake:

• 1 C white whole wheat flour (you could use regular whole wheat or simply all-purpose)
• 1 C all-purpose flour
• 1 t baking powder
• 1 t baking soda
• 1/4 t salt
• 1/2 C maple syrup
• 1/2 C sunflower oil (you could use canola oil)
• 2 eggs, lightly beaten
• 1 C Greek yogurt (you could use plain yogurt)
• 1 t vanilla bean paste (you could use vanilla extract)
• 4 t whole grain mustard

1. In a large bowl, combine flours, baking powder, baking soda, and salt.
2. In a separate bowl, beat maple syrup, oil, and eggs until well blended.
3. Stir in yogurt, vanilla, and mustard.
4. Add wet ingredients to dry ingredients all at once, and mix by hand until evenly combined.
5. Stir in oatmeal mixture.
6. Fill cupcake liners 3/4 full.
7. Bake at 350 F for 25 minutes, or until a toothpick inserted in a muffin comes out dry.

Last, top with a maple glaze:

• 1/3 C powdered sugar
• 3 T maple syrup
  

1. Mix powdered sugar and maple syrup and spread on cooled muffins.
   

Credits

• I got the idea of a maple oatmeal mustard cupcake from a salad dressing recipe that I found on A Bolder Table.
• I based the cake recipe on a maple pecan cake from Kitchen Sketches.
• Kitchen Sketches adapted the cake recipe from The Natural Health Cookbook.

Oatmeal Raisin Cupcakes with Maple Glaze

This oatmeal raisin cupcake was a hit across state lines. In Missouri: Oatmeal raisin cupcakes were not a flavor that Bride and Groom 2.0 originally requested, but they both said it was good enough to be a wedding contender. In New York: My pseudo-cousin, Donna, was left speechless from her first bite to her last. Everyone agreed that the oatmeal raisin cupcakes were just like oatmeal raisin cookies, but more moist and with less oatmeal texture.

What's All of the Stuff With the Oatmeal Raisin Cupcakes?

Since oatmeal and raisins are typically breakfast foods, I decided to turn the oatmeal raisin cupcakes into complete breakfast cupcakes by topping them with a maple glaze and maple bacon lollypops. Just for good measure, I threw in some chocolate covered raisins, too. Unfortunately, the raisins ended up looking a bit like little turds, but perhaps we can ignore that fact?

The Oatmeal Raisin Cupcake Recipe

Makes about 24 cupcakes

• 1/2 C butter (1 stick)
  
• 1 1/2 C sugar
• 3 eggs
• 1 t vanilla extract
  
• 8 oz applesauce
• 1/2 C honey vinegar (I love the flavor of honey vinegar, but I do realize that it's not a common pantry item. If you don't have any, you could substitute apple cider vinegar.)
• 1 1/2 C oats
• 1 C flour
• 1 t baking powder
• 1 t baking soda
• 1 t cinnamon
• 1 t allspice
• 1/2 t salt
• 2 C raisins (I used half golden raisins and half dark raisins)

1. Cream butter and sugar.
2. Beat in eggs, one at a time.
3. Add vanilla extract, applesauce, and vinegar.
   
4. In a separate bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, allspice, and salt.
5. Mix the dry ingredients into the wet ingredients, a little bit at a time.
6. Fold in the raisins.
7. Fill cupcake liners 3/4 full.
   
8. Bake at 350 F for 20 minutes or until cupcakes bounce back when touched lightly.

Maple Glaze Recipe

• 2 3/4 C powdered sugar
• 2 T corn syrup
• 1/2 t maple extract
• 4-6 T water

1. Mix together powdered sugar, corn syrup, and maple extract.
   
2. Add in water 2 T at a time until the glaze is sticky but spreadable.

Sticky, Gooey, Creamy, Chewy

Sticky, Gooey, Creamy, Chewy is having a blogiversary bash. She expects it to be a big party. I am submitting these cupcakes. What's a party without cupcakes?!